Food processing equipment should be designed that all surfaces contacting foods are smooth, relatively inert, nonabsorbent easily, reached for cleaning, and of material that are easily cleaned and sanitized.
Moreover it is desirable that as much of the equipment as possible can be cleansed without disassembling, but that disassembly to the required degree is possible and easily done.
This specification are desirable because they ensure that sanitation of equipment is possible and because sanitation can be accomplished quickly, effectively and inexpensively.
They are are also desirable because they do not contribute to delaying tactics in the part of employee.
The equipment , benches, and machinery used in food processing and utensil cleaning areas should be of such materials and design as it make cleaning as easily a possible.
Surface should be smooth. Cutting board, knife handles and shovel handles, should be of hard` plastic or other materials impervious to water.
Back and casts iron and ordinary steel may be used for equipment that has no contact with foods, such as retorts, and can sealers.
Food Processing Equipment
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