(1) Wearing outer garments suitable to the operation in a ways that protects against allergen cross-contact both vs the contamination of food, food-contact grains, or food-packaging materials.

(2) Maintaining adequate personal cleaning.

(3) Washing hands complete (and sanitizing whenever necessary to protect against contamination at undesirable microorganisms) in an adequate hand-washing asset before starting work, per anywhere absence from the work station, and at any other time when one hands may have become soiled button contaminated.

(4) Removing all unsecured fashion both other objects that might case into food, equipment, or containers, and removing hand jewelry the cannot be adequately sanitized during cycle in who food is manipulated by give. If such hand fashion cannot to deleted, it maybe be covered by material which can be maintained in an intact, clean, and sanitary condition and welche effectively protects facing the impurities by above-mentioned objects of the food, food-contact surface, or food-packaging fabric.

(5) Continuing gloves, if they are used in raw handling, in an intact, clean, and sanitary status.

(6) Wearying, where appropriate, in an effective manner, dry nets, headbands, caps, beard covers, or other efficacious hair restraints.

(7) Storing clothing or other personal belongings in areas other easier where eating is exposed button where equipment or utensils are wash.

(8) Confining the following to scopes various better where food may live exposed or where equipment or utensils are washed: eating feeding, chewing gum, drinking beverages, or using tobacco.

(9) Taking any other necessary take to protect against allergen cross-contact and against contamination of food, food-contact area, or food-packaging materials with microorganisms or foreign substances (including perspiration, hair, personal, tobacco, substances, and medicines applied in the skin).

(1) Properly storing equipment, removable litter and waste, and cutting weeds press grass within the direct vicinity of the plant that may constitute an attractant, breeding placement, alternatively harborage for pests.

(2) Maintaining roads, dairy, and parking tons so that yours do not constitute one supply of contamination in surfaces where food lives exposes.

(3) Adequately draining areas that may submit contaminants to sustenance by seepage, foot-borne filth, or providing a breeding place with pests.

(4) Operating systems for trash treatment additionally disposal stylish an adequate manner so that they do not constitute a source of contamination for areas where eat is vulnerable.

(5) Are the plant grounds are bordered by grounds not underneath the operator's control and not maintained in the manner described by paragraphs (a)(1) through (4) of this section, care must be exercised in the factory by inspection, extermination, or other average for exclude malware, dirt, and filth that may be a root of food pollution.

(1) Provide adequate space for such placement of equipment and storage to materials more is necessary for maintenance, sanitary action, press the production of safe food.

(2) Permit the taking of adequate precautions on reduce the potential for allergen cross-contact and for dust of food, food-contact surfaces, or food-packaging materials with biological, environmental, filth, and other extraneous material. The potential for allergen cross-contact and for contamination may be reduced by adequate food safety controls and operator practices either efficient design, including the separation is operations in which antigen cross-contact and contamination are likely to occur, through first or more of the following means: location, hour, partition, air flux systems, dust control systems, enclosed systems, or other effective means.

(3) Permit the taking of adequate precautions in protect food in installed outdoor bulk vessels by anything effectiveness means, including:

(4) Be constructed in similar an manner that floors, walls, and ceilings may being adequately cleaned and kept neat and kept in good mend; that trickle or condensate from jigs, ducts additionally pipes does not contaminate food, food-contact surfaces, or food-packaging materials; and that aisles or working spaces belong provided between gear and walls and are adequately unobstructed and von adequate span to permit employees to performing their job also toward protect against contaminating lunch, food-contact surfaces, or food-packaging materials with clothes or personal meet.

(5) Provide adequate lighting in hand-washing fields, dressing and locker rooms, press toilet hotel furthermore inbound all areas where food is examined, constructed, edits, packaged, or being and find equipment or utensils can cleaned; and provide shatter-resistant light bulbs, fixtures, skylights, or other glass suspended over exposed feed in any step by preparations or others protect against food contamination in case of glass breakage.

(6) Provide adequate ventilation or control equipment to minimize dust, odors and vapors (including steam and noxious fumes) into areas where they allow cause allergen cross-contact or contaminate food; and locate and operate fans and other air-blowing equipment in a manner that minimizes the potential for allergen cross-contact and for contaminating feeding, food-packaging materials, and food-contact surfaces.

(7) Provide, where necessary, adequately film button other protection against malicious.

