The processor must maintain conditions and cleanliness of food contact surfaces in that:
A. Food contact surfaces are designed, fabricated, maintained, and installed to be easily cleanable and capable to withstand the environment of use and cleaning compounds; (K),B. Smoothly bonded seams exist on all food contact surfaces of equipment and utensils; (K),C. The food contact surface is cleaned and sanitized before use, after interruptions, and as necessary; (K),D. Outer garments are suitable to the operation and cleaned in a manner that protects against the contamination of food, food-contact surfaces, or food packaging materials; (O), andE. Gloves are impermeable, clean, and sanitary. (O)22 Miss. Code. R. 4-20-20.3
MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123.