Conn. Agencies Regs. § 21a-58-4 - Equipment

Current through March 4, 2022

(a) All utensils and equipment, used in the manufacturing or handling of frozen desserts and/or frozen dessert mix, shall be of a design capable of being readily taken apart for the washing of all parts with which frozen desserts and/or frozen dessert mix come in contact. Welded pipe lines with smooth surface joints and other cleaning-in-place installations, which have been approved by the commissioner, are excepted. Approval for cleaning-in-place installations shall be granted only after request has been received in writing by the commissioner. Frozen desserts and/or frozen dessert mix utensils shall be of smooth, nonabsorbent, stainless steel or equally corrosion-resistant material and shall have flush seams. No utensils which are badly worn, rusted or corroded or which cannot be rendered clean and sanitary by washing shall be used.
(b) Sanitary piping, connections, fittings and joints shall be of such diameter and so designed as to permit easy cleaning with a brush. One-inch sanitary piping may be used in lengths not exceeding six feet.
(c) Work benches used in the manufacturing or processing of frozen desserts and/or frozen dessert mix shall be metal, so constructed that they can be kept in clean, sanitary condition.
(d) Batch type pasteurizers shall be equipped with flush, leak-protector valves.
(e) Surface coolers shall be equipped with covers unless the cooler is in a separate room used exclusively for cooling.
(f) All strainers shall be of perforated metal.

Notes

Conn. Agencies Regs. § 21a-58-4
Effective July 27, 1984

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