原文后附带中文翻译，由食品伙伴网食品论坛网友莱阳春雪提供，食品伙伴网在此表示感谢！此翻译仅供参考！原帖详见食品论坛哪位高手了解美国FSIS检查信息
§ 416.2 Establishment grounds and facilities.
（a） Grounds and pest control. The grounds about an establishment must be maintained to prevent conditions that could lead to insanitary conditions, adulteration of product, or interfere with inspection by FSIS program employees. Establishments must have in place a pest management program to prevent the harborage and breeding of pests on the grounds and within establishment facilities. Pest control substances used must be safe and effective under the conditions of use and not be applied or stored in a manner that will result in the adulteration of product or the creation of insanitary conditions.
（b） Construction. （1） Establishment buildings, including their structures, rooms, and compartments must be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of product in a manner that does not result in product adulteration or the creation of insanitary conditions.
（2） Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions.
（3） Walls, floors, ceilings, doors, windows, and other outside openings must be constructed and maintained to prevent the entrance of vermin, such as flies, rats, and mice.
（4） Rooms or compartments in which edible product is processed, handled, or stored must be separate and distinct from rooms or compartments in which inedible product is processed, handled, or stored, to the extent necessary to prevent product adulteration and the creation of insanitary conditions.
（c） Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets.
（d） Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.
（e） Plumbing. Plumbing systems must be installed and maintained to:
（1） Carry sufficient quantities of water to required locations throughout the establishment;
（2） Properly convey sewage and liquid disposable waste from the establishment;
（3） Prevent adulteration of product, water supplies, equipment, and utensils and prevent the creation of insanitary conditions throughout the establishment;
（4） Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor;
（5） Prevent back-flow conditions in and cross-connection between piping systems that discharge waste water or sewage and piping systems that carry water for product manufacturing; and
（6） Prevent the backup of sewer gases.
（f） Sewage disposal. Sewage must be disposed into a sewage system separate from all other drainage lines or disposed of through other means sufficient to prevent backup of sewage into areas where product is processed, handled, or stored. When the sewage disposal system is a private system requiring approval by a State or local health authority, the establishment must furnish FSIS with the letter of approval from that authority upon request.
（g） Water supply and water, ice, and solution reuse. （1） A supply of running water that complies with the National Primary Drinking Water regulations （40 CFR part 141）, at a suitable temperature and under pressure as needed, must be provided in all areas where required （for processing product, for cleaning rooms and equipment, utensils, and packaging materials, for employee sanitary facilities, etc.）. If an establishment uses a municipal water supply, it must make available to FSIS, upon request, a water report, issued under the authority of the State or local health agency, certifying or attesting to the potability of the water supply. If an establishment uses a private well for its water supply, it must make available to FSIS, upon request, documentation certifying the potability of the water supply that has been renewed at least semi-annually.
（2） Water, ice, and solutions （such as brine, liquid smoke, or propylene glycol） used to chill or cook ready-to-eat product may be reused for the same purpose, provided that they are maintained free of pathogenic organisms and fecal coliform organisms and that other physical, chemical, and microbiological contamination have been reduced to prevent adulteration of product.
（3） Water, ice, and solutions used to chill or wash raw product may be reused for the same purpose provided that measures are taken to reduce physical, chemical, and microbiological contamination so as to prevent contamination or adulteration of product. Reuse that which has come into contact with raw product may not be used on ready-to-eat product.
（4） Reconditioned water that has never contained human waste and that has been treated by an onsite advanced wastewater treatment facility may be used on raw product, except in product formulation, and throughout the facility in edible and inedible production areas, provided that measures are taken to ensure that this water meets the criteria prescribed in paragraph （g）（1） of this section. Product, facilities, equipment, and utensils coming in contact with this water must undergo a separate final rinse with non-reconditioned water that meets the criteria prescribed in paragraph （g）（1） of this section.
（5） Any water that has never contained human waste and that is free of pathogenic organisms may be used in edible and inedible product areas, provided it does not contact edible product. For example, such reuse water may be used to move heavy solids, to flush the bottom of open evisceration troughs, or to wash antemortem areas, livestock pens, trucks, poultry cages, picker aprons, picking room floors, and similar areas within the establishment.
（6） Water that does not meet the use conditions of paragraphs （g）（1） through （g）（5） of this section may not be used in areas where edible product is handled or prepared or in any manner that would allow it to adulterate edible product or create insanitary conditions.
（h） Dressing rooms, lavatories, and toilets. （1） Dressing rooms, toilet rooms, and urinals must be sufficient in number, ample in size, conveniently located, and maintained in a sanitary condition and in good repair at all times to ensure cleanliness of all persons handling any product. They must be separate from the rooms and compartments in which products are processed, stored, or handled.
（2） Lavatories with running hot and cold water, soap, and towels, must be placed in or near toilet and urinal rooms and at such other places in the establishment as necessary to ensure cleanliness of all persons handling any product.
（3） Refuse receptacles must be constructed and maintained in a manner that protects against the creation of insanitary conditions and the adulteration of product.
