Equipment and Utensils
Equipment and utensils must be designed to be cleanable and maintained to avoid contamination.
Equipment and utensils must not contaminate food with lubricants, metal fragments, water, etc.
Equipment must be installed in a way that they can be cleaned and maintained.
Equipment kept in food areas must be constructed so it can be kept clean -- even if it doesn’t contact food.
Machinery must be designed in a way that can be kept clean
Each freezer and refrigerator must have a thermometer in it.
pH meters, thermometers, and other measuring devices must be accurate.
Compressed air must be treated in a way that it does not contaminate food.
Food Contact Surface Requirements
Food-contact surfaces must be corrosion-resistant.
Food-contact surfaces must be non-toxic
Food-contact surfaces must be maintained to protect food from allergen cross-contact
Seams on food-contact surfaces must be seamless to minimize accumulation of particles.
This Article is For You if…
∆ Your business is regulated by the FDA
∆ You manage a facility that makes, holds, or packs food.
∆ You use equipment and utensils in your operation