CHAPTER 253

An Act to amend and reenact § 3-451.14, as amended, of the Code of
Virginia of 1950, relating to standards for construction and operation
of manufacturing establishments of ice cream and other frozen pro-
ducts and mixes.

. [H 482]

Approved March 11, 1960

Be it enacted by the General Assembly of Virginia:

1. That § 3-451.14, as amended, of the Code of Virginia, be amended
and reenacted as follows: ;

§ 3-451.14. Standards for the construction and operation of manu-
facturing establishments of foods identified by this article are as follows:

(a) Standard for plant premises.—The premises of establishments
shall be free from conditions creating health hazards and nuisances.
Driveways shall be well graded and dust free.

(1) Dust Control.—Dust shall be adequately controlled to prevent
contamination of ice cream or its ingredients.

(2) Drainage.—Suitable drainage shall be provided to allow quick
run-off of all surface water from premises and buildings. oo,

(83) Odor Control.—All sources of objectionable odors originating on
the premises shall be eliminated.

(b) Standards for plant and equipment.—(1) Exterior of Plant.—
These exteriors shall be in good repair and properly maintained.

(2) Floors.—The floors of all rooms in which mix, frozen dairy foods
and water ices, or their ingredients are manufactured, frozen or stored,
or in which containers and utensils are washed shall be constructed of
concrete or other equally impervious and easily cleaned material, and shall
be smooth, properly drained, provided with trapped drains, and kept
clean; provided, that cold storage rooms need not be provided with drains.
Provided, further, that the construction requirements of this item shall be
waived, in frozen dairy food and water ices plants which freeze and sell
only at retail on the premises, if the portion of the room in which con-
tainers or utensils are washed have impervious floors or solid floors
covered with tight linoleum or other approved, washable material.

(3) Walls and Ceilings.—Walls and ceilings of rooms, except cold-
storage rooms, in which mix, frozen dairy foods and water ices or their
ingredients are manufactured or frozen, or in which containers or utensils
are washed, shall have a smooth, washable, light colored surface, and shall
be kept clean.

(4) Doors and Windows.—Unless other effective means are provided
to prevent the access of flies, rodents and vermin, all outer openings shall
be effectively screened, and doors shall be provided with self-closing de-

ces.

(5) Lighting and Ventilation.—All rooms other than cold storage
rooms shall be well lighted and ventilated.

(5a) Miscellaneous Protection from Contamination.—The various
plant operations shall be so located and conducted as to prevent any con-
tamination of the mix, frozen dairy foods and water ices, their ingredients,
cleaned equipment, or containers. All means necessary for the elimination
of flies shall be used. Separate rooms shall be provided for (a) the pas-
teurizing, processing, cooling, freezing, and packaging operations, and (b)
the washing and bactericidal treatment of containers: Provided, that re-
quirement (a) shall be satisfied, in frozen dairy foods and water ices
plants which freeze and sell only at retail on the premises, if all mixing,
freezing and packaging processes, but not necessarily the hardening and
storage compartments, are enclosed in a tight glass or other sanitary
enclosure which is open only on the side farthest from the public, which
has a dust-tight top extending over the entire freezer and which is pro-
tected by a fan so installed and of such power as to prevent the entrance
of flies. Containers of frozen dairy foods and water ices ingredients shall
not be unloaded directly into the room or rooms used for pasteurization or
subsequent processes. Pasteurized mix or frozen dairy foods and water
ices shall not be permitted to come in contact with equipment with which
unpasteurized mix, frozen dairy foods and water ices, milk or milk prod-
ucts have been in contact, unless such equipment has first been thoroughly
cleaned and subjected to bactericidal treatment. None of the operations
connected with frozen dairy foods and water ices plants shall be conducted
in a room used for domestic purposes. _

(6) Processing Rooms.—Processing rooms shall be of sufficient size
for the purpose for which they are intended and to provide placement of
equipment so that it is easily accessible for proper manufacturing opera-
tions and cleaning. ;

(7) Storage Rooms.—Storage rooms shall be in good repair, clean
and orderly.

(8) Boiler Room.—Boiler rooms shall be separated from processing
rooms and other rooms where dairy products or dairy supplies are handled
or stored. It shall have tight partitions and self-closing doors to any pro-
cessing rooms. It shall be orderly, clean and in good repair.

(9) Toilet Facilities—There shall be provided toilet facilities which
are kept clean, well ventilated, and in good repair. Toilet rooms shall not
open directly into any room in which frozen dairy foods and water ices,
their ingredients, equipment, or containers are handled or stored. The
doors of all toilet rooms shall be self-closing. In case privies or earth
closets are permitted and used, they shall be separate from the building,
and shall be of a sanitary type constructed and operated in conformity
with the requirements of the State Board of Health.

(10) Water Supply.—The water supply shall be easily accessible,
adequate, and of a safe, sanitary quality.

