[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR318.14]

[Page 249-250]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 318--ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS--Table of Contents
 
                           Subpart A--General
 
Sec. 318.14  Adulteration of product by polluted water; procedure for handling.

    (a) In the event there is polluted water (including but not limited 
to flood water) in an official establishment, all products and 
ingredients for use in the preparation of such products that have been 
rendered adulterated by the water shall be condemned.
    (b) After the polluted water has receded from an official 
establishment, all walls, ceilings, posts, and floors of the rooms and 
compartments involved, including the equipment therein, shall, under the 
supervision of an inspector, be cleaned thoroughly by the official 
establishment personnel. An adequate supply of hot water under pressure 
is essential to make such cleaning effective. After cleaning, a solution 
of sodium hypochlorite containing approximately one-half of 1 percent 
available chlorine (5,000 p/m) or other equivalent disinfectant approved 
by the Administrator \1\ shall be applied to the surface of the rooms 
and equipment and rinsed with potable water before use.
    (c) Hermetically sealed containers of product which have been 
contaminated by polluted water shall be examined promptly by the 
official establishment under supervision of an inspector and rehandled 
as follows:
    (1) Separate and condemn all product in damaged or extensively 
rusted containers.
    (2) Remove paper labels and wash the remaining containers in warm 
soapy water, using a brush where necessary to remove rust or other 
foreign material. Disinfect these containers by either of the following 
methods:
    (i) Immerse in a solution of sodium hypochlorite containing not less 
than 100 p/m of available chlorine or other equivalent disinfectant 
approved by

[[Page 250]]

the Administrator, \1\ rinse in potable water, and dry thoroughly; or
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    \1\ A list of approved disinfectants is available upon request to 
Scientific Services, Meat and Poultry Inspection Program, Food Safety 
and Inspection Service, U.S. Department of Agriculture, Washington, DC 
20250.
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    (ii) Immerse in 212  deg.F. water, bring temperature of the water 
back to 212  deg.F. and maintain the temperature at 212  deg.F. for 5 
minutes, then remove containers from water and cool them to 95  deg.F. 
and dry thoroughly.
    (3) After handling as described in paragraph (c)(2) of this section, 
the containers may be relacquered, if necessary, and then relabeled with 
approved labels applicable to the product therein.
    (4) The identity of the canned product shall be maintained 
throughout all stages of the rehandling operations to insure correct 
labeling of the containers.

[35 FR 15586, Oct. 3, 1970, as amended at 38 FR 34455, Dec. 14, 1973]