Conn. Agencies Regs. § 21a-58-5 - Manufacturing practices

Current through March 4, 2022

(a) All utensils and equipment, used in the manufacturing and handling of frozen desserts and/or frozen dessert mix, shall be completely dismantled after each days operation, except as provided in subsection (e) of this section or except equipment cleaned in place by prior approval before installation, and all parts with which frozen desserts and/or frozen dessert mix come in contact shall be thoroughly washed with hot water and a cleaning solution. All such utensils and equipment, after assembling, shall be effectively sanitized immediately before use.
(b) Hot and cold running water, and necessary wash sinks of suitable size and construction, for the proper cleaning of all utensils and equipment shall be provided.
(c) Convenient hand-washing facilities, including warm running water, washing detergents, single service towels and/or mechanical hand dryers, shall be provided in all manufacturing rooms.
(d) All multi-service cans, when empty, and before being returned to a frozen dessert and/or frozen dessert mix plant, shall be effectively washed, and shall again be washed and sanitized before refilling.
(e) Heat treatment dispensing freezers shall be cleaned and sanitized in strict compliance with manufacturer's operating instructions hood specifications.

Notes

Conn. Agencies Regs. § 21a-58-5
Effective July 27, 1984; Amended February 6, 1996

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