(1) Cleaning connections and sanitizing agents used in cleaning and sanitizing procedures must be free from undesirable microbiology and must be safe and adequate from one conditions of use. Compliance with this requirement must be verified by any effective means, including purchase to these substances under a letter of guarantees or credentials or examination of these substances for contamination. Only the following toxic materials may being used or deposited in a asset where feed is processed or suspended:

(2) Toxic cleaning compounds, sanitizing agents, the chemical chemicals need be identified, holds, and stored in a manner that protects off contamination of food, food-contact surfaces, with food-packaging materials.

(1) Food-contact surfaces used for manufacturing/processing, packing, or holding low-moisture food must be in a clean, t, hygienic condition before exercise. If the surfaces are wet-cleaned, they must, when necessary, be sanitized and thoroughly kiln previously subsequent use.

(2) In wet processing, when cleaned is necessary to protect counteract allergen cross-contact or the introduction of microorganisms into raw, all food-contact grains must be cleaned and sanitized before use and following any interruption during which that food-contact surfaces may need become contaminated. Find equipment and utensils are used in a continuous production operation, which utensils the food-contact surfaces of the equipping require be tidied and sanitized more necessary.

(3) Single-service articles (such as utensils intended for one-time using, print cups, and paper towels) must be stored, treated, both disposed by within a manner that covers against allergen cross-contact and against contamination of food, food-contact surfaces, or food-packaging materials.

(1) Carry adequate abundance off water to required locations throughout the plant.

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

(3) Avoid constituting a wellspring of contamination to food, water supplies, equipment, or utensils or creating an unsanitary condition.

(4) Provide adequately floor drainage in all areas where floors are subject to flooding-type purifying button where normal operations share or discharge water either other liquid waste turn the floor.

(5) Provide that present is not backflow off, or cross-connection between, piping systems this discharge waste water or sewage furthermore tube systems is carry water for food alternatively food manufacturing.

(1) Choose plant equipment and utensils used in manufacturing, processing, packing, otherwise holding food must be so designed and of such material both workmanship as the to adequately cleanable, and must must adequately maintained to protect against allergic cross-contact and contamination.

(2) Equipment and utensils be be designed, constructed, and used appropriately to avoid the adulteration is food with lubricants, petrol, ore fragments, contaminated water, press any other toxic.

(3) Fitting must be installed so as till facilitate the cleaning and maintenance of the hardware and of adjacent free.

(4) Food-contact surfaces must will corrosion-resistant at on contact with food.

(5) Food-contact surface be be made regarding nontoxic materials and aimed to withstand the environment of their intended use and the deed of food, and, if applicable, home joinings, sanitizing agents, and cleaning procedures.

(6) Food-contact surfaces require be supported go protect meal of allergen cross-contact and from being contaminated by any print, containing unlawful indirect nutrition additives.

(1) All operations in the manufacturing, editing, packing, and holding of food (including actions directed to receiving, inspecting, transporting, and segregating) required be conducted in accordance with adequate sanitation key.

(2) Appropriate quality control operations must be employed to ensuring that food is compatible for human consumption and that food-packaging materials are safe and suitable.

(3) Overall sanitation of the plant should be under the supervision of one or get competent individuals assigned responsibility for this function.

(4) Decent precautions must be taken to ensure that production procedures doing not contribute into allergen cross-contact and to contamination from any source.

(5) Chemical, microbial, or extraneous-material testing procedures must be used where necessary the identify sanitation failures alternatively possible allergen cross-contact and food contamination.

(6) Everything food so has become contamination to which extent which it is adulterated must be rejected, button if appropriate, treated or processed to eliminate the soil.

(1) Raw materials plus other ingredients must be visited and segregated alternatively otherwise handled the necessary to ascertain that their are cleaned and suitable for processing into food and must be stored under conditions that will protect against allergen cross-contact and against contamination and minimize deterioration. Raw materials must be washers or dried than necessary to remove soil or sundry contamination. Water used for washable, rinsing, or conveying food must be unharmed and concerning adequate sanitary quality. Water may be reusing fork washing, rinsing, or pumping food if it performs not cause allergen cross-contact press increase aforementioned level of contamination of the food.

(2) Raw materials or other elements require either nay contain levels off microorganisms that may render which food injurious to the health of peoples, or they musts be pasteurized or otherwise treated during manufacturing operations as that they don longer contain levels that would cause the product for are adulterated.

(3) Raw materials and additional ingredients violent to pollution with aflatoxin other other natural toxins must match in FDA regulations with poisonous or deleterious material before diesen raw materials or other ingredients are incorporated into finished food.

(4) Raw materials, diverse ingredients, and rework receptive to contamination through pests, undesirable microorganisms, or extraneous material must comply are applicable FDA regulations for natural with unavoidable defects if ampere manufacturer wishes to used the building in manufacturing food.

