(a) Floors.

1. (1) The floors of all rooms in which mix, frozen desserts, or their ingredients are manufactured, processed, or frozen, or in which containers and utensils are washed, shall be:

   1. (A) Constructed of concrete or other equally impervious and easily cleaned material; and
   2. (B) Smooth, properly drained, provided with trapped drains, and kept clean and in good repair.
2. (2) Provided that cold storage rooms used for storing frozen desserts and cold storage rooms used for storing milk, cream or milk products, frozen fruits, frozen eggs, and comparable ingredients need not be provided with floor drains but the floors shall be sloped to drain to one (1) or more exits, and shall be kept clean and in good repair, provided that dry storage rooms need not be drained.

(b) Walls and ceilings. Walls and ceilings of rooms in which mix, frozen desserts, or their ingredients are manufactured, processed, or frozen, or in which containers or utensils are washed, shall:

1. (1) Have easily cleanable, washable light-colored surfaces; and
2. (2) Be kept clean and in good repair.

(d) Lighting and ventilation.

1. (1) All rooms shall be well lighted.
2. (2) All rooms shall be well ventilated.

(e) Miscellaneous protection from contamination.

1. (1) The various frozen dessert plant operations shall be located and conducted so as to prevent any contamination of the:

   1. (A) Frozen desserts;
   2. (B) Frozen dessert mix or their ingredients; or
   3. (C) Cleaned equipment.
2. (2) All milk, milk products, cream, mix or frozen desserts that have been spilled, overflowed, or leaked shall be discarded.

3. (3) All milk, milk products, cream, or mix drained from equipment at the end of a run shall be:

   1. (A) Handled in a sanitary manner; and
   2. (B) Repasteurized.

4. (4) All necessary and appropriate means shall be used for the prevention and elimination of:

   1. (A) Flies;
   2. (B) Other insects; and
   3. (C) Rodents.
5. (5) There shall be separate rooms for all processing operations, to include pasteurization, mixing, cooling, freezing, and packaging operations from the washing and bactericidal treatment of multiuse containers.
6. (6) Unless all milk, cream, mix, or milk products are received in bulk transport tanks, a receiving room separate from rooms as defined in subdivision (e)(10)(A) shall also be required, provided that the requirement in subdivision (e)(10)(A)(i) shall be satisfied when a frozen dessert manufacturer blends, freezes, and packages in such a manner to prevent contamination, provided further that frozen desserts, milk, milk products, and ingredients shall not be unloaded directly into the room or rooms used for pasteurizing.

7. (7) Pasteurized mix or frozen desserts shall not be permitted to come in contact with equipment or containers with which unpasteurized mix, cream, milk, or milk products have been in contact, unless such equipment has first been:

   1. (A) Thoroughly cleaned; and
   2. (B) Subjected to a bactericidal treatment.
8. (8) Milk or milk products, cream, mix, or frozen desserts shall be handled or stored in accordance with good manufacturing practices (GMP).
9. (9) The milk plant, frozen dessert plant, containers, utensils, and equipment shall be used for no purpose other than the processing of milk, cream, milk products, mix, and frozen desserts, and the operation incident thereto, except as may be approved by the health authority.

10. (10)

    1. (A) The pump-out of the transport tank shall be done in an area:

(i) Where a cover extends over the complete transport tank; or

1. (ii) Where climatic and operating conditions require, in a completely enclosed area.

   1. (B) Pump-out operations must be protected in such a manner as to prevent product contamination.
   2. (C) If the area is not completely enclosed or doors of the unloading area are open during unloading, a suitable filter is required for the manhole or the air inlet vent.

2. (11)

   1. (A) The agitating and sampling of the transport tank milk shall be accomplished in such a manner as to provide maximum protection against product contamination.
   2. (B) In no instance shall this be done at a place other than an approved unloading station.

3. (12) The following information shall be recorded for each load of milk received and these records shall be maintained for a period of not less than ninety (90) days:

   1. (A) Date the load was received;
   2. (B) Time received;
   3. (C) Number of pounds in the load;
   4. (D) Temperature of the milk or milk products;
   5. (E) The permit number of the truck delivering the milk; and
   6. (F) The name of the station operator receiving the milk.
4. (13) The transport tank cleaning tag should be removed and kept with the other records for a period of thirty (30) days.
5. (14) In no case shall milk or milk products be received from a transport tank that appears to be damaged, dirty, or does not have a cleaning tag attached without the permission of the health authority.

