Common use of OPERATIONAL INFORMATION Clause in Contracts

OPERATIONAL INFORMATION. Which months of the year do you plan on processing? List which days of the week and times of day you will most likely be processing? FLOOR PLANS for NEW DEER PROCESSORS Although NOT required by Law, New Food Establishments that would like the Department to review and provide comments on plans for their establishment to assure compliance with Codes may voluntarily submit a blue print – or simple hand-draw sketch – of the proposed food processing establishment layout and a listing of proposed equipment. Simply attach your plans to this application. HEALTH POLICY As a food establishment providing a food processing services to the public, it is your responsibility to assure that you and any food workers are in good health and not ill with any illness that could be transmitted in food. Please have a plan in place to deal with times when you may not be feeling well, but have processing jobs to do. An employee health policy establishes how to handle ill food workers, including you, during processing times. ALL APPLICANTS COMPLETE This application should be submitted to your local Regional Office, as listed on the cover letter. The Applicant understands and agrees that this document is an application for the Registration of a deer processing establishment only. The applicant understands and agrees that only a “proprietor” of this operation may obtain the registration; and that a “proprietor” may be a person, partnership, association or corporation operating the food establishment within the Commonwealth of Pennsylvania. The applicant verifies that the person or entity listed below is the “proprietor” of the food establishment that is the subject of this application. By signature on this application the proprietor confirms that the business is operating a deer processing establishment that has been approved by the local municipality with regards to any water, sewer, zoning or building codes requirements. Additionally, any other local, state, or federal rules and regulations that may be applicable are in compliance. The applicant verifies that all statements and information in this application are true and correct to the best of the applicant’s knowledge, information and belief; and makes these statements subject to the penalties of 18 Pa.C.S.A. § 4904, relating to unsworn falsification to authorities. Please complete and sign the below ownership category that best describes your business: If a Corporation, LLC, LLP or Association, please continue to next page. INDIVIDUAL PERSON: PARTNERSHIP: (one signature needed) Signature Signature-General Partner Signature-General Partner Legibly Print Name Legibly Print Name Legibly Print Name Date Date Date OFFICIAL USE ONLY Registration - Deer Processor | Standards for Review: Chapter 57/CFR’s APPROVAL, DATE DISAPPROVAL, DATE Owner was contacted with approval on Owner was sent a denial letter on Reasons for denial: Reviewing Sanitarian: 2012a CORPORATION or ASSOCIATION / NON-PROFIT ENTITY: (Minimum of one signature is needed.) Name of Corporation or Non-Profit Entity Signature of President / VP (circle which) Date Legibly Print Name Signature of Secretary / Treasurer (circle which) Date Legibly Print Name LIMITED LIABILITY COMPANY (LLC) or LIMITED LIABILITY PARTNERSHIP (LLP): (Minimum of one signature is needed.) Name of LLC or LLP Signature – Member Date Signature – Member Date Legibly Print Name Legibly Print Name Signature – Member Date Signature – Member Date Legibly Print Name Legibly Print Name OFFICIAL USE ONLY Registration - Deer Processor | Standards for Review: Chapter 57/CFR’s APPROVAL, DATE DISAPPROVAL, DATE Owner was contacted with approval on Owner was sent a denial letter on Reasons for denial: Reviewing Sanitarian: Self Inspection Checklist for Hunters Sharing the Harvest Deer Processors Personal Hygiene There is a strict personal hygiene policy in place. Outer clothing worn while processing will be neat and free from any contamination. Dirty clothing, aprons, uniforms and similar are removed or replaced when they become overly soiled and could be a source of contamination of the meat. A handwashing sink with hot and cold running water, soap and paper towels is conveniently located in the processing area, is accessible at all times and used frequently. Hair restraint is worn by all persons accessing the processing area when processing is occurring. Disposable gloves are properly used when possible for processing. Hands are frequently washed throughout the day or anytime when they may have become contaminated. There is no smoking, eating or drinking in the processing or storage areas. This will only occur in designated areas that will not contaminate food or food contact surfaces. No employee or owner will handle or process food when ill with fever, diarrhea, or gastro intestinal illness or if diagnosed with a foodborne illness. Any cuts or lesions on the hands or arms will be effectively covered with an impermeable bandage and covered with a properly used glove. Storage Temperatures Refrigerators are all below 41°F Freezers are holding all foods in a frozen state (Approximately 0°F) A thermometer is in place and