Ga. Comp. R. & Regs. R. 40-7-1-.17 - Equipment, Utensils, and Linens: Design and Construction
(1)
Equipment
and Utensils. EQUIPMENT and UTENSILS shall be designed and constructed
to be durable and to retain their characteristic qualities under normal use
conditions.
(2)
Food
Temperature Measuring Devices. FOOD TEMPERATURE MEASURING DEVICES may
not have sensors or stems constructed of glass, except that
thermometers with glass sensors or stems that are encased in a shatterproof
coating such as candy thermometers may be
used.P
(3)
Food-Contact Surfaces.
(a) Multiuse FOOD-CONTACT SURFACES shall be:
1.
SMOOTH;Pf
2. Free of breaks, open seams, cracks, chips,
inclusions, pits, and similar
imperfections;Pf
3. Free of sharp internal angles, corners,
and crevices;Pf
4. Finished to have SMOOTH welds and
joints;Pf and
5. Except as specified in (b) of this
section, accessible for cleaning and inspection by one of the following
methods:
(i) Without being
disassembled,Pf
(ii) By disassembling without the use of
tools,Pf or
(iii) By easy disassembling with the use of
handheld tools commonly available to maintenance and cleaning personnel such as
screwdrivers, pliers, open-end wrenches, and Allen
wrenches.Pf
(b)
Subparagraph (a)5 of this section
does not apply to cooking oil storage tanks, distribution lines for cooking
oils, or BEVERAGE syrup lines or tubes.
(4)
CIP Equipment.
(a) CIP EQUIPMENT shall meet the
characteristics specified under
40-7-1-.17(3) and
shall be designed and constructed so that:
1.
Cleaning and SANITIZING solutions circulate throughout a fixed system and
contact all interior FOOD-CONTACT SURFACES,
Pf and
2. The system is self-draining or capable of
being completely drained of cleaning and SANITIZING solutions; and
(b) CIP EQUIPMENT that is not
designed to be disassembled for cleaning shall be designed with inspection
access points to ensure that all interior FOOD-CONTACT SURFACES throughout the
fixed system are being effectively cleaned.
(5)
"V" Threads, Use Limitation.
Except for hot oil cooking or filtering EQUIPMENT, "V" type
threads may not be used on FOOD-CONTACT SURFACES.
(6)
Hot Oil Filtering Equipment.
Hot oil filtering EQUIPMENT shall meet the characteristics specified under
40-7-1-.17(3) or
40-7-1-.17(4) and
shall be readily accessible for filter replacement and cleaning of the
filter.
(7)
Can
Openers. Cutting or piercing parts of can openers shall be readily
removable for cleaning and for replacement.
(8)
Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and
crevices, and designed and constructed to allow easy cleaning and to facilitate
maintenance.
(9)
Kick Plates,
Removable. Kick plates shall be designed so that the areas behind them
are accessible for inspection and cleaning by being:
(a) Removable by one of the methods specified
under Subparagraph
40-7-1-.17(3)(a)5 or
capable of being rotated open; and
(b) Removable or capable of being rotated
open without unlocking EQUIPMENT doors.
(10)
Ventilation Hood Systems,
Filters. Filters or other grease extracting EQUIPMENT shall be designed
to be readily removable for cleaning and replacement if not designed to be
cleaned in place.
(11)
Temperature Measuring Devices, Food.
(a) FOOD TEMPERATURE MEASURING DEVICES that
are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be
accurate to ±1°C in the intended range of
use.Pf
(b) FOOD TEMPERATURE MEASURING DEVICES that
are scaled only in Fahrenheit shall be accurate to ±2°F in the
intended range of use.Pf
(12)
Temperature Measuring Devices,
Ambient Air and Water.
(a) Ambient air
and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually
scaled in Celsius and Fahrenheit shall be designed to be easily readable and
accurate to ±1.5°C in the intended range of
use.Pf
(b) Ambient air and water TEMPERATURE
MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to
±3°F in the intended range of
use.Pf
(13)
Pressure Measuring Devices,
Mechanical Warewashing Equipment. Pressure measuring devices that
display the pressures in the water supply line for the fresh hot water
SANITIZING rinse shall have increments of 7 kilopascals (1 pound per square
inch) or smaller and shall be accurate to ±14 kilopascals (±2
pounds per square inch) in the range indicated on the manufacturer's data
plate.
