(1) Processing operations with open cheese vats should be separated from other rooms or areas. Excessive personnel traffic or other possible contaminating conditions should be avoided. Rooms, compartments, coolers, and dry storage space in which any raw material, packaging, or ingredient supplies or finished products are handled, processed, packaged, or stored must be designed and constructed to assure clean and orderly operations.
(2) Processing and packaging rooms or compartments must be ventilated to maintain sanitary conditions, preclude the growth of mold and air borne bacterial contaminants, prevent undue condensation of water vapor and minimize or eliminate objectionable odors. To minimize air borne contamination in processing and packaging rooms, it is preferable to filter all incoming air. The incoming air must exert an outward pressure so that the movement of air will be outward and prevent the movement of unfiltered air inward.
(3) A separate starter room equipped with a tight-fitting door should be provided for the propagation and handling of starter cultures. All necessary precautions must be taken to prevent contamination of the room, equipment and the air therein. A filtered air supply must be provided so as to obtain an outward movement of air. The outward movement of air from the room minimizes contamination from unfiltered air entering the starter room when the door to the room is opened.
(4) Coolers must be equipped with facilities for maintaining proper temperature and humidity conditions, consistent with good commercial practices for the applicable product, to protect the quality and condition of the products. Coolers must be kept clean, orderly, free from insects, rodents, and mold, and maintained in good repair. They must be adequately lighted and proper circulation of air must be maintained at all times. The floors, walls, and ceilings must be of such construction as to permit thorough cleaning.