A. 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.
B. Equipment Design, Construction: Non-food 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.
C. 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 establishment.