1. (a) Each dealer shall have written standard sanitation procedures. A copy of the procedures shall be provided, upon request, to the SSD. Each dealer shall monitor conditions and practices that are both appropriate to the plant and the food being processed with sufficient frequency to ensure, at a minimum, conformance with the requirements specified in §229.183(a)(2) of this title (relating to Minimum Standards for Licensure) concerning current good manufacturing practice in manufacturing, processing, packing, or holding human food. Copies are indexed and filed in the offices of the SSD, and are available for inspection during normal working hours. The requirements specified in §229.183(a)(2) of this title relate to the following sanitation items:

   1. (1) safety of water for processing and ice production;
   2. (2) condition and cleanliness of food contact surfaces;
   3. (3) prevention of cross contamination;
   4. (4) maintenance of hand washing, hand sanitizing and toilet facilities;
   5. (5) protection from adulterants;
   6. (6) proper labeling, storage, use of toxic compounds;
   7. (7) control of employees with adverse health conditions; and
   8. (8) exclusion of pests.
2. (b) Each dealer shall maintain sanitation control records that, at a minimum, document the monitoring and corrections prescribed by subsection (a) of this section. These records are subject to the requirements of §241.4(h) of this title (relating to General HACCP Requirements).
3. (c) Sanitation controls may be included in the HACCP plan, required by §241.4(b) of this title. However, to the extent that they are monitored in accordance with subsection (a) of this section, they need not be included in the HACCP plan, and vice versa.

Source Note:The provisions of this §241.5 adopted to be effective March 1, 1998, 23 TexReg 1972.