[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2007]

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

[CITE: 9CFR416.2]



[Page 628-630]

 

                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS

 

     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 

                               AGRICULTURE

 

PART 416_SANITATION--Table of Contents

 

Sec. 416.2  Establishment grounds and facilities.



    (a) Grounds and pest control. The grounds about an establishment 

must be maintained to prevent conditions that could lead to insanitary 

conditions, adulteration of product, or interfere with inspection by 

FSIS program employees. Establishments must have in place a pest 

management program to prevent the harborage and breeding of pests on the 

grounds and within establishment facilities. Pest control substances 

used must be safe and effective under the conditions of use and not be 

applied or stored in a manner that will result in the adulteration of 

product or the creation of insanitary conditions.

    (b) Construction. (1) Establishment buildings, including their 

structures, rooms, and compartments must be of sound construction, be 

kept in good repair, and be of sufficient size to allow for processing, 

handling, and storage of product in a manner that does not result in 

product adulteration or the creation of insanitary conditions.

    (2) Walls, floors, and ceilings within establishments must be built 

of durable materials impervious to moisture and be cleaned and sanitized 

as necessary to prevent adulteration of product or the creation of 

insanitary conditions.

    (3) Walls, floors, ceilings, doors, windows, and other outside 

openings must be constructed and maintained to prevent the entrance of 

vermin, such as flies, rats, and mice.

    (4) Rooms or compartments in which edible product is processed, 

handled, or stored must be separate and distinct from rooms or 

compartments in which inedible product is processed, handled, or stored, 

to the extent necessary to prevent product adulteration and the creation 

of insanitary conditions.

    (c) Light. Lighting of good quality and sufficient intensity to 

ensure that sanitary conditions are maintained and that product is not 

adulterated must be provided in areas where food is processed, handled, 

stored, or examined; where equipment and utensils are cleaned; and in 

hand-washing areas, dressing and locker rooms, and toilets.

    (d) Ventilation. Ventilation adequate to control odors, vapors, and 

condensation to the extent necessary to prevent adulteration of product 

and the creation of insanitary conditions must be provided.

    (e) Plumbing. Plumbing systems must be installed and maintained to:

    (1) Carry sufficient quantities of water to required locations 

throughout the establishment;

    (2) Properly convey sewage and liquid disposable waste from the 

establishment;

    (3) Prevent adulteration of product, water supplies, equipment, and 

utensils and prevent the creation of insanitary conditions throughout 

the establishment;

    (4) Provide adequate floor drainage in all areas where floors are 

subject to



[[Page 629]]



flooding-type cleaning or where normal operations release or discharge 

water or other liquid waste on the floor;

    (5) Prevent back-flow conditions in and cross-connection between 

piping systems that discharge waste water or sewage and piping systems 

that carry water for product manufacturing; and

    (6) Prevent the backup of sewer gases.

    (f) Sewage disposal. Sewage must be disposed into a sewage system 

separate from all other drainage lines or disposed of through other 

means sufficient to prevent backup of sewage into areas where product is 

processed, handled, or stored. When the sewage disposal system is a 

private system requiring approval by a State or local health authority, 

the establishment must furnish FSIS with the letter of approval from 

that authority upon request.

    (g) Water supply and water, ice, and solution reuse. (1) A supply of 

running water that complies with the National Primary Drinking Water 

regulations (40 CFR part 141), at a suitable temperature and under 

pressure as needed, must be provided in all areas where required (for 

processing product, for cleaning rooms and equipment, utensils, and 

packaging materials, for employee sanitary facilities, etc.). If an 

establishment uses a municipal water supply, it must make available to 

FSIS, upon request, a water report, issued under the authority of the 

State or local health agency, certifying or attesting to the potability 

of the water supply. If an establishment uses a private well for its 

water supply, it must make available to FSIS, upon request, 

documentation certifying the potability of the water supply that has 

been renewed at least semi-annually.

    (2) Water, ice, and solutions (such as brine, liquid smoke, or 

propylene glycol) used to chill or cook ready-to-eat product may be 

reused for the same purpose, provided that they are maintained free of 

pathogenic organisms and fecal coliform organisms and that other 

physical, chemical, and microbiological contamination have been reduced 

to prevent adulteration of product.

    (3) Water, ice, and solutions used to chill or wash raw product may 

be reused for the same purpose provided that measures are taken to 

reduce physical, chemical, and microbiological contamination so as to 

prevent contamination or adulteration of product. Reuse that which has 

come into contact with raw product may not be used on ready-to-eat 

product.

    (4) Reconditioned water that has never contained human waste and 

that has been treated by an onsite advanced wastewater treatment 

facility may be used on raw product, except in product formulation, and 

throughout the facility in edible and inedible production areas, 

provided that measures are taken to ensure that this water meets the 

criteria prescribed in paragraph (g)(1) of this section. Product, 

facilities, equipment, and utensils coming in contact with this water 

must undergo a separate final rinse with non-reconditioned water that 

meets the criteria prescribed in paragraph (g)(1) of this section.

    (5) Any water that has never contained human waste and that is free 

of pathogenic organisms may be used in edible and inedible product 

areas, provided it does not contact edible product. For example, such 

reuse water may be used to move heavy solids, to flush the bottom of 

open evisceration troughs, or to wash antemortem areas, livestock pens, 

trucks, poultry cages, picker aprons, picking room floors, and similar 

areas within the establishment.

    (6) Water that does not meet the use conditions of paragraphs (g)(1) 

through (g)(5) of this section may not be used in areas where edible 

product is handled or prepared or in any manner that would allow it to 

adulterate edible product or create insanitary conditions.

    (h) Dressing rooms, lavatories, and toilets. (1) Dressing rooms, 

toilet rooms, and urinals must be sufficient in number, ample in size, 

conveniently located, and maintained in a sanitary condition and in good 

repair at all times to ensure cleanliness of all persons handling any 

product. They must be separate from the rooms and compartments in which 

products are processed, stored, or handled.

    (2) Lavatories with running hot and cold water, soap, and towels, 

must be placed in or near toilet and urinal



[[Page 630]]



rooms and at such other places in the establishment as necessary to 

ensure cleanliness of all persons handling any product.

    (3) Refuse receptacles must be constructed and maintained in a 

manner that protects against the creation of insanitary conditions and 

the adulteration of product.



[64 FR 56417, Oct. 20, 1999]