007.10.36-VII. SANITATION STANDARDS FOR FROZEN DESSERT PLANTS
AR ADC 007.10.36-VIIArkansas Administrative Code
Ark. Admin. Code 007.10.36-VII
007.10.36-VII. SANITATION STANDARDS FOR FROZEN DESSERT PLANTS
The floors of all rooms in which mix, frozen desserts or their ingredients are manufactured, processed, or frozen, or in which containers and utensils are washed, shall be constructed of concrete or other equally impervious and easily cleaned material, and shall be smooth, properly drained, provided with trapped drains, and kept clean and in good repair; provided, that cold storage rooms used for storing frozen desserts and cold storage rooms used for storing milk, cream or milk products, frozen fruits, frozen eggs and comparable ingredients need not be provided with floor drains but the floors shall be sloped to drain to one or more exits, and shall be kept clean and in good repair; provided, that dry storage rooms need not be drained.
Walls and ceilings of rooms in which mix, frozen desserts or their ingredients are manufactured, processed or frozen, or in which containers or utensils are washed, shall have easily cleanable, washable light colored surfaces and shall be kept clean and in good repair.
Unless other effective means are provided to prevent the access of flies, all openings to the outer air shall be effectively screened, and all doors shall be tight fitting and self-closing.
(e) Unless all milk, cream, mix or milk products are received in bulk transport tanks, a receiving room separate from rooms as defined in paragraph (i) and (ii) of this subsection shall also be required; provided, that the requirement in (i) shall be satisfied when a frozen dessert manufacturer blends, freezes and packages in such a manner to prevent contamination; provided further, that frozen desserts, milk, milk products and ingredients shall not be unloaded directly into the room or rooms used for pasteurizing.
2. The pump-out of the transport tank shall be done in an area where a cover extends over the complete transport tank or, where climatic and operating conditions require, in a completely enclosed area. Pump-out operations must be protected in such a manner as to prevent product contamination. If the area is not completely enclosed or doors of the unloading area are open during unloading, a suitable filter is required for the manhole or the air inlet vent.
Every frozen dessert plant shall be provided with conveniently located toilet facilities, installed in accordance with the Arkansas State Plumbing Code. Toilet rooms shall not open into any room in which mix is processed or handled. The doors of all toilet rooms shall be self-closing. Toilet rooms shall be kept in a clean condition, in good repair and well ventilated. A sign directing employees to wash their hands before returning to work shall be posted in all toilet rooms used by employees.
The water supply shall be easily accessible, adequate, and comply with the United States Public Health Service Safe Drinking Water Standards. There shall be no connections between potable and non-potable water supplies. The water supply shall be protected by the installation of approved back-flow prevention devices at all outlets.
Convenient handwashing, facilities shall be provided, including not and cold water through a mixing faucet, soap, and approved sanitary towels or hand drying devices. Handwashing facilities shall be kept clean and in good repair. The use of a common towel is prohibited. No employee shall resume work after using the toilet room, taking a break, or eating without having washed their hands. No steam mixing valve shall be allowed at a handwashing facility.
All piping and fittings used to conduct milk, cream, milk products, mix or frozen desserts shall be of sanitary design and construction which meets 3-A Sanitary standards and accepted procedures. Mix, frozen desserts, fluid milk products and ingredients shall be conducted from one piece of equipment to another only by sanitary piping and fittings.
1. All multi-use containers, utensils and equipment with which mix, frozen desserts, milk, cream, and milk products and ingredients come in contact shall be of smooth, impervious, non-corrodible, nontoxic, relatively low absorbent material; shall be easily cleanable and shall be kept in good repair. All equipment shall meet 3-A Sanitary standards.
All wastes shall be disposed of in a sanitary manner. All plumbing and appurtenances thereto shall be so designed and installed as to prevent the contamination of frozen desserts or any ingredient, utensil, container or equipment by drip, condensation or backflow.
All multi-use utensils, containers and equipment shall be thoroughly cleaned before each usage. All product-contact surfaces of multi-use utensils, containers and equipment shall be subjected effectively to an approved bactericidal process prior to use. Multi-use containers used for the transportation of mix shall be thoroughly rinsed immediately after use. Storage tanks and silos shall be emptied and cleaned and sanitized within each 72 hour period. If processing equipment is in continuous 24-hour operation, it should be shut down, drained, cleaned and sanitized daily.
