West Virginia Code of State Rules › Agency 64 - Health › Title 64 - LEGISLATIVE RULE WEST VIRGINIA DEPARTMENT OF HEALTH AND HUMAN RESOURCES › Series 64-28 - Ice Cream and Frozen Milk › Section 64-28-4 - Essential Features of Sanitation, as Prescribed for Grade "A" Milk Pasteurization Plants, Shall Govern Ice Cream Plants

Current through Register Vol. XLI, No. 28, July 12, 2024
4.1. Floors - The floors of all rooms in
				which milk is handled shall be constructed of concrete or other equally
				impervious and easily cleaned material and shall be smooth, properly drained
				and provided with trapped drains, and kept clean.
4.2. Walls and Ceilings - Walls and ceilings
				of rooms in which milk is handled or stored shall have a smooth, washable,
				light colored surface and shall be kept clean.
4.3. Doors and Windows - AH openings into the
				outer air shall be effectively screened to prevent the access of flies. Doors
				shall be self-closing
4.4.
				Lighting and Ventilation - All rooms shall be well lighted and ventilated.
4.5. Protection from Flies and
				Other Insects - The products used in the manufacture of ice cream and other
				frozen products and cleansed containers and utensils shall be protected from
				flies and other insects.
4.6.
				Toilet Rooms and Lavatories - The number of toilet rooms and the number of
				toilets shall conform to the state regulatory laws. No toilet rooms shall open
				directly into any room in which ice cream and other frozen products are
				manufactured, handled or stored. Toilet rooms shall be equipped with an
				adequate number of washing fixtures or have such fixtures convenient thereto,
				and shall be supplied with soap, running water and single service towels The
				doors of toilet rooms shall open outward and be self-closing. Placards
				prominently displayed shall remind employees of the requirements of sanitation
				and cleanliness and particularly the washing of their hands. The disposal of
				wastes from floors and toilet shall be in accordance with the state regulatory
				laws.
4.7. Water Supply - The
				water supply shall be easily accessible, adequate and of a safe, sanitary
				quality
4.8. Cleaning and
				Equipment - Ice cream and other frozen products manufacturing plants shall be
				equipped with facilities for supplying and using an abundance of hot water and
				live steam for cleansing and sterilizing purposes. All wagons, trays, trucks,
				tubs, platforms and other equipment shall be constructed so that they may be
				washed and kept clean. Utensils shall be of smooth non-absorbent material and
				have flush seams. The water supply for washing equipment, apparatus and
				containers shall be free from contamination. Suitable facilities and equipment
				shall be provided and used for the proper cleansing and sterilizing of
				freezers, vats, tanks, cans, racks, molds, slabs, forms, piping and other
				equipment and utensils with which ice cream and other frozen products come in
				contact during the manufacture or preparation for sale. All equipment used in
				the making or direct handling of ice cream and other frozen products shall be
				cleaned and finally scalded with water or sterilized with steam each day such
				equipment is in use. All hand washed equipment or apparatus shall be
				subsequently sterilized with steam or boiling water each day such equipment or
				apparatus is in use. Pipe lines shall be disconnected and valves taken apart
				after use and thoroughly washed and sterilized. Cleaning and sterilizing
				powders and solutions may be used in the cleaning and sterilizing of equipment
				and apparatus, but these powders and solutions shall not be used as a
				substitute for hot water and steam.
4.9. Canning and Packing Ice Cream - The
				operators filling, removing and packing ice cream molds and the operators
				wrapping cut bricks and ice cream specialties by hand shall wear clean clothes
				and keep their hands scrupulously clean. Shipping bags and containers shall be
				clean and dry when leaving the ice cream plant. All cans and containers shall
				be washed and sterilized when returned to the ice cream plant After
				sterilization all cans and other containers shall be stored in such a manner as
				to be protected from contamination. All metal cans and containers shall be kept
				free from rust and corrosion. Paper used to line or cover ice cream cans or
				containers shall be stored, kept and handled so as to be free from
				contamination.
4.10. Ingredients -
				All milk and milk products used in the manufacture of ice cream and other
				frozen products shall conform to the requirements of the state department of
				health concerning the production and sale of milk and milk products. All
				fruits, nuts, egg products, flavors, color, sugar, stabilizers or any other
				products used in frozen specialties of any kind, other than ice cream, shall be
				clean and wholesome and shall comply with the State and Federal Food Laws and
				Regulations.
4.11. Pasteurization -
				The entire ice cream mix with or without flavor or color shall be pasteurized.
				Pasteurization shall be defined as heating the ice cream mix to a temperature
				of not less than 145 degrees F. and holding at that temperature not less than
				30 minutes. After pasteurization the mix shall be cooled to at least 45 degree
				F. and held at that temperature until frozen. All vats or other pasteurizing
				equipment shall be equipped with recording and indicating thermometers of a
				type approved by the state department of health. A recording thermometer record
				of each batch pasteurized shall be kept on file for at least six months.
4.12. Personnel - Every person
				engaged in direct physical contact with ice cream and other frozen products
				during its manufacture shall be clean and wear clean clothes. Inmiediately on
				occurrence of any case of communicable disease, either in himself or his family
				or within the ice cream plant, the employee shall cease work and report to his
				employer who shall notify the local health authority. No employee shall touch
				the ice cream with his hands, except those specifically designated to cut and
				wrap brick and package ice cream and other frozen products and to fill fancy
				molds. It shall be the duty of any person engaged in the manufacture of ice
				cream and other frozen products to cause a medical examination to be made by
				methods prescribed the state department of health at the time of employment,
				and at least semi- annually thereafter of all employees who come in contact
				with ice cream. No person suffering with any communicable disease and no person
				who is known as a "carrier" of a communicable disease, as defined by the state
				department of health, shall be employed in any capacity where ice cream and
				other frozen products are sold.