Oklahoma Administrative Code › Title 35 - Oklahoma Department of Agriculture, Food, and Forestry › Chapter 37 - Food Safety › Subchapter 11 - Exotic Livestock and Exotic Livestock Products › Part 15 - SANITATION › Section 35:37-11-31 - Sanitation requirements of slaughtering and processing operations, condensation and chilling requirements

Current through Vol. 41, No. 20, July 1, 2024
(a)
				  Operations and procedures involving the preparation, storing, or handling of
				  any product shall be strictly in accord with clean and sanitary
				  methods.
(b) All areas in which
				  inspections are made and those in which exotic livestock are slaughtered or any
				  product is prepared shall be kept sufficiently free of steam and vapors to
				  enable inspection personnel to make inspections and to insure clean operations.
				  The walls, ceilings, and overhead structure of rooms and compartments in which
				  product is prepared, handled, or stored shall be kept reasonably free from
				  moisture to prevent dripping and contamination of products.
(c) Butchers and others who dress or handle
				  diseased carcasses or parts shall, before handling or dressing other carcasses
				  or parts, cleanse their hands with liquid soap and hot water, and rinse them in
				  clean water. Implements used in dressing diseased carcasses shall be thoroughly
				  cleansed with hot water having a minimum temperature of 180°F. or in a
				  disinfectant approved by the Board, followed by rinsing in clean water. The
				  employees of the establishment who handle any product shall keep their hands
				  clean, and in all cases after visiting the toilet rooms or urinals shall wash
				  their hands before handling any product or implements used in the preparation
				  of product.
(d) Aprons, frocks, and
				  other clothing worn by persons who handle any product shall be of material that
				  is readily cleansed. Clean garments shall be worn at the start of each working
				  day and the garments shall be changed during the day when required by the
				  inspector in charge.
(e) Practices
				  as spitting on whetstones; spitting on the floor; placing skewers, tags, or
				  knives in the mouth; inflating lungs or casings with air from the mouth; or
				  testing with air from the mouth such receptacles as tierces, kegs or casks,
				  containing or intended as containers of any product, are prohibited. Only
				  mechanical means may be used for testing. Care shall be taken to prevent the
				  contamination of product with perspiration, hair, cosmetics, medications, and
				  similar substances.
(f) Equipment
				  or substances that generate gases or odors shall not be used in official
				  establishments except as permitted in this Subchapter or by the circuit
				  supervisor in specific cases in which the supervisor determines that the use
				  will not result in adulteration of any product.
(g) Carcasses (including edible offal) will
				  be placed in chill coolers immediately after final washing. The carcasses shall
				  be spaced as to encourage rapid chilling and to avoid the condition known as
				  "Touchers". Should this condition occur, the affected portions will be trimmed
				  before further processing in or removal from the official
				  establishment.
Added at 21 Ok Reg
					 1181, eff 5-27-04