[64 FR 56417, Oct. 20, 1999]
§416.2 企业场地及设施
（a）场地及害虫控制。企业场地必须保证防止不卫生的环境、防止掺杂产品的产生及防止干扰FSIS执行人员的检查。企业在适当的位置需有害虫控制方案以防止场地和企业设施内隐匿和滋生害虫。用于害虫控制的药物，在使用时必须安全有效，不能在使用和储存过程中导致掺杂产品或不卫生条件的产生。
（b）建筑
（1）企业的建筑包括其结构、房间、间隔必须坚固，维修良好并有足够的空间来加工、处理和贮存产品，并不得导致掺杂产品或不卫生条件的产生。
（2）企业建筑物内墙体、地板、天花板必须选用经久而耐用的材料，不能渗透蒸汽，必须易于清洁和消毒，以防掺杂产品或不卫生条件的产生。
（3）墙体、地板、天花板、门窗及其它与外界相通的地方，必须保持防止害虫进入（如：苍蝇、老鼠、小鼠等）。
（4）食用品加工、处理、贮存用的房间或间隔必须与非食用品加工、处理、贮存用的房间或间隔分开，并有明显标识便于识别，以防掺杂产品或不卫生条件的产生。
（c）照明。在食品加工、处理、贮存或检验处的光照质量要达到要求，同时设备和工具是清洁的，以确保保持卫生条件，并保证产品不被掺杂；洗手区、更衣室以及厕所必须清洁卫生。
（d）通风。应提供足够的通风条件以控制气味、水蒸气和冷凝水，以防掺杂产品或不卫生条件的产生。
（e）管道。管道系统安装和维护必须遵守以下原则：
（1）将足够量的水送达企业所需位置。
（2）将污水和废液适当地从整个企业的污水和废液管道排出。
（3）整个企业的供水、设备和工具须防止产品掺杂和不卫生条件的产生。
（4）所有用于冲洗地面或正常操作需要排水或其它液体废物的区域均需提供足够的下水道。
（5）防止水的倒流并在排出废水或废物的管道系统与为产品生产提供用水的管道系统之间防止交连。
（f）污水的处理。污水应由与其它排水管道隔开的单独的排出系统或以能防止污水回到产品加工、处理、贮存区的其它方式处理。如果污水处理系统是私立的，则需经州或地方卫生部门批准，企业在接受检查时应向FSIS提供符合上述要求的官方机构的批准书。
（g）供水及水、冰和溶液的再利用。
（1）符合"国家基本饮用水管理规则"（40 CFR part 141）的自来水必须在适当的温度和所需的压力下，在所有需要的区域提供（这些需要包括：加工产品、冲洗房间和设备用具、包装材料、雇员卫生设施等）。如果企业所用水为市政供水，就必须向FSIS提供满足要求的由州或地方卫生官方机构颁发的水质报告，以证实该供应水是可饮用的。如企业用单独的水井供水，则必须提供满足要求的文件以证实所供给水的可饮用性，至少每半年须更新一次报告。
（2）用于冷却或烹制即食食品的水、冰块和溶液（如盐水、汽雾、或丙烯乙二醇等）可能因同样的目的会被再利用，此时应提供材料证明其无致病微生物及粪大肠杆菌，且其它物理的、化学的和微生物的污染已消除到不能产生掺杂产品的程度。
（3）用于冷却或冲洗初级产品的水、冰和溶液，也可能因同样的目的被再利用。这时应提供证据表明已采取措施消除了物理、化学和微生物污染，防止产生污染或掺杂产品。已与初级产品接触过的上述物质再利用时，不得用于制备即熟食品。
（4）未与人体废物接触过并经高级的废水处理设备处理过的水，可以用在初级产品（不能用于产品制备及食用产品和非食用产品区），但需证明已采取措施确保该水质符合（g）（1）中所述的标准。凡与此种水接触过的产品、设施、设备及用具必须用符合本部分（g）（1）标准的非处理水单独做最终冲洗。
（5）任何未与人体废物接触且无致病微生物的水，均可用于食用与非食用生产品区，例如：此类再利用水可用于冲走重物，冲洗开放型取脏槽的底部，或冲洗宰前区、畜栏、汽车、禽笼，取内脏者或操作者的围裙，取内脏室的地板，以及企业内类似的区域。但不能与食用产品接触。
（6）不符合本节（g）（1）到（g）（5）使用条件的水不可用于可食用产品处理或准备区，否则可能导致可食用产品掺杂或不卫生条件的产生。
（h）更衣室、淋浴间、厕所。
（1）更衣室、大便所及小便池数量要够，空间宽阔、位置方便，符合卫生条件，随时都处于良好的备用状态，以确保处理任何产品的人员的清洁；并且与产品加工、贮存或处理车间或间隔相分离。
（2）淋浴间需配备流动的冷热水、肥皂毛巾。淋浴间须设在厕所内或邻近厕所及小便池或其它类似的地方以保证所有加工任何产品人员的清洁。
（3）应建立和维护好废弃物容器，以防止掺杂产品或不卫生条件的产生。
[64FR56417,Oct. 20，1999]
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