| (a) Design and Construction.
(1) All plant equipment and utensils used in manufacturing,
processing, packing, or holding food must be so designed and of such
material and workmanship as to be cleanable, and must be maintained
to protect against allergen cross-contact and contamination.
(2) Equipment and utensils must be designed, constructed,
and used appropriately to avoid the adulteration or contamination
of food.
(3) Equipment must be installed so as to permit the
cleaning and maintenance of the equipment and of adjacent spaces.
(4) Food-contact surfaces must be corrosion-resistant.
(5) Food-contact surfaces must be made of nontoxic
materials and designed to withstand the environment of their intended
use and the action of food, cleaning compounds, sanitizing agents,
and cleaning procedures.
(6) Food-contact surfaces must be maintained to protect
food from allergen cross-contact and from being contaminated by any
source.
(b) Seams on food-contact surfaces must be smoothly
bonded or maintained so as to minimize accumulation of food particles,
dirt, and organic matter and thus minimize the opportunity for growth
of microorganisms and allergen cross contact.
(c) Equipment that is in areas where food is manufactured,
processed, packed, or held and that does not come into contact with
food must be constructed so that it can be kept in a clean and sanitary
condition.
(d) Holding, conveying, and manufacturing systems,
including gravimetric, pneumatic, closed, and automated systems, must
be designed and constructed so as to be maintained in a appropriate
clean and sanitary condition.
(e) Each freezer and cold storage compartment used
to store and hold food capable of supporting growth of microorganisms
must be fitted with an indicating thermometer, temperature-measuring
device, or temperature-recording device installed to accurately show
the temperature accurately within the compartment.
(f) Instruments and controls used for measuring, regulating,
or recording temperatures, pH, acidity, water activity, or other conditions
that control or prevent the growth of undesirable microorganisms in
food must be accurate and precise and adequately maintained, and adequate
in number for their designated uses.
(g) Compressed air or other gases mechanically introduced
into food or used to clean food-contact surfaces or equipment must
be treated in such a way that food is not contaminated with unlawful
indirect food additives.
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