functioning in every refrigerator or freezer Temperatures are monitored frequently throughout the day Temperature log sheets records are maintained and on file for review Meat Handling Meat product is properly processed under sanitary conditions All equipment for processing meat including cutting boards, knives, saws, grinders and similar have been properly cleaned and sanitized prior to use. Meat product is quickly packaged after processing and immediately stored under refrigeration Diseased or damaged meat is not processed or used By-product scraps are properly stored and disposed of in a manner not contaminating useable meat Self Inspection Checklist for Hunters Sharing the Harvest Deer Processors Continued... Meat is protected from chemical hazards such as sanitizers, cleaners and similar Meat is protected from physical hazards such as glass, acrylic fingernails, bandages, hair, dirt, unprotected light bulbs and similar Meat is protected from biological hazards such as harmful bacteria, viruses, parasites, and fungus that would render the product unsafe for human consumption Cleaning & Sanitizing A cleaning schedule is established for cleaning and sanitizing of all food and non-food contact surfaces Cleaning of equipment NOT used in a cold room that is below 41°F is cleaned and sanitized every 4 hours Cleaning of equipment stored and used in cold rooms (below 41°F) are cleaned and sanitized every 24 hours Cleaners used are approved for food contact surfaces All equipment is properly sanitized with an approved sanitizer (Chlorine or Quaternary Ammonia) at safe concentrations Test strips for sanitizers are available and used for testing of the sanitizer concentrations All chemicals are properly stored, labeled and used Pest Control The establishment is free of pests such as insect and rodents or similar Measures are in place to prevent entrance of pests (screens, door sweeps, closed sealed doors) Pest monitoring is regularly occurring (such as glue boards or visual inspections) If needed, a current pest control service is contracted Only a certified pest control operator shall apply any restricted use pesticides to my establishment If used, pest control records are available for review Use of glue boards or rolls, electrocuters, bug lights, rodent traps and similar are being done in a manner not to contaminate the meat or food contact surfaces Overall Establishment Maintenance and Operation The establishment is maintained in overall sanitary conditions Unnecessary equipment or broken equipment is removed from the processing area The processing area is maintained in a manner that allows it to be easily cleaned

OPERATIONAL INFORMATION. Which months of the year do you plan on processing? List which days of the week and times of day you will most likely be processing? FLOOR PLANS for NEW DEER PROCESSORS Although NOT required by Law, New Food Establishments that would like the Department to review and provide comments on plans for their establishment to assure compliance with Codes may voluntarily submit a blue print – or simple hand-draw sketch – of the proposed food processing establishment layout and a listing of proposed equipment. Simply attach your plans to this application. HEALTH POLICY As a food establishment providing a food processing services to the public, it is your responsibility to assure that you and any food workers are in good health and not ill with any illness that could be transmitted in food. Please have a plan in place to deal with times when you may not be feeling well, but have processing jobs to do. An employee health policy establishes how to handle ill food workers, including you, during processing times. ALL APPLICANTS COMPLETE This application should be submitted to your local Regional Office, as listed on the cover letter. The Applicant understands and agrees that this document is an application for the Registration of a deer processing establishment only. The applicant understands and agrees that only a “proprietor” of this operation may obtain the registration; and that a “proprietor” may be a person, partnership, association or corporation operating the food establishment within the Commonwealth of Pennsylvania. The applicant verifies that the person or entity listed below is the “proprietor” of the food establishment that is the subject of this application. By signature on this application the proprietor confirms that the business is operating a deer processing establishment that has been approved by the local municipality with regards to any water, sewer, zoning or building codes requirements. Additionally, any other local, state, or federal rules and regulations that may be applicable are in compliance. The applicant verifies that all statements and information in this application are true and correct to the best of the applicant’s knowledge, information and belief; and makes these statements subject to the penalties of 18 Pa.C.S.A. § 4904, relating to unsworn falsification to authorities. Please complete and sign the below ownership category that best describes your business: If a Corporation, LLC, LLP or Association, please continue to next page. INDIVIDUAL PERSON: PARTNERSHIP: (one signature needed) Signature