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3-liter flask. Close the stopcock, place distilled water in the graduated tube, run cold water through the condenser from bottom to top, and bring the juice to a boil. Boiling is continued for one hour at the rate of approximately 50 drops per minute. By means of the stopcock, lower the oil into the graduated portion of the separatory trap, remove the trap from the flask, allow it to cool, and record the amount of oil recovered.

The number of milliliters of oil recovered divided by 20 equals the percent by volume of recoverable oil.

(g) Tolerance for certification of officially drawn samples. (1) When certifying samples that have been officially drawn and which represent a specific lot of canned tangerine juice, the grade for such lot will be determined by averaging the total scores of all containers, if:

(i) Not more than one-sixth of the containers comprising the sample fails to meet all the requirements of the grade indicated by the average of such total scores, and with respect to such containers which fail to meet the requirements of the indicated grade by reason of a limiting rule, the average score of all containers in the sample for the factor, subject to such limiting rule, must be within the range for the grade indicated;

(ii) None of the containers comprising the sample falls more than 4 points below the minimum score for the grade indicated by the average of the total scores; and

(iii) All containers in the lot meet all applicable standards of quality promulgated under the Federal Food, Drug, and Cosmetic Act and in effect at the time of the aforesaid certification.

(h) Score sheet for canned tangerine juice.

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Sec. 56.101

56.102 56.151

Instructions on sanitary require-
ments and requirements for
equipment and facilities govern-
ing plants operating as official
plants processing and packaging
dressed poultry and edible prod-
ucts thereof.
Form of application for inspection.
Marking of containers of inspected
and certified edible products for
shipment from one official plant
to another official plant.

AUTHORITY: §§ 56.101 to 56.151, appearing in this Supplement, issued under 54 Stat. 555, 60 Stat. 270; 7 U.S.C. 414.

§ 56.101 Instructions on sanitary requirements and requirements for equipment and facilities governing plants operating as official plants processing and packaging dressed poultry and edible products thereof (a) Definitions. (1) "Rules and regulations in this part❞ means the revised rules and regulations governing the inspection and certification of dressed poultry and dressed domestic rabbits and edible products thereof for condition and wholesomeness (7 CFR, 1945 Supp., 56.1 et seq.).

(2) "National supervisor" means the national supervisor of the Poultry Inspection Section, Dairy and Poultry Inspection and Grading Division of the Dairy Branch of the Administration, in charge of the inspection service.

(3) All other terms which are used in this section shall have the meaning applicable to such terms when used in the rules and regulations in this part.

(b) Facilities specified prior to construction. When application has been made for inspection service, an examination of the plant and premises shall be made by the regional supervisor, or his assistant, and necessary facilities for inspection specified.

(c) Drawings and specifications to be furnished in advance of construction. (1) Copies of drawings, consisting of floor plans, showing the location of such features as the principal pieces of equipment, floor drains, and the routes of edible and inedible products to and from the eviscerating department, shall be submitted to the regional supervisor before the application for inspection is approved.

(2) The drawings should be prepared to scale, preferably 14 inch a foot, and should show toilet and dressing rooms, store rooms, inspector's office, inedible product departments, and all rooms or compartments where poultry products or utensils will be kept or handled. Approval of the drawings should be obtained from the regional supervisor in advance of construction or remodeling.

(3) Specifications covering the height of the ceilings, character of the floors, walls and ceilings, lighting and such other notations as the regional supervisor may require shall accompany the drawings.

(d) Final survey. Prior to the inauguration of inspection, a final survey of the plant and premises shall be made by the regional supervisor, or his assistant, to determine if the building has been constructed and facilities have been installed in accordance with the approved drawings and with the sanitary requirements contained in the instructions in this section. Sanitary requirements not specifically covered by the instructions in this section shall be left to the national supervisor or his assistant.

(e) Separation of official plants from other plants. Each official plant shall be completely separated from any other plant or building where drawn poultry or poultry products thereof are handled. No communications by means of doorways, windows, stairways, elevators, or passageways are permissible.

