(1) Shell egg cleaning equipment must be kept in good repair and operating condition and must be cleaned after each day's use or more frequently if necessary. Mineral deposits must be removed, either manually or by de-liming agents, when necessary.
(2) Waste water from the egg washing operation shall go directly to the drain.
(3) Continuous-type washers must have a complete water change at least once during each shift and at the end of each shift, or more frequently if considered necessary.
(4) Wash water used must be at least 20°F. warmer than the eggs. The minimum maintained temperature of the wash water must be 90°F. The 20°F. differential must be maintained throughout the cleaning cycle. Pre-wetting by
submersion may not exceed 5 minutes.
(5) During any rest period, eggs must be removed from the washing and rinsing area of the egg washer and from the scanning area whenever there is a build-up of heat.
(6) Only approved cleaning and sanitizing compounds may be used. The use of metered equipment for dispensing the compounds into solution is recommended.
(7) The entire shell egg cleaning and drying operation must be continuous and must be completed as rapidly as possible.
(8) Only potable water may be used to wash eggs. Each plant shall submit a copy of official water tests from the Montana department of health and environmental sciences annually to the administrator showing that the water supply is potable. An analysis of the iron content of the water supply, stated in parts per million, is also required. Cross connections between private and public water supplies are prohibited unless approved in writing by the Montana department of health and environmental sciences. New or replaced egg washers must be designed and installed to prevent back-siphonage.
(9) Potable water or rinse water over-flow must be added continuously to recirculated wash water for inline-type washers so as to provide a continuous over-flow. When equipment, other than inline-type washers, has no continuous intake and over-flow, the wash water must be replaced at such intervals so as to keep wash water reasonably clean after each basket or container of eggs is washed.
(10) All washed eggs must be effectively sanitized in warm, potable water which contains an approved sanitizing compound in approved concentrations.
(11) Washed eggs must be reasonably dry before cartoning or casing.
(12) When steam or vapors originate from the washing operation, they must be continuously and directly removed to outside the building. Wash and rinse water pumps must be wired so as to shut off whenever there is an interruption or stopping of the conveyor.