Current through Register Vol. XLI, No. 50, December 13, 2024
Section 61-23A-12 - Buildings and Facilities12.1. The fish or fishery product must be processed in a manner to prevent contamination by exposure to areas, utensils, or equipment involved in earlier processing steps, refuse, or other safety hazards.12.2. All utensils and surfaces of equipment that contact food during processing shall be cleaned and sanitized with effective cleaning and sanitizing preparations at the following intervals: 12.2.a. Cleaned at the end of the days operations;12.2.b. Sanitized before the beginning of the days operations; and12.2.c. Cleaned and sanitized after interruptions of the food processing process during which food contact surfaces may have become contaminated.12.3. Until properly cleaned and sanitized, employees' hands, gloves and outer garments and utensils and surfaces of equipment that contact raw product shall not contact 1) The fish or fishery product after it has entered the smoking chamber, 2) cooked product, or 3) ice.12.4. Readily understandable signs directing employees handling unprotected food, unprotected food-packaging materials, or food-contact surfaces to wash and sanitize their hands before they start work, after each absence from their post of duty, and when their hands have become soiled or contaminated, shall be conspicuously posted in the processing rooms, finished product packing rooms, and in all other areas where sanitary conditions are required.12.5. Handwash facilities shall be conveniently located to permit use by all employees in fish preparation and processing areas. Handwashing facilities shall be accessible to these employees at all times.12.6. Handwashing facilities shall be located in or immediately adjacent to toilet rooms or their vestibules, and readily understandable signs directing employees to wash and sanitize their hands after using toilet facilities and before returning to the processing or packing areas shall be conspicuously posted.W. Va. Code R. § 61-23A-12