A. Storage room. Rooms where flour, meal or other ingredients are stored shall be properly ventilated, kept dry, separate from the processing and baking rooms, and used for no other purpose. Raw materials or equipment must not be stored in any room that is subject to sewage or waste water backflow, nor in any place having defective drain pipes, appliances, or overhead sewer pipes.

B. Materials. Raw materials shall not be stored directly on the floor or against walls. Trays, bins and other containers for handling or storing ingredients shall be arranged so they can be easily removed and cleaned, shall be of rodent-proof construction and equipped with tight covers.

C. Refrigerators. Perishable and potentially hazardous ingredients and products shall be kept refrigerated at 45° F. or less. Refrigerators shall be kept clean and provided with a thermometer accurate to ± 2° F.