Signature-General Partner Signature-General Partner Legibly Print Name Legibly Print Name Legibly Print Name Date Date Date OFFICIAL USE ONLY Registration - Deer Processor | Standards for Review: Chapter 57/CFR’s APPROVAL, DATE DISAPPROVAL, DATE Owner was contacted with approval on Owner was sent a denial letter on Reasons for denial: Reviewing Sanitarian: 2012a Rev.10/2016 7 CORPORATION or ASSOCIATION / NON-PROFIT ENTITY: (Minimum of one signature is needed.) Name of Corporation or Non-Profit Entity Signature of President / VP (circle which) Date Legibly Print Name Signature of Secretary / Treasurer (circle which) Date Legibly Print Name LIMITED LIABILITY COMPANY (LLC) or LIMITED LIABILITY PARTNERSHIP (LLP): (Minimum of one signature is needed.) Name of LLC or LLP Signature – Member Date Signature – Member Date Legibly Print Name Legibly Print Name Signature – Member Date Signature – Member Date Legibly Print Name Legibly Print Name OFFICIAL USE ONLY Registration - Deer Processor | Standards for Review: Chapter 57/CFR’s APPROVAL, DATE DISAPPROVAL, DATE Owner was contacted with approval on Owner was sent a denial letter on Reasons for denial: Reviewing Sanitarian: Self Inspection Checklist for Hunters Sharing the Harvest Deer Processors Personal Hygiene There is a strict personal hygiene policy in place. Outer clothing worn while processing will be neat and free from any contamination. Dirty clothing, aprons, uniforms and similar are removed or replaced when they become overly soiled and could be a source of contamination of the meat. A handwashing sink with hot and cold running water, soap and paper towels is conveniently located in the processing area, is accessible at all times and used frequently. Hair restraint is worn by all persons accessing the processing area when processing is occurring. Disposable gloves are properly used when possible for processing. Hands are frequently washed throughout the day or anytime when they may have become contaminated. There is no smoking, eating or drinking in the processing or storage areas. This will only occur in designated areas that will not contaminate food or food contact surfaces. No employee or owner will handle or process food when ill with fever, diarrhea, or gastro intestinal illness or if diagnosed with a foodborne illness. Any cuts or lesions on the hands or arms will be effectively covered with an impermeable bandage and covered with a properly used glove. Storage Temperatures Refrigerators are all below 41°F Freezers are holding all foods in a frozen state (Approximately 0°F) A thermometer is in place and functioning in every refrigerator or freezer Temperatures are monitored frequently throughout the day Temperature log sheets records are maintained and on file for review Meat Handling Meat product is properly processed under sanitary conditions All equipment for processing meat including cutting boards, knives, saws, grinders and similar have been properly cleaned and sanitized prior to use. Meat product is quickly packaged after processing and immediately stored under refrigeration Diseased or damaged meat is not processed or used By-product scraps are properly stored and disposed of in a manner not contaminating useable meat Self Inspection Checklist for Hunters Sharing the Harvest Deer Processors Continued... Meat is protected from chemical hazards such as sanitizers, cleaners and similar Meat is protected from physical hazards such as glass, acrylic fingernails, bandages, hair, dirt, unprotected light bulbs and similar Meat is protected from biological hazards such as harmful bacteria, viruses, parasites, and fungus that would render the product unsafe for human consumption Cleaning & Sanitizing A cleaning schedule is established for cleaning and sanitizing of all food and non-food contact surfaces Cleaning of equipment NOT used in a cold room that is below 41°F is cleaned and sanitized every 4 hours Cleaning of equipment stored and used in cold rooms (below 41°F) are cleaned and sanitized every 24 hours Cleaners used are approved for food contact surfaces All equipment is properly sanitized with an approved sanitizer (Chlorine or Quaternary Ammonia) at safe concentrations Test strips for sanitizers are available and used for testing of the sanitizer concentrations All chemicals are properly stored, labeled and used Pest Control The establishment is free of pests such as insect and rodents or similar Measures are in place to prevent entrance of pests (screens, door sweeps, closed sealed doors) Pest monitoring is regularly occurring (such as glue boards or visual inspections) If needed, a current pest control service is contracted Only a certified pest control operator shall apply any restricted use pesticides to my establishment If used, pest control records are available for review Use of glue boards or rolls, electrocuters, bug lights, rodent traps and similar are being done in a manner not to contaminate the meat or food contact surfaces Overall Establishment Maintenance and Operation The establishment is maintained in overall sanitary conditions Unnecessary equipment or broken equipment is removed from the processing area The processing area is maintained in a manner that allows it to be easily cleaned:

