Section 18.32.635. Equipment and utensil design, location, and storage.

The operator of a slaughtering or processing facility shall ensure that  
		(1) each material used in the construction of utensils and food-contact surfaces of equipment is  
			(A) safe, durable, corrosion resistant, and nonabsorbent;  
			(B) sufficient in weight and thickness to withstand repeated washing;   
			(C) finished to have a smooth and easily cleanable surface; and  
			(D) resistant to pitting, chipping, scoring, distortion, and decomposition;  
		(2) solder is lead-free and corrosion resistant;  
		(3) each substance or material that comes in contact with food is of food-grade quality and may be used for the intended purpose;  
		(4) equipment and utensils are adequate for the intended use, and are designed, installed, and maintained to permit equipment, utensils, and adjacent spaces to be easily cleaned;  
		(5) a stainless steel inspection table is installed adjacent to the evisceration area for use by department employees;  
		(6) knife sterilizers  
			(A) are located at the inspection table described in (5) of this section and at locations in the plant where the carcasses are eviscerated, split, or trimmed;  
			(B) are constructed of stainless steel and are of sufficient size for complete immersion of knives, cleavers, saws, and other implements in 180_ F water; and  
			(C) have a means to be filled with water, to maintain the water at 180_ F or above, and to be completely emptied of water;  
		(7) sheaths and similar devices for the temporary storage of knives, sharpening tools, and other implements are constructed of impervious materials that are easily cleanable; and  
		(8) hoses used to wash or sanitize the facility and equipment are not longer than 50 feet.  

Authorities

03.05.011;03.05.040;17.20.005;17.20.072;17.20.180;44.46.020

Notes

Authority

AS 03.05.011 AS 03.05.040 AS 17.20.005 AS 17.20.072 AS 17.20.180 AS 44.46.020

History

Eff. 9/6/2003, Register 167