ing. Belts and tables on which picking, 
sorting, or trimming operations are car- 
ried on shall be provided with sufficient 
nonglaring light to ifsure adequacy of 
the respective operation. 
(b) If practicable, there shall be suf- 
ficient ventilation in each room and com- 
partment thereof to prevent excessive 
condensation of moisture and to insure 
sanitary and suitable processing and op- 
erating conditions. If such ventilation 
does not prevent excessive condensation, 
the Administrator may require that suit- 
able facilities be provided to prevent the 
condensate from coming in contact with 
equipment used in processing operations 
and with any ingredient used in the man- 
ufacture or production of a processed 
product. 
(c) There shall be an efficient waste 
disposal and plumbing system. All 
drains and gutters shall be properly in- 
stalled with approved traps and vents, 
and shall be maintained in good repair 
and in proper working order. 
(d) There shall be ample supply of 
both hot and cold water; and the water 
shall be of safe and sanitary quality 
with adequate facilities for its (1) 
distribution throughout the plant, and 
(2) protection against contamination 
and pollution. 
(e) Roofs shall be weather-tight. The 
walls, ceilings, partitions, posts, doors, 
and other parts of all buildings and 
structures shall be of such materials, 
construction, and finish as to permit 
their efficient and thorough cleaning. 
The floors shall be constructed of tile, 
cement, or other equally impervious ma- 
terial, shall have good surface drainage, 
and shall be free from openings or 
rough surfaces which would interfere 
with maintaining the floors in a clean 
condition. 
(f) Each room and each compartment 
in which any processed products are han- 
dled, processed, or stored (1) shall be 
so designed and constructed as to insure 
processing and operating conditions of a 
elean and orderly character; (2) shall be 
free from objectionable odors and va- 
pors; and (3) shall be maintained in a 
clean and sanitary condition. 
(g) Every practical precaution shall be 
taken to exclude dogs, cats, and vermin 
(including, but not being limited to, ro- 
dents and insects) from the rooms in 
which processed products are being pre- 
pared or handled and from any rooms in 
which ingredients (including, but not 
being limited to, salt, sugar, spices, flour, 
syrup, and raw fruits and vegetables) are 
handled or stored. Screens, or other de- 
vices, adequate to prevent the passage 
of insects shall, where practical, be pro- 
vided for all outside doors and openings. 
The use of poisonous cieansing bgents, 
insecticides, bactericides, or rodent poi- 
sons shall not be permitted except under 
such precautions and restrictions as will 
prevent any possibility of their contami- 
nation of the processed product. 
§ 52.84 Facilities. Each plant shall be 
equipped with adequate sanitary facili- 
ties and accommodations, including, but 
not being limited to, the following: 
(a) There shall be a sufficient number 
of adequately lighted toilet rooms, ample 
in size, and conveniently located. Such 
rooms shall not open directly into rooms 
or compartments in which processed 
products are being manufactured or pro- 
duced, or handled. Toilet rooms shall 
be adequately screened and equipped 
with self-closing doors and shall have 
independent outside ventilation. 
(b) Lavatory accommodations (in- 
cluding, but not being limited to, run- 
ning water, single service towels, and 
soap) shall be placed at such locations in 
or near toilet rooms and in the manufac- 
turing or processing rooms or compart- 
meiits as may be necessary to assure the 
cleanliness of each person handling in- 
gredients used in the manufacture or 
production of processed products. 
(c) Containers intended for use as 
containers for processed products shall 
not be used for any other purpose. 
(d) No product or material which 
creates an objectionable condition shall 
be processed, handled, or stored in any 
room, compartment, or place where any 
processed product is manufactured, 
processed, or handled. 
(e) Suitable facilities for cleaning 
(e. g., brooms, brushes, mops, clean 
cloths, hose, nozzles, soaps, detergent, 
sprayers, and steam pressure hose and 
guns) shall be provided at convenient 
locations throughout the plant. 
