reglab/statecodes huggingface dataset:
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT LAYOUT › Section 37.34 - Quick freezing facilities

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
						Whenever facilities for quick freezing the processed product are used, they
						shall be so located as to be convenient to the food processing and packaging
						departments.
(b) Ample freezer
						storage shall be provided, located conveniently to the quick freezing
						facilities. Freezer storage shall not, however, be required if the frozen
						products are immediately removed from the establishment.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT LAYOUT › Section 37.35 - Waste storage rooms

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Separate
						rooms for storing inedible materials such as fruit and vegetable peels, and
						feathers and bones pending removal from the plant, shall be provided in a
						location convenient to the various preparation and processing areas.
(b) Waste storage rooms shall be of
						sufficient size to permit the proper storage of filled and empty metal or other
						relatively nonabsorbent refuse containers and their lids.
(c) Waste storage rooms shall be equipped
						with efficient power exhaust ventilation systems, hot and cold water outlets,
						and adequate floor drainage. The discharge from the exhaust system shall be
						located well away from fresh air inlets into the plant.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT LAYOUT › Section 37.36 - Storage of packaging and labeling materials

Current through Register Vol. 54, No. 28, July 13, 2024
Packaging and labeling materials shall be stored in an
						  area separate from but convenient to the packaging department, except that
						  small quantities of such supplies which are necessary for maintaining
						  continuity of operations may be stored in the processing and packaging
						  departments.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT LAYOUT › Section 37.37 - Facilities for inedible products

Current through Register Vol. 54, No. 28, July 13, 2024
Facilities for inedible products and catch basins,
						  shall be located so as to avoid objectionable conditions affecting the
						  preparation and handling of edible products.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT LAYOUT › Section 37.38 - Cleaning room

Current through Register Vol. 54, No. 28, July 13, 2024
A separate room or area and the proper facilities for
						  cleaning equipment such as trays, hand trucks and implements, shall be provided
						  in a location convenient to the processing department. A power exhaust system
						  shall be provided to dispel steam and vapors from the room.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT LAYOUT › Section 37.39 - Dockage areas

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Dockage
						areas shall be of adequate size, constructed of impervious materials and so
						drained as to minimize the entrance into the plant of dust, dirt and other
						contaminants from the receiving and shipping operations.
(b) If live animals are received a separate
						dock shall be provided for this purpose.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT LAYOUT › Section 37.40 - Dressing rooms; toilet rooms

Current through Register Vol. 54, No. 28, July 13, 2024
(a) -
(1) Well located, properly ventilated
						dressing rooms and toilet rooms of ample size shall be provided for
						employes.
(2) Dressing rooms shall
						be separated from adjoining toilet rooms by tight, full height walls or
						partitions.
(3) Toilet rooms shall
						not be entered directly from a work room but through an intervening dressing
						room or a properly ventilated toilet room vestibule.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT LAYOUT › Section 37.41 - Eating

Current through Register Vol. 54, No. 28, July 13, 2024
Employes shall not eat in food processing or packaging
						  areas.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT CONSTRUCTION › Section 37.51 - Floors

Current through Register Vol. 54, No. 28, July 13, 2024
Floors shall be constructed of durable material which
						  is easily cleaned and skid resistant. Where floors are wet cleaned, they shall
						  be sloped to drain.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT CONSTRUCTION › Section 37.52 - Walls

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Interior walls
						shall be constructed of smooth, cleanable, surfaces applied to a suitable
						base.
(b) Dressed lumber shall be
						used for exposed interior wood-work. Exposed wood surfaces shall be finished
						with nontoxic oil or plastic paint or treated with hot linseed oil or clear
						wood sealer.
(c) Coves with radii
						sufficient to promote sanitation shall be installed at the juncture of floors
						and walls in all processing rooms.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT CONSTRUCTION › Section 37.53 - Ceilings

Current through Register Vol. 54, No. 28, July 13, 2024
Ceilings shall be of adequate height and of smooth,
						  cleanable material.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT CONSTRUCTION › Section 37.54 - Window ledges

Current through Register Vol. 54, No. 28, July 13, 2024
Window ledges shall be sloped at least 45° to the
						  interior to promote sanitation.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT CONSTRUCTION › Section 37.55 - Rodents; vermin