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(f) Sanitary requirements. Each official plant shall be maintained in sanitary condition, and to this end the requirements of subparagraphs (1) to (7) inclusive of this paragraph shall be met. (1) There shall be abundant light, both natural and artificial, of good quality and well distributed, and sufficient ventilation for all rooms and compartments to insure sanitary conditions.

(2) There shall be an efficient drainage and plumbing system for the plant and premises, and all drains and gutters shall be properly installed with approved traps and vents.

(3) The water supply shall be ample, clean and potable, with adequate facilities for its distribution in the plant and its protection against contamination and pollution. Every official plant shall make known, and whenever required shall afford opportunity for inspection of, the source of its water supply, the storage facilities, and the distribution system.

(4) The floors, walls, ceilings, partitions, posts, doors and other parts of all structures shall be of such materials, construction and finish as will make them susceptible of being readily and thoroughly cleaned. The floors shall be kept watertight. The rooms and compartments used for edible products shall be separate and distinct from those used for inedible products, and from rooms where poultry is slaughtered and plucked. However, passageways or elevators which are used for edible products may also be used for the movement of inedible products, in suitable containers, from the official plant. When such inedible products are taken from inedible product departments, they shall be removed from the official plant without delay.

(5) The rooms and compartments in which any edible product is prepared or handled shall be free from dust and from odors from dressing and toilet rooms, catchbasins, and inedible tank and fertilizer rooms.

(6) Every practicable precaution shall be taken to exclude flies, rats, mice, and other vermin from official plants. The use of poisons for any purpose in rooms or compartments where unpacked product is stored or handled is forbidden except under such restrictions and precautions as the national supervisor may prescribe. The use of bait poisons in inedible compartments, outbuildings,

or similar places, or in storerooms containing canned or tierced products is not forbidden but only those approved by the national supervisor may be used. So-called rat viruses shall not be used in any part of an official plant or the premises thereof. Equipment or subsubstances which generate gases or odors shall not be used except as specifically permitted by the national supervisor.

(7) Dogs and cats shall be excluded from official plants.

(g) Facilities and accommodations. The following minimum sanitary facilities and accommodations shall be furnished by every official plant:

(1) Dressing rooms, toilet rooms, and urinals shall be sufficient in number, ample in size, and conveniently located. The rooms shall be provided with windows to admit direct, natural light and shall have adequate facilities for artificial light. They shall be properly ventilated, and meet all requirements as to sanitary construction and equipment. They shall be separate from the rooms and compartments in which products are prepared, stored, or handled.

(2) Modern lavatory accommodations, including running hot and cold water, soap and towels. These shall be placed in or near toilet and urinal rooms and also at such other places in the establishment as may be essential to assure cleanliness of all persons handling product.

(3) Toilet soil lines shall be separate from house drainage lines to a point outside the buildings; and drainage from toilet bowls and urinals shall not be discharged into a grease catchbasin.

(4) Properly located facilities for cleansing and disinfecting utensils and hands of all persons handling any product.

(h) Inspector's office. Furnished office room, including light, heat, and janitor service, shall be provided by official plants, rent free, for the exclusive use for official purposes of the inspector and other division employees assigned thereto. The room or rooms set apart for this purpose shall meet with the approval of the regional supervisor and shall be conveniently located, properly ventilated, and provided with lockers suitable for the protection and storage of supplies and with facilities suitable for inspectors to change clothing.

(1) Equipment and utensils. (1) Equipment and utensils used for preparing, processing, and otherwise handling any product shall be of such materials and construction as will make them susceptible of being readily and thoroughly cleaned and such as will insure strict cleanliness in the preparation and handling of all products. So far as is practicable, such equipment shall be made of metal or other impervious material. Trucks and receptacles used for inedible materials shall be of similar construction and shall bear some conspicuous and distinctive mark, and shall not be used for handling edible products.

(2) Tables, and other equipment on which inspection is performed, shall be of such design, material and construction as to enable inspectors to conduct their inspection in a ready, efficient and cleanly manner.

(3) Official plants shall provide watertight trucks or receptacles for holding and handling diseased carcasses and parts, so constructed as to be readily cleaned; such trucks or receptacles to be marked in a conspicuous manner with the words "U. S. condemned" in letters not less than 2 inches high and, when required by the regional supervisor, to be equipped with facilities for locking or sealing.