(11) Hand Washing Facilities—Convenient hand washing facilities
shall be provided, including warm running water, soap, and approved
sanitary towels. The use of a common towel is prohibited. No employee
‘ear Saami work after using the toilet room without first washing his

nds.

(12) Sanitary Piping.—Only sanitary piping, valves and fittings of
an approved type shall be used.

(13) Construction and Repair of Containers and Equipment.—Al]
containers and equipment with which food products come in contact must
be of an approved type and shall be constructed in such a manner as to be
easily cleaned and shall be kept in good repair.

(14) Placement of Equipment.—Equipment shall be so placed as to be
readily accessible for all manufacturing and cleaning operations.

(c) Plant operations.—(1) Disposal of Wastes.—All wastes shall be
properly disposed of. Covered containers shall be provided.

(2) Cleaning and Bactericidal Treatment of Containers and Equip-
ment.—All multiservice containers and equipment for mix, frozen dairy
foods and water ices, or their ingredients shall be thoroughly cleaned after
each usage. All containers shall be subjected to an approved bactericidal
process after each cleaning, and all equipment before each usage. When
empty and before being returned by a frozen dairy products and water
ices plant, each food product container shall be effectively cleaned and
subjected to bactericidal treatment.

(3) Storage of Containers.—After bactericidal treatment all multiuse
containers for mix, frozen dairy food and water ices, and their ingredients
shall be stored in such manner as to be protected from contamination. _

(4) Handling of Containers and Equipment.—Between bactericidal
treatment and usage, and during usage, containers and such equipment
shall not be handled or operated in such manner as to permit contamination
of the frozen dairy food and water ices, mix or their ingredients.

(5) Storage and Handling of Single Service Containers and Utensils.
—Caps, parchment papers, wrappers, can liners, and single service sticks,
spoons, and containers for frozen dairy foods and water ices, mix, or their
ingredients shall be purchased only in sanitary containers, shall be kept
therein in a clean dry place, and shall be handled in a sanitary manner.

(6) Protection from Contamination.—Special precautions shall be
taken to avoid contamination of ice cream and/or its ingredients with
microorganisms and extraneous material.

(7) Storage of Milk or Milk Product Mix Ingredients.—All milk and
milk product mix ingredients shall be held at such temperatures which will
prevent any quality deterioration of same prior to use in the mix.

(8) Mix Processing and Handling.—All mix shall be pasteurized by
heating every particle of mix to at least 155° F. and holding at such tem-
perature for at least thirty minutes in approved and properly operated
equipment; provided, that nothing contained in this requirement shall be
construed as disbarring any other process which has been demonstrated
to be equally efficient and is approved by the Virginia Commissioner of
Agriculture and Immigration.

Pasteurized mix shall immediately be cooled in approved equipment
to a temperature of 45° F. or less and maintained thereat until frozen, and
must be frozen into frozen food products within four days after pasteuri-
zation or within such other period of time as the Virginia Commissioner
of Agriculture and Immigration may from time to time establish.

(9) Freezing and Packaging.—Freezing, packaging, cutting, molding,
dipping and other preparation of mix or frozen dairy food and water ices,
or their ingredients shall be done in an approved manner. Containers shall
be covered immediately after filling with caps or covers and shall be
handled in such a manner as to prevent contamination of the package
contents.

(10) Overflow or Spillage——Product drip, or overflow or spilled
mix of frozen dairy foods and water ices or their ingredients, shall not be
sold for human consumption.

(11) Returns.—Mix or frozen dairy foods and water ices in broken
and open containers may after delivery be returned to the plant for in-
spection, but shall not be used for making mix or frozen dairy foods and
water ices.

(12) Delivery Vehicles.—All vehicles used for the transportation of
mix or frozen dairy foods and water ices or their ingredients shall be so
constructed and operated as to protect their contents from the sun and
from contamination. Such vehicles shall be kept clean, and no substance
capable of contaminating mix or frozen dairy foods and water ices or
their ingredients shall be transported therewith in such manner as to
permit contamination.

(13) Illness of Employee or Communicable Disease in Employee's
Household; Personal Appearance; Smoking and Spitting.—TIIIness of an
employee or any communicable disease in the employee’s household shall
be immediately reported to the plant manager. If an employee has a com-
municable disease which may be transmitted by the products, or if there
is a case of such disease in his household to which he is exposed, he shall
not be allowed to work where he comes in contact directly or indirectly
with the products, unless accompanied by a doctor’s certificate. If at any
time, there is reason to doubt an employee’s fitness for work in the pro.
cessing plant, the manager shall require the employee to have a physical
examination made by a registered physician.

If the results of the examination of the employee by the examining
physician show that the employee is not fit for such work, the examining
physician shall immediately notify the management of his findings, and
the recommendations of such physician shall be followed by management.

Employees shall present a neat personal appearance. No one shall
smoke or spit in any room where products are handled.