Section 68E-27.014 - Equipment and Utensils(1) Equipment and facilities provided - Every primary or secondary production plant shall be provided with equipment and utensils so designed, constructed, located, installed, maintained and operated as to permit full compliance with the provisions of this subsection. The following equipment and facilities shall be provided where applicable to the operations conducted: (a) Conveniently located refrigeration and freezer facilities of capacity adequate to maintain all potentially hazardous food at forty degrees Fahrenheit (40º F.) or below, except during necessary periods in the preparation of seafood. Where temperature requirements must be met, storage facilities shall be provided with controls which insure the maintenance of such temperatures. Each facility used for the storage of perishable seafood shall be provided with an indicating thermometer accurate to plus or minus two degrees Fahrenheit (± 2º F.), located in the warmest part of the facility and of such type and so situated that the temperature can be easily and readily observed.(b) Conveniently located facilities with running water, waste disposal units or containers for the washing, trimming and similar preparation of seafoods.(c) Cleaning facilities to keep all parts of the primary or secondary production plant and all seafood machinery, equipment and utensils in a clean and sanitary condition. This shall include suitable space and facilities for storing clean equipment, disposing of waste food residue, washing and sanitizing of seafood machinery, equipment and utensils and such other equipment as may be necessary for the effective, regular and periodic cleaning of the entire production plant.(d) All surfaces which come in contact with the seafood or debris shall be readily accessible for cleaning and inspection.(2) Cleanliness of equipment and utensils - Where machinery, equipment and utensils are used for potentially hazardous seafoods on a continuous basis, seafood contact surfaces of such equipment and utensils shall be cleaned and sanitized at scheduled intervals throughout the day as approved by the Commission. Non-seafood-contact surfaces of machinery and equipment shall be cleaned at such intervals as is necessary to keep them free of dust, dirt, seafood particles and otherwise in a clean and sanitary condition. After cleaning and until use, all seafood-contact surfaces of equipment and utensils shall be so stored and handled as to be protected from manual contact, splash, dust, dirt, insects and other contaminants.Fla. Admin. Code Ann. R. 68E-27.014
Rulemaking Authority 379.407 FS. Law Implemented 379.3313 FS.
New 9-30-75, Formerly 16B-27.14, 16N-27.14, 16N-27.014, 62N-27.014.New 9-30-75, Formerly 16B-27.14, 16N-27.14, 16N-27.014, 62N-27.014.