Food Safety Rules-TITLE 35. CHAPTER 37. Subchapter 11-Exotic ...

establishment and premises shall be made by an inspectionemployee designated by the Director and the requirements forsanitation and the necessary facilities for inspection shall bespecified by the inspection employee in accordance with rules35:37-11-8(d), 35:37-11-8(e), and 35:37-11-21.35:37-11-26. Establishments; requirements for sanitary conditions(a) Official establishments shall be maintained in sanitarycondition, and to this end the requirements of this Section shallbe complied with.(b) There shall be abundant light of good quality and welldistributed, and sufficient ventilation for all rooms andcompartments to insure sanitary condition.(c) There shall be an efficient drainage and plumbing system forthe establishment and premises, and all drains and gutters shallbe properly installed with traps and vents approved by inspectionservices.(d) There shall be an ample supply of clean potable water withadequate facilities for its distribution in the plant and itsprotection against contamination and pollution. This shallinclude sealing of wells as prescribed by methods and rules asadopted by the Oklahoma Health Department. To assure thepotability of the water, a sample from its source and at variousplaces inside the plant must be taken for analyses by theOklahoma Department of Agriculture laboratory or by theappropriate local health department laboratories. Water samplesshall be obtained at least one time a year for approved municipalor approved rural water systems, and at least two times a year(each six months) for private water systems. A certificate ofwater potability acceptance must be issued by the appropriatetesting laboratory and it must be posted in a conspicuous placein the plant or available for review as approved by theappropriate district supervisor.(e) Reuse of water will be approved only to the extent permittedby the Oklahoma State Health Department.(f) An ample supply of clean potable water of not less than180°F. shall be furnished and used for the cleaning of inspectionequipment, floors, walls, and other equipment that are subject tocontamination by the dressing or handling of diseased carcasses,their viscera, and other parts. In lieu of 180°F. water forcleaning and sanitizing mobile slaughter establishments,acceptable chemical sanitizing agents may be used as specified inPart 3 of OAC 35:37-3. The requirements for 180°F. water,however, shall not be waived for plants processing exoticlivestock and exotic livestock products. To determine compliancewith these requirements, conveniently located thermometers shallbe installed by the operator of the official establishment toshow the temperature of the water at the point of use.(g) Ample hot water for general cleaning of rooms and equipmentshall be delivered under adequate pressure to conveniently