§ 52.85 Equipment. All equipment 
used for receiving, washing, segregating, 
picking, processing, packaging, or stor- 
ing any processed products or any in- 
gredients used in the manufacture or 
production thereof, shall be of such de- 
sign, material, and construction as will: 
(a) Enable the examination, segrega- 
tion, preparation, packaging and other 
processing operations applicable to proc- 
essed products, in an efficient, clean, and 
sanitary manner, and 
(b) Permit easy access to all parts to 
insure thorough cleaning and effective 
bactericidal treatment. Insofar as is 
practicable, all such equipment shall be 
made of corrosion-resistant material 
that will not adversely affect the proc- 
essed product by chemical action or 
physical contact. Such equipment shall 
be kept in good repair and sanitary con- 
dition. 
§ 52.86 Operations and operating pro- 
cedures. (a) All operations in the re- 
ceiving, transporting, holding, segregat- 
ing, preparing, processing, packaging 
and storing of processed products and 
ingredients, used as aforesaid, shall be 
strictly in accord with clean and sani- 
tary methods and shall be conducted as 
rapidly as practicable and at tempera- 
tures that will not tend to cause (1) any 
material increase in bacterial or other 
micro-organic content, or (2) any de- 
terioration or contamination of such 
processed products or ingredients there- 
of. Mechanical adjustments or practices 
which may cause contamination of foods 
by oil, dust, paint, scale, fumes, grinding 
materials, decomposed food, filth, chemi- 
cals, or other foreign materials shall 
not be conducted during any manufac- 
turing or processing operation. 
(b) All processed products and ingre- 
dients thereof shall be subjected to con- 
tinuous inspection throughout each 
manufacturing or processing operation. 
All processed products which are not 
manufactured or prepared in accordance 
with the requirements contained in 
§§ 52.81 through 52.87 or are not fit for 
human food shall be removed and seg- 
regated prior to any further processing 
operation. 
(c) All ingredients used in the manu- 
facture or processing of any processed 
product shall be clean and fit for human 
food. 
(d) The methods and procedures em- 
ployed in the receiving, segregating, han- 
dling, transporting, and processing of 
ingredients in the plant shall be adequate 
to result in a satisfactory processed prod- 
uct. Such methods and procedures in- 
clude, but are not limited to, the follow- 
ing requirement: ; 
(1) Containers, utensils, pans, and 
buckets used for the storage or trans- 
porting of partially processed food in- 
gredients shall not be nested unless re- 
washed before each use; 
(2) Containers which are used for 
holding partially processed food ingre- 
dients shall not be stacked in such man- 
ner as to permit contamination of the 
partially processed food ingredients; 
(3) Packages or containers for proc- 
essed products shall be clean when being 
filled with such products; and all reason- 
able precautions shall be taken to avoid 
soiling or contaminating the surface of 
any package or container liner which is, 
or will be, in direct contact with such 
products. If, to assure a satisfactory 
finished product, changes in methods 
and procedures are required by the Ad-: 
ministrator, such changes shall be effec- 
tuated as soon as practicable. 
§ 52.87 Personnel; health. In addi- 
tion to such other requirements as may 
be prescribed by the Administrator with 
respect to persons in any room or com- 
partment where exposed ingredients are 
prepared, processed, or otherwise han- 
dled, the following shall be complied 
with: 
(a) No person affected with any com- 
municable disease (including, but not 
being limited to, tuberculosis) in a 
transmissible stage shall be permitted; 
(b) Infections or cuts shall be covered 
with rubber gloves or other suitable 
covering; 
(c) Clean, suitable clothing shall be 
worn; 
(d) Hands shall be washed immedi- 
ately prior to starting work and each 
resumption of work after each absence 
from the work station; 
(e) Spitting, and the use of tobacco 
are prohibited; and 
(f) All necessary precautions shall be 
taken to prevent the contamination of 
processed products and _ ingredients 
thereof with any foreign substance (in- 
cluding, but not being limited to, per- 
spiration, hair, cosmetics, and medica- 
ments). 4 
(Sec. 205, 60 Stat. 1090; 7 U. S. C. 1624) 
Dated: July 5, 1955. 
[SEAL] Roy W. LENNARTSON, 
Deputy Administrator, 
Marketing Services. 
[F. R. Doc. 55-5523; Filed, July 7, 1955; 
8:54 a. m.] 
%* GPO - O - AMS-13 
