Mississippi Administrative Code › Title 22 - MISSISSIPPI DEPARTMENT OF MARINE RESOURCES › Part 4 - RULES AND REGULATIONS FOR THE TAKING AND PROCESSING OF SALTWATER CRABS › Chapter 20 - PROCESSOR SANITATION REQUIREMENTS › Rule 22-4-20-20.6

Current through June 25, 2024
The processor must protect food and food contact surfaces
				  from adulteration by:
A. Assuring the
				design, construction, and use of equipment precludes adulteration of food with
				lubricants, fuel, metal fragments, contaminated water, or other contaminates;
				(S 
				O/K),
B. Taking all reasonable precautions to
				ensure production procedures do not contribute to contamination from any
				source; (S 
				O/K),
C. Holding raw materials, other ingredients,
				and rework in bulk, or in containers designed and constructed to protect
				against contamination and held at such temperature and relative humidity and in
				such a manner as to prevent adulteration of the food; (S 
				O/K),
D. Identifying product scheduled for rework
				as such; (O),
E. Holding liquid or
				dry raw materials and other ingredients received and stored in bulk form in a
				manner that protects against contamination; (O),
F. Conducting work-in-process in a manner
				that protects against contamination; (K),
G. Constructing, handling, and maintaining
				equipment, containers, and utensils used to convey, hold, or store raw
				materials, work-in-process, rework, or food during manufacturing or storage in
				a manner that protects against contamination; (O),
H. Performing mechanical manufacturing steps
				to protect food against contamination; (K),
I. Treating or maintaining batters, breading,
				sauces, gravies, dressings, and other preparations in such a manner that they
				are protected against contamination; (K),
J. Performing in such a way the filling,
				assembling, packaging, and other operations such that the food is protected
				from contamination; (K),
K. Storing
				and transporting finished food under conditions that will protect food against
				physical, chemical, and microbial contamination as well as against
				deterioration of the food and the container;
				(SK/C),
L. Assuring that drip or condensate from
				fixtures, ducts and pipes does not contaminate food, food-contact surfaces, and
				food packaging materials; (S 
				K/C),
M. Providing adequate physical protection of
				food from contamination that may drip, drain, or be drawn into the food; (S 
				K/C),
N. Providing adequate physical protection of
				components from contaminants that may drip, drain, or be drawn into them; (S 
				K/C),
O. Providing aisles or working spaces between
				equipment and walls, that 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; (O),
				and
P. Treating compressed air or
				other gases mechanically introduced into food or used to clean food-contact
				surfaces or equipment in such a way that food is not contaminated with unlawful
				indirect food additives (K).
MISS. CODE ANN.
				  §§
										49-15-11,
				  49-15-15,
				  9 CFR
				  531.1, and
				  21 CFR
				  123.