(f) Toilet facilities.

1. (1) Every frozen dessert plant shall be provided with conveniently located toilet facilities, installed in accordance with the Arkansas Plumbing Code, 17 CAR pt. 65.
2. (2) Toilet rooms shall not open into any room in which mix is processed or handled.
3. (3) The doors of all toilet rooms shall be self-closing.

4. (4) Toilet rooms shall be:

   1. (A) Kept in a clean condition;
   2. (B) In good repair; and
   3. (C) Well ventilated.
5. (5) A sign directing employees to wash their hands before returning to work shall be posted in all toilet rooms used by employees.

(g) Water supply.

1. (1) The water supply shall be easily accessible, adequate, and comply with the United States Public Health Service Safe Drinking Water Standards.
2. (2) There shall be no connections between potable and nonpotable water supplies.
3. (3) The water supply shall be protected by the installation of approved back-flow prevention devices at all outlets.

(h) Hand-washing facilities.

1. (1) Convenient hand-washing facilities shall be provided, including:

   1. (A) Hot and cold water through a mixing faucet;
   2. (B) Soap; and
   3. (C) Approved sanitary towels or hand drying devices.

2. (2)

   1. (A) Hand-washing facilities shall be kept clean and in good repair.
   2. (B) The use of a common towel is prohibited.
   3. (C) No employee shall resume work after using the toilet room, taking a break, or eating without having washed their hands.

   4. (D) No steam mixing valve shall be allowed at a hand-washing facility.

      1. (i) Sanitary piping and fittings.
3. (1) All piping and fittings used to conduct milk, cream, milk products, mix, or frozen desserts shall be of sanitary design and construction which meets 3-A sanitary standards and accepted procedures.
4. (2) Mix, frozen desserts, fluid milk products, and ingredients shall be conducted from one (1) piece of equipment to another only by sanitary piping and fittings.

(j) Construction and repair of containers, utensils, and equipment.

1. (1) All multiuse containers, utensils, and equipment with which mix, frozen desserts, milk, cream, and milk products and ingredients come in contact shall be:

   1. (A) Of smooth, impervious, noncorrodible, nontoxic, relatively low absorbent material;
   2. (B) Easily cleanable; and
   3. (C) Kept in good repair.
2. (2) All equipment shall meet 3-A sanitary standards.
3. (3) All single-service containers, closures, gaskets, and other articles shall be manufactured, packaged, transported, stored, and handled in a sanitary manner.

(k) Disposal of wastes.

1. (1) All wastes shall be disposed of in a sanitary manner.

2. (2) All plumbing and appurtenances thereto shall be so designed and installed as to prevent the contamination of frozen desserts or any ingredient, utensil, container, or equipment by:

   1. (A) Drip;
   2. (B) Condensation; or

   3. (C) Backflow.

      1. (l) Cleaning and bactericidal treatment of multiuse utensils, containers, and equipment.
3. (1) All multiuse utensils, containers, and equipment shall be thoroughly cleaned before each usage.
4. (2) All product-contact surfaces of multiuse utensils, containers, and equipment shall be subjected effectively to an approved bactericidal process prior to use.
5. (3) Multiuse containers used for the transportation of mix shall be thoroughly rinsed immediately after use.
6. (4) Storage tanks and silos shall be emptied, cleaned, and sanitized within each seventy-two-hour period.

7. (5) If processing equipment is in continuous twenty-four-hour operation, it should be shut down, drained, cleaned, and sanitized daily.

   1. (m) Storage of multiuse utensils, containers, and equipment. After cleaning, all multiuse utensils, containers, and equipment shall be stored:
8. (1) To drain dry; and
9. (2) In such a manner as not to be contaminated before usage.

(n) Storage of single-service containers, utensils, and materials.

1. (1) Caps, parchment papers, wrappers, liners, gaskets, and single-service sticks, spoons, covers, and containers for frozen desserts, mix, or their ingredients shall be:

   1. (A) Purchased and stored only in sanitary tubes, wrappings, or cartons;
   2. (B) Kept therein in a clean, dry place until used; and
   3. (C) Handled in a sanitary manner.
2. (2) Reuse of single-service articles is prohibited.

