310:260-5-1. Pecan crackers/shellers

(a)  Physical facilities. The physical facilities of a pecan cracker/sheller shall comply with
      Sections 310:260-3-2 through 310:260-3-5.

(b)  Cleaning and sanitizing. All pecans shall be thoroughly cleaned to remove all foreign
       matter before sanitizing. After cleaning, pecans shall be subjected to a bactericidal
       process with:

     (1)  immersion in hot water at 170 degrees F. or more for at least 2 minutes or exposed
           to a flow of hot water at 170 degrees F. or more for at least 5 minutes, or expose
           to hot air at a temperature of 180 degrees F. for at least 20 minutes in a properly
           constructed oven or hot air cabinet equipped with an indicating thermometer located
           in the coldest zone, or

     (2)  a 1000 PPM chlorine equivalent and a flotation process solution of 200 PPM
           chlorine equivalent, or

     (3)  exposure to steam in a properly designed cabinet for at least 15 minutes at 170
           degrees F., or for at least 5 minutes at 200 degrees F., or

     (4)  exposure of a jet of live steam for at least 1 minute, or

     (5)  any other bactericidal treatment which has been proven by laboratory tests to
           effectively sanitize pecans and which has been approved by the Department.

(c)  Holding and drying. Folding soaking or tempering, pecans must not be subjected to
      contamination. Drying of pecans must be done in such a manner as to prevent
      recontamination of moist pecans.

(d)  Sanitizing of equipment. All equipment used for handling, storing, and transporting
      sanitized pecans and/or pecan meats shall be subjected to a bactericidal process
      approved by the Department. Approved processes shall include:

     (1)  exposure to steam in a properly constructed cabinet for at least 15 minutes at 170
           degrees F., or for at least 5 minutes to at least 200 degrees F., or

     (2)  exposure to a jet of live steam for at least 1 minute, or

     (3)  immersion in or exposure to a flow of chlorine solution of not less than 200 PPM
           strength for at least 2 minutes, or

     (4)  immersion in hot water at 170 degrees F. or more for at least 2 minutes or exposure
           to a flow of hot water at 170 degrees F. or more (at the outlet) for at least 5
           minutes, or

     (5)  exposure to hot air at a temperature of 180 degrees F., for at least 20 minutes in a
           properly constructed oven or hot air cabinet equipped with an indicating
           thermometer located in the coldest zone, or

     (6)  any other bactericidal treatment which has been proven by laboratory tests to
           effectively sanitize equipment and which has been approved by the Department.

(e)  Other requirements. Additionally, all pecan crackers/shellers shall be subject to
      Sections 310:260-3-1 and 310:260-3-6.