Current through Register Vol. XLI, No. 50, December 13, 2024
Section 61-4-25 - Cheese Kitchen B Construction and Facilities25.1. The cheese kitchen shall meet the following construction and facility requirements: 25.1.1. A cheese kitchen shall be conveniently located and properly constructed, lighted, and ventilated.25.1.2. Products which would be likely to contaminate milk or cheese or otherwise create a health hazard shall not be handled in the cheese kitchen;25.1.3. The cheese kitchen shall be equipped to provide for the washing and sanitizing of equipment and utensils with an adequate supply of hot and cold water;25.1.4. The liquid wastes shall be disposed of in a sanitary manner. All drains shall be trapped if connected to a sanitary sewer;25.1.5. The cheese kitchen shall be constructed in a manner which will provide for adequate cleaning of ceilings, walls, and floors;25.1.6. The cheese kitchen shall have doors and windows which will provide adequate protection from dust, insects, and rodents; and25.1.7. Cheese cupboards shall be screened to prevent the entrance of flies.25.1.8. Cheese aging areas shall be clean and sanitary. They shall be free of insects and rodents. Access to these areas by fowl or other animals shall not be permitted. Doors from these areas to the outside shall be kept closed at all times.