(3) Hand washing signs must be multi-lingual, as appropriate. Hand
washing facilities, including hot and cold running water, soap (liquid or powder), soap
dispenser, and sanitary single-service towels, continuous cloth towels, or hot air
blower-type hand dryers must be conveniently located in the toilet rooms and
throughout the processing areas.
(4) Toilets, dressing rooms, and hand washing facilities must be maintained
in a clean, orderly manner. Restrooms must not be used for storage of cleaning
equipment. Privies must be separate from the processing building, and of a sanitary
type, location, and construction. Each employee must be furnished a locker or another
suitable facility, and lockers and dressing rooms must be kept clean and orderly.
k. Equipment and Utensils and Contaminants/Toxic Substances.
Equipment and utensils must be designed, constructed, and used so as to preclude the
adulteration of food with toxic lubricants, fuel, metal fragments, contaminated water, and
pumps, product handling and processing equipment must be edible and nontoxic and
should be used sparingly.
l. Construction and Repair of Equipment and Utensils. All equipment and
utensils must be designed and be of such material and workmanship so as to be
smooth, easily cleanable, and durable. The food contact surfaces of such equipment
must, in addition, be easily accessible for cleaning, nontoxic, corrosion-resistant, and
made up of nonabsorbent material. Food contact surfaces and solder must be
corrosive-resistant and must not contain antimony, bismuth, cadmium, lead, zinc, and/or
other toxic materials. Solder on the food contact surface must be hard solder of such
formulation so as to be nontoxic under use conditions. Equipment must be so located
as to provide adequate space for each cleaning, maintenance, and inspection.
m. Cleaning and Sanitizing Treatment. The methods used for cleaning and
sanitizing must be such that the product will not be contaminated or adulterated. All
products must be moved sufficiently far away or otherwise protected prior to the start of
cleaning to avoid contamination or adulteration by splashing. All multiple-service
containers, equipment, and utensils used in handling, processing, storing or transporting
of exposed product must be disassembled, as applicable, cleaned thoroughly, and
sanitized after every use. Chemicals used in cleaning and sanitizing treatments must
be properly labeled and stored. Cleaning and sanitizing chemicals must be used in
accordance with the manufacturer's recommendation. The only chemical compounds
authorized for use are those listed in the USDA publication, "List of Chemical
Compounds Authorized for Use under USDA Inspection and Grading Programs." If
water is to be used as the sanitizer, it must be not less than 180oF (82oC). All rooms
and areas used to receive, process, or store components or the finished product must
be maintained in a clean, sanitary manner so as to preclude the possibility of