Section 21a-58-5 - Manufacturing practices(a) Except as provided in subsection (e) of this section, all utensils and equipment used in the manufacturing and handling of frozen desserts or frozen dessert mix, excluding equipment cleaned in place by prior approval before installation, and all parts with which frozen desserts or frozen dessert mix come in contact shall be completely dismantled and thoroughly washed with hot water and a cleaning solution at one of the following intervals: (1) As set forth by the utensil or equipment manufacturer's recommendations; (2) If not set forth by the manufacturer, at an interval consistent with current Good Manufacturing Practices ("cGMP") specified under 21 CFR 117; or (3) If not set forth by the manufacturer and if no cGMP specifications exist, then after each day's operation . All such utensils and equipment, after assembling, shall be effectively sanitized immediately before use.(b) Hot and cold running water, and necessary wash sinks of suitable size and construction, for the proper cleaning of all utensils and equipment shall be provided.(c) Convenient hand-washing facilities, including warm running water, washing detergents, single service towels or mechanical hand dryers, shall be provided in all manufacturing rooms.(d) All multi-service cans, when empty, and before being returned to a frozen dessert or frozen dessert mix plant, shall be effectively washed, and shall again be washed and sanitized before refilling.(e) Heat treatment dispensing freezers shall be cleaned and sanitized in strict compliance with manufacturer's operating instructions specifications.Conn. Agencies Regs. § 21a-58-5
Effective July 27, 1984; Amended February 6, 1996; amended 3/8/2023