Chapter 901:3-33 Meat and Poultry Establishments

In the interpretation and enforcement of this regulation the following definitions shall apply:

(A) Establishment – An abattoir, packing plant, processing plant or other place where animals are slaughtered for human consumption, their carcasses dressed, eviscerated and cut up or the meat, poultry and products thereof prepared or processed. This definition will include retail outlets where meat, poultry and products are further prepared and sold at retail.

(B) Animal – Cattle, calves, sheep, swine, goats, horses and other domestic animals including fowl such as chickens, turkeys, ducks, geese, etc., and game as defined in Section 1531.01 of the Revised Code, whether wild or domesticated.

(C) Carcass – All parts, including viscera of a slaughtered animal that may be used for human food.

(D) Meat – Carcasses, parts of carcasses, organs and flesh of animals other than fowl.

(E) Poultry – Carcasses, parts of carcasses, organs and flesh of fowl.

(F) Products – Meat or poultry that has been prepared or processed.

(G) Preparing or Processing – Comminuting, drying, curing, smoking, cooking, flavoring, seasoning or other means by which the character of meat or poultry is changed.

(H) Person – Any person, individual, firm, partnership, corporation, society, association, any combination of individuals or any employee, agent, officer or representative thereof.

(I) Sell or Sale – Barter, exchange, offer or expose for sale, sell, deliver or have in possession with intent to sell.

(J) Equipment – The fixtures and equipment used in slaughtering and processing operations.

(K) Utensil – Any vessel, container, part of equipment, implement or tool which comes in contact with meat, poultry, or products.

(L) Sanitize – The routine application, after thorough cleaning, of physical or chemical agents that reduce the number of micro-organisms for the purpose of minimizing potential public health hazard.

(M) Disinfection – The destruction of infectious agents by application of physical or chemical means.

HISTORY: (former AG-35-04.1); Eff 12-23-66

Rule promulgated under: RC Chapter 119.

Rule authorized by: RC 925.01

(A) Every establishment shall be of such materials and construction as to be readily and thoroughly cleaned. The following facilities shall be provided:

(1) An adequate supply of potable water shall be maintained at all times.

(2) A sewerage system which meets the state laws and adequate to the needs of the establishment. (Sections 3701.18 to 3701.20, inclusive, Revised Code.)

(3) A satisfactory drainage system which is adequate to prevent excessive accumulation of liquid waste. All new plumbing shall meet the requirements of the Ohio State Plumbing Code and local plumbing regulations. (Chapter 3787 Revised Code.)

(4) A lighting system that will provide not less than twenty foot-candles of light on all working surfaces when such surfaces are in use. The remainder of the plant shall have not less than five foot-candles of light available at all times when the plant is in use.

(5) Ventilation sufficient to minimize noxious odors, airborne substances and excessive condensation at all times.

(6) Sanitary handwashing facilities convenient to all meat, poultry, or product operations which shall include hot and cold running water, soap and approved drying facilities.

(7) Hot and cold running water for cleaning and facilities for the sanitizing and disinfection of equipment and utensils conveniently located to all meat, poultry or product handling operations.

(8) Dressing and toilet rooms for each sex, if both sexes are employed, which are partitioned or otherwise effectively separated from the remainder of the plant.

(a) Dressing rooms shall be adequate in size to accommodate at one time all employees expected to use it during any period of operation.

(b) Toilet rooms shall be furnished with water-flushed toilets and other plumbing fixtures complying with Section 21, “Special Requirements, Workshops, Factories, Mercantile and Office Buildings,” Department of Industrial Relations.

(9) Separate rooms and utensils for the handling or storage of inedible products equipped with proper tanking facilities or other means for the proper disposal of solid waste, except in retail meat markets metal containers with tight-fitting lids shall be used.

(10) Such other rooms and equipment as are necessary to prevent contamination and spoilage of meat, poultry and products.

(B) All equipment shall be of such materials and construction that they can be readily and thoroughly cleaned.

HISTORY: (former AG-35-04.2); Eff 12-23-66

Rule promulgated under: RC Chapter 119.

Rule authorized by: RC 925.01

(A) The outer premises of the establishment shall be well drained, kept clean, free of refuse, waste materials and other objectionable conditions which may result in sanitation problems.

(B) All parts of the establishment shall be kept clean and in good repair at all times.

(1) Floors and walls shall be cleaned frequently enough to prevent the accumulation of waste that may result in an insanitary or hazardous condition.

(2) Floors and walls of the slaughtering and processing areas shall be thoroughly cleaned to the height of splash and spray at the end of each day’s operation.

(C) All practical means shall be used for the elimination of flies, roaches, rodents and other vermin.

(D) All persons handling meat, poultry and products shall wear clean washable outer clothing.

(E) All persons handling meat, poultry or product shall keep their hands clean at all times.

(1) All persons who handle diseased carcasses shall wash their hands in soap and hot water and rinse them in clean water before handling other carcasses.

(2) No employee shall resume work after using the toilet room without first washing their hands.

(F) Equipment and utensils shall be kept in good repair, clean and sanitary.

(1) Equipment and utensils that are not clean or which are in an insanitary condition shall not be used until thoroughly cleaned and sanitized.

(2) All equipment and utensils used in a meat, poultry, or product handling operation shall be thoroughly cleaned at the end of the period of operation and sanitized prior to reuse.

(3) Equipment and utensils which have become contaminated or which have been used to handle a diseased animal shall be thoroughly disinfected and cleaned before being used again.

(4) When not in use the cleaned utensils shall be stored in a clean place and protected from contamination.

(5) Single service utensils or containers shall be purchased only in sanitary containers, shall be stored therein in a clean place, and protected from contamination until used.

(G) In all meat, poultry and product handling operations, precaution shall be taken to prevent the contamination of meat, poultry and products.

(1) In an establishment or part of an establishment where an insanitary condition exists which may result in contamination of meat, poultry or product, operations shall be suspended temporarily or modified until the insanitary condition is corrected.

(2) Meat or products that have been produced, handled or stored under insanitary conditions or which have become contaminated shall not be placed in food channels for human consumption.

HISTORY: (former AG-35-04.3); Eff 12-23-66

Rule promulgated under: RC Chapter 119.

Rule authorized by: RC 925.01