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Frozen food
						plants and warehouses shall be so constructed as to be rodent
						resistant.
(b) Exterior window and
						door openings shall be equipped with effective insect and rodent screens. Where
						doors in outside walls of food handling areas are used for loading or
						unloading, "fly chaser" fans and ducts or other effective means shall be
						provided at such doors to prevent the entrance of insects.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT CONSTRUCTION › Section 37.56 - Stairs

Current through Register Vol. 54, No. 28, July 13, 2024
Stairs in product handling departments shall be
						  constructed with solid treads and closed risers and shall have side curbs of
						  similar material, which shall be 6 inches high as measured at the front edge of
						  the tread.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT CONSTRUCTION › Section 37.57 - Refrigerator doors

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
						Refrigerator doors and jambs shall be covered with rust-resisting metal
						securely affixed to the doors and jambs.
(b) Joints necessary for installation shall
						be welded, soldered or otherwise effectively sealed.
(c) The juncture of the metal covering on
						jambs and walls shall be sealed with a flexible sealing compound.
(d) Doorways through which the product is
						transferred, either on overhead rails or on hand trucks, shall be sufficiently
						wide to permit free passage of the largest trucks or the widest suspended
						products without contact with the jambs.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLANT CONSTRUCTION › Section 37.58 - Variations from requirements

Current through Register Vol. 54, No. 28, July 13, 2024
The requirements for building materials listed in this
						  chapter represent minimum requirements. Variations shall be acceptable provided
						  the substitutions are equal to or exceed minimum
						  requirements.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLUMBING AND FLOOR DRAINAGE › Section 37.61 - Wet processing areas

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Floors
						shall be sloped and drains functionally located to provide adequate
						drainage.
(b) In wet processing
						areas the type and size of floor drains and sanitary sewage lines used and the
						method of installing such facilities and other plumbing equipment shall conform
						to Commonwealth or local regulations.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLUMBING AND FLOOR DRAINAGE › Section 37.62 - Hand washing facilities

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Hand
						washing facilities shall be located conveniently to all locations where
						products are prepared and processed.
(b) Lavatories shall be supplied with the
						following:
(1) Hot and cold or warm running
						water.
(2) Powdered or liquid soap
						in a suitable dispenser.
(3) An
						ample supply of single service towels or electric air dryers.
(4) A suitable receptacle for used
						towels.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › PLUMBING AND FLOOR DRAINAGE › Section 37.63 - Sterilizers

Current through Register Vol. 54, No. 28, July 13, 2024
Where sterilizers are required they shall be large
						  enough to allow complete immersion of tools and other implements. Sterilizing
						  facilities shall have the following:
(1) A water line.
(2) A means of heating the water.
(3) An overflow outlet.
(4) A means of emptying the
						receptacle.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › LIGHTING; VENTILATION › Section 37.71 - Work rooms and dressing rooms

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
						Work rooms and employe dressing rooms shall have means for furnishing adequate
						natural light, which may be accomplished by having windows or skylights of an
						area approximately 25% that of the floor area.
(b) Ventilation or efficient air conditioning
						or a mechanical ventilation system shall be provided.
(c) Adequate artificial light shall be
						provided.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › LIGHTING; VENTILATION › Section 37.72 - Fresh air intakes

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Fresh air
						intakes for mechanical ventilation systems shall be equipped with effective
						replaceable filters to prevent the entrance of airborne contaminants.
(b) Fresh air intakes shall be located well
						away from power exhaust system discharges and other sources of airborne
						contaminants.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter B - CONSTRUCTION AND LAYOUT OF FROZEN FOOD PLANTS › LIGHTING; VENTILATION › Section 37.73 - General light intensities

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The
						general light intensities in product preparation, processing and packaging
						areas shall be not less than 20 foot-candles as measured 30 inches above the
						floor.
(b) Where detailed visual
						tasks are required to assure a safe, wholesome product, the intensity of light
						on the surfaces of the product or product container shall be not less than 50
						foot-candles.
(c) At least ten
						foot-candles of light shall be provided in all dressing rooms and at least 5
						foot-candles in all other areas of the plant.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › GENERAL PROVISIONS › Section 37.81 - Application

