New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter B - Slaughterhouses, Refrigerated Warehouses and Locker Plants (Article 5-A Agriculture and Markets Law) › Part 245 - Slaughterhouses › Section 245.5 - Protection of products

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Products shall be protected from contamination at all times during production,
				  preparation, storage and transportation.
(b) Refrigerated storage of adequate capacity
				  shall be provided and maintained at temperatures not to exceed 41° F for
				  fresh meats and poultry, carcasses and parts thereof, and not to exceed 41°
				  F for processed meats and poultry, meat and poultry by-products and meat and
				  poultry food products.
(c) Vehicles
				  in which products are transported shall be so constructed as to prevent dust,
				  dirt, flies, insects and other contamination from coming in contact with
				  products and shall be maintained in a clean and sanitary manner. Refrigeration
				  at a temperature not to exceed 41° F and satisfactory protective covering
				  for products shall be provided when necessary.
(d) All used tubs, barrels, and boxes used as
				  containers of products shall be thoroughly cleaned and sanitized before reuse.
				  They shall be of such construction and material as to protect products
				  adequately from dust, dirt, flies, insects and other contamination, and a
				  satisfactory sanitary liner shall be provided for such used containers where
				  necessary.
(e) In establishments
				  where poultry is processed, chilling tanks or vats shall be of smooth metal
				  construction. They shall have a continuous water overflow and be emptied,
				  cleaned and sanitized after each use. Ice used in such tanks and vats shall be
				  clean and wholesome and stored in a clean, sanitary manner.
(f) All poultry carcasses and parts thereof,
				  shall be thoroughly rinsed following evisceration.
(g) Poultry scalders shall maintain a
				  continuous intake of potable water sufficient to maintain clean water and
				  provide a minimum overflow of one quart of water per bird per minute. They
				  shall be emptied, cleaned and sanitized after each use.
(h) Eviscerating facilities and equipment at
				  each work station shall be sufficient to ensure that carcass and product
				  preparation can be accomplished without contamination.
(i) Animals dressed with hides on shall be
				  thoroughly washed and cleaned before evisceration. Washing equipment of an
				  approved type to thoroughly and efficiently wash carcasses inside and out shall
				  be provided.
(j) Hides shall not be
				  stored on the killing floor, nor stored exposed in rooms or compartments used
				  for edible products.
(k) Carcasses
				  with hides on shall not be stored in contact with skinned and dressed carcasses
				  or parts thereof or other edible products.
(l) All waste and offensive refuse shall be
				  removed from the premises at least every 24 hours if the establishment is
				  operated continuously or within 24 hours after use if the establishment is used
				  only occasionally. Manure shall not be allowed to accumulate on the
				  premises.
(m) A separate inedible
				  waste room shall be provided for handling and storage of waste containers and
				  covers, waste materials, inedible material, and condemned products. This room
				  shall be so located as to ensure no contamination to edible products or
				  congestion in the establishment. Hot and cold running water, proper drainage,
				  and facilities for cleaning the area shall be provided and the area shall be
				  maintained in a clean and sanitary condition. Where necessary it shall be
				  separated from any area in which edible products are handled.
(n) Establishments desiring to singe poultry
				  must meet the following requirements:
(1) The
				  singeing process may only be used to remove excess feathers and shall not be
				  used to brown or burn the flesh. Singeing shall be conducted after removal of
				  feathers.
(2) Singed carcasses
				  shall be chilled and eviscerated immediately after singeing.
(3) Finished product shall be labeled with
				  the following statement: "Keep refrigerated at 41° F or below. Poultry must
				  be cooked to an internal temperature of 165° F or higher."