Section 1240 [AGR] Meat and Poultry Processing Plants
Rooms or compartments used for edible products shall be separated and distinct from inedible products departments and from rooms where live poultry are held or slaughtered. Separate rooms shall be provided when required for conducting processing operations in a sanitary manner; and all rooms shall be able to accommodate equipment for processing operations.
Note: In the event of specific conflict, in federally inspected plants, between the provisions of Title 24 and federal regulations, the federal regulations shall take precedence.
The rooms and compartments in which any product is prepared or handled shall be free from objectionable odors.
The outer premises of every official establishment, including docks and areas where cars and vehicles are loaded, and the driveways, approaches, yards, pens and alleys shall be paved.
A separate refuse room shall be required in official establishments where accumulations of refuse occur. Refuse rooms shall be entirely separate from other rooms in the establishment, and shall provide for the following:
Coolers and freezers shall be of adequate size and capacity and have cooling capability to fully enable compliance with the regulations governing the inspection of meat and poultry and meat and poultry products.
All floors in rooms where exposed products are prepared or handled shall be constructed of, or finished with, materials impervious to moisture. The floors in killing, ice cooling, ice packing, eviscerating, cooking, boning and cannery rooms shall be graded for complete runoff with no standing water.
All walls, posts, partitions and doors in rooms where exposed products are prepared or handled shall be smooth and constructed of materials impervious to moisture to a height of at least 8 feet (2438 mm) above the floor. All surfaces above this height must be smooth and finished with moisture-resistant material.
Ceilings must be moisture resistant in rooms where exposed products are prepared or handled, finished and sealed.
There shall be either natural or artificial light or both for all rooms and compartments.
All rooms in which poultry or livestock are killed, eviscerated or otherwise processed shall have at least 30 foot-candles (323 lux) of light intensity on all working surfaces.
- At the inspection stations such light intensity shall be at least 50 footcandles (538 lux).
- In all other rooms in which poultry or livestock are not killed, eviscerated or otherwise processed, there shall be provided at least 5 foot-candles (54 lux) of light intensity when measured at a distance of 30 inches (762 mm) from the floor.
|PERSONS OF SAME SEX||TOILET BOWLS REQUIRED|
|1 to 15, inclusive||1|
|1 to 15, inclusive||2|
|1 to 15, inclusive||3*|
|1 to 15, inclusive||4*|
|For each additional 30 persons in excess of 80||1*|
* Urinals may be substituted for toilet bowls, but only to the extent of one-third of the total number of bowls stated.
Handwashing facilities serving areas where dressed livestock and poultry carcasses and parts and meat and poultry products are prepared shall be operated by other than hand-operated controls, or shall be continuous flow type that provides flow of water for washing hands.