In addition to the general conditions specified in sub-rule (8) of rule 3 of the Grading and Marking Rules, the following shall be the additional conditions for grant of certificate of authorisation for Grading and Marking of Vermicelli, Macaroni and Spaghetti, namely:-
(1) The authorised packer shall either set up his own laboratory manned by the qualified chemist approved by the Agricultural Marketing Adviser or an officer authorised by him in this behalf in accordance with rule 9 of the Grading and Marking Rules, for testing the quality of Vermicelli, Macaroni and Speghetti or have access to the state Grading Laboratory or private commercial laboratory approved for the purpose;
(2) The authorised packer shall ensure the compliance of the following requirements of hygiene and sanitation in grading and marking of the Vermicelli, Macaroni and Spaghetti, namely :-
(i) General hygienic conditions:-
(a) The premises for processing and packing shall be clean, pucca floor, adequately lighted and well ventilated;
(b) The surrounding area or environment shall be free from objectionable odours, smoke, dust or air borne pathological contaminations;
(c) The building shall be of a permanent structure with well cemented or tiled walls and easily washable floors without any crevices;
(d) The doors and windows shall be fitted with fly and insect proof wire mesh and the doors may preferably be fitted with automatic door closers;
(e) Wherever water is used in processing, it shall be ensured that it is pure, potable and free from any pathological micro organisms;
(f) The premises shall have proper drainage system for flow of refuse water and the same must be fully covered and be cleaned often. No foul smell shall emanate from the drains. The drain outlets shall lead to distant sewer pipes or system.
(g) The premises shall have an adequate storage facility free from rodent contamination and insect infestation.
(ii) Equipments and utensils:-
(a) All equipments and utensils shall be made of stainless steel or corrosive resistant material suitable for food contact applications; and
(b) They should be free from rust, corrosive substances or any other metallic and toxic contamination
(3) All instructions regarding the method of sampling, analysis, sealing, marking of packages, maintenance of records and submission of returns etc., which may be issued from time to time by the Agricultural Marketing Adviser or any Officer duly authorised by him, shall be strictly observed by the authorised packer and approved Chemist.