(14)
Ventilation Hood
Systems, Drip Prevention. Exhaust ventilation hood systems in FOOD
preparation and WAREWASHING areas including components such as hoods, fans,
guards, and ducting shall be designed to prevent grease or condensation from
draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE
and SINGLE-USE ARTICLES.
(15)
Equipment Openings, Closures and Deflectors.
(a) A cover or lid for EQUIPMENT shall
overlap the opening and be sloped to drain.
(b) An opening located within the top of a
unit of EQUIPMENT that is designed for use with a cover or lid shall be flanged
upward at least 5 millimeters (two-tenths of an inch).
(c) Except as specified under (d) of this
section, fixed piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other
parts extending into EQUIPMENT shall be provided with a watertight joint at the
point where the item enters the EQUIPMENT.
(d) If a watertight joint is not provided:
1. The piping, TEMPERATURE MEASURING DEVICES,
rotary shafts, and other parts extending through the openings shall be equipped
with an apron designed to deflect condensation, drips, and dust from openings
into the FOOD; and
2. The opening
shall be flanged as specified under (b) of this section.
(16)
Dispensing Equipment,
Protection of Equipment and Food. In EQUIPMENT that dispenses or vends
liquid FOOD or ice in unPACKAGED form:
(a) The
delivery tube, chute, orifice, and splash surfaces directly above the container
receiving the FOOD shall be designed in a manner, such as with barriers,
baffles, or drip aprons, so that drips from condensation and splash are
diverted from the opening of the container receiving the FOOD;
(b) The delivery tube, chute, and orifice
shall be protected from manual contact such as by being recessed;
(c) The delivery tube or chute and orifice of
EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service
CONSUMERS shall be designed so that the delivery tube or chute and orifice are
protected from dust, insects, rodents, and other contamination by a
self-closing door if the EQUIPMENT is:
1.
Located in an outside area that does not otherwise afford the protection of an
enclosure against the rain, windblown debris, insects, rodents, and other
contaminants that are present in the environment, or
2. Available for self-service during hours
when it is not under the full-time supervision of a FOOD EMPLOYEE;
and
(d) The dispensing
EQUIPMENT actuating lever or mechanism and filling device of CONSUMER
self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact
with the lip-contact surface of glasses or cups that are refilled.
(e) Dispensing EQUIPMENT in which
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD in a homogenous liquid form is
maintained outside of the temperature control requirements as specified under
40-7-1-.12(6)(a)
shall:
1. Be specifically designed and
equipped to maintain the commercial sterility of aseptically PACKAGED FOOD in a
homogenous liquid form for a specified duration from the time of opening the
PACKAGING within the EQUIPMENT;
P and
2. Conform to the requirements for this
EQUIPMENT as specified in NSF/ANSI 18-2006- Manual Food and Beverage
Dispensing Equipment.P
(17)
Vending Machine,
Vending Stage Closure. The dispensing compartment of a VENDING MACHINE
including a machine that is designed to vend prePACKAGED snack FOOD that is not
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD such as chips, party mixes, and
pretzels shall be equipped with a self-closing door or cover if the machine is:
(a) Located in an outside area that does not
otherwise afford the protection of an enclosure against the rain, windblown
debris, insects, rodents, and other contaminants that are present in the
environment; or
(b) Available for
self-service during hours when it is not under the full-time supervision of a
FOOD EMPLOYEE.
(18)
Bearings and Gear Boxes, Leakproof. EQUIPMENT containing bearings
and gears that require lubricants shall be designed and constructed so that the
lubricant cannot leak, drip, or be forced into FOOD or onto FOOD-CONTACT
SURFACES.
(19)
BEVERAGE
Tubing, Separation.Except for cold plates that are constructed
integrally with an ice storage bin, BEVERAGE tubing and cold-plate
BEVERAGE cooling devices may not be installed in contact with stored
ice.
(20)
Ice Units,
Separation of Drains. Liquid waste drain lines may not pass through an
ice machine or ice storage bin.
(21)
Condenser Unit, Separation.
If a condenser unit is an integral component of EQUIPMENT, the condenser unit
shall be separated from the FOOD and FOOD storage space by a dust proof
barrier.
