- (a) Filling, capping, and sealing of all beverage and bottled water containers shall be done in a sanitary manner.
- (b) The performance of the filler, capper, or sealer shall be monitored and the filled containers visually or electronically inspected.
- (c) Single-service or multiservice containers which are damaged or defective shall not be used.
(d) Whenever air under pressure is directed at the beverage or product water or a product contact surface:
- (1) It shall be from a filtered source and be free of oil, dust, rust, moisture, and extraneous materials;
- (2) It shall not affect the bacteriological or chemical quality of the beverage or water; and
- (3) It shall not adversely affect the flavor, color or odor of the beverage or water.
- (e) Single-service containers and caps or seals shall be stored in an enclosed container in an area that is clean and dry.
- (f) Packaging or wrapping material or other processing supplies shall not be stored in locker or lunch rooms.
- (g) The facility shall have controls in place to ensure containers and closures are free from contamination prior to being used for filling.
Source. #7979, eff 10-22-03; ss by #10012, INTERIM, eff 10-22-11, EXPIRES: 4-19-12; ss by #10116, eff 4-19-12; ss by #12680, eff 11-27-18