Sec. 10.15.01.05. Plant Facilities and Operations

A. The person-in-charge shall provide and properly maintain, in good working and sanitary condition, the equipment and facilities needed to can food and manufacture acidified foods in accordance with applicable regulations.

B. The person-in-charge shall ensure that:

(1) The water supplied to a fixture is potable and meets the requirements of the Environment Article, Annotated Code of Maryland;

(2) The sewerage system for the plant meets all applicable State and local codes and properly disposes of all wastewater;

(3) Individuals in the plant:

(a) Practice good personal hygiene;

(b) While working with food, wash their hands frequently and directly after an activity that is likely to soil their hands;

(c) Wear clean outerwear and no jewelry; and

(d) Do not smoke or engage in any activity that might contaminate food;

(4) Food contact surfaces are effectively cleaned and sanitized:

(a) As often as needed to prevent food contamination; and

(b) At a minimum:

(i) Following processing;

(ii) Between an interruption in processing of greater than 2 hours; and

(iii) After a continuous use of 6 hours;

(5) When a time greater than 8 hours separates the start of processing from previous cleaning and sanitizing, food contact surfaces are sanitized again before work resumes;

(6) Non-food contact surfaces that:

(a) Receive splash or waste are cleaned and sanitized:

(i) As necessary to maintain a sanitary condition; and

(ii) At a minimum following each day's use; and

(b) Do not receive splash or waste are cleaned as often as necessary to maintain a sanitary condition;

(7) Cleaning procedures are effective in removing soil and in preparing the surface for sanitizing when sanitizing is required;

(8) The sanitization of surfaces is effective in killing pathogens that may be present on the surface; and

(9) Clean equipment and utensils are stored to prevent their contamination.