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Equipment and Utensils
Equipment Maintenance, Design, and Installation
- All equipment shall be designed in such a manner to effectively and efficiently fulfill its use while protecting the product from contamination.
- All equipment shall be of food-grade, smooth, impervious, non-toxic, non-absorbent and corrosion-resistant material where it has direct product contact.
- All non-food grade materials such as wire, tape, string, wood and cardboard shall not be used as a temporary design or repair.
- All equipment shall be free of rough surfaces and cracked walls where product may become static and make cleaning difficult.
- All equipment shall be free of oil leaks and excessive grease buildup or bearings and motor housing where it may contaminate product.
- Equipment shall be constructed in such a manner to preclude metal to metal contact.
- Appropriate lids/covers shall be provided to protect the product from contamination.
- All food equipment shall be installed in such a manner to provide easy access for cleaning and inspections.
- Equipment shall be free of flaking paint and rust.
- Conveyor belts shall be free of loose string, metal clips and loose pieces of rubber.
- All processing equipment shall be free of leaks at valves, gaskets, fittings, etc.
- Thermometers, recording charts and pressure gauges shall be provided where applicable. They must be in good working order and easily accessible.
- Equipment shall be designed to preclude or divert condensations away from product and product contact surfaces.
- Unessential items are items which when not stored in their proper place contribute to poor housekeeping and pest control problems. These shall be properly managed and stored.
- Brooms, squeegees and mops should have hangers and should be kept off the floor.
- Small articles such as pencils, knives, fused, tools, etc. should not be left in or on electrical panels, switchboards, processing equipment etc.
- Idle equipment should be removed from processing areas and stored in a clean fashion.
- Obsolete equipment shall not be allowed to accumulate to the point of causing housekeeping or pest control problems.
- All processing equipment shall be maintained in a clean and sanitary manner.
- Each piece of equipment shall have written procedures for complete breakdown and cleaning.
- All equipment/utensils shall be stored in a sanitary manner when not in use.
- All equipment shall be cleaned and sanitized on a regular schedule that insures that wholesomeness of the product by reducing bacterial loads.
- All cleaning procedures shall be followed as outlined in the cleaning manual.
- Valves, gaskets and pumps shall be maintained in a clean and sanitary manner.
- All reusable ingredient containers should be thoroughly cleaned before re-use.
- No steel wool or metal sponges should be used in the cleaning of equipment.