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BULLETSt. Louis City Revised Code Chapter 11.51 Frozen Desserts Part IV

St. Louis City Revised Code (annotated) has been converted to electronic format by the staff of the St. Louis Public Library. This electronic version has been done for the interest and convenience of the user. These are unofficial versions and should be used as unofficial copies.

Official printed copies of St. Louis City Revised Code may be obtained from the Register's Office at the St. Louis City Hall.



Chapter 11.51
Frozen Desserts

PART IV SANITATION STANDARDS FOR PLANTS

Sections:
11.51.360 Floor construction.
11.51.370 Wall and ceiling surfaces.
11.51.380 Doors and windows.
11.51.390 Lighting and ventilation.
11.51.400 Miscellaneous protection from contamination.
11.51.410 Toilet facilities.
11.51.420 Water supply.
11.51.430 Handwashing facilities.
11.51.440 Sanitary piping and fittings.
11.51.450 Construction and repair of containers, utensils and equipment.
11.51.460 Disposal of waste.
11.51.470 Cleaning and bacterial treatment of multi-use utensils, containers and equipment.
11.51.480 Storage of multi-use utensils, containers and equipment.
11.51.490 Storage of single-service containers, utensils and materials.
11.51.500 Handling of containers and equipment.
11.51.510 Pasteurization.
11.51.520 Cooling and handling.
11.51.530 Packaging.
11.51.540 Returns.
11.51.550 Overflow and spillage.
11.51.560 Personal health.
11.51.570 Personnel cleanliness.
11.51.580 Vehicles.
11.51.590 Surroundings.

11.51.360 Floor construction.

The floors of all rooms in which mix, frozen desserts, or their ingredients are processed or frozen, 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 trap drains, and kept clean and in good repair; provided, that cold storage rooms used for storing frozen desserts and cold storage rooms used for storing milk, cream or milk products, frozen fruits, frozen eggs and comparable ingredients need not be provided with floor drains, but the floors shall be sloped to drain to one or more exits, and shall be kept clean; provided further, that dry storage rooms need not be drained and tight wood floor constructions is optional.
(Ord. 57505 11 Item A, 1978.)

11.51.370 Wall and ceiling surfaces.

Walls and ceilings of rooms in which mix, frozen desserts, or their ingredients are processed or frozen, or in which containers or utensils are washed, shall have a smooth, washable, light-colored surface and shall be kept clean and in good repair.
(Ord. 57505 11 Item B, 1978.)

11.51.380 Doors and windows.

Effective means shall be provided to prevent the access of flies and rodents. All doors shall be self-closing.
(Ord. 57505 11 Item C, 1978.)

11.51.390 Lighting and ventilation.

All rooms shall be well-lighted and ventilated. All exposed working surfaces shall provide at least 20 foot-candles as measured by a light meter; provided, that dry storage and cold storage rooms shall have at least 10 foot-candles of light at a distance of 30 inches from the floor.
(Ord. 57505 11 Item D, 1978.)

11.51.400 Miscellaneous protection from contamination.

There shall be separate rooms for (1) pasteurizing, processing, cooling, freezing, and packaging; (2) freezer storage; (3) cleaning of milk cans and containers; and (4) boiler rooms. In addition, plants receiving milk products or mix in bulk transport tanks shall provide, unless prohibited by existing construction, a receiving room for receiving, cleaning, and sanitizing transport tanks. Unless all milk products and mix are received in bulk transport tanks, a receiving room, separate from rooms (1), (2), and (4) above, shall be required. Rooms in which milk products, frozen desserts ingredients, or frozen desserts are handled, processed, stored or packaged, or in which products contact containers, utensils and equipment are washed, or stored, shall not open directly into any room used for domestic purposes. All milk, milk products, mix or frozen desserts that have been spilled, overflowed, or leaked out shall be discarded.
(Ord. 57505 11 Item E, 1978.)

11.51.410 Toilet facilities.

Every frozen desserts plant shall be provided with conveniently located toilet facilities conforming with the ordinances of the city. Toilet rooms shall not open directly into any room in which milk products, frozen desserts, or frozen desserts ingredients are processed or packaged. Toilet rooms shall be completely enclosed and shall have tight-fitting, self-closing doors. Dressing rooms and toilet rooms shall be kept clean, in good repair, and well ventilated.
(Ord. 57505 11 Item F, 1978.)

11.51.420 Water supply.

The water supply shall be easily accessible, adequate, and of a safe sanitary quality.
(Ord. 57505 11 Item G, 1978.)

11.51.430 Handwashing facilities.

Convenient handwashing facilities shall be provided, including hot and cold and/or warm running water, soap, and individual sanitary towels or other approved hand-drying devices. Handwashing facilities shall be kept in a clean condition and in good repair.
(Ord. 57505 11 Item H, 1978.)

11.51.440 Sanitary piping and fittings.

All piping and fittings used to conduct milk, cream, milk products, mix or frozen desserts shall be of sanitary design and construction. Mix, frozen desserts, fluid milk products and ingredients shall be conducted from one piece of equipment to another only by sanitary piping and fittings.
(Ord. 57505 11 Item I, 1978.)

11.51.450 Construction and repair of containers, utensils and equipment.

All multi-use containers, utensils and equipment with which mix, frozen desserts, milk, cream, and milk products and ingredients come in contact shall be smooth, impervious, noncorrodible, nontoxic, relatively absorbent material designed and installed as to be easily cleaned and shall be kept in good repair. All single-service containers, closures, gaskets and other articles shall be manufactured, packaged, transported and handled in a sanitary manner.
(Ord. 57505 11 Item J, 1978.)

