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

water, soap, towels, and used towel receptacles, shall beplaced in or near toilet and urinal rooms and also at otherplaces in the establishment as may be essential to assurecleanliness of all persons handling any product.(3) Toilet soil lines shall be separate from plant drainagelines to a point outside the building and drainage from toiletbowls and urinals shall not be discharged into a grease catchbasin.(4) Properly located facilities shall be provided forcleansing and disinfecting utensils and hands of all personshandling any product.35:37-11-28. Equipment must be easily cleaned and that used forinedible products must be so markedEquipment and utensils used for preparing and handling anyproduct shall be of materials and construction as will make themsusceptible to being readily and thoroughly cleaned and willinsure strict cleanliness in the preparation and handling of allproducts. As practicable, equipment shall be made of rustresistant metal or other acceptable impervious material. Trucksand receptacles used for inedible material shall bear the word"inedible" in lettering that contrasts clearly and conspicuouslywith its background, so its intended purpose is clearly andconcisely identified.35:37-11-29. Sanitation of knife scabbardsScabbards and similar devices used for the temporary retentionof knives, steels, hooks, triers, etc., by butchers, and otherworkers at official establishments shall be kept clean, and shallbe constructed of rust-resisting metal or other acceptableimpervious material, that can be readily cleaned and sanitized.35:37-11-30. Sanitation of rooms, compartments, etc.Rooms, compartments, areas, equipment, and utensils used forpreparing, storing, or handling any product, and all other partsof the establishment, shall be kept clean and in a sanitarycondition. There shall be no handling or storing of materialsthat create an objectionable condition in rooms, compartments, orplaces where any product is prepared, stored or handled.35:37-11-31. Sanitation requirements of slaughtering andprocessing operations, condensation and chilling requirements(a) Operations and procedures involving the preparation,storing, or handling of any product shall be strictly in accordwith clean and sanitary methods.(b) All areas in which inspections are made and those in whichexotic livestock are slaughtered or any product is prepared shallbe kept sufficiently free of steam and vapors to enableinspection personnel to make inspections and to insure clean