(4) Official plants shall provide suitable lockers in which brands and stamps bearing the inspection legend shall be kept when not in use. All such lockers shall be equipped with locks, the keys of which shall not leave the custody of the inspector in charge of the plant.

(j) Operations, procedures, clothes, rooms. (1) Operations and procedures involving the preparation, storing, or handling of any product shall be strictly in accord with cleanly and sanitary methods.

(2) Rooms, compartments, places, equipment, and utensils used for preparing, storing, or otherwise handling any product, and all other parts of the official plant, shall be kept clean and in sanitary condition. There shall be no handling or storing of materials which create an objectionable condition in rooms, compartments, or places where product is prepared, stored, or otherwise handled.

(3) Rooms, compartments, and receptacles in which carcasses and product may be held for further inspection shall

be in such number and in such locations as the needs of the inspection in the official plant may require. They shall be equipped for secure locking and shall be held under locks, the keys of which shall not leave the custody of the inspector in charge of the plant. Every such room, compartment, or receptacle shall be marked conspicuously with the words "U. S. retained" in letters not less than two inches high. Rooms or compartments for these purposes shall be secure and susceptible of being kept clean, including sanitary disposal of the floor liquids.

(4) Rooms and compartments in which inspections are made or any product is processed or prepared shall be kept sufficiently free of steam and vapors to enable inspectors to make inspections and to insure cleanly operations. The walls, ceilings, and overhead structures of rooms and compartments, in which product is prepared, handled, or stored shall be kept reasonably free from moisture.

(5) Aprons, frocks, and other outer clothing worn by persons who handle any product shall be of material that is readily cleaned, and only clean garments shall be worn.

(6) All necessary precautions shall be taken to prevent the contamination of products with any foreign substance (including, but not being limited to, perspiration, hair, cosmetics, and medicaments).

(7) Inspectors shall require the use of such protective coverings for product as it is distributed from official plants as will afford adequate protection for the product against contamination by any foreign substance (including, but not being limited to, dust, dirt, and insects), considering the means intended to be employed in transporting the product from the plant.

(8) Paper used for covering or lining barrels or other containers shall be of a kind which does not tear during use but remains intact when moistened by the product and does not disintegrate.

(9) Second-hand tubs, barrels, and boxes intended for use as containers of any product shall be inspected when received at the official plant and before they are cleaned. Those showing evidence of misuse rendering them unfit to serve as containers for food products shall be rejected. The use of those show

ing no evidence of previous misuse may be allowed after they have been thoroughly and properly cleaned. Steaming, after thorough scrubbing and rinsing, is essential to cleaning tubs and barrels,

(k) Operating and storage rooms for inedible materials, outer premises. All operating and storage rooms and departments of official plants used for inedible materials shall be maintained in acceptably clean condition. The outer premises of every official plant embracing areas where cars and vehicles are loaded, and the driveways, approaches, and alleys shall be drained and kept in clean and orderly condition. All catchbasins on the premises shall be of such construction and location and shall be given such attention as will insure their being kept in acceptable condition as regards odors and cleanliness. Catchbasins shall not be located in departments where the product is prepared, handled, or stored. The accumulation on the premises of official plants of any materials such as manure, bones, or offal in which flies may breed is forbidden. No nuisance shall be allowed in any official plant or on its premises.

(1) Employment of diseased persons. No official plant shall employ, in any department where any product is handled or prepared, any person affected with tuberculosis or other communicable disease in a transmissible stage.

(m) Inspectors to have access to official plants at all times. For the purpose of any examination or inspection necessary to enforce any of the provisions of the rules and regulations in this part and these instructions, inspectors shall have access at all times, by day or night, and whether the plant is operated or not, to every part (including but not being limited to the premises) of any official plant to which they are assigned.

(n) Canning requirements. (1) Containers shall be cleaned thoroughly immediately before filling; and precaution must be taken to avoid any subsequent soiling of the inner surfaces.

(2) Containers of metal, glass, or other material shall be washed in an inverted position with running water.

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(3) Nothing less than perfect closure is acceptable for hermetically sealed containers. Heat processing shall follow promptly after closing.

(4) Careful inspection shall be made of the containers by competent plant

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