The processor must prevent cross contamination of food and food contact surfaces by:
A. Ensuring employees conform to hygienic practices and maintain personal cleanliness adequately and as necessary to prevent contamination of food, food contact surfaces, or food packaging materials; (K),B. Washing and sanitizing hands before start of work, after absence from workstation and when hands have become contaminated; (K),C. Removing or covering jewelry that cannot be sanitized; (O),D. Storing clothing or personal items away from exposed food or where equipment or utensils are washed; (O),E. Preventing employees from eating, chewing gum, drinking, or using tobacco near exposed food or food contact surfaces; (K),F. Taking precautions as necessary to protect against contamination of food, food-contact surfaces, or food packaging materials with microorganisms, or foreign substances including, but not limited to, perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied to the skin; (K),G. Applying effective measures to protect finished product contamination by raw materials, other ingredients, or refuse. When raw materials, other ingredients, or refuse are unprotected, they will not be handled simultaneously in a receiving, loading, or shipping area if that handling could result in contaminated food; (S O/K),H. Protecting food transported by conveyor against contamination as necessary; (S O/K),I. Practicing sanitary procedures; (K),J. Ensuring that the plant design reduces the potential for contamination of food, food contact surfaces, and packaging materials and prevents employees from contaminating food from clothing or personal contact; (O), andK. Separating operations to prevent cross contamination of food, food-contact surfaces, and packaging materials by location, time, partition, air flow, enclosed system, or other effective means. (O)22 Miss. Code. R. 4-20-20.4
MISS. CODE ANN. §§ 49-15-11, 49-15-15, 9 CFR 531.1, and 21 CFR 123.