Current through Register Vol. 54, No. 28, July 13, 2024
The specifications of this subchapter shall apply only
						  to equipment acquired after this June 10, 1964. Processing equipment in
						  existence on June 10, 1964, may be utilized, unless it constitutes an immediate
						  health hazard. In modifying or replacing a piece of machinery or equipment in
						  existence on June 10, 1964, efforts shall be made to conform to the
						  specifications of this chapter.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › GENERAL PROVISIONS › Section 37.82 - Coverage

Current through Register Vol. 54, No. 28, July 13, 2024
These specifications shall apply to the design,
						  materials, construction and installation of equipment used in the processing,
						  holding, and packaging of ready-to-eat frozen food and the processing and
						  holding of gravies, coating batters, and other food ingredients containing
						  eggs, milk, broth and other food components capable of supporting rapid
						  bacterial growth.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › GENERAL PROVISIONS › Section 37.83 - Compliance with Federal regulations

Current through Register Vol. 54, No. 28, July 13, 2024
Certain articles or materials may be subject to the
						  Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act
						  (21 U.S.C.A. §
													301 et seq.), and clearance for their use may
						  require compliance with that act. Nothing in this Chapter shall prohibit the
						  use of a food additive under, and in accordance with, the terms of an effective
						  regulation under the Federal Food, Drug, and Cosmetic Act. (See
						  21 CFR
						  121.1 et seq.).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › GENERAL PROVISIONS › Section 37.84 - Design

Current through Register Vol. 54, No. 28, July 13, 2024
Design, materials, construction and installation of
						  frozen food equipment shall be easily accessible for cleaning and
						  sanitizing.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › GENERAL PROVISIONS › Section 37.85 - Disassembly for cleaning

Current through Register Vol. 54, No. 28, July 13, 2024
In order to encourage the cleaning of equipment, the
						  time factor and the ease of disassembly are important considerations. The unit
						  of equipment shall contain the fewest number of parts to permit easy reassembly
						  by unskilled labor following cleaning.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › EQUIPMENT CLASSIFICATION › Section 37.91 - Group A

Current through Register Vol. 54, No. 28, July 13, 2024
Equipment in Group A shall be used for the processing,
						  conveying, holding, refrigeration and packaging of gravies, coating batters or
						  other food ingredients containing eggs, milk or broth, alone or in combination
						  with other food ingredients, which are capable of supporting rapid bacterial
						  growth. This group includes, but is not limited to, the following:
(1) Pumps.
(2) Valves.
(3) Pipelines and fittings.
(4) Heat exchanges.
(5) Homogenizers.
(6) Containers.
(7) Hoppers.
(8) Fillers.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › EQUIPMENT CLASSIFICATION › Section 37.92 - Group B

Current through Register Vol. 54, No. 28, July 13, 2024
Equipment in Group B shall be used in the processing,
						  holding and conveying of foods or food ingredients which are intended to be
						  incorporated in ready-to-eat frozen food. This group includes, but is not
						  limited to, the following:
(1)
						Reservoirs.
(2) Holding
						tanks.
(3) Kettles.
(4) Mixers for liquids.
(5) Mixers and blenders for
						powders.
(6) Dough
						mixers.
(7) Flour handling
						equipment.
(8) Fryers.
(9) Cutters.
(10) Dicers.
(11) Slicers.
(12) Cutting boards.
(13) Pumps.
(14) Valves.
(15) Tanks.
(16) Lines and fittings for liquid
						sugar.
(17) Lines and fittings for
						oil and shortening.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › EQUIPMENT CLASSIFICATION › Section 37.93 - Group C

Current through Register Vol. 54, No. 28, July 13, 2024
Equipment in Group C shall be used in the manufacture
						  of ready-to-eat frozen food, but applicable standards are not
						  available.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › MATERIALS, DESIGN AND CONSTRUCTION: GROUPS A AND B › Section 37.101 - Organizations developing standards

