(8) General requirements for the processing area. All commissary facilities
are required to have separate refrigerated coolers for red meats, poultry, and
waterfoods. Larger commissaries must have a separate cutting/trimming/
reparation/processing/packaging area for each of these products. Smaller
commissaries must clean and sanitize the surrounding area between the processing of
these different food products. Three hours is the maximum time interval permitted to
hold red meats, poultry, or waterfoods, whether cooked or raw, outside a refrigerated
cooler, in an unsafe temperature range. For the Army, that range is 45oF (7oC) to 140oF
(60oC). For the Navy, the unsafe temperature range is 40oF (4.5oC) to 140oF (60oC).
For the tempering of edible raw products, the maximum air temperature permitted is
38oF.
(9) Prevention of cross-contamination. When cooked or ready-to-eat items,
such as luncheon meats (cold cuts) or bulk cheeses are handled, sliced, or packaged in
the raw meat area, they must be protected from cross-contamination. Personnel who
stock or handle fresh prepackaged poultry or waterfoods must wear outer garments
(aprons) maintained solely for handling those products and wash/sanitize hands prior to
handling any other product. Packaging materials that will eventually be in contact with
food products must never be placed or stored on the floor. Packaging materials for
edible supplies must be treated the same as edible food products. Barrels and
containers used for collecting fat and meat scraps may be a prime source of
contamination. Disposable plastic bags (liners) are used in the barrels. Scraps and fat
material are allowed to accumulate 6 to 8 inches from the top before being removed and
delivered to the renderer's personnel at the outside door. Rendering company
personnel must never be permitted to enter the coolers or the food handling areas of the
store. Scrap and fat material must be collected by rendering company personnel at
least once a week, or more often if necessary.
(10) Absorbing compounds/materials for meat juices and blood. Several
granular, absorbent, anti-slip compounds are available for spot application to floors of
meat-handling coolers, where there is drippage of meat juices and blood. Their use
must be authorized in the USDA publication, "List of Proprietary Substances and
Nonfood Compounds Authorized for Use under USDA Inspection and Grading
Programs." The use of sawdust for this purpose is prohibited. In coolers where meat
handling, hamburger grinding, or sausage grinding take place, the use of the compound
must be limited to those areas directly under the hanging meat. All compounds must be
removed and replaced at least daily. New, clean, brown paper or corrugated cardboard
may be used on the floors of meat handling coolers and processing rooms, but they
must be firmly secured to the floor for safety purposes. Brown paper or corrugated
cardboard must be removed and replaced on a daily basis.
MDO717
2-6