.13 Unit Processing Operations — Storage and Transportation.

A. The person-in-charge shall ensure that:

(1) Except as provided in §C of this regulation, a stored item and a stationary bulk storage rack are:

(a) Away from walls;

(b) At least 6 inches off the floor; and

(c) Maintained to allow:

(i) Inspection;

(ii) Cleaning;

(iii) Repair to walls; and

(iv) Vermin and insect control;

(2) Incoming food is inspected for:

(a) Spoilage;

(b) Wholesomeness;

(c) Damage; and

(d) The presence of vermin and insects;

(3) Spoiled, unwholesome, vermin-infested and insect-infested food, and other adulterated food is:

(a) Not allowed entry into the food processing plant;

(b) Placed in a morgue area awaiting disposition; or

(c) Properly discarded;

(4) Breakage and spills in food storage areas are cleaned up immediately;

(5) Food storage areas are kept clean and sanitary;

(6) Toxic and obnoxious odors and fumes are prevented from accumulating in food storage areas;

(7) A refrigerator or freezer unit used to store or transport food is:

(a) Maintained at temperatures that ensure safe and wholesome food;

(b) For potentially hazardous food, maintained at an air temperature of:

(i) 41F or less for foods without a non-proteolytic Clostridium botulinum potential hazard; and

(ii) 38F or less for foods with a non-proteolytic Clostridium botulinum potential hazard;

(c) Designed and filled to allow free circulation of air around food;

(d) Cleaned and sanitized as needed to maintain a sanitary condition;

(e) Loaded so that evaporators do not expose food to drippage;

(f) Provided with an indicating thermometer that is:

(i) Accurate to within plus or minus 2F; and

(ii) Conspicuous; and

(g) Except as provided in §B of this regulation, when monitoring and verifying temperature at a critical control point, provided one or more recording thermometers that:

(i) Document the air temperature within the refrigerated room or vehicle area at a time interval not to exceed 1 hour;

(ii) Produce a record that is available to the Department as set forth in Regulation .08B(3)(e) of this chapter;

(iii) Are accurate to within plus or minus 2F; and

(iv) Are calibrated in accordance with Regulation .14Q of this chapter;

(8) The food storage area of a transportation vehicle is maintained:

(a) In a clean and sanitary manner;

(b) In good repair; and

(c) To protect food from contamination;

(9) For food being transported, a record such as an invoice or bill of lading is available to the Department on request;

(10) After its manufacturing, processing, or packaging, a food is not refrozen after having been permitted to thaw from a prior freezing;

(11) A frozen food when removed from refrigeration in order to be segregated, organized, or moved shall remain frozen; and

(12) A vending machine maintains potentially hazardous foods at the temperatures set forth in Regulation .06C and D of this chapter.

B. The person-in-charge may use a method of monitoring and verification other than that specified in §A(7)(g) of this regulation if:

(1) The Department has issued written approval of the alternative method based on a review that determines equivalency; and

(2) The Department's written approval is available for inspection.

C. The person-in-charge may store palletized food on the floor for a period not to exceed 1 month pending:

(1) Shipment;

(2) Movement to allow cleaning under a pallet; or

(3) Relocation to permanent storage racks or other facilities.