Current through Register Vol. 54, No. 28, July 13, 2024
Specifications and published standards for food
						  equipment have been developed by official agencies and voluntary organizations
						  other than those specifically mentioned in this chapter. These standards may be
						  worthy of consideration in the evaluation of certain equipment items. The
						  development organization and the area in which standards are published are the
						  following:
(1) National Sanitation
						Foundation-Food preparation and service equipment.
(2) United States Department of Agriculture,
						Meat Inspection Division-Meat processing equipment.
(3) United States Department of Agriculture,
						Poultry Inspection Division-Poultry processing equipment.
(4) United States Department of Commerce,
						National Marine Fisheries Service-Fishery products handling and processing
						equipment.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › MATERIALS, DESIGN AND CONSTRUCTION: GROUPS A AND B › Section 37.102 - Group A

Current through Register Vol. 54, No. 28, July 13, 2024
Effort shall be made to have equipment in Group A
						  conform to 3A Sanitary Standards, which are promulgated jointly by the
						  Committee on Sanitary Procedures, International Association of Milk, Food and
						  Environmental Sanitarians, Inc., Blue Ridge Road, P. O. Box 437, Shelbyville,
						  Indiana 46176; the United States Public Health Service, Milk and Food Branch,
						  Health, Education and Welfare, Washington, D.C. 20201; and the Sanitary
						  Standards Subcommittee, Dairy Industry Committee. Standards are as
						  follows:
(1)
Pumps.
"3A Sanitary Standards for Pumps for Milk and Milk Products," including both
						centrifugal and rotary pumps, as amended April 30, 1952.
(2)
Valves.
"3A Sanitary
						Standards for Inlet and Outlet Leak Protector Plug Valves for Batch
						Pasteurizers," dated October 8, 1952.
(3)
Milk and milk products
						equipment.
"3A Sanitary Standards for Fittings and Connections Used on
						Milk and Milk Products Equipment," dated March 1950; "Supplement No. 1 to the
						3A Sanitary Standards for Thermometer Fittings and Connections Used on Milk and
						Milk Products Equipment," dated August 1954; "Supplement No. 2 to the 3A
						Sanitary Standards for Fittings Used on Milk and Milk Products Equipment and
						Used on Sanitary Lines Conducting Milk and Milk Products," dated June 1952;
						"Supplement No. 3 to the 3A Sanitary Standards for Fittings Used on Milk and
						Milk Products Equipment and Used on Sanitary Lines Conducting Milk and Milk
						Products," dated April 26, 1955; "Supplement No. 4 to the 3A Sanitary Standards
						for Fittings Used on Milk and Milk Products Equipment and Used on Sanitary
						Lines Conducting Milk and Milk Products," dated April 26, 1955; "Supplement No.
						5 to the 3A Sanitary Standards for Fittings Used on Milk and Milk Products
						Equipment and Used on Sanitary Lines Conducting Milk and Milk Products," dated
						April 26, 1955; and "Supplement No. 6 to the 3A Sanitary Standards for Fittings
						Used on Milk and Milk Products Equipment and Used on Sanitary Lines Conducting
						Milk and Milk Products," dated April 26, 1955.
(4)
Heat exchangers.
"3A
						Sanitary Standards of Plate Type Heat Exchangers for Milk and Milk Products,"
						dated September 1951, or "3A Sanitary Standards for Internal Return Tubular
						Heat Exchangers for Use with Milk and Milk Products," dated April 29,
						1952.
(5)
Pasteurizers.
"3A Accepted Practices for the Sanitary
						Construction, Installation, Testing, and Operation of High-Temperature,
						Short-Time Pasteurizers," published June 1958.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › MATERIALS, DESIGN AND CONSTRUCTION: GROUPS A AND B › Section 37.103 - Group B

