Section R70-590-4 - Sanitation Requirements1) Each registrant shall follow the guidelines outlined in Section R58-11-4, Equipment and Sanitation Requirements, substituting "livestock" with "domesticated game", as the sanitation requirements for the unit or vehicle and equipment used for farm custom slaughter of domesticated game.2) Each establishment used for the processing of domesticated game shall be operated and maintained in a manner sufficient to prevent the creation of unsanitary conditions and to ensure that product is not adulterated. a) Grounds and pest control. The grounds about an establishment shall be maintained to prevent conditions that could lead to unsanitary conditions, adulteration of product, or interfere with inspection by department employees. Each establishment shall have in place a pest management program to prevent the harborage and breeding of pests on the grounds and within facilities. Each pest control substance used shall be safe and effective under the conditions of use and not be applied or stored in a manner that will result in the adulteration of product or the creation of unsanitary conditions.b) Construction. i) Establishment buildings, including their structures, rooms, and compartments, shall be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of product in a manner that does not result in product adulteration or the creation of unsanitary conditions.ii) Each wall, floor, and ceiling within an establishment shall be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of unsanitary conditions.iii) Each wall, floor, ceiling, door, window, and other outside opening shall be constructed and maintained to prevent the entrance of vermin, such as flies, rats, and mice.iv) Each room or compartment in which edible product is processed, handled, or stored shall be separate and distinct from each room or compartment in which inedible product is processed, handled, or stored, to the extent necessary to prevent product adulteration and the creation of unsanitary conditions.c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated, shall be provided in each area where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in each hand-washing area, dressing and locker room, and toilet.d) Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of unsanitary conditions shall be provided.e) Plumbing. Plumbing systems shall be installed and maintained to: i) carry sufficient quantities of water to required locations throughout the establishment;ii) properly convey sewage and liquid disposable waste from the establishment;iii) prevent adulteration of product, water supplies, equipment, and utensils, and prevent the creation of unsanitary conditions throughout the establishment;iv) provide adequate floor drainage in each area where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor; v) prevent back-flow conditions in and cross-connection between piping systems that discharge waste water or sewage and piping systems that carry water for product manufacturing; and vi) prevent the backup of sewer gases.f) Sewage disposal. Sewage shall be disposed into a sewage system separate from other drainage lines or disposed of through other means sufficient to prevent backup of sewage into areas where product is processed, handled, or stored. When the sewage disposal system is a private system requiring approval by a state or local health authority, the establishment must furnish the department with the letter of approval from that authority upon request.g) Water supply and water, ice, and solution reuse. A supply of running water that complies with the National Primary Drinking Water regulations found in 40 CFR 141, at a suitable temperature and under pressure as needed, shall be provided in each area where required, including for processing product, for cleaning rooms and equipment, utensils, and packaging materials, and for employee sanitary facilities. If an establishment uses a municipal water supply, it shall make available to the department, upon request, a water report, issued under the authority of the state or local health agency, certifying or attesting to the potability of the water supply. If an establishment uses a private well for its water supply, it shall make available to the department, upon request, documentation certifying the potability of the water supply that has been renewed at least semi-annually.h) Dressing rooms, lavatories, and toilets. i) Each dressing room, toilet room, and urinal shall be sufficient in number, ample in size, conveniently located, and maintained in a sanitary condition and in good repair to ensure cleanliness of any person handling any product. They shall be separate from each room and compartment in which products are processed, stored, or handled.ii) A lavatory with running hot and cold water, soap, and towels, shall be placed in or near each toilet and urinal room and at other places in the establishment as necessary to ensure cleanliness of each person handling any product.iii) Refuse receptacles shall be constructed and maintained in a manner that protects against the creation of unsanitary conditions and the adulteration of product.3) Each unit or vehicle, equipment, utensil, establishment, and facility used for the slaughter or processing of domesticated game, as well as the people engaged in the slaughter or processing of domesticated game, shall adopt and abide by the following practices and procedures, as applicable, to prevent the creation of unsanitary conditions and to ensure that product is not adulterated: a) Equipment and utensils.i) Equipment and utensils used for processing or otherwise handling edible product or ingredients shall be of material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils shall be maintained in sanitary condition so as not to adulterate product.ii) Equipment and utensils shall not be constructed, located, or operated in a manner that prevents department inspection program employees from inspecting the equipment or utensils to determine whether they are in sanitary condition.iii) Receptacles used for storing inedible material shall be of material and construction that their use will not result in the adulteration of any edible product or in the creation of unsanitary conditions. Receptacles shall not be used for storing any edible product and shall bear conspicuous and distinctive marking to identify permitted uses. b) Sanitary operations. i) Food-contact surfaces, including food-contact surfaces of utensils and equipment, shall be cleaned and sanitized as frequently as necessary to prevent the creation of unsanitary conditions and the adulteration of product.ii) Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of the establishment shall be cleaned and sanitized as frequently as necessary to prevent the creation of unsanitary conditions and the adulteration of product.iii) Each cleaning compound, sanitizing agent, processing aid, and other chemical used by an establishment shall be safe and effective under the conditions of use. Chemicals shall be used, handled, and stored in a manner that will not adulterate product or create unsanitary conditions. Documentation substantiating the safety of a chemical's use in a food processing environment shall be available to department inspection program employees for review . iv) Product shall be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from the establishment.c) Employee hygiene. i) Cleanliness. Each person working in contact with product, food-contact surfaces, and product-packaging materials shall adhere to hygienic practices while on duty to prevent adulteration of product and the creation of unsanitary conditions.ii) Clothing. Aprons, frocks, and other outer clothing worn by each person who handles product shall be of material that is disposable or readily cleaned. Clean garments shall be worn at the start of each working day and garments shall be changed during the day as often as necessary to prevent adulteration of product and the creation of unsanitary conditions.iii) Disease control. Any person who has or appears to have an infectious disease, open lesion, including boils, sores, or infected wounds, or any other abnormal source of microbial contamination, shall be excluded from any operation that could result in product adulteration and the creation of unsanitary conditions until the condition is corrected.Utah Admin. Code R70-590-4
Adopted by Utah State Bulletin Number 2021-12, effective 6/4/2021