| (a) Grounds. The grounds about a food plant under the
control of the operator must be kept in a condition that will protect
against the contamination of food. The methods for adequate maintenance
of grounds must include:
(1) properly storing equipment, removing litter and
waste, and cutting weeds or grass within the immediate vicinity of
the plant that may constitute an attractant, breeding place, or harborage
for pests;
(2) maintaining roads, yards, and parking lots so that
they do not constitute a source of contamination in areas where food
is exposed;
(3) adequately draining areas that may contribute contamination
to food by seepage, foot-borne filth, or providing a breeding place
for pests;
(4) operating systems for waste treatment and disposal
in an adequate manner so that they do not constitute a source of contamination
in areas where food is exposed; and
(5) if the plant grounds are bordered by grounds not
under the operator's control and not maintained in the manner described
in paragraphs (1) through (4) of this subsection, care must be exercised
in the plant by inspection, extermination, or other means to exclude
pests, dirt, and filth that may be a source of food contamination.
(b) Plant construction and design. The plant must be
suitable in size, construction, and design to facilitate maintenance
and sanitary operations for food-production purposes (i.e. manufacturing,
processing, packing, and holding). The plant must:
(1) provide adequate space for such placement of equipment
and storage of materials as is necessary for maintenance, sanitary
operations, and the production of safe food;
(2) permit the taking of adequate precautions to reduce
the potential for allergen cross-contact and for contamination of
food, food-contact surfaces, or food-packaging materials with microorganisms,
chemicals, filth, or other extraneous material. The potential for
allergen cross-contact and for contamination may be reduced by adequate
food safety controls and operating practices or effective design,
including the separation of operations in which allergen cross contact
and contamination are likely to occur, by one of the following means:
location, time, partition, air flow systems, dust control systems,
enclosed systems, or other effective means;
(3) permit the taking of adequate precautions to protect
food in installed outdoor bulk fermentation vessels by any effective
means, including:
(A) using protective coverings;
(B) controlling areas over and around the vessels to
eliminate harborages for pests;
(C) checking on a regular basis for pests and pest
infestation; and
(D) skimming the fermentation vessels, as necessary;
(4) be constructed in such a manner that floors, walls,
and ceilings may be adequately cleaned and kept clean and kept in
good repair; that drip or condensate from fixtures, ducts and pipes
does not contaminate food, food-contact surfaces, or food-packaging
materials; and that aisles or working spaces are provided between
equipment and walls and are adequately unobstructed and of adequate
width to permit employees to perform their duties and to protect against
contaminating food or food-contact surfaces with clothing or personal
contact;
(5) provide adequate lighting in:
(A) hand-washing areas, dressing and locker rooms,
and toilet rooms of at least 10 foot candles (greater than or equal
to 108 lux);
(B) all areas where food is held and where equipment
or utensils are cleaned of at least 20 foot candles (greater than
or equal to 220 lux); and
(C) all areas where food is examined, manufactured,
processed, or packed of at least 50 foot candles (greater than or
equal to 540 lux).
(6) provide shatter-resistant light bulbs, fixtures,
skylights, or other glass suspended over exposed food in any step
of preparation or otherwise protect against food contamination in
case of glass breakage;
(7) provide adequate ventilation or control equipment
to minimize dust, odors and vapors (including steam and noxious fumes)
in areas where they may cause allergen cross-contact or contaminate
food; and locate and operate fans and other air-blowing equipment
in a manner that minimizes the potential for allergen cross contact
and for contaminating food, food-packaging materials, and food-contact
surfaces; and
(8) provide, where necessary, adequate screening or
other protection against pests.
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