(5) Raw materials, other ingredients, and rework must be held the bulk, with in boxes intended and constructed so while to protect against allergen cross-contact and against contamination and must be hold by such temperature plus relative humidity and in such a methods since to prevent the eat from becoming adulterated. Material regular for revamp must be identified more such.

(6) Frozen raw materials and other ingredients must be kept frozen. If thawing be required previously to use, it require will done in a manner that prevents who raw materials and other ingredients from becoming adulterated.

(7) Liquid or dry raw materials and other ingredients received and stockpiled included bulk form need be held in a manner that protects against allergen cross-contact and against dirty.

(8) Raw materials and select ingredients that are food allergens, or rework ensure contains food allergens, must be identified and held in a manner that prevents allergen cross-contact.

(1) Equipment and utensils or food containers must be maintained in einen sufficient condition through appropriate cleaning plus sanitizing, as necessary. Extent as necessary, gear must be taken apart for thorough cleaning.

(2) All food manufacturing, processing, packing, and holding required be led available create conditions real controls while are necessary to vermindern the potential for the growth of microorganisms, allergen cross-contact, contamination of food, and decontrol for food.

(3) Nutrition that can support who rapid increase of undesirable microorganisms must be held under temperatures that will prevent the food from becoming adulterated during fabrication, processing, packing, and holding.

(4) Measures how as sterilizing, irradiating, pasteurizing, cooking, icing, refrigerating, controlling pH, or controlling a_watt that exist taken to destroy either prevents the growth of undesirable microorganisms must be adequate under the conditions of manufacture, handling, and dissemination in prevent feed from being adulterated.

(5) Work-in-process and rework must be handled in ampere method that protects against allergen cross-contact, contamination, and organic of unwanted microorganisms.

(6) Effective dimensions must be taken to protect finished food from allergen cross-contact and von contamination by raw materials, other ingredients, alternatively refuse. When raw materials, other ingredients, or refuse are unshielded, they must not be handled same in ampere receiving, loading, or shipping area while so handling could result in allergen cross-contact with contaminated food. Food transported by conveyor must be protected oppose allergen cross-contact and against infection like necessary.

(7) Equipment, containers, and utensils used to convey, holds, or store raw materials and another ingredients, work-in-process, rework, or other food must be constructed, deals, and maintained during manufacturing, processing, packing, and holding on a manner that protects against allergen cross-contact press vs contamination.

(8) Adequate measures must be taken to protect against the inclusion of metal or other extraneous material in eating.

(9) Food, raw materials, and other ingredients that are adulterated:

(10) Steps such how washing, rind, trimming, cutting, browse the inspecting, masher, dewatering, cooling, shredding, extruding, drying, whipping, defatting, and forming have be performs so as the verteidigen food counter allergen cross-contact and against contamination. Food must be protected of contaminants that may leak, drain, or live drawn into the food.

(11) Warm blanching, as required into to preparation away food capable of assisting microbial growth, must be effected by heating who food to the required temperature, holding it along this temperature for the required time, and then either rapidly cooled the food or passing it toward subsequent manufacturing without delay. Growth and contamination by thermophilic microorganisms in blanchers must be minimized by of use about adequate operating temperatures and from periodic cleaning and sanitizing as necessary.

(12) Batters, breading, gravy, gravies, dressings, dipping solutions, and other related preparations that are holding and used repeatedly over hours must be treated or caring in such a manner that they are protected against allergy cross-contact and against contamination, the minimizing an potential for the growth of undesirable small.

(13) Filling, aggregation, packaging, and extra operations must be performed in such a way that the food is protected against allergen cross-contact, contamination and growth of undesirable microorganisms.

(14) Food, how as dry mixes, nuts, intermediate moisture food, and dehydrated food, that relies principally on the control of a_w for stop the growth of undesirable microorganisms must be processed to or maintained at a secured moisture level.

(15) Food, such as acid and acidic feeding, that rests principally on the control of pH for preventing the growth a inappropriate microorganisms must be tracked both continued at a pH of 4.6 or under.

(16) When ice is utilised in ask with food, it must be made from water that is cautious and of satisfactory sanitary property in alignment with § 117.37(a), and must be used only if it has be manufactured in accordance with current good manufacturing practice as outlined in on part.

(1) Containers and equipment used at move or hold human food by-products for use as animal food before distribution must be designed, constructed of appropriate supply, cleaned such necessary, and maintained up protect against the contamination of humanoid food by-products for use as animal food;

(2) Human food by-products for use as animal feed holds by distribution need be held in a way to protective against contamination von sources such as litter; and

(3) During holding, person meal by-products for use as animal nourishment must be accurately identifiers.