OPERATIONAL INFORMATION. Which months of the year do you plan on processing? List which days of the week and times of day you will most likely be processing? FLOOR PLANS for NEW DEER PROCESSORS Although NOT required by Law, New Food Establishments that would like the Department to review and provide comments on plans for their establishment to assure compliance with Codes may voluntarily submit a blue print – or simple hand-draw sketch – of the proposed food processing establishment layout and a listing of proposed equipment. Simply attach your plans to this application. HEALTH POLICY As a food establishment providing a food processing services to the public, it is your responsibility to assure that you and any food workers are in good health and not ill with any illness that could be transmitted in food. Please have a plan in place to deal with times when you may not be feeling well, but have processing jobs to do. An employee health policy establishes how to handle ill food workers, including you, during processing times. ALL APPLICANTS COMPLETE This application should be submitted to your local Regional Office, as listed on the cover letter. The Applicant understands and agrees that this document is an application for the Registration of a deer processing establishment only. The applicant understands and agrees that only a “proprietor” of this operation may obtain the registration; and that a “proprietor” may be a person, partnership, association or corporation operating the food establishment within the Commonwealth of Pennsylvania. The applicant verifies that the person or entity listed below is the “proprietor” of the food establishment that is the subject of this application. By signature on this application the proprietor confirms that the business is operating a deer processing establishment that has been approved by the local municipality with regards to any water, sewer, zoning or building codes requirements. Additionally, any other local, state, or federal rules and regulations that may be applicable are in compliance. The applicant verifies that all statements and information in this application are true and correct to the best of the applicant’s knowledge, information and belief; and makes these statements subject to the penalties of 18 Pa.C.S.A. § 4904, relating to unsworn falsification to authorities. Please complete and sign the below ownership category that best describes your business: If a Corporation, LLC, LLP or Association, please continue to next page. INDIVIDUAL PERSON: PARTNERSHIP: (one signature needed) Signature Signature-General Partner Signature-General Partner Legibly Print Name Legibly Print Name Legibly Print Name Date Date Date OFFICIAL USE ONLY Registration - Deer Processor | Standards for Review: Chapter 57/CFR’s APPROVAL, DATE DISAPPROVAL, DATE Owner was contacted with approval on DISAPPROVAL, DATE Owner was sent a denial letter on Reasons for denial: Reviewing Sanitarian: 2012a Rev.10/2016 CORPORATION or ASSOCIATION / NON-PROFIT ENTITY: (Minimum of one signature is needed.) Name of Corporation or Non-Profit Entity Signature of President / VP (circle which) Date Legibly Print Name Signature of Secretary / Treasurer (circle which) Date Legibly Print Name LIMITED LIABILITY COMPANY (LLC) or LIMITED LIABILITY PARTNERSHIP (LLP): (Minimum of one signature is needed.) Name of LLC or LLP Signature – Member Date Signature – Member Date Legibly Print Name Legibly Print Name Signature – Member Date Signature – Member Date Legibly Print Name Legibly Print Name OFFICIAL USE ONLY Registration - Deer Processor | Standards for Review: Chapter 57/CFR’s APPROVAL, DATE DISAPPROVAL, DATE Owner was contacted with approval on Owner was sent a denial letter on Reasons for denial: Reviewing Sanitarian: Self Inspection Checklist for Hunters Sharing the Harvest Deer Processors Personal Hygiene There is a strict personal hygiene policy in place. Outer clothing worn while processing will be neat and free from any contamination. Dirty clothing, aprons, uniforms and similar are removed or replaced when they become overly soiled and could be a source of contamination of the meat. A handwashing sink with hot and cold running water, soap and paper towels is conveniently located in the processing area, is accessible at all times and used frequently. Hair restraint is worn by all persons accessing the processing area when processing is occurring. Disposable gloves are properly used when possible for processing. Hands are frequently washed throughout the day or anytime when they may have become contaminated. There is no smoking, eating or drinking in the processing or storage areas. This will only occur in designated areas that will not contaminate food or food contact surfaces. No employee or owner will handle or process food when ill with fever, diarrhea, or gastro intestinal illness or if diagnosed with a foodborne illness. Any cuts or lesions on the hands or arms will be effectively covered with an impermeable bandage and covered with a properly used glove. Storage Temperatures Refrigerators are all below 41°F Freezers are holding all foods in a frozen state (Approximately 0°F) A thermometer is in place and functioning in