Sec. 10.15.01.06. Equipment

The person-in-charge shall ensure that:

A. Processing equipment used to heat or cool food in hermetically sealed containers is:

(1) Designed to provide even and adequate processing;

(2) Provided adequate instrumentation and recording devices to allow process control, monitoring, and verification;

(3) Durable and impervious to water;

(4) Maintained in a sanitary and working condition;

(5) Monitored to verify that process requirements are met; and

(6) Calibrated according to a schedule approved by the Department;

B. Food equipment other than that used for heating and cooling food in hermetically sealed containers is:

(1) Non-toxic and does not impart any toxic or deleterious matter to the food;

(2) Corrosion resistant;

(3) Durable;

(4) Impervious; and

(5) Smooth and easily cleanable;

C. Non-food contact equipment that receives splash or waste is smooth and easily cleanable; and

D. Steam that might contact food is culinary grade steam.