原文后附帶中文翻譯，由食品伙伴網食品論壇網友萊陽春雪提供，食品伙伴網在此表示感謝！此翻譯僅供參考！原帖詳見食品論壇哪位高手了解美國FSIS檢查信息
§ 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 企業場地及設施
（a）場地及害蟲控制。企業場地必須保證防止不衛生的環境、防止摻雜產品的產生及防止干擾FSIS執行人員的檢查。企業在適當的位置需有害蟲控制方案以防止場地和企業設施內隱匿和滋生害蟲。用于害蟲控制的藥物，在使用時必須安全有效，不能在使用和儲存過程中導致摻雜產品或不衛生條件的產生。
（b）建筑
（1）企業的建筑包括其結構、房間、間隔必須堅固，維修良好并有足夠的空間來加工、處理和貯存產品，并不得導致摻雜產品或不衛生條件的產生。
（2）企業建筑物內墻體、地板、天花板必須選用經久而耐用的材料，不能滲透蒸汽，必須易于清潔和消毒，以防摻雜產品或不衛生條件的產生。
（3）墻體、地板、天花板、門窗及其它與外界相通的地方，必須保持防止害蟲進入（如：蒼蠅、老鼠、小鼠等）。
（4）食用品加工、處理、貯存用的房間或間隔必須與非食用品加工、處理、貯存用的房間或間隔分開，并有明顯標識便于識別，以防摻雜產品或不衛生條件的產生。
（c）照明。在食品加工、處理、貯存或檢驗處的光照質量要達到要求，同時設備和工具是清潔的，以確保保持衛生條件，并保證產品不被摻雜；洗手區、更衣室以及廁所必須清潔衛生。
（d）通風。應提供足夠的通風條件以控制氣味、水蒸氣和冷凝水，以防摻雜產品或不衛生條件的產生。
（e）管道。管道系統安裝和維護必須遵守以下原則：
（1）將足夠量的水送達企業所需位置。
（2）將污水和廢液適當地從整個企業的污水和廢液管道排出。
（3）整個企業的供水、設備和工具須防止產品摻雜和不衛生條件的產生。
（4）所有用于沖洗地面或正常操作需要排水或其它液體廢物的區域均需提供足夠的下水道。
（5）防止水的倒流并在排出廢水或廢物的管道系統與為產品生產提供用水的管道系統之間防止交連。
（f）污水的處理。污水應由與其它排水管道隔開的單獨的排出系統或以能防止污水回到產品加工、處理、貯存區的其它方式處理。如果污水處理系統是私立的，則需經州或地方衛生部門批準，企業在接受檢查時應向FSIS提供符合上述要求的官方機構的批準書。
（g）供水及水、冰和溶液的再利用。
（1）符合"國家基本飲用水管理規則"（40 CFR part 141）的自來水必須在適當的溫度和所需的壓力下，在所有需要的區域提供（這些需要包括：加工產品、沖洗房間和設備用具、包裝材料、雇員衛生設施等）。如果企業所用水為市政供水，就必須向FSIS提供滿足要求的由州或地方衛生官方機構頒發的水質報告，以證實該供應水是可飲用的。如企業用單獨的水井供水，則必須提供滿足要求的文件以證實所供給水的可飲用性，至少每半年須更新一次報告。
（2）用于冷卻或烹制即食食品的水、冰塊和溶液（如鹽水、汽霧、或丙烯乙二醇等）可能因同樣的目的會被再利用，此時應提供材料證明其無致病微生物及糞大腸桿菌，且其它物理的、化學的和微生物的污染已消除到不能產生摻雜產品的程度。
（3）用于冷卻或沖洗初級產品的水、冰和溶液，也可能因同樣的目的被再利用。這時應提供證據表明已采取措施消除了物理、化學和微生物污染，防止產生污染或摻雜產品。已與初級產品接觸過的上述物質再利用時，不得用于制備即熟食品。
（4）未與人體廢物接觸過并經高級的廢水處理設備處理過的水，可以用在初級產品（不能用于產品制備及食用產品和非食用產品區），但需證明已采取措施確保該水質符合（g）（1）中所述的標準。凡與此種水接觸過的產品、設施、設備及用具必須用符合本部分（g）（1）標準的非處理水單獨做最終沖洗。
（5）任何未與人體廢物接觸且無致病微生物的水，均可用于食用與非食用生產品區，例如：此類再利用水可用于沖走重物，沖洗開放型取臟槽的底部，或沖洗宰前區、畜欄、汽車、禽籠，取內臟者或操作者的圍裙，取內臟室的地板，以及企業內類似的區域。但不能與食用產品接觸。
（6）不符合本節（g）（1）到（g）（5）使用條件的水不可用于可食用產品處理或準備區，否則可能導致可食用產品摻雜或不衛生條件的產生。
（h）更衣室、淋浴間、廁所。
（1）更衣室、大便所及小便池數量要夠，空間寬闊、位置方便，符合衛生條件，隨時都處于良好的備用狀態，以確保處理任何產品的人員的清潔；并且與產品加工、貯存或處理車間或間隔相分離。
（2）淋浴間需配備流動的冷熱水、肥皂毛巾。淋浴間須設在廁所內或鄰近廁所及小便池或其它類似的地方以保證所有加工任何產品人員的清潔。
（3）應建立和維護好廢棄物容器，以防止摻雜產品或不衛生條件的產生。
[64FR56417,Oct. 20，1999]
