A. Equipment and utensil construction
B. Equipment operation
C. Food contact surface equipment
D. Non-food contact surface equipment
F. Using sanitized equipment
G. Temperature measuring equipment
H. Food product thermometer calibration
I. Equipment calibration
J. Cooling or refrigeration units
L. Surplus equipment and items for repair
M. Dunnage racks, shelving, pallets, dollies, etc.
N. Backflow prevention valves for plumbing
O. CO2 backflow prevention valves
P. Warewashing equipment
A. Equipment and utensil construction. All equipment and utensils shall be designed and of such materials and workmanship as to be adequately cleanable. Design and construction (and use) shall prevent the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or any other contaminants. All equipment shall be installed so that it, and adjacent spaces, can be cleaned easily. Holding, conveying, and manufacturing systems (e.g., gravimetric, pneumatic, closed, automated) shall be designed and constructed to enable them to be maintained in an appropriate sanitary condition.
B. Equipment operation. Equipment shall be operated so that the food produced will meet FDA code recommendations.
C. Food contact surface equipment. Food contact surfaces shall be maintained to protect food from contamination from any source, including unlawful, indirect food additives. They shall be corrosion resistant when in contact with food; of non-toxic materials; and designed to withstand intended use, the action of food, and if applicable, cleaning compounds and sanitizing agents. Seams on food contact surfaces shall be smoothly bonded or maintained so as to minimize accumulation of food particles, dirt, and organic matter, thus minimizing the opportunity for growth of microorganisms. Worn surrfaces shall be repaired or replaced immediately.
D. Non-food contact surface equipment. Non-food-contact surfaces of equipment shall be cleaned as frequently as necessary to protect against contamination of food.
E. Gaskets. All gaskets on containers, refrigerators, and freezers shall be cleaned and maintained.
F. Using sanitized equipment. All equipment used in food preparation and service shall be clean and sanitized. If there is uncertainty whether the surface is clean and sanitized, it shall be cleaned and sanitized again. (See Section VII.)
G. Temperature-measuring devices.
Thermocouple meters with 0.016-inch-or-less-diameter probes, or thermistors
with 1/8-inch-or-less-diameter, tip-sensitive probes shall be used to measure
temperature. They will be accurate to + or -2°F from 32 to 200°F
(+ or -1°F is preferred). Every employee preparing food shall
be trained to use food-temperature-measuring devices to assure that food
is heated adequately for pasteurization and is processed and stored safely.
Before a temperature probe that was being used with probably contaminated,
raw food is inserted into safe (pasteurized, washed, or acidified) food,
the probe or stem is washed in a detergent solution and then sanitized.
When sampling all safe food or all unsafe food, it only needs to be wiped
clean with a wipe (e.g., a clean paper towel) containing a mild detergent
An accurate thermometer shall be provided in a conspicuous location in the warmest part of each refrigeration and freezer unit, and in the coolest part of all hot storage devices. (These temperature-measuring devices will not be used to verify safety. Only actual food temperatures will be used to judge safety.)
H. Food product thermometer calibration. Electronic thermometers shall be calibrated according to manufacturer's instructions. (Bimetallic stem thermometers shall not used to measure food temperature, because they are neither reliable nor accurate.)
I. Equipment calibration. Operating temperatures of equipment shall be calibrated using the temperature-measuring devices. Temperatures shall be measured at the warmest spots in refrigeration units and coolest spots in heating and hot holding devices. The average temperature over four heating on-off cycles will be used for hot units. The temperature of cold units will be based on the warmest temperature achieved in the device under the most intense use of the equipment.
J. Cooling or refrigeration units.
Refrigeration or cooling units shall have non-toxic, corrosion-resistant
racks with no restriction for bottom heat removal (e.g., food sitting on
a solid shelf). Reach-in refrigerators shall not be used to cool
more than 10 pounds of hot food above 120°F per full-door section per
hour, unless specifically designed for food cooling. Refrigerators
and food display units, when tested empty in operation, must be capable
of holding a temperature of 38°F or less over a 4-hour period with
the door never opened, compressor on no more than 70% of the time.
Air flow will be more than 50 feet per minute across the bottom of containers in the cooling area. Refrigeration compressors shall be kept free of dirt.
K. Freezers. All freezing and refrigeration units shall be self-defrosting. Freezers shall operate at 0°F (-17.8°C) when tested empty, door never opened in the kitchen over a 4-hour period. The compressor is allowed to be on 80% of the time.
L. Surplus equipment and items for repair. All articles that are not pertinent to the current operation of the food establishment shall be stored properly or will be removed from the premises. Items for repair shall be handled within ______ days.
M. Dunnage racks, shelving, pallets, dollies, etc. These items shall be made of approved materials and shall be designed to store food 6 inches off of the floor.
N. Backflow prevention valves for plumbing. All equipment, sinks, or floor drains between potable water systems and sewage lines shall have adequate backflow prevention devices.
O. CO2 backflow prevention valves. Backflow prevention valves on carbonated beverage dispensers shall be checked / changed at least twice each year. There must be a 100-mesh filter and 10-micron filter in front of the valves to trap the extraneous material and prevent malfunction of the valve seats. All backflow prevention devices shall be checked / changed once a year.
16. Warewashing equipment. The manufacturer's manual shall be available and shall be used to specify correct operating temperatures. An approved chemical feeder on the automatic warewasher shall be maintained. The audible or visible warning device for replenishing the chemical sanitizer shall be in functioning condition. An accurate thermometer on the dishwashing machine will be used to indicate all wash water, rinse, and sanitize temperatures. The pressure gauge and a valve to check pressure on the final rinse line shall be functional and maintained. Test kits shall be used to accurately measure sanitizer concentration. The temperature of the sanitizing rinse water in a high-temperature dishwashing machine shall be at 180°F (82.2°C). There shall be an adequate concentration of detergent in clean water in the wash tank of the dish machine.
The following enclosures can be utilized to monitor and record equipment maintenance.
Maintenance Schedule (Section VIII, encl. 1) Maintenance Procedures and Standards (Section VIII, encl. 2)
chemicals to use
(Initial / date)
Verification _______________ Date _______________
* You may use a code such as: fp = food preparation
person; st = sanitation technician; sp = service person;
ap = administrative person.
** Be as specific as possible. You may use a code such as: 3h = every 3 hours; a/u = after each use; a/o = at opening of the restaurant; a/c = at closing of the restaurant; a/r = as required during daily operations; wk = weekly.
Name (Model #) or Area
Maintenance Department Maintenance
To Section VII
To Section IX