Florida Administrative Code › 5 - DEPARTMENT OF AGRICULTURE AND CONSUMER SERVICES › 5L - Division of Aquaculture › Chapter 5L-1 - THE COMPREHENSIVE SHELLFISH CONTROL CODE › Section 5L-1.010 - Buildings and Facilities

Current through Reg. 50, No. 138; July 16, 2024
(1) Facility
				construction and design. Buildings and structures shall be suitable in size,
				construction, and design to facilitate sanitary operations for food processing
				purposes. For shellstock shipping facilities and on shore wet storage
				operations, the structure shall have sealed flooring and a sealed roof. For
				shucker-packer, repacker and depuration operations, the structure shall have a
				sealed roof, solid walls, and sealed flooring. The facility shall:
(a) Provide sufficient space for such
				placement of equipment and storage of materials as is necessary for the
				maintenance of sanitary operations and the production of safe food.
(b) Permit the taking of proper precautions
				to reduce the potential for contamination of food, food-contact surfaces, or
				food-packaging materials with microorganisms, chemicals, filth, or other
				extraneous material. The potential for contamination may be reduced by adequate
				food safety controls and operating practices or effective design, including the
				separation of operations in which contamination is likely to occur, by one or
				more of the following means: location, time, partition, air flow, enclosed
				systems, or other effective means.
(c) Be constructed in such a manner that
				floors, walls, and ceilings may be 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 of
				such width to permit employees to perform their duties and to protect against
				contaminating food or food-contact surfaces with clothing or personal
				contact.
(d) Provide at least 110
				lux (10' foot candles) in walk in refrigeration units, dry food storage areas
				and single service storage areas; at least 220 lux (20' foot candles) at any
				handwashing lavatory, warewashing and equipment and utensil storage, and in
				toilet rooms; at least 540 lux (50' foot candles) at the surface where a food
				employee is working with food or equipment or utensils such as knives or
				grinders where employee safety is a factor. This is considered adequate
				lighting for hand-washing areas, dressing and locker rooms, and toilet rooms
				and in all areas where food is examined, processed, or stored and where
				equipment or utensils are cleaned. Light bulbs shall be shielded, coated or
				otherwise shatter resistant in areas where there is exposed food, clean
				equipment and utensils or unwrapped single service and single-use articles.
				Shielded, coated or otherwise shatter resistant bulbs need not be used in areas
				used only for storing food in unopened packages if the integrity of the
				packages can not be affected by broken glass falling onto the packages and the
				packages are capable of being cleaned of debris from broken bulbs before the
				packages are opened.
(e) Provide
				adequate ventilation or control equipment to minimize air borne dust and
				particulates, odors and vapors in areas where they may contaminate food; and
				locate and operate fans and other air-blowing equipment in a manner that
				minimizes the potential for contaminating food, food-packaging materials, and
				food contact surfaces.
(f) Provide
				screening to ensure that pests are not present in the
				facility.