Alabama Administrative Code › Title 420 - ALABAMA STATE BOARD OF HEALTH › Chapter 420-3-15 - CRAB SANITATION PROGRAM › Section 420-3-15-.04 - Equipment And Utensils

Current through Register Vol. 42, No. 9, June 28, 2024
(1)
			 Sanitary Design, Construction and Installation of Equipment and Utensils: All
			 equipment and utensils shall be designed, and of such material and workmanship,
			 to be smooth, easily cleanable, durable, and shall be maintained in good
			 repair. Food contact surfaces of such equipment and utensils shall be easily
			 cleaned and sanitized. All equipment shall be installed and maintained to
			 facilitate the cleaning of the equipment and adjacent areas.
(a) Design, Construction and Materials:
1. All equipment and utensils shall be
			 durable under normal conditions and operations, shall be resistant to denting,
			 buckling, pitting, chipping, crazing, and excessive wear, and shall be capable
			 of withstanding repeated scrubbing, scouring, and the corrosive action of
			 cleaning and sanitizing agents.
2.
			 Cooked crab meat contact surfaces shall be smooth, free from breaks, open
			 seams, cracks, pits, and similar imperfections, shall be in good repair, and
			 shall be easily cleanable.
3.
			 Picking pans shall be of smooth stainless steel metal with rounded corners and
			 shall have no rolled edges.
4.
			 Picking, backing and weighing tables shall be constructed of
			 corrosion-resistant frames and legs. Construction joints shall be made by
			 welding and ground to a smooth surface. Table top surfaces shall be made
			 without seams, adequately sloped to drain, smooth, corrosion-resistant, durable
			 and impervious.
5. All chairs and
			 stools used in the picking plant shall be of corrosion-resistant impervious
			 material and fabricated to be easily cleanable.