every refrigerator or freezer Temperatures are monitored frequently throughout the day Temperature log sheets records are maintained and on file for review Meat Handling Meat product is properly processed under sanitary conditions All equipment for processing meat including cutting boards, knives, saws, grinders and similar have been properly cleaned and sanitized prior to use. Meat product is quickly packaged after processing and immediately stored under refrigeration Diseased or damaged meat is not processed or used By-product scraps are properly stored and disposed of in a manner not contaminating useable meat Self Inspection Checklist for Hunters Sharing the Harvest Deer Processors Continued... Meat is protected from chemical hazards such as sanitizers, cleaners and similar Meat is protected from physical hazards such as glass, acrylic fingernails, bandages, hair, dirt, unprotected light bulbs and similar Meat is protected from biological hazards such as harmful bacteria, viruses, parasites, and fungus that would render the product unsafe for human consumption Cleaning & Sanitizing A cleaning schedule is established for cleaning and sanitizing of all food and non-food contact surfaces Cleaning of equipment NOT used in a cold room that is below 41°F is cleaned and sanitized every 4 hours Cleaning of equipment stored and used in cold rooms (below 41°F) are cleaned and sanitized every 24 hours Cleaners used are approved for food contact surfaces All equipment is properly sanitized with an approved sanitizer (Chlorine or Quaternary Ammonia) at safe concentrations Test strips for sanitizers are available and used for testing of the sanitizer concentrations All chemicals are properly stored, labeled and used Pest Control The establishment is free of pests such as insect and rodents or similar Measures are in place to prevent entrance of pests (screens, door sweeps, closed sealed doors) Pest monitoring is regularly occurring (such as glue boards or visual inspections) If needed, a current pest control service is contracted Only a certified pest control operator shall apply any restricted use pesticides to my establishment If used, pest control records are available for review Use of glue boards or rolls, electrocuters, bug lights, rodent traps and similar are being done in a manner not to contaminate the meat or food contact surfaces Overall Establishment Maintenance and Operation The establishment is maintained in overall sanitary conditions Unnecessary equipment or broken equipment is removed from the processing area The processing area is maintained in a manner that allows it to be easily cleaned:

OPERATIONAL INFORMATION. Which months of the year do you plan on processing? List which days of the week and times of day you will most likely be processing? FLOOR PLANS for NEW DEER PROCESSORS Although NOT required by Law, New Food Establishments that would like the Department to review and provide comments on plans for their establishment to assure compliance with Codes may voluntarily submit a blue print – or simple hand-draw sketch – of the proposed food processing establishment layout and a listing of proposed equipment. Simply attach your plans to this application. HEALTH POLICY As a food establishment providing a food processing services to the public, it is your responsibility to assure that you and any food workers are in good health and not ill with any illness that could be transmitted in food. Please have a plan in place to deal with times when you may not be feeling well, but have processing jobs to do. An employee health policy establishes how to handle ill food workers, including you, during processing times. ALL APPLICANTS COMPLETE This application should be submitted to your local Regional Office, as listed on the cover letter. The Applicant understands and agrees that this document is an application for the Registration of a deer processing establishment only. The applicant understands and agrees that only a “proprietor” of this operation may obtain the registration; and that a “proprietor” may be a person, partnership, association or corporation operating the food establishment within the Commonwealth of Pennsylvania. The applicant verifies that the person or entity listed below is the “proprietor” of the food establishment that is the subject of this application. By signature on this application the proprietor confirms that the business is operating a deer processing establishment that has been approved by the local municipality with regards to any water, sewer, zoning or building codes requirements. Additionally, any other local, state, or federal rules and regulations that may be applicable are in compliance. The applicant verifies that all statements and information in this application are true and correct to the best of the applicant’s knowledge, information and belief; and makes these statements subject to the penalties of 18 Pa.C.S.A. § 4904, relating to unsworn falsification to authorities. Please complete and sign the below ownership category that best describes your business: If a Corporation, LLC, LLP or Association, please continue to next page. INDIVIDUAL PERSON: PARTNERSHIP: (one signature needed) Signature Signature-General