Oklahoma Administrative Code › Title 35 - Oklahoma Department of Agriculture, Food, and Forestry › Chapter 37 - Food Safety › Subchapter 9 - Oklahoma Rabbit and Rabbit Products Inspection Regulations › Part 15 - MAINTENANCE OF SANITARY CONDITIONS AND PRECAUTIONS AGAINST CONTAMINATION OF PRODUCTS › Section 35:37-9-55 - Operations and procedures

Current through Vol. 41, No. 20, July 1, 2024
Operations and procedures involving the preparation,
					 storing, or handling of any product shall be strictly in accord with clean and
					 sanitary methods.
(1) There shall be
				  no handling or storing of materials that create an objectionable condition in
				  rooms, compartments, or other places in the plant where any product is
				  prepared, stored, or handled.
(2)
				  Blood from the killing operation shall be confined to a relatively small area
				  and kept from being splashed about the room.
(3) In the final washing, the carcass shall
				  be passed through a system of sprays providing an abundant supply of fresh
				  clean water.
(4) The floors in the
				  eviscerating room shall be kept clean and reasonably dry during eviscerating
				  operations and free of all refuse.
(5) Conveyors shall be operated at speeds as
				  will permit a sanitary eviscerating operation and will permit adequate
				  inspection for condition and wholesomeness.
(6) Mechanized packaging equipment shall be
				  maintained in good sanitary condition.
(7) All offal resulting from the eviscerating
				  operation shall be removed as often as necessary to prevent the development of
				  a nuisance.
(8) Paper and other
				  material used for lining containers in which products are packaged shall be of
				  such kinds as do not tear readily during use, but remain intact when moistened
				  by the product.
(9) Protective
				  coverings shall be used for the product in the plant and as it is distributed
				  from the plant, 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.
(10) Refuse may be moved directly to loading
				  docks only for prompt removal.
(11)
				  Cleanliness and hygiene of personnel:
(A) All
				  employees coming in contact with exposed edible products or edible products
				  handling equipment shall wear clean outer garments other than street clothes
				  and should wear caps or hair nets, and shall keep their hands clean at all
				  times while thus engaged.
(B) Hands
				  of employees handling edible products or edible products handling equipment
				  shall be free of infected cuts, boils, and open sores at all times while thus
				  engaged.
(C) Every person, after
				  each use of toilet or change of garments, shall wash their hands thoroughly
				  before returning to duties that require the handling of edible products or
				  containers therefore or edible products handling equipment.
(D) Neither smoking nor chewing of tobacco
				  shall be permitted in any room where exposed edible products are prepared,
				  processed, or handled.