(22)
Can Openers on
Vending Machines. Cutting or piercing parts of can openers on VENDING
MACHINES shall be protected from manual contact, dust, insects, rodents, and
other contamination.
(23)
Molluscan Shellfish Tanks.
(a)
Except as specified under (b) of this section, MOLLUSCAN SHELLFISH life support
system display tanks may not be used to store or display shellfish that are
offered for human consumption and shall be conspicuously marked so that it is
obvious to the CONSUMER that the shellfish are for display
only.P
(b) MOLLUSCAN SHELLFISH life-support system
display tanks that are used to store or display shellfish that are offered for
human consumption shall be operated and maintained in accordance with a
VARIANCE granted by the DEPARTMENT as specified in
40-7-1-.38(3) and a
HACCP PLAN that:Pf
1. Is submitted by the LICENSE HOLDER and
APPROVED as specified under
40-7-1-.38(4);Pf
and
2. Ensures that:
(i) Water used with FISH other than MOLLUSCAN
SHELLFISH does not flow into the molluscan
tank,Pf
(ii) The safety and quality of the shellfish
as they were received are not compromised by the use of the
tank,Pf and
(iii) The identity of the source of the
SHELLSTOCK is retained as specified under
40-7-1-.09(19).Pf
(24)
Vending Machines, Automatic Shutoff.
(a) A machine vending TIME/TEMPERATURE
CONTROL FOR SAFETY FOOD shall have an automatic control that prevents the
machine from vending FOOD:
1. If there is a
power failure, mechanical failure, or other condition that results in an
internal machine temperature that cannot maintain FOOD temperatures as
specified under
40-7-1-.08 through
40-7-1-.14;P
and
2. If a condition specified
under Subparagraph (a)1 of this section occurs, until the machine is serviced
and restocked with FOOD that has been maintained at temperatures specified
under 40-7-1-.08
through 40-7-1-.14.P
(b) When the automatic shutoff
within a machine vending TIME/TEMPERATURE CONTROL FOR SAFETY FOOD is activated:
1. In a refrigerated vending machine, the
ambient air temperature may not exceed 5°C (41°F) for more than thirty
(30) minutes immediately after the machine is filled, serviced, or
restocked;P or
2. In a hot holding vending machine, the
ambient air temperature may not be less than 57°C (135°F) for more than
one hundred and twenty (120) minutes immediately after the machine is filled,
serviced, or restocked.P
(25)
Temperature Measuring
Devices.
(a) In a mechanically
refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING
DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the
coolest part of a hot FOOD storage unit.
(b) Except as specified in (c) of this
section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD shall be designed to include and shall be equipped with at least
one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is
located to allow easy viewing of the device's temperature display.
(c)
Paragraph (b) of this section
does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING
DEVICE is not a practical means for measuring the ambient air surrounding the
FOOD because of the design, type, and use of the EQUIPMENT, such as calrod
units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD
transport containers, and salad bars.
(d) TEMPERATURE MEASURING DEVICES shall be
designed to be easily readable.
(e)
FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on
WAREWASHING machines shall have a numerical scale, printed record, or digital
readout in increments no greater than 1°C or 2°F in the intended range
of use.Pf
(26)
Warewashing Machine, Data Plate
Operating Specifications. A WAREWASHING machine shall be provided with
an easily accessible and readable data plate affixed to the machine by the
manufacturer that indicates the machine's design and operation specifications
including the:
(a) Temperatures required for
washing, rinsing, and SANITIZING;
(b) Pressure required for the fresh water
SANITIZING rinse unless the machine is designed to use only a pumped
SANITIZING rinse; and
(c)
Conveyor speed for conveyor machines or cycle time for stationary rack
machines.
(27)
Warewashing Machines, Internal Baffles.WAREWASHING machine wash
and rinse tanks shall be equipped with baffles, curtains, or other means to
minimize internal cross contamination of the solutions in wash and rinse
tanks.
