(e) Adequate toilet facilities of sani- 

 tary type which comply fully with ap- 

 plicable State laws and local ordinances 

 shall be provided. 



(f) An adequate number of sanitary 

 washbasins, with liquid or powdered 

 soap, shall be provided in both the pick- 

 ing and packing rooms. Paper towels 

 shall be provided in the packing room. 

 Provision shall be made for sanitizing 

 the hands of employees by the use of 

 suitable sanitizing agents. 



(g) Signs requiring employees han- 

 dling shrimp to wash and sanitize their 

 hands after each absence from post of 

 duty shall be conspicuously posted in 

 the picking and packing rooms and else- 

 where about the premises as conditions 

 require. 



(h) One or more suitable washing de- 

 vices and one or more suitable inspection 

 belts shall be installed for the washing 

 and subsequent inspection of the shrimp 

 before processing. 



(i) Suitable containers, flumes, chutes. 

 or conveyors shall be provided for re- 

 moving offal from picking room. 



( j ) Picking or heading tables shall be 

 equipped with flumes supplied with clean, 

 unpolluted water or with mechanical 

 conveyors for removing the picked or 

 headed shrimp. 



(k) Equipment shall be provided for 

 code-marking cans and other immediate 

 containers and master cartons used In 

 packaging other than canned shrimp. 



(1) An automatic container-counting 

 device shall be installed in each cannery 

 Une. 



(m) Each sterilizing retort shall be 

 fitted with at least the following equip- 

 ment: 



(1) An automatic control for regulat- 

 ing temperatures. 



(2) An indicating mercury thermom- 

 eter of a range from 170° P. to 270° P. 

 with scale divisions not greater than 2° P. 

 Por steam cook such thermometers shall 

 be Installed either within a fitting at- 

 tached to the shell of the retort or within 

 the door or shell of the retort. Por water 

 cook such thermometers shall be installed 

 in the door or shell of the retort below the 

 water level. If the thermometer is in- 

 stalled within a fitting such fitting shall 

 communicate with the chamber of the 

 retort through an opening at least 1 inch 

 in diameter. Such fitting shall be 

 equipped with a bleeder at least Vs-inch 

 In diameter. If the thermometer is in- 

 stalled within the door or shell of the re- 

 tort, the bulb shall project at least 

 two-thirds of its length into the principal 

 chamber. 



(3) A recording thermometer of a 

 range from 170° P. to 270° P. with scale 

 divisions not greater than 2° P. The 

 bulb of such thermometer shall be in- 

 stalled as prescribed for the indicating 

 mercury thermometer. The case which 

 houses the charts and recording mecha- 

 nism shall be provided with an approved 

 lock, all keys to which shall be in the 

 sole custody of the inspector. 



(4) A pressure gauge of a range from 

 to 30 pounds, with scale divisions not 

 greater than 1 pound and diameter of 

 not less than 5 inches. Such gauge shall 

 be connected to the chamber of the re- 

 tort by a short gooseneck tube. Th^ 

 gauge shall be not, more than 4 inches 

 higher than the gooseneck. 



(5) Por steam cook, a blow-off vent 

 of at least %-inch inside diameter in the 

 top of the retort. 



(6> Por steam cook, a Vs-inch bleeder 

 In top of retort. 



(rb) Each cold storage compartment 

 shall be fitted with at least the following 

 equipment: 



(1) An automatic control for regu- 

 lating temperature. 



(2) An indicating thermometer so in- 

 stalled as to indicate accurately the 

 temperature within the storage compart- 

 ment. 



(3) A recording thermometer so in- 

 stalled as to indicate accurately the 

 temperature within the compartment at 

 all times. The case which houses the 

 charts and recording mechanism shall be 

 provided with an approved lock, all keys 

 to which shall be in the sole custody of 

 the inspector. 



(o) Provision shall be made for water- 

 glazing where such glazing is necessary 

 to maintain the quality of frozen shrimp. 

 Glazing shall be done with clean, unpol- 

 luted water. 



<p) Provision shall be made for im- 

 mediate icing or cold storage of all 

 packaged shrimp which is destined for 

 sale as unfrozen shrimp. 



(q) Suitable space and facilities shall 

 be provided for the inspector to prepare 

 records and examine samples, and for 

 the safekeeping of records and equip- 

 ment. 



i 85 -7 General operating conditions. 

 (a) Plants supplying raw headless or 

 frozen raw headless shrimp to an in- 

 spected establishment, decks and holds 

 of aU boats catching shrimp for or trans-, 

 porting shrimp to an inspected estab- 

 lishment, and the bodies of other 

 conveyances so transporting shrimp 

 shall be kept in a sanitary condition. 



(b) Inspected establishments, plants 

 supplying inspected establishments, 

 freight boats, and other conveyances 

 serving such establishments shall ac- 

 cept only fresh, clean, sound shrimp. 

 The shrimp shall be iced or refrigerated 

 immediately after they are caught, and 

 shall be kept adequately iced or refriger- 

 ated until delivery to the establishment. 



(c) After delivery of each load of 

 shrimp to the establishment, decks and 

 holds of each boat and the body of each 

 other conveyance or container making 

 such delivery shall be washed down with 

 cleanj unpolluted water, and all debris 

 shall be cleaned therefrom before such 

 boat or other conveyance or container 

 leaves the establishment premises. 



(d) Before being headed, picked, or 

 deveined, the shrimp shall be adequately 

 washed with clean, unpolluted water 

 and then passed over the inspection belt 

 and culled to remove all shrimp that are 

 filthy, decomposed, putrid, or otherwise 

 unfit for food, and all extraneous ma- 

 terial. 



(e) Offal from picking tables shall not 

 be piled on the floor, but shall be placed 

 in suitable containers for frequent re- 

 moval, or shall be removed by flumes, 

 conveyors, or chutes. Offal, debris, or 

 refuse from any source whatever shall 

 not be allowed to accumulate in or about 

 the establishment. 



88 



