SECTION 310:260-3-4. Sanitary facilities and controls

  Each plant must be equipped with adequate sanitary facilities and accommodations including:

(1)   Water supply. The water supply shall be sufficient for the operations intended and shall be derived from an adequate, approved source. Any water that contacts food, food-contact surfaces, or food-packaging materials shall be safe and of adequate sanitary quality. Running water at a suitable temperature, and under pressure as needed shall be provided in all areas where required for the processing of food, for the cleaning of equipment, utensils, and food-packaging materials, or for employee sanitary facilities.

(2)   Plumbing. Plumbing shall be permanently attached, of adequate size and design and adequately installed and maintained to:

(A)   Carry adequate quantities of water to required locations throughout the plant.

(B)   Properly convey sewage and liquid disposable waste from the plant.

(C)   Avoid constituting a source of contamination to food, water supplies, equipment, or utensils or creating an unsanitary condition.

(D)   Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor.

(E)   Provide that there is no backflow from, or cross-connection between, piping systems that discharge-waste water or sewage and piping systems that carry water for food.

(3)   Sewage disposal. Sewage shall be disposed of into an adequate and approved sewerage system or disposed of through other adequate means through permanently attached plumbing.

(4)   Toilet facilities. Each plant must provide employees with adequate, readily accessible toilet facilities. Toilet facilities must be kept clean and must not be a potential source of contamination of food, food-contact surfaces, or food-packaging materials.

(5)   Hand-washing facilities. Each plant must provide hand-washing facilities designed to ensure that an employee's hands are not a source of contamination of food, food-contact surfaces, or food-packaging materials, by providing facilities that are adequate, convenient, and furnish running water at a suitable temperature. Compliance with this requirement includes:

(A)   Hand-washing and, where appropriate, hand-sanitizing facilities at each location in the plant where good sanitary practices require employees to wash and/or sanitize their hands.

(B)   Sanitary towel service or suitable drying devices.

(C)   Devices or fixtures, such as water control valves, so designed and constructed to protect against recontamination of clean, sanitized hands.

(D)   Readily understandable signs directing employees handling unprotected food, unprotected food-packaging materials, or food-contact surfaces to wash and, where appropriate, sanitize their hands before they start work, after each absence from post of duty, and when their hands may have become soiled or contaminated. These signs should be posted in the processing room(s) and in all other areas where employees may handle such food, materials, or surfaces and toilet facilities.

(E)   Refuse receptacles that are constructed and maintained in a manner that protects against contamination of food, equipment or hands.

(6)   Rubbish and offal disposal. Rubbish and any offal shall be so conveyed, stored, and disposed of as to minimize the development of odor, minimize the potential for the waste becoming an attractant and harborage or breeding place for pests, and protect against contamination of food, food-contact surfaces, water supplies, and ground surfaces.

[Source: Amended at 37 Ok Reg 1385, eff 9-11-20]