n. Methods. Methods used in the processing, handling, and storage must be
conducted in a sanitary manner so as to prevent contamination or adulteration, and not
contribute to deterioration of the product from a public health standpoint.
o. Public Health Controls. When applicable, means must be provided to
assure adequate public health control of the raw materials and finished product. The
means must include physical, chemical, and microbiological examinations necessary to
establish that the product has not been adulterated or contaminated. Evidence that all
necessary tests have been performed and records of such examinations must be on file
and made available to the military inspector.
p. Cooling and Refrigeration. Cooler rooms must be free from objectionable
odors and from mold. They also must be maintained in a sanitary condition. The
coolers and freezers must be capable of obtaining and maintaining temperature and
humidity necessary for the preservation of the foods being stored or processed.
Refrigerated facilities should be equipped with an accurate + or - 3o (degree) Fahrenheit
q. Storing and Storage Facilities. Storage facilities must be provided for
storing raw materials, packing and packaging materials, and finished products. They
must be clean, sanitary, and in good repair. Storing methods which minimize
(pallets) must be used to store all items, as a precaution to protect materials from
contamination. Any food spilled must be cleaned up daily. Floors in storage facilities
must be swept weekly, or more often, as needed.
r. Control of Insects, Birds, and Animals. Insects, birds, and animals must
be excluded from the plant. Effective measures for the control of insects, birds, and
animals must be maintained at all times. Operations or procedures which produce
animal harborages or insect breeding areas are prohibited. Insecticides and
rodenticides, if used, must be only those which appear in the "List of Chemical
Compounds Authorized for Use under USDA Inspection and Grading Programs."
These products must be used by approved methods and must be handled and stored in
a safe manner.
s. Vehicles and Transportation Facilities. Vehicles and transportation
facilities must be constructed and operated to protect contents from contamination and
deterioration. They must be kept clean and in good repair. Transit temperature for
frozen products might be no higher than 0o Fahrenheit, including time of delivery,
exception for ice cream, which has a requirement of -10o Fahrenheit. The transit
temperature for chilled products must be no higher than 45o Fahrenheit and no lower
than 33o Fahrenheit.