Section 12250 - Areas, Equipment, and Operations to Be Sanitary(a) Areas, equipment and utensils used for preparing, storing or otherwise handling any food product and all other parts of the establishment shall be kept clean and in a sanitary condition. Areas in which any food product is prepared, processed, stored or handled, including walls, ceilings, and overhead structures of such areas, shall be kept as reasonably free from moisture as is practicable. In such areas there shall be no dripping from any source, including ceilings and overhead structures, that may contaminate the product.(b) Equipment and utensils used for preparing, processing or otherwise handling any food product shall be of such materials and construction that they can be readily and thoroughly cleaned. Pipelines used to convey fluid or semi-fluid products shall be so constructed that they can be readily and thoroughly cleaned.(c) Operations and procedures involving the preparation, storing or handling of any food product shall be strictly in accord with good sanitary practice.Cal. Code Regs. Tit. 17, § 12250
1. New NOTE filed 7-3-84 (Register 84, No. 27). Note: Authority cited: Section 208, Health and Safety Code. Reference: Section 28282, Health and Safety Code.
1. New NOTE filed 7-3-84 (Register 84, No. 27).