Partner Signature-General Partner Legibly Print Name Legibly Print Name Legibly Print Name Date Date Date OFFICIAL USE ONLY Registration - Deer Processor | Standards for Review: Chapter 57/CFR’s APPROVAL, DATE DISAPPROVAL, DATE Owner was contacted with approval on Owner was sent a denial letter on Reasons for denial: Reviewing Sanitarian: 2012a 2012b CORPORATION or ASSOCIATION / NON-PROFIT ENTITY: (Minimum of one signature is needed.) Name of Corporation or Non-Profit Entity Signature of President / VP (circle which) Date Legibly Print Name Signature of Secretary / Treasurer (circle which) Date Legibly Print Name LIMITED LIABILITY COMPANY (LLC) or LIMITED LIABILITY PARTNERSHIP (LLP): (Minimum of one signature is needed.) Name of LLC or LLP Signature – Member Date Signature – Member Date Legibly Print Name Legibly Print Name Signature – Member Date Signature – Member Date Legibly Print Name Legibly Print Name OFFICIAL USE ONLY Registration - Deer Processor | Standards for Review: Chapter 57/CFR’s APPROVAL, DATE DISAPPROVAL, DATE Owner was contacted with approval on Owner was sent a denial letter on Reasons for denial: Reviewing Sanitarian: Self Inspection Checklist for Hunters Sharing the Harvest Deer Processors Personal Hygiene There is a strict personal hygiene policy in place. Outer clothing worn while processing will be neat and free from any contamination. Dirty clothing, aprons, uniforms and similar are removed or replaced when they become overly soiled and could be a source of contamination of the meat. A handwashing sink with hot and cold running water, soap and paper towels is conveniently located in the processing area, is accessible at all times and used frequently. Hair restraint is worn by all persons accessing the processing area when processing is occurring. Disposable gloves are properly used when possible for processing. Hands are frequently washed throughout the day or anytime when they may have become contaminated. There is no smoking, eating or drinking in the processing or storage areas. This will only occur in designated areas that will not contaminate food or food contact surfaces. No employee or owner will handle or process food when ill with fever, diarrhea, or gastro intestinal illness or if diagnosed with a foodborne illness. Any cuts or lesions on the hands or arms will be effectively covered with an impermeable bandage and covered with a properly used glove. Storage Temperatures Refrigerators are all below 41°F Freezers are holding all foods in a frozen state (Approximately 0°F) A thermometer is in place and functioning in every refrigerator or freezer Temperatures are monitored frequently throughout the day Temperature log sheets records are maintained and on file for review Meat Handling Meat product is properly processed under sanitary conditions All equipment for processing meat including cutting boards, knives, saws, grinders and similar have been properly cleaned and sanitized prior to use. Meat product is quickly packaged after processing and immediately stored under refrigeration Diseased or damaged meat is not processed or used By-product scraps are properly stored and disposed of in a manner not contaminating useable meat Self Inspection Checklist for Hunters Sharing the Harvest Deer Processors Continued... Meat is protected from chemical hazards such as sanitizers, cleaners and similar Meat is protected from physical hazards such as glass, acrylic fingernails, bandages, hair, dirt, unprotected light bulbs and similar Meat is protected from biological hazards such as harmful bacteria, viruses, parasites, and fungus that would render the product unsafe for human consumption Cleaning & Sanitizing A cleaning schedule is established for cleaning and sanitizing of all food and non-food contact surfaces Cleaning of equipment NOT used in a cold room that is below 41°F is cleaned and sanitized every 4 hours Cleaning of equipment stored and used in cold rooms (below 41°F) are cleaned and sanitized every 24 hours Cleaners used are approved for food contact surfaces All equipment is properly sanitized with an approved sanitizer (Chlorine or Quaternary Ammonia) at safe concentrations Test strips for sanitizers are available and used for testing of the sanitizer concentrations All chemicals are properly stored, labeled and used Pest Control The establishment is free of pests such as insect and rodents or similar Measures are in place to prevent entrance of pests (screens, door sweeps, closed sealed doors) Pest monitoring is regularly occurring (such as glue boards or visual inspections) If needed, a current pest control service is contracted Only a certified pest control operator shall apply any restricted use pesticides to my establishment If used, pest control records are available for review Use of glue boards or rolls, electrocuters, bug lights, rodent traps and similar are being done in a manner not to contaminate the meat or food contact surfaces Overall Establishment Maintenance and Operation The establishment is maintained in overall sanitary conditions Unnecessary equipment or broken equipment is removed from the processing area The processing area is maintained in a manner that allows it to be easily cleaned