Current through Register Vol. 54, No. 28, July 13, 2024
Effort shall be made to have equipment in this group
						  conform to B.I.S.S.C. standards, which are promulgated by the Baking Industry
						  Sanitation Standards Committee, 521 Fifth Avenue, New York, New York 10017.
						  Standards are as follows:
(1)
Mixers or blenders for powders.
B.I.S.S.C. Standards are not
						yet completed.
(2)
Horizontal and vertical dough mixers.
B.I.S.S.C. "Sanitary
						Standard No. 6, for Horizontal Mixers and Vertical Mixers," effective date
						November 1, 1954.
(3)
Flour
						handling equipment.
B.I.S.S.C. "Sanitation Standard for Flour Handling
						Equipment," effective date December 1, 1952.
(4)
Liquid sugar handling
						equipment.
B.I.S.S.C. Standards are not yet completed.
(5)
Liquid oil and shortening
						handling equipment.
B.I.S.S.C. Standards are not yet
						completed.
(6)
Fryers.
B.I.S.S.C. "Sanitation Standard No. 16, for Doughnut
						Equipment," effective date October 1, 1959.
(7)
Depositors, fillers.
B.I.S.S.C. "Sanitation Standard No. 5, for Cake Depositors, Fillers and Icing
						Machines," effective date March 1, 1954.
(8)
Conveyors.
B.I.S.S.C.
						"Sanitation Standard No. 7, for Conveyors," effective date November 1,
						1954.
(9)
Homogenizers,
						emulsifiers.
B.I.S.S.C. "Sanitation Standard No. 18, for Emulsifiers
						and Homogenizers," effective date February 1, 1961.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › MATERIALS, DESIGN AND CONSTRUCTION: GROUP C › Section 37.111 - Materials

Current through Register Vol. 54, No. 28, July 13, 2024
(a) -
(1) Surfaces within the food product zone
						shall be smooth, free from pits, crevices and loose scale, and shall be
						relatively nonabsorbent. Furthermore, surfaces shall be nontoxic and unaffected
						by food products and cleaning compounds.
(2) Sponge rubber, stone slab, linoleum,
						flannel and unglazed ceramic material are basically objectionable and shall not
						be used.
(3) Wood and cloth, if
						used, shall be indicated under specific application.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › MATERIALS, DESIGN AND CONSTRUCTION: GROUP C › Section 37.112 - Design and construction in the food product zone

Current through Register Vol. 54, No. 28, July 13, 2024
(a) All parts of the product zone shall be
						readily accessible or shall be readily removable for cleaning and
						inspection.
(b) All parts of the
						food product zone shall be free of recesses, dead ends, open seams and gaps,
						crevices, protruding ledges, inside threads, inside shoulders and bolts or
						rivets which form pockets and patterns.
(c) Permanent joints of metal parts shall be
						butt welded. Dissimilar metals shall not be used in equipment construction if
						their contact with liquid products might create deleterious chemical or
						electrolytic action.
(d) Welding
						within the food product zone shall be continuous, smooth, even and flush with
						the adjacent surfaces.
(e) Interior
						corners shall be provided with a minimum radius of one quarter inch except
						where a greater radius is required to facilitate drainage or
						cleaning.
(f) Equipment shall be
						constructed and installed to provide sufficient pitch so as to be completely
						self-draining.
(g) Equipment which
						introduces air into the food product or uses air to convey the food product
						shall be fitted with filters capable of withholding particles 50 microns or
						larger in size. Such filters shall be readily removable for cartridge
						replacement or cleaning.
(h)
						Bearings shall be located outside the food product zone or outboard, and shall
						be of the sealed or self-lubricated type. Those intended for use with a dry
						granular or a dry pulverized product directly adjacent to the food product zone
						shall be of the sealed type without grease fittings. The bearings shall be
						installed flush to eliminate any recessed areas around the shaft within the
						food product zone.
(i) Shaft seal
						assemblies and packing glands shall be outboard and shall be readily removable.
						The shaft seal or packing shall be retractable within a space between the
						assembly and bearing to facilitate easy removal of the sealing assembly and
						materials for cleaning and inspection.
(j) -
(1)
						All permanent screening and straining devices shall be readily removable for
						cleaning and inspection. They shall be designed to prevent replacement in an
						improper position.
(2) Permanent
						screening and straining surfaces intended for use with a liquid or a
						semi-liquid product shall be fabricated from perforated metal.
(3) Permanent screening and straining
						surfaces for use with a dry granular or a dry pulverized product shall be
						designed with sufficient strength for its intended use, and be sized to
						efficiently remove foreign material.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › MATERIALS, DESIGN AND CONSTRUCTION: GROUP C › Section 37.113 - Design and construction in the nonfood products zone

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Safety and gear guards shall be removable
						for cleaning and inspection.
(b)
						External surfaces shall be free of open seams, gaps, crevices, unused holes and
						inaccessible recesses.
(c)
						Horizontal ledges and frame members shall be kept to a minimum. External angles
						shall be rounded and internal angles shall be avoided.
(d) Where lubrication of equipment is
						required provision shall be made to prevent leaking or dripping into the food
						product zone.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › MATERIALS, DESIGN AND CONSTRUCTION: GROUP C › Section 37.114 - Installation of equipment

