Equipment Design, Construction
Public Health Reason #10
Equipment Design, Construction: Food contact surfaces.
Food contact surfaces of equipment and utensils must be
designed and constructed to be smooth, durable, non-absorbent and easily
cleanable. These surfaces must also be constructed of safe materials that
will not impart toxic substances into the food when foods are in contact
with these surfaces. Equipment that is of poor design and construction
does not allow for easy cleaning and will result in the accumulation of
soil and the contamination of the food that comes into contact with it.
Equipment Design, Construction: Nonfood contact surfaces.
Non-food contact surfaces of equipment routinely
exposed to splash or food debris must be constructed to be smooth,
durable, nonabsorbent and easily cleanable. Equipment that does not meet
these criteria becomes difficult to clean, allowing soil, moisture, debris
and disease-causing bacteria to accumulate.
Equipment Design, Construction: Dishwashing facilities.
To ensure proper cleaning and sanitizing of equipment
and utensils, ware washing facilities must be properly designed,
constructed, maintained and operated. Ware washing facilities must
facilitate the smooth flow of equipment and utensils through pre-scraping,
washing, rinsing, sanitizing and air drying in a way that prevents cross
contamination. Drain boards, sinks and ware washing machines must be of
adequate size to handle the equipment and utensils that are used in the