78 12.2: Food Safety and Equipment Requirements (FDA)
12.2 Food Safety and Equipment Requirements (FDA)
(a) Sufficient Capacity and Quantity
Equipment must match operational demands to prevent cross-contamination and ensure efficient workflows. For example:
Undersized refrigeration risks temperature abuse, enabling pathogen growth.
Inadequate prep surfaces may lead to raw and cooked food contact on shared equipment.
(b) Proper Design and Maintenance
FDA and USDA guidelines mandate equipment that meets 3-A Sanitary Standards, requiring:
Food-contact surfaces to be smooth, nonporous, and corrosion-resistant.
Non-product surfaces designed to avoid harboring pests or pathogens.
Preventive maintenance schedules for lubrication, calibration, and part replacement to avoid breakdowns.
Equipment failures (e.g., malfunctioning dishwashers) directly threaten food safety by compromising sanitization efficacy.
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(c) Cleaning and Sanitizing Procedures. The FDA requires a four-step process for utensils and food-contact surfaces:
Wash with detergent to remove organic matter.
Rinse to eliminate detergent residue.
Sanitize using heat (≥ 171°F for 30 seconds) or chemicals (e.g., chlorine solutions at 50 –100 ppm).
Air-dry to prevent recontamination from towels.
Daily deep cleaning of high-risk equipment (e.g., meat slicers) and validation via ATP swab testing are critical to verify effectiveness.
Water Source Protection. Potable water systems must prevent contamination through:
Backflow prevention devices (e.g., air gaps, check valves) at all water-use points.
Annual testing of backflow preventers to ensure compliance.
Source water monitoring for chemical and biological hazards, as mandated for bottled
Cross-connections between potable and non-potable lines (e.g., chemical dilution stations) are a leading cause of waterborne illness outbreaks.
Poisonous or Toxic Material Management. The FDA mandates strict protocols for hazardous substances:
Storage: Separated from food areas via physical barriers or elevated shelving.
Labeling: Original containers with legible manufacturer instructions.
Disposal: Compliance with EPA and local regulations for chemical waste.
Pesticides and cleaning agents require dedicated dispensing equipment to avoid accidental food contact.