(28)
Warewashing
Machines, Temperature Measuring Devices. A WAREWASHING machine shall be
equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of
the water:
(a) In each wash and rinse
tank;Pf and
(b) As the water enters the hot water
SANITIZING final rinse manifold or in the chemical SANITIZING solution
tank.Pf
(29)
Manual Warewashing Equipment,
Heaters and Baskets. If hot water is used for SANITIZATION in manual
WAREWASHING operations, the SANITIZING compartment of the sink shall be:
(a) Designed with an integral heating device
that is capable of maintaining water at a temperature not less than 77°C
(171°F);Pf and
(b) Provided with a rack or basket to allow
complete immersion of equipment and utensils into the hot
water.Pf
(30)
Warewashing Machines, Automatic
Dispensing of Detergents and Sanitizers. A WAREWASHING machine that is
installed after adoption of these Regulations by the DEPARTMENT, shall be
equipped to:
(a) Automatically dispense
detergents and SANITIZERS;Pf and
(b) Incorporate a visual means to verify that
detergents and SANITIZERS are delivered or a visual or audible alarm to signal
if the detergents and SANITIZERS are not delivered to the respective washing
and SANITIZING cycles.Pf
(31)
Warewashing Machines, Flow
Pressure Device.
(a) WAREWASHING
machines that provide a fresh hot water SANITIZING rinse shall be equipped with
a pressure gauge or similar device such as a transducer that measures and
displays the water pressure in the supply line immediately before entering the
WAREWASHING machine; and
(b) If the
flow pressure measuring device is upstream of the fresh hot water SANITIZING
rinse control valve, the device shall be mounted in a 6.4 millimeter or
one-fourth inch Iron Pipe Size (IPS) valve.
(c)
Paragraphs (a) and (b) of this
section do not apply to a machine that uses only a pumped or recirculated
SANITIZING rinse.
(32)
Warewashing Sinks and Drainboards,
Self Draining. Sinks and drainboards of WAREWASHING sinks and machines
shall be self-draining.
(33)
Equipment Compartments, Drainage.EQUIPMENT compartments that are
subject to accumulation of moisture due to conditions such as condensation,
FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet
that allows complete draining.
(34)
Vending Machines, Liquid Waste Products.
(a) VENDING MACHINES designed to store
BEVERAGES that are PACKAGED in containers made from paper products shall be
equipped with diversion devices and retention pans or drains for container
leakage.
(b) VENDING MACHINES that
dispense liquid FOOD in bulk shall be:
1.
Provided with an internally mounted waste receptacle for the collection of
drip, spillage, overflow, or other internal wastes; and
2. Equipped with an automatic shutoff device
that will place the machine out of operation before the waste receptacle
overflows.
(c) Shutoff
devices specified under Subparagraph (b)2 of this section shall prevent water
or liquid FOOD from continuously running if there is a failure of a flow
control device in the water or liquid FOOD system or waste accumulation that
could lead to overflow of the waste receptacle.
(35)
Case Lot Handling Apparatuses,
Moveability. Apparatuses, such as dollies, pallets, racks, and skids
used to store and transport large quantities of PACKAGED FOODS received from a
supplier in a cased or overwrapped lot, shall be designed to be moved by hand
or by conveniently available apparatuses such as hand trucks and
forklifts.
(36)
Vending
Machine Doors and Openings.
(a) VENDING
MACHINE doors and access opening covers to FOOD and container storage spaces
shall be tight-fitting so that the space along the entire interface between the
doors or covers and the cabinet of the machine, if the doors or covers are in a
closed position, is no greater than 1.5 millimeters or one-sixteenth inch by:
1. Being covered with louvers, screens, or
materials that provide an equivalent opening of not greater than 1.5
millimeters or one-sixteenth inch. Screening of 12 or more mesh to 2.5
centimeters (12 mesh to 1 inch) meets this requirement;
2. Being effectively gasketed;
3. Having interface surfaces that are at
least 13 millimeters or one-half inch wide; or
4. Jambs or surfaces used to form an L-shaped
entry path to the interface.
(b) VENDING MACHINE service connection
openings through an exterior wall of a machine shall be closed by sealants,
clamps, or grommets so that the openings are no larger than 1.5 millimeters or
one-sixteenth inch.
(37)
Food Equipment, Certification and Classification. FOOD EQUIPMENT
that is certified or classified for sanitation by an American National
Standards Institute (ANSI)-accredited certification program is deemed to comply
with 40-7-1-.16(1) -
(10) and
40-7-1-.17(1) - (37)
of these Regulations.
Notes
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No prior version found.