(o) Handling of containers and equipment.

1. (1) Between bactericidal treatment and usage, and during usage, containers and equipment shall not be handled or operated in such a manner as to permit contamination of:

   1. (A) The mix;
   2. (B) Frozen desserts; or
   3. (C) Their ingredients.
2. (2) Pasteurized mix and frozen desserts shall not be permitted to come into contact with equipment with which unpasteurized mix, milk, cream, or milk products have been in contact, unless the equipment has been thoroughly cleaned and effectively subjected to an approved bactericidal process.

(p) Pasteurization of mix.

1. (1) Every particle of the combined milk, cream, milk product, or other ingredients used in the manufacture of a frozen dessert mix shall be heated and held at temperatures of:

   1. (A) Not less than one hundred and fifty-five degrees Fahrenheit (155˚ F) for not less than thirty (30) minutes, or one hundred seventy-five degrees Fahrenheit (175˚F) for not less than twenty-five (25) seconds; or
   2. (B) Any other equally efficient time/temperature process which has been approved and accepted by the health authority.

2. (2)

   1. (A) Dry frozen dessert mix which is reconstituted on premises with potable water prior to freezing for retail sale shall not require repasteurization.
   2. (B) Fruits, nuts, and confections for flavoring may be added to mix either before or after pasteurization.

3. (3)

   1. (A) All pasteurization equipment and related appurtenances shall meet construction and operational requirements outlined in the latest edition of the United States Public Health Service Pasteurized Milk Ordinance.

   2. (B) Pasteurization equipment shall be tested for proper operation by the health authority:

      1. (i) Quarterly; and
      2. (ii) When any incident occurs which could affect the operation of the equipment.

(q) Cooling and handling.

1. (1) All milk, cream, milk products in fluid form received at the frozen desserts plant for use in frozen desserts mix shall be:

   1. (A) Cooled to a temperature of forty-five degrees Fahrenheit (45˚ F) or less; and
   2. (B) Maintained at that temperature until pasteurized.
2. (2) All pasteurized mix shall be cooled in approved equipment to a temperature of forty-five degrees Fahrenheit (45˚ F) or less and shall be maintained thereat until frozen, unless otherwise provided for by the health authority.

(r) Packaging and dispensing.

1. (1) Packaging, cutting, molding, dispensing, and other preparation of mix, frozen desserts, or other ingredients shall be done in a sanitary manner.
2. (2) Containers shall be completely covered immediately after filling unless dispensed to a patron.
3. (3) Closures, covers, and wrappers shall be handled in such a manner as to prevent contamination of the package content.

(u) Personnel health. No person affected by disease in a communicable form that can be transmitted by foods, or while a carrier of such disease, or while affected with boils, sores, infected wounds, or other abnormal sources of microbiological contamination, shall work in a food plant in any capacity in which there is a reasonable possibility of food or food ingredients becoming contaminated by such person, or of disease being transmitted by such person to other individuals.

1. (v) Personnel cleanliness. All persons who come in contact with milk, cream, milk products, mix, frozen desserts, containers, or equipment, shall:
2. (1) Wear clean outer garments, effective hair restraints; and
3. (2) Keep their hands clean at all times while engaged in such work.

(w) Vehicles.

1. (1)

   1. (A) All vehicles used for the transportation of mix, frozen desserts, cream, milk, and milk products shall be constructed and operated so as to protect their contents from the sun and contamination.
   2. (B) Such vehicles shall be kept clean, and no substance capable of contaminating mix, frozen desserts, cream, milk, and milk products shall be transported therein.
   3. (C) Such vehicles shall have the name of the distributor or manufacturer prominently displayed thereon.
2. (2) Tank cars and tank trucks used for transporting mix, cream, milk, and milk products shall comply with the construction, cleaning, bactericidal treatment, storing, and handling requirements of this part.

3. (3) Each shipment shall be sealed and labeled in an approved manner.

   1. (x) Ingredients. All mix and frozen desserts ingredients shall be safe and suitable and obtained from an approved source.