1. (a) Cleaning and sanitizing. All tree nuts shall be thoroughly cleaned to remove all foreign matter before sanitizing. After cleaning, tree nutsshall be subjected to a bactericidal process with:

   1. (1) Immersion in hot water at 170° F or more for at least two (2) minutes or exposed to a flow of hot water at 170° degrees F or more for at least five (5) minutes, or exposed to hot air at a temperature of 180° F for at least twenty (20) minutes in a properly constructed oven or hot air cabinet equipped with an indicating thermometer located in the coldest zone, or
   2. (2) A 1000 PPM chlorine equivalent and a flotation process solution of 200 PPM chlorine equivalent, or
   3. (3) Exposure to steam in a properly designed cabinet for at least fifteen (15) minutes at 170° F,or for at least five (5) minutes at 200° degrees F, or
   4. (4) Exposureof a jet of live steam for at least One (1) minute, or
   5. (5) Any other bactericidal treatment which has been proven by laboratory tests to effectively sanitize tree nuts and which has been approved by the Department.
2. (b) Holding and drying. Folding, soaking, or tempering, tree nuts must not be subjected to contamination. Drying of tree nuts must be done in such a manner as to prevent recontamination of moist tree nuts.

3. (c) Sanitizing of equipment. All equipment used for handling, storing, and transporting sanitized tree nutsand/or tree nuts meats shall be subjected to a bactericidal process approved by the Department. Approved processes shall include:

   1. (1) Exposure to steam in a properly constructed cabinet for at least fifteen (15) minutes at 170° F, or for at least five (5) minutes to at least 200° F, or
   2. (2) Exposure to a jet of live steam for at least one (1) minute, or
   3. (3) Immersion in or exposure to a flow of chlorine solution of not less than 200 PPM strength for at least two (2) minutes, or
   4. (4) Immersion in hot water at 170° F or more for at least two (2) minutes or exposure to a flow of hot water at 170° F or more (at the outlet) for at least five (5) minutes, or
   5. (5) Exposure to hot air at a temperature of 180° F, for at least twenty (20) minutes in a properly constructed oven or hot air cabinet equipped with an indicating thermometer located in the coldest zone, or
   6. (6) Any other bactericidal treatment which has been proven by laboratory tests to effectively sanitize equipment and which has been approved by the Department.
4. (d) Other requirements. All commercial tree nut crackers/shellers shall be subject to all applicable portions of this code.

Amended at 37 Ok Reg 1385, eff 9-11-20