Current through Register Vol. 54, No. 25, June 22, 2024
Section 37.123 - Plant and equipment sanitation(a) Plant and equipment shall be clean when put into service.(b) All floors, tables, splash boards, work surfaces, equipment and utensils shall be maintained in a clean and sanitary condition at all times. Critical areas and all food contact surfaces shall be cleaned and sanitized whenever necessary or at scheduled intervals.(c) Equipment such as pipes, pumps, fillers and valves shall be dismantled for cleaning and sanitizing, unless in-place cleaning and sanitizing methods are effective. Suggested criteria for acceptance of clean-in-place (C.I.P.) systems areas are as follows: (1) The arrangement shall allow cleaning and bactericidal solutions to be circulated through the system.(2) Solutions shall touch all surfaces.(3) The system shall be self-draining or otherwise completely evacuable.(4) The cleaning procedure shall result in thorough cleaning of the equipment.(d) A thorough rinse with potable water shall follow any sanitizing operation that has been completed with a chemical sanitizing agent.