6. Byproducts for Use in Animal, Pet, or Fish Food

Establishments that process byproducts in to animal, pet, or fish food should provide rooms for decharacterizing, chilling, packaging, or otherwise preparing the byproducts. Consider the following guide lines when designing and constructing these rooms:

  • Byproducts to be used as animal, pet, or fish food should be stored separately to prevent cross contamination and coming ling with edible products.

7. Coolers and Freezers

Coolers and freezers need to have enough space to refrigerate and store product. Product should be stored in a manner that will preclude conditions which may lead to contamination of product. The following guidelines will assist you in preventing conditions which could lead to contamination of your product:

  • Coolers and freezers, including doors, should be constructed of materials that can be readily and thoroughly cleaned, and durable, rigid , impervious to moisture, non-toxic, and non -corrosive. Freezer doors should be constructed and installed to prevent accumulation of frost.
  • Coolers and freezers should be equipped with floor racks, pallets or other means to ensure protection of product from contamination from the floor.

8. Dry Storage

Packaging materials and ingredients should be stored to preclude condition s which may lead to contamination of product. The following are guidelines which may assist you in the planning of your dry storage area:

  • Dry storage materials should be stored in a room dedicated to dry storage only.
  • The dry storage area should be constructed so that racks can be spaced away from the walls and passageways maintained between rows. This facilitates clean in g of the area. In addition, the construction should allow for all meat or poultry ingredients and / or packaging materials to be stored in closed containers on racks or pallets.

9. Incubation Room for Canned Products

A room or incubator for incubating samples of fully-processed canned meat or poultry must be provided in all establishments conducting regular canning operations. Consider the following guidelines when building this room :

  • An accurate time/ temperature recorder must be provided. To prevent temperature variations, a means for air circulation should be provided.
  • Shelves should be provided to hold canned product. The shelves should be mad e of expanded metal or heavy gauge wire mesh and be removable for cleaning.
  • The floor in the room should be pitched to a floor drain equipped with a removable screw -plug.
  • The door of the room should be equipped for sealing by the inspector, if necessary.

10. Vehicular Areas Outside the Building

Special care should be given in the design of vehicular areas outside your building, not only to provide room for trucks and other vehicles to operate without damaging your building, but to prevent u sanitary conditions which might contaminate product in your establishment. You should consider the following in designing your vehicular areas:

  • Areas outside the building where vehicles are loaded or un loaded should be paved with concrete or a similar hard surface. Hard surface areas allow these areas to be kept clean and eliminate the potential for water puddles or dust.
  • Areas outside the building where vehicles are loaded or unloaded should be drained. Drainage from the loading docks should be confined to the immediate area of the dock.
  • The vehicular areas should be large enough to accommodate the turning radius of the largest trucks or shipping vehicles used by the establishment.
  • The vehicular areas adjacent to the establishment should have hose connections for cleaning.
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