The processor must protect food and food contact surfaces from adulteration by:
A. Assuring the design, construction, and use of equipment precludes adulteration of food with lubricants, fuel, metal fragments, contaminated water, or other contaminates; (S O/K),B. Taking all reasonable precautions to ensure production procedures do not contribute to contamination from any source; (S O/K),C. Holding raw materials, other ingredients, and rework in bulk, or in containers designed and constructed to protect against contamination and held at such temperature and relative humidity and in such a manner as to prevent adulteration of the food; (S O/K),D. Identifying product scheduled for rework as such; (O),E. Holding liquid or dry raw materials and other ingredients received and stored in bulk form in a manner that protects against contamination; (O),F. Conducting work-in-process in a manner that protects against contamination; (K),G. Constructing, handling, and maintaining equipment, containers, and utensils used to convey, hold, or store raw materials, work-in-process, rework, or food during manufacturing or storage in a manner that protects against contamination; (O),H. Performing mechanical manufacturing steps to protect food against contamination; (K),I. Treating or maintaining batters, breading, sauces, gravies, dressings, and other preparations in such a manner that they are protected against contamination; (K),J. Performing in such a way the filling, assembling, packaging, and other operations such that the food is protected from contamination; (K),K. Storing and transporting finished food under conditions that will protect food against physical, chemical, and microbial contamination as well as against deterioration of the food and the container; (SK/C),L. Assuring that drip or condensate from fixtures, ducts and pipes does not contaminate food, food-contact surfaces, and food packaging materials; (S K/C),M. Providing adequate physical protection of food from contamination that may drip, drain, or be drawn into the food; (S K/C),N. Providing adequate physical protection of components from contaminants that may drip, drain, or be drawn into them; (S K/C),O. Providing aisles or working spaces between equipment and walls, that are adequately unobstructed and of adequate width to permit employees to perform their duties and to protect against contaminating food or food-contact surfaces with clothing or personal contact; (O), andP. Treating compressed air or other gases mechanically introduced into food or used to clean food-contact surfaces or equipment in such a way that food is not contaminated with unlawful indirect food additives (K).22 Miss. Code. R. 4-20-20.6
MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123.