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Listed below are the more common USDA ratings and their meetings. In several categories, reference is made to the need for rinsing with potable water. F. I. A. D. ( Food Ingredient Assessment Division) accepts water used in federally inspected plans as being potable when such certification is made by State health agency authorities.

Step 1. Before using these compounds, food products and packaging materials must be removed from the room or carefully protected.

Step 2. After using these compounds, surfaces must be thoroughly rinsed with potable water.

A. Cleaning compounds.
A1-Compounds for use as general cleaning agents on all surfaces, or for use with steam or mechanical cleaning devices in all departments. Steps 1 and 2 apply.
A3-Acid cleaners for all departments. Steps 1 and 2 apply.
A4-Floor and wall cleaners for all departments. Steps 1 and 2 apply.
A5-Floor and wall cleaners for subfreezing temperatures. When used in areas with subfreezing temperatures, potable water rinsing is not required following use provided that the solution and solubilized soil are effectively removed by wiping or wet vacuuming.
A6-Scouring cleaners. Residues resulting from the use of scouring cleaners must be carefully removed from surfaces by thorough rinsing with potable water.
A8-Degreasers or carbon rulers for food cooking or smoking equipment, utensils, or other associated surfaces. Steps 1 and 2 apply. The compounds must be used in a manner so that all odors associated with the compounds are dissipated before food products or packaging materials are re-exposed in the area.

B. Compounds for Laundry Use.
B1-Laundry detergents, bleaches, and sours may be used on fabric which contacts meat or poultry products, directly or indirectly, provided that the fabric is thoroughly rinsed with potable water at the end of the laundering operation

C. Compounds used in Inedible & Non-Processing areas.
C1-Compounds for use on all surfaces in inedible product processing areas, non processing areas, and / or exterior areas. These compounds must not be used to mask odors resulting from insanitary conditions. They must be used in a manner which prevents penetration of a characteristic odor or fragrance into edible product areas. Compounds containing isomers of dichlorobenzene, or other substances toxic by inhalation, may be used only in areas where there is adequate ventilation to prevent accumulation of hazardous vapors. Permission for the use of these compounds on loading docks and other similar areas is left to the discretion of the inspectors in charge of the plants.
C2- Compounds for use in toilets and/or dressing rooms.

D. Antimicrobial Compounds.
D1 Antimicrobial agents, always requiring a rinse. Steps 1 & 2 apply. Compounds must always be used at dilutions and according to applicable directions provided on the E.P.A. registered label.
D2-Sanitizers for all surfaces, not always requiring a rinse. Step 1 applies. A potable water rinse is not required following use of these compounds for sanitizing previously cleaned hard surfaces provided that the surfaces are adequately drained before contact with food so that little or no residue remains which can adulterate or have a deleterious effect on edible products. These compounds may be used for microbial control on ceilings, floors, and walls at concentrations higher than those allowed for sanitizing food contact surfaces without a potable water rinse unless, in the opinion of the Inspector-In-Charge, such use may result in contamination of food products. A potable water rinse is required following use of these compounds under conditions other than those stated above. The compounds must always be used at dilutions and according to applicable directions provided on the EPA registered label.

E. Employee Hand Care.
These compounds must be dispensed from adequate dispensers located a sufficient distance from the processing line to prevent accidental product contamination. After use, the hands must be thoroughly rinse with potable water.

E1-Handwashing compounds for use in all departments. Under conditions of use, there can be no odor or fragrance left on the hands.

E2-Handwashing and sanitizing compounds. The hands need not be washed and thoroughly rinse prior to the use of the compound. After the use of the compounds, the hands must be thoroughly rinsed with potable water. The compounds must always be used at dilutions and according to applicable label directions.

E3-Hand sanitizing compounds. The hands must be washed and thoroughly rinsed prior to sanitizing with the compound. The compound must be injected directly into the wash and rinse water. The hands need not be rinsed with potable water following the use of the compound. The compounds must always be used at dilutions and according to applicable directions on the label.

E4-Hand creams, lotions, and cleaners. The use of such compounds is limited to toilets and dressing rooms. Employees who handle edible products may use these compounds only when leaving the plant. No rinsing is required.

F. Pesticides.

F1-Non-residual pesticides. These compounds must be used in accordance with the conditions for non-residual insecticides set forth in Section 8.48 of the Meat & Poultry Inspection Manual.

F2-Residual pesticides. These compounds must be used in accordance with the conditions for residual insecticides set forth in Section 8.48 of the Meat & Poultry Inspection Manual. They must be used in a manner that presents their entry into edible product areas through open windows, ventilating systems, etc.

H. Lubricants.

H1-Lubricants with incidental contact. These compounds may be used as a lubricant or antirust film on equipment and machine parts in locations where there is exposure of the lubricated part to edible products. They may also be used as a release agent on gaskets for seals of tank closures. The amount used should be the minimum required to accomplish the desired technical effect on the equipment. If used as an antirust film, the compound must be removed from the equipment surface by washing or wiping as required to leave the surface effectively free of any substance which could be transferred to food being processed.

K. Solvent Cleaners.

K1-Solvents and solvent degreasers for use in non-processing areas. Following the use of these compounds, equipment and utensils must be thoroughly washed with potable water before being returned to the processing area.

K2-Solvents for cleaning electronic instruments. These compounds are chemically acceptable for cleaning electronic instruments and devices which will not tolerate aqueous cleaning solutions. Before using these compounds, food products and packaging materials must be removed from the area or carefully protected. These compounds must be used in a manner so that all odors associated with the compounds are dissipated before food products or packaging materials are re-exposed in the area.

L. Sewer and Drain Cleaners.

L1-Compounds for use in sewage and/or drain lines.

L2-Emzymatic compounds for use in sewage and/or drain lines. Manufacturers must provide F.I.A.D. with a record of salmonellae analysis for each lot of the finished enzymatic treatment proposed for sale to federally inspected meat and poultry plants. Testing must be performed by a qualified microbiologist.


This information is presented based on our research which we believe to be correct although it may be biases. No guarantee is expressed or implied. Please provide your own evaluation prior to drawing any conclusions. This information is provided by Betco Corporation, Toledo Ohio, and is used with their persission © 1992 by Betco.

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