Food service sanitation manual including a model : Food service sanitation ordinance and code. 1962 recommendations of the Public Health Service.

  • United States. Public Health Service. Division of Environmental Engineering and Food Protection.
Date:
[1962]
Catalogue details

Licence: Public Domain Mark

Credit: Food service sanitation manual including a model : Food service sanitation ordinance and code. 1962 recommendations of the Public Health Service. Source: Wellcome Collection.

    62/106 (page 50)
    Compliance: This subsection shall be deemed to have been satisfied when the following requirements are met: a. Design, Construction, and Materials: ** (1) All equipment and utensils shall be so durable under normal conditions and operations as to be resistant to denting, buckling, pitting, chipping, crazing, and excessive wear; and shall be capable of withstanding repeated serubbing, scouring, and the corrosive ac- tion of cleaning and sanitizing agents and food with which they come in contact. (2) Food-contact surfaces of equipment and utensils shall be smooth; shall be free of breaks, open seams, cracks, chips, pits, and similar imperfections; shall be in good repair; and shall be easily cleanable. (3) Materials used as food-contact surfaces of equipment and uten- sils shall, under use conditions, be corrosion resistant, relatively non- absorbent and nontoxic: Provided, That the corrosion-resistant re- quirements shall not preclude the use of cast iron as a food-contact material. (4) Food-contact surfaces of equipment and utensils shall be free of difficult-to-clean internal corners and crevices. Threads which routinely contact food shall be of a sanitary design, and no V-type threads shall be used in such a situation. (5) Lubricated bearings and gears of equipment shall be so con- structed that lubricants cannot get into the food or onto food-contact surfaces. (6) All food-contact surfaces, unless designed for in-place cleaning, shall be accessible for manual cleaning and for inspection either: (a) Without being disassembled; or (b) By disassembling without the use of tools; or (c) By easy disassembling with the use of only simple tools kept available near the equipment, such as a mallet, a screwdriver, or an open-end wrench. (7) Equipment intended for in-place cleaning shall be so designed and constructed that: | (a) Cleaning and sanitizing solutions can be circulated throughout a fixed system. % To encourage uniformity in sanitary requirements and greater acceptance of equip- ment which has been constructed in accordance with sanitary principles, the Service cooperates with the National Sanitation Foundation, Automatic Merchandising Health- Industry Council, Baking Industry Sanitation Standards Committee, and the Committee for 3—A Sanitary Standards for dairy equipment, in the development of standards cover- ing the sanitary design and construction of food equipment. The Public Health Service has recommended that the applicable design and construction criteria contained in its various food ordinances and codes be incorporated into the sanitary standards for equip- ment being developed by these groups.