§ 1.61. Sanitary operations and procedures.
(a) Operations and procedures involving the preparation, storing or handling of any product shall be strictly in accord with clean and sanitary methods.
(b) Rooms and compartments in which inspections are made and those in which livestock are slaughtered or any product is prepared shall be kept sufficiently free of steam and vapors to enable program employes to make inspections and to insure clean operations. The walls, ceilings and overhead structure of rooms and compartments in which product is prepared, handled or stored shall be kept reasonably free from moisture to prevent dripping and contamination of product.
(c) —
(1) Implements used in dressing diseased carcasses shall be thoroughly cleansed with hot water having a minimum temperature of 180°F or in a disinfectant approved by the Department, followed by rinsing in clean water.
(2) A list of approved disinfectants is available upon request to the Technical Services Division, Consumer and Marketing Service, United States Department of Agriculture, Washington, D.C. 20250.
(d) Equipment or substances which generate gases or odors shall not be used in official establishments except as permitted by this Chapter or by the veterinary supervisor in specific cases in which he determines that such use will not result in adulteration of any product.
(e) Products shall be protected from contamination from any source such as dust, dirt or insects during storage, loading or unloading at and transportation from official establishments.
Cross References This section cited in 7 Pa. Code § 1.2 (relating to application of inspection requirements); 7 Pa. Code § 1.11 (relating to general); and 7 Pa. Code § 1.195 (relating to marks for postmortem inspections; inspection of unacceptable equipment and facilities).
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