Multiuse food-contact surfaces shall be:
(I) Smooth; (Pf)
(II) Free of breaks, open seams, cracks,
chips, inclusions, pits, and similar imperfections; (Pf)
(III) Free of sharp internal angles, corners,
and crevices; (Pf)
(IV) Finished to
have smooth welds and joints; (Pf) and
Except as specified in subpart (ii). of
this part, accessible for cleaning and inspection by one of the following
I. Without being disassembled,
II. By disassembling without
the use of tools, (Pf) or
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)
(ii) Item (i)(V) of this part does not apply
to cooking oil storage tanks, distribution lines for cooking oils, or beverage
syrup lines or tubes.
CIP equipment shall meet
the characteristics specified under
and shall be designed and constructed so that:
(I) Cleaning and sanitizing solutions
circulate throughout a fixed system and contact all interior food-contact
surfaces, (Pf) and
(II) The system
is self-draining or capable of being completely drained of cleaning and
sanitizing solutions; and
(ii) 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.
3. "V" Threads, Use Limitation - Except for
hot oil cooking or filtering equipment, "V" type threads may not be used on
Filtering Equipment - Hot oil filtering equipment shall meet the
characteristics specified under
and shall be readily accessible for filter replacement and cleaning of the
5. Can Openers. - Cutting
or piercing parts of can openers shall be readily removable for cleaning and
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.
Kick Plates, Removable - Kick plates shall be designed so that the areas behind
them are accessible for inspection and cleaning by being:
Removable by one of the methods specified
under Subparagraph 1200-23-01-.04(2)(b)
1.(i)(V) or capable of being rotated open; and
(ii) Removable or capable of being rotated
open without unlocking equipment doors.
8. 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
1. 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
Closures and Deflectors.
(i) A cover or lid
for equipment shall overlap the opening and be sloped to drain.
(ii) 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).
(iii) Except as specified under subpart (iv)
of this part, 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.
If a watertight joint is not provided:
(I) 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
The opening shall be flanged as specified under (ii) of this part.
Equipment, Protection of Food. - In equipment that dispenses or vends liquid
food or ice in unpackaged form:
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;
(ii) The delivery tube, chute, and orifice
shall be protected from manual contact such as by being recessed;
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:
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
(II) Available for self-service during hours
when it is not under the fulltime supervision of a food employee; and
(iv) 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.
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
(I) 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
(II) conform to the requirements for this
equipment as specified in NSF/ANSI 18-2006- Manual Food and Beverage Dispensing
4. 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.
5. 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.
6. Ice Units,
Separation of Drains. - Liquid waste drain lines may not pass through an ice
machine or ice storage bin.
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 dustproof barrier.
Molluscan Shellfish Tanks.
(i) Except as
specified under subpart (ii) of this part, 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)
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
1 and a HACCP plan that: (Pf)
by the permit holder and approved as specified under
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)
The identity of the source
of the shellstock is retained as specified under
Temperature Measuring Devices.
(i) 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.
Except as specified in (iii) of this part, 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
(ii) of this part 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.
(iv) Temperature measuring devices shall be
designed to be easily readable.
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)
Warewashing Machines, 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:
(i) Temperatures required for washing,
rinsing, and sanitizing;
Pressure required for the fresh water sanitizing rinse unless the machine is
designed to use only a pumped sanitizing rinse; and
(iii) Conveyor speed for conveyor machines or
cycle time for stationary rack machines.
11. 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.
Warewashing Machines, Temperature
Measuring Devices. - A warewashing machine shall be equipped with a temperature
measuring device that indicates the temperature of the water:
(i) In each wash and rinse tank; (Pf)
(ii) As the water enters the
hot water sanitizing final rinse manifold or in the chemical sanitizing
solution tank. (Pf)
Manual Warewashing Equipment, Heaters and Baskets. - If hot water is used for
sanitation in manual warewashing operations, the sanitizing compartment of the
sink shall be:
(i) Designed with an integral
heating device that is capable of maintaining water at a temperature not less
than 77°c (171°f); (Pf) and
(ii) Provided with a rack or basket to allow
complete immersion of equipment and utensils into the hot water. (Pf)
Automatic Dispensing of Detergents and Sanitizers. - A warewashing machine that
is installed after adoption of these regulations, shall be equipped to:
(i) Automatically dispense detergents and
sanitizers; (Pf) and
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.
Machine Flow Pressure Device.
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
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.
(iii) Subparts (i) and (ii) of this part do
not apply to a machine that uses only a pumped or recirculated sanitizing
Sinks and Drainboards, Self-Draining. - Warewashing sinks and drainboards of
warewashing sinks and machines shall be self-draining.
17. 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.
18. Case Lot Handling Apparatuses,
Movability. - 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.