After cleaning, all multi-use utensils, containers and equipment shall be stored to drain dry, and in such a manner as not to be contaminated before usage.
Caps, parchment papers, wrappers, liners, gaskets, and single-service sticks, spoons, covers and containers for frozen desserts, mix or their ingredients shall be purchased and stored only in sanitary tubes, wrappings, or cartons; shall be kept therein in a clean, dry place until used; and shall be handled in a sanitary manner. Re-use of single-service articles is prohibited.
Between bactericidal treatment and usage, and during usage, containers and equipment shall not be handled or operated in such a manner as to permit contamination of the mix, frozen desserts or their ingredients. Pasteurized mix and frozen desserts shall not be permitted to come into contact with equipment with which unpasteurized mix, milk, cream or milk products have been in contact, unless the equipment has been thoroughly cleaned and effectively subjected to an approved bactericidal process.
1. Every particle of the combined milk, cream, milk product or other ingredients used in the manufacture of a frozen dessert mix shall be heated and held at temperatures of not less than 155° F. for not less than 30 minutes; or 175° F. for not less than 25 seconds; or any other equally efficient time/temperature process which has been approved and accepted by the Health Authority. Dry frozen dessert mix which is reconstituted on premises with potable water prior to freezing for retail sale shall not require repasteurization. Fruits, nuts and confections for flavoring may be added to mix either before or after pasteurization.
2. All pasteurization equipment and related appurtenances shall meet construction and operational requirements outlined in the latest edition of the U.S. Public Health Service Pasteurized Milk Ordinance. Pasteurization equipment shall be tested for proper operation by the Health Authority quarterly and when any incident occurs which could affect the operation of the equipment.
All milk, cream, milk products in fluid form received at the frozen desserts plant for use in frozen desserts mix shall be cooled to a temperature of 45° F. or less and maintained at that temperature until pasteurized; and all pasteurized mix shall be cooled in approved equipment to a temperature of 45° F. or less and shall be maintained thereat until frozen, unless otherwise provided for by the Health Authority.
Packaging, cutting, molding, dispensing, and other preparation of mix, frozen desserts, or other ingredients shall be done in a sanitary manner. Containers shall be completely covered immediately after filling unless dispensed to a patron. Closures, covers and wrappers shall be handled in such a manner as to prevent contamination of the package content.
S. Returns
Mix or frozen desserts in broken and opened containers may, after delivery, be returned to the plant for inspection, but shall not be sold or used for making mix or frozen desserts.
Product drip or overflow, or spilled mix or frozen desserts or their ingredients, shall not be sold for human consumption.
No person affected by disease in a communicable form that can be transmitted by foods, or while a carrier of such disease, or while affected with boils, sores, infected wounds, or other abnormal sources of microbiological contamination, shall work in a food plant in any capacity in which there is a reasonable possibility of food or food ingredients becoming contaminated by such person, or of disease being transmitted by such person to other invidividuals.
All persons who come in contact with milk, cream, milk products, mix, frozen desserts, containers or equipment, shall wear clean outer garments, effective hair restraints and shall keep their hands clean at all times while engaged in such work.
1. All vehicles used for the transportation of mix, frozen desserts, cream, milk and milk products shall be constructed and operated so as to protect their contents from the sun and contamination. Such vehicles shall be kept clean, and no substance capable of contaminating mix, frozen desserts, cream, milk and milk products shall be transported therein. Such vehicles shall have the name of the distributor or manufacturer prominently displayed thereon.
2. Tank cars and tank trucks used for transporting mix, cream, milk and milk products shall comply with the construction, cleaning, bactericidal treatment, storing and handling requirements of subsections (E), (J), (L), and (M) of this section of this regulation. Each shipment shall be sealed and labeled in an approved manner.
Current with amendments received through February 15, 2024. Some sections may be more current, see credit for details.
Ark. Admin. Code 007.10.36-VII, AR ADC 007.10.36-VII
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