(8) Effective measures must be taken to protect against the inclusion of metal or other extraneous material in animal food;
(9) Adulterated animal food, raw materials, and ingredients must be disposed of in a manner that protects against the contamination of other animal food or, if the adulterated animal food, raw materials, or ingredients are capable of being reconditioned, they must be reconditioned using a method that has been proven to be effective;
(10) Steps such as washing, peeling, trimming, cutting, sorting and inspecting, mashing, dewatering, cooling, shredding, extruding, drying, defatting, and forming must be performed in a way that protects animal food against contamination. Animal food should be protected from contaminants that may drip, drain, or be drawn into the animal food;
(11) Heat blanching, when required in the preparation of animal food, should be effected by heating the animal food to the required temperature, holding it at this temperature for the required time, and then either rapidly cooling the animal food or passing it to subsequent manufacturing without delay. Thermophilic growth and contamination in blanchers should be minimized by the use of adequate operating temperatures and by periodic cleaning;
(12) Batters, breading, sauces, gravies, dressings, and other similar preparations must be treated or maintained in such a manner that they are protected against contamination;
(13) Filling, assembling, packaging, and other operations must be performed in such a way that the animal food is protected against contamination and growth of undesirable microorganisms;
(14) Animal food, including dry mixes, nuts, intermediate moisture animal food, and dehydrated animal food, that relies on the control of aw for preventing the growth of undesirable microorganisms must be processed to and maintained at a safe moisture level;
(15) Animal food that relies principally on the control of pH for preventing the growth of undesirable microorganisms must be monitored and maintained at the appropriate pH; and
(16) When ice is used in contact with animal food, it must be made from water that is safe and of adequate sanitary quality, and must be used only if it has been manufactured in accordance with current good manufacturing practice as outlined in this part.
SEC 507.28 Warehousing and distribution.
Storage and transportation of animal food must be conducted under conditions that will protect against biological, chemical, physical, and radiological contamination of animal food as well as against deterioration of the animal food and the container.
Subpart C--Hazard Analysis and Risk-Based Preventive Controls
SEC 507.30 Requirement for a food safety plan.
(a) The owner, operator, or agent in charge of a facility must prepare, or have prepared, and implement a written food safety plan.
(b) The written food safety plan must be prepared by (or its preparation overseen by) a qualified individual.
(c) The written food safety plan must include:
(1) The hazard analysis as required by SEC 507.33;
(2) The preventive controls as required by SEC 507.36;
(3) The recall plan as required by SEC 507.38;
(4) The procedures and the frequency with which these procedures will be conducted for monitoring the performance of the preventive controls as required by SEC 507.39;
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