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

operations. The walls, ceilings, and overhead structure of roomsand compartments in which product is prepared, handled, or storedshall be kept reasonably free from moisture to prevent drippingand contamination of products.(c) Butchers and others who dress or handle diseased carcassesor parts shall, before handling or dressing other carcasses orparts, cleanse their hands with liquid soap and hot water, andrinse them in clean water. Implements used in dressing diseasedcarcasses shall be thoroughly cleansed with hot water having aminimum temperature of 180°F. or in a disinfectant approved bythe Board, followed by rinsing in clean water. The employees ofthe establishment who handle any product shall keep their handsclean, and in all cases after visiting the toilet rooms orurinals shall wash their hands before handling any product orimplements used in the preparation of product.(d) Aprons, frocks, and other clothing worn by persons whohandle any product shall be of material that is readily cleansed.Clean garments shall be worn at the start of each working day andthe garments shall be changed during the day when required by theinspector in charge.(e) Practices as spitting on whetstones; spitting on the floor;placing skewers, tags, or knives in the mouth; inflating lungs orcasings with air from the mouth; or testing with air from themouth such receptacles as tierces, kegs or casks, containing orintended as containers of any product, are prohibited. Onlymechanical means may be used for testing. Care shall be taken toprevent the contamination of product with perspiration, hair,cosmetics, medications, and similar substances.(f) Equipment or substances that generate gases or odors shallnot be used in official establishments except as permitted inthis Subchapter or by the circuit supervisor in specific cases inwhich the supervisor determines that the use will not result inadulteration of any product.(g) Carcasses (including edible offal) will be placed in chillcoolers immediately after final washing. The carcasses shall bespaced as to encourage rapid chilling and to avoid the conditionknown as "Touchers". Should this condition occur, the affectedportions will be trimmed before further processing in or removalfrom the official establishment.35:37-11-32. Protective handling of productsProducts shall be protected from contamination from any sourcesuch as dust, dirt, or insects during storage, loading, orunloading, and transportation from official establishments. Withthe exception of mobile slaughtering establishments transportingcarcasses to an official processing establishment, carcasses andproducts shall have a maximum temperature of 50°F. before removalfrom the official establishment. All forms of transportation,shall be capable of maintaining a temperature of product not toexceed 55°F. at the point of destination.