W. Va. Code R. § 61-23A-10

Current through Register Vol. XLI, No. 50, December 13, 2024

Section 61-23A-10 - Sanitation Control Procedures

10.1. Sanitation SOP. The Commissioner recommends each processor have and implement a written sanitation standard operating procedure (SSOP) or similar document that is specific to each location where fish and fishery products are produced. The Commissioner recommends the SSOP specify how the processor will meet those sanitation conditions and practices that are to be monitored in accordance with subsection 10.2 of this section.

10.2. Sanitation monitoring. Each processor shall monitor the conditions and practices during processing with sufficient frequency to ensure, at a minimum, conformance with those conditions and practices specified in 21 CFR Part 110 adopt­ed by reference in subdivision 2.1.d. of this rule, that are both appropriate to the plant and the food being processed and relate to the following:

10.2.a. The safety of the water that comes into contact with food or food contact surfaces, or is used in the manufacture of ice;

10.2.b. The condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments;

10.2.c. The prevention of cross-contamination from insanitary objects to food, food packaging material, and other food contact surfaces, including utensils, gloves, and outer garments, and from raw product to cooked product;

10.2.d. The maintenance of hand washing, hand sanitizing, and toilet facilities;

10.2.e. The protection of food, food packaging material, and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and biological contaminants;

10.2.f. The proper labeling, storage, and use of toxic compounds;

10.2.g. The control of employee health conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces; and

10.2.h. The exclusion of pests from the food plant.

10.2.i. The processor shall correct in a timely manner, those sanitation conditions and practices that are not met.

10.3. Sanitation control records. Each processor shall maintain sanitation control records that, at a minimum, document the monitoring and corrections prescribed by subsection 10.2 of this section. These records are subject to the requirements of section 8 of this rule.

10.4. Relationship to HACCP plan. Sanitation controls may be included in the HACCP plan, required by subsection 5.3 of this rule; however, to the extent that they are monitored in accordance with subsection 10.2 of this section they need not be included in the HACCP plan.

W. Va. Code R. § 61-23A-10