N.J. Admin. Code § 8:21-13.6

Current through Register Vol. 56, No. 12, June 17, 2024

Section 8:21-13.6 - Sanitary operations

(a) General maintenance: Buildings, fixtures, and other physical facilities of the plant shall be kept in good repair and shall be maintained in a sanitary condition. Cleaning operations shall be conducted in such a manner as to minimize the danger of contamination of food and food-contact surfaces. Detergents, sanitizers, and other supplies employed in cleaning and sanitizing procedures shall be free of significant microbiological contamination and shall be safe and effective for their intended uses. Only such toxic materials as are required to maintain sanitary conditions, for use in laboratory testing procedures, for plant and equipment maintenance and operation, or in manufacturing or processing operations shall be used or stored in the plant. These materials shall be identified and used only in such manner and under conditions as will be safe for their intended uses and stored in such a manner as to preclude the contamination to the product.

(b) Animal and vermin control: No animals or birds, other than those essential as raw material, shall be allowed in any area of a food plant. Effective measures shall be taken to exclude pests from the processing and storage areas and to protect against the contamination of foods in or on the premises by animals, birds, and vermin (including, but not limited to, rodents and insects). The use of insecticides or rodenticides is permitted only under such precautions and restrictions as will prevent the contamination of food or packaging materials with illegal residues.

1. No person shall apply insecticides or rodenticides in or around any food establishment unless they do so in full compliance with New Jersey Department of Environmental Protection regulations N.J.A.C. 7:30.

(c) Sanitation of equipment and utensils: All utensils and food-contact surfaces of equipment shall be cleaned as frequently as necessary to prevent contamination of food and food products. Nonfood-contact surfaces of equipment used in the operation of food plants shall be cleaned as frequently as necessary to minimize accumulation of dust, dirt, food particles, and other debris. Single-service articles (such as utensils intended for one-time use, paper cups, paper towels, etc.) shall be stored in appropriate containers and handled, dispensed, used, and disposed of in a manner that prevents contamination of food and food-contact surfaces.

1. Where necessary to prevent the introduction of undesirable microbiological organisms into food products, all utensils and food-contact surfaces of equipment used in the plant shall be cleaned and sanitized prior to such use and following any interruption during which such utensils and contact surface may have become contaminated.

2. Where such equipment and utensils are used in a continuous production operation, the contact surfaces of such equipment and utensils shall be cleaned and sanitized on a predetermined schedule using adequate methods for cleaning and sanitizing. Sanitizing agents shall be effective and safe under conditions of use.

3. Any facility, procedure, machine, or device may be acceptable for cleaning and sanitizing equipment and utensils if it is established that such facility, procedure, machine, or device will routinely render equipment and utensils clean and provide adequate sanitizing treatment.

4. Equipment and utensil cleanliness and sanitizing procedures shall also be in conformance with the procedures as outlined in 8:24-5.3 through 5.6.

(d) Storage and handling of cleaned portable equipment and utensils: Cleaned and sanitized portable equipment and utensils with food-contact surfaces shall be stored in such a location and manner that food-contact surfaces are protected from splash, dust, and other contamination.

N.J. Admin. Code § 8:21-13.6

Recodified by R.1990 d.563, effective 11/19/1990.
See: 22 New Jersey Register 2465(a), 22 New Jersey Register 3559(a).
Text on sanitary operations recodified from 13.5; text on equipment and procedures recodified to 13.7.