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
						Equipment shall be installed on a foundation of durable, easily cleaned
						material.
(b) Equipment shall be
						placed at adequate distance from walls, ceilings and floors for cleaning and
						maintenance, or sealed watertight thereto. The preferred minimum space between
						walls or ceilings shall be 30 inches.
(c) Whenever equipment passes through walls
						or floors it shall be sealed to that partition, or sufficient clearance shall
						be allowed to permit inspection, cleaning and maintenance.
(d) Wherever there is spill or drip, drains
						and catch pans shall be provided and shall be of such dimensions to collect all
						spill and drip. They shall be easily accessible or easily removable for
						cleaning.
(e) Where pipes pass
						through ceilings of processing areas pipe sleeves shall be inserted in the
						floor above so that their upper periphery is at least two inches above the
						floor.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter C - DESIGN AND CONSTRUCTION OF FROZEN FOOD PROCESSING EQUIPMENT › MATERIALS, DESIGN AND CONSTRUCTION: GROUP C › Section 37.115 - Connections

Current through Register Vol. 54, No. 28, July 13, 2024
All electrical connections, such as switch boxes,
						  control boxes, conduits and box cables, shall be installed a minimum of 3/4
						  inch away from the equipment or walls or be completely sealed to the equipment
						  or walls.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter D - OPERATING PRACTICES FOR THE COMMERCIAL MANUFACTURE OF FOOD › Section 37.121 - Handling and storage of materials

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Requirements for food shall be as
					 follows:
(1) All food ingredients received at
					 the plant shall be wholesome.
(2)
					 Storage conditions shall protect against contamination from rodents, insects
					 and other sources.
(3) Storage
					 temperature shall be in accordance with the following practices:
(i) Ingredients requiring refrigeration shall
					 be stored at an air temperature of 40°F or lower. Only areas where the
					 temperature does not exceed 40°F shall be considered
					 refrigerated.
(ii) Frozen
					 ingredients not in process shall be stored at an air temperature of 0°F or
					 lower.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter D - OPERATING PRACTICES FOR THE COMMERCIAL MANUFACTURE OF FOOD › Section 37.122 - Personnel hygiene

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The
					 services of an employe with any open sore on an exposed portion of the body or
					 one afflicted with an infectious or contagious disease shall not be used except
					 that services of employes with finger cuts or with bandages, finger cuts and
					 similar type coverings may be utilized on the condition that the employe wears
					 rubber gloves.
(b) -
(1) Any employe with an upper respiratory
					 infection shall be assigned duties outside of the areas of food preparation,
					 processing and packaging.
(2)
					 Visitors to food preparation, processing and packaging areas shall comply with
					 employe requirements.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter D - OPERATING PRACTICES FOR THE COMMERCIAL MANUFACTURE OF FOOD › Section 37.123 - Plant and equipment sanitation

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Plant and equipment shall be clean when
					 put into service.
(b) All floors,
					 tables, splash boards, work surfaces, equipment and utensils shall be
					 maintained in a clean and sanitary condition at all times. Critical areas and
					 all food contact surfaces shall be cleaned and sanitized whenever necessary or
					 at scheduled intervals.
(c)
					 Equipment such as pipes, pumps, fillers and valves shall be dismantled for
					 cleaning and sanitizing, unless in-place cleaning and sanitizing methods are
					 effective. Suggested criteria for acceptance of clean-in-place (C.I.P.) systems
					 areas are as follows:
(1) The arrangement
					 shall allow cleaning and bactericidal solutions to be circulated through the
					 system.
(2) Solutions shall touch
					 all surfaces.
(3) The system shall
					 be self-draining or otherwise completely evacuable.
(4) The cleaning procedure shall result in
					 thorough cleaning of the equipment.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter D - OPERATING PRACTICES FOR THE COMMERCIAL MANUFACTURE OF FOOD › Section 37.124 - Preparation and processing