11.51.460 Disposal of waste.

All waste shall be disposed of in a sanitary manner. All plumbing and appurtenances thereto shall be so designed and installed as to prevent the contamination of frozen desserts or any ingredient, utensil, container or equipment by drip, condensation or backflow.
(Ord. 57505 11 Item K, 1978.)

11.51.470 Cleaning and bacterial treatment of multi-use utensils, containers and equipment.

All multi-use utensils, containers and equipment shall be thoroughly cleaned before usage, all product-contact surfaces of utensils, containers and equipment shall be subjected effectively to an approved bactericidal process immediately prior to use. Multi-use containers used for the transportation of mix shall be thoroughly rinsed immediately after emptying.
(Ord. 57505 11 Item L, 1978.)

11.51.480 Storage of multi-use utensils, containers and equipment.

After cleaning, all multi-use utensils, containers and equipment shall be stored to drain dry, and in such manner as not be contaminated before usage.
(Ord. 57505 11 Item M, 1978.)

11.51.490 Storage of single-service containers, utensils and materials.

Caps, parchment paper, wrappers, liners, gaskets, single-service sticks, spoons, covers, and containers for frozen desserts, mix or their ingredients shall be purchased and stored in sanitary tubes, wrappings or cartons; shall be kept therein in a clean, dry place until used; and shall be handled in a sanitary manner.
(Ord. 57505 11 Item N, 1978.)

11.51.500 Handling of containers and equipment.

Between bactericidal treatment and usage, and during usage, containers and equipment shall be handled or operated in such a manner as to prevent contamination of mix, frozen desserts or their ingredients. Pasteurized mix and frozen desserts shall not be permitted to come into contact with equipment with which unpasteurized mix, milk, cream or milk products have been in contact unless the equipment has been thoroughly cleaned and effectively subjected to an approved bactericidal process.
(Ord. 57505 11 Item O, 1978.)

11.51.510 Pasteurization.

All frozen desserts must be made from pasteurized mixes, provided, that, water ice made from an approved water supply and ingredients other than milk and milk products need not be pasteurized. After formulation, the entire mix except for flavoring ingredients shall be pasteurized as provided by these regulations. The design and operation of all pasteurization equipment and all appurtenances thereto shall comply with applicable specifications and operational procedures as outlined in appendices H and I of the Pasteurized Milk Ordinance, 1965 Recommendations of the United States Public Health Service, or the most recent recommendations of the United States Public Health Service.
(Ord. 57505 11 Item P, 1978.)

11.51.520 Cooling and handling.

All milk, cream and milk products in fluid form received at the frozen desserts plant for the use in frozen desserts mix shall immediately be cooled to a temperature of 45 degrees F. or less and maintained at that temperature until pasteurized; and all pasteurized mix shall be cooled immediately in approved equipment to a temperature of 45 degrees F. or less and shall be maintained thereat until frozen.
(Ord. 57505 11 Item Q, 1978.)

11.51.530 Packaging.

Packaging, cutting, molding and other preparations of mix or frozen desserts or their ingredients shall be done in a sanitary manner.
(Ord. 57505 11 Item R, 1978.)

11.51.540 Returns.

Mix or frozen desserts in broken or open containers may after delivery be returned to the plant for inspection, but shall not be sold or used for making mix or frozen desserts.
(Ord. 57505 11 Item S, 1978.)

11.51.550 Overflow and spillage.

Product drip or overflow, or spilled mix or frozen desserts or their ingredients, shall not be sold for human consumption.
(Ord. 57505 11 Item T, 1978.)

11.51.560 Personal health.

No person, while affected with any disease in a communicable form, or while a carrier of such disease, or while affected with boils, infected wounds, sores, or an acute respiratory infection, shall engage in pasteurization, handling of ingredients, filling, packaging, or freezing operations or in any capacity in which there is a likelihood of such person contaminating mix and frozen desserts, or mix and frozen dessert contact surfaces with pathogenic organisms, or transmitting disease to other individuals; and no person known or suspected of being affected with any such disease or condition shall be employed in such a capacity.
(Ord. 57505 11 Item U, 1978.)

11.51.570 Personnel cleanliness.

All persons who come in contact with milk, cream, milk products, mix, frozen desserts, containers or equipment, shall wear clean outer garments and head coverings, and shall keep their hands clean at all times while engaged in such work.
(Ord. 57505 11 Item V, 1978.)

11.51.580 Vehicles.

All vehicles used for the transportation of mix, frozen desserts, cream, milk and milk products shall be constructed and operated so as to protect their contents from sun and contamination. Such vehicles shall be kept clean, and no substance capable of contaminating mix, frozen desserts, cream, milk and milk products shall be transported therein. Such vehicles shall have the name of the distributor prominently displayed thereon. Transport tanks used for transporting mix, cream, milk and milk products shall comply with the construction, cleaning, bactericidal treatment, storage and handling requirements of Sections 11.51.400, 11.51.450, 11.51.470, 11.51.480, and 11.51.490. Each shipment shall be sealed and labeled in an approved manner.
(Ord. 57505 11 Item W, 1978.)

11.51.590 Surroundings.

Frozen desserts plant surroundings shall be kept clean, neat, and free from conditions which might attract or harbor flies or other insects and rodents, or which otherwise constitute a nuisance.
(Ord. 57505 11 Item X, 1978.)

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