[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2006]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR318.14]



[Page 257-258]

 

                  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



[[Page 258]]



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 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]