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Fans,
					 blowers or air cooling systems shall not move unfiltered air from raw material
					 or preparation rooms into processing rooms.
(b) Only adequately cleaned, prepared raw
					 materials shall be introduced into areas where frozen precooked foods are
					 cooked and subsequently handled in processing operations.
(c) Preparatory operations feeding to the
					 packing line shall be so timed to permit efficient handling of consecutive
					 packages in production, and under conditions designed to prevent contamination,
					 loss of quality or spoilage.
(d)
					 When batter, egg wash or milk wash is an ingredient, it shall be maintained at
					 a product temperature not to exceed 45°F, except when the process
					 temperatures required for manufacturing the product are higher. Cracked or
					 flaked ice used to refrigerate batters shall meet bacterial standards for
					 potable water. Batter remaining in machines and equipment at cleanup time shall
					 be discarded.
(e) Breading
					 materials that have come in contact with batter and have been removed by
					 screening shall be discarded.
(f)
					 Food ingredients or mixtures that are capable of supporting rapid bacterial
					 growth shall be maintained either at a product temperature above 160°F or
					 below 45°F, except when processing temperatures falling in this range are
					 an integral part of the product manufactured, such as, yeast.
(g) Cooked food such as meat, poultry, sauces
					 and gravies shall be all of the following:
(1)
					 Refrigerated or incorporated into the finished product within 1 hour following
					 preparation.
(2) Refrigerated
					 within 30 minutes following preparation at an air temperature of 50°F or
					 less if the product is to be held from 1 to 8 hours after
					 preparation.
(3) Refrigerated
					 within 30 minutes following preparation such that the internal temperature of
					 the food product will be 40°F or lower, within 2 hours of refrigeration if
					 the food product has been comminuted, sliced or is a liquid, and if the food is
					 to be held more than eight hours. Large solid food components such as those
					 that must be cooled before slicing shall be refrigerated at an air temperature
					 of 40°F or lower.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter D - OPERATING PRACTICES FOR THE COMMERCIAL MANUFACTURE OF FOOD › Section 37.125 - In-plant freezing

Current through Register Vol. 54, No. 28, July 13, 2024
(a) During
					 the freezing cycle products shall be cooled to 50°F or lower within 2
					 hours.
(b) Products shall then be
					 reduced to 0°F. by approved commercial practice.
(c) When necessary products shall be
					 protected so that dehydration and discoloration will not occur during the
					 freezing cycle.
(d) The freezer
					 shall be precooled to an air temperature of 0°F before loading. During
					 loading, however, the freezer may rise to temperatures above 0°F for short
					 periods of time.
(e) If cold air is
					 used as the freezing medium the product shall be arranged by staggering the
					 individual items or by employing dunnage, spacers or other suitable methods to
					 permit satisfactory circulation of cold air around the products. The cold air
					 shall be circulated by a positive method; natural air circulation shall not be
					 satisfactory.
(f) The freezer and
					 associated equipment used for handling the product shall be maintained in a
					 clean and sanitary condition at all times.
(g) A suitable indicating or recording
					 instrument shall be used to measure the temperature of the cooling medium, that
					 is, air, liquid, refrigerated plates or pipe coils.
(h) Packaged items shall be frozen in a
					 manner that will result in a minimum amount of bulging or distortion.
(i) After the freezing cycle the frozen
					 product shall be transferred to a storage facility as quickly as
					 possible.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › EQUIPMENT › Section 37.131 - Insulation and refrigeration

Current through Register Vol. 54, No. 28, July 13, 2024
Vehicles used for transportation shall be equipped with
						  insulation and mechanical refrigeration systems, or other refrigeration methods
						  or facilities capable of maintaining an air and product temperature of 0°F,
						  or lower, while loaded with frozen food.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › EQUIPMENT › Section 37.132 - Sensory devices

Current through Register Vol. 54, No. 28, July 13, 2024
Vehicles used for transportation shall be equipped with
						  a thermometer or other appropriate means of temperature measurement, indicating
						  air temperature inside the vehicle. The dial or reading element of the
						  thermometer shall be mounted on the outside of the vehicle.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › EQUIPMENT › Section 37.133 - General requirement for route delivery vehicles

Current through Register Vol. 54, No. 28, July 13, 2024
Vehicles used for route delivery shall comply with all
						  equipment provisions specified in this chapter for vehicles used for
						  transportation, and shall in addition be equipped with curtains or flaps in the
						  doorway area, or with port doors, or with portable insulated chests to maintain
						  required temperature during distribution.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › HANDLING PRACTICES FOR OVER-THE-ROAD TRANSPORTATION › Section 37.141 - Precooling

Current through Register Vol. 54, No. 28, July 13, 2024
Vehicles shall be precooled to an air temperature of
						  20°F or lower before loading.
This section cited in 7 Pa. Code §
														37.151 (relating to general
							 requirement).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › HANDLING PRACTICES FOR OVER-THE-ROAD TRANSPORTATION › Section 37.142 - Minimum temperature requirements

Current through Register Vol. 54, No. 28, July 13, 2024
Frozen food shipments shall not be accepted for
						  transportation when the internal product temperature exceeds 0°F, except
						  that shipments in transit at a higher temperature shall not be considered in
						  violation of this section if the bill of lading, signed by the shipper,
						  specifies that the product is consigned to a warehouse or other facility for
						  further freezing, or if the product is to be sold as fresh and is to be
						  defrosted when offered for use or for sale.
This section cited in 7 Pa. Code §
														37.151 (relating to general
							 requirement); and 7 Pa. Code §
														37.216 (relating to preordered
							 frozen foods).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › HANDLING PRACTICES FOR OVER-THE-ROAD TRANSPORTATION › Section 37.143 - Loading

Current through Register Vol. 54, No. 28, July 13, 2024
Frozen food shall be loaded in a transportation vehicle
						  so as to provide free circulation of refrigerated air at the front, rear, top,
						  bottom and both sides of the load, except for vehicles of envelope construction
						  in which refrigerated air circulates within the walls of the
						  vehicles.
This section cited in 7 Pa Code §
														37.151 (relating to general
							 requirement).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › HANDLING PRACTICES FOR OVER-THE-ROAD TRANSPORTATION › Section 37.144 - Operation of refrigeration unit

Current through Register Vol. 54, No. 28, July 13, 2024
The mechanical refrigerating unit of vehicles shall be
						  turned on and doors of vehicles shall be kept closed or curtained during any
						  time interval when loading or unloading operations cease.
This section cited in 7 Pa. Code §
														37.151 (relating to general
							 requirement).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › HANDLING PRACTICES FOR OVER-THE-ROAD TRANSPORTATION › Section 37.145 - Temperature determination

Current through Register Vol. 54, No. 28, July 13, 2024
The average product temperature of any shipment of
						  frozen food shall be determined during loading and unloading by adequate
						  temperature readings.
This section cited in 7 Pa. Code §
														37.151 (relating to general
							 requirement).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › HANDLING PRACTICES FOR ROUTE DELIVERY › Section 37.151 - General requirement

Current through Register Vol. 54, No. 28, July 13, 2024
Sections
						  37.141-37.145 (relating to handling
						  practices for over-the-road transportation) apply to handling in route
						  delivery.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › HANDLING PRACTICES FOR ROUTE DELIVERY › Section 37.152 - Refrigeration

Current through Register Vol. 54, No. 28, July 13, 2024
Lots for individual consignment which are to be sold in
						  a frozen state shall be refrigerated by means of mechanical refrigeration, dry
						  ice, or by any other means capable of maintaining an air and product
						  temperature of 0°F or lower.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › HANDLING PRACTICES FOR ROUTE DELIVERY › Section 37.153 - Precooling

Current through Register Vol. 54, No. 28, July 13, 2024
Insulated containers shall be precooled to a
						  temperature of 20°F or lower before being loaded with frozen
						  food.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › HANDLING PRACTICES FOR ROUTE DELIVERY › Section 37.154 - Doors

Current through Register Vol. 54, No. 28, July 13, 2024
Doors of vehicles shall be kept closed during any time
						  interval that loading or unloading operations cease.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 37 - FROZEN FOODS › Subchapter E - TRANSPORTATION › SANITARY PROVISIONS › Section 37.161 - Interior surfaces

Current through Register Vol. 54, No. 28, July 13, 2024
Interior surfaces of vehicles and devices used for
						  transporting frozen food shall be clean and free of objectionable odors before
						  being loaded with frozen food.