Section 001-352-IV - SANITARY OPERATIONS AND CONTROLSA. An ample supply of hot and cold water under pressure shall be maintained in all processing areas sufficient to provide water for each processing day. Private supplies must be tested yearly, and be from a safe sanitary source.B. Non-toxic fly ribbons may be used for insect control if located properly and changed frequently. Pressurized insecticides shall be used strictly according to container instructions and must be of the type approved by USDA for use in food plants.C. Rendering barrels shall be kept in a separate area and shall be rodent proof. Primary offal containers shall be emptied, washed, and sanitized at least daily.D. All equipment and utensils shall be maintained in a sanitary condition through cleaning at frequent intervals to prevent contamination of food and food products.E. Suitable facilities for cleaning equipment and utensils shall be provided at convenient locations.F. All food contact surfaces shall be cleaned and sanitized prior to use and following any interruption during which such utensils and contact surfaces may have become contaminated. Where such equipment and utensils are used in a continuous production operation, the contact surfaces of such equipment and utensils shall be cleaned and sanitized on a predetermined schedule using adequate methods for cleaning and sanitizing. Sanitizing agents shall be effective and safe under conditions of use.G. Unitization shall be accomplished by one of the following methods: (1) Immersion for at least one half minute in clean, hot water at a temperature of at least 170 degrees F. or(2) Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypoclorite and at a temperature of at least 75 degrees F.; or(3) Immersion for at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and having a Ph not higher that 5.0 and at a temperature of at least 75 degrees F.(4) Quaternary ammonium compounds may also be used, following directions of the manufacturer. Where both cleaning and sanitation required, sanitation shall follow cleaning. The food contact surfaces of all equipment and utensils which cannot be immersed shall be sanitized by rinsing, spraying or swabbing with a chemical sanitizing solution of at least twice the strength required for method (1), (2), and (3) of this section.H. All cleaned and sanitized portable equipment and utensils shall be stored above the floor in a clean and dry location in such a manner that all food contact surfaces are protected from splash, dust or other contamination.I. Hot and cold running water under pressure shall be provided in all areas where foods are processed. Only a three bay sink made of corrosion resistant material shall be used for washing equipment and utensils.J. Sewage disposal shall be made into an adequate approved sewerage system.K. Adequate floor drains shall be provided in areas where floors are subjected to flooding type of cleaning or where there is release or discharge of water or waste onto the floor.L. Toilets shall be adequate for the number of employees and have self-closing doors not opening directly into any rooms used for processing or packaging. Handwashing facilities shall be adequate and conveniently located in relation to the toilet and food processing area. Soap or detergent, and paper towels or other drying devices shall be provided at all times. Toilet and handwashing facilities shall be maintained in a clean and sanitary condition. Handwash signs shall be posted. The toilet room shall be ventilated to the outside, kept free of odors, clean and in good repair.M. Offal and rubbish shall be conveyed, disposed of or stored in such a manner as to minimize the development of odor, prevent waste from becoming an attractant, harborage or breeding place for vermin and flies and prevent contamination of food, food contact surfaces and water supply.N. Effective measures shall be taken to protect against contamination of food in or on the premises by cats, dogs, birds, rodents or insects.O. Buildings, fixtures, and other physical facilities shall be kept in good repair and maintained in an orderly, sanitary condition at all times.P. Cleaning operations shall be conducted in such a manner as to minimize food contamination or the contamination of food contact surfaces.Q. Only detergents, disinfectants and other cleaning supplies contained in the current List of Chemical Compounds, authorized for use under U.S.D.A. Inspection and Grading Programs shall be used in food manufacturing and processing facilities. Such detergents, disinfectants, and cleaning supplies shall be used only for their approved purposes as noted in the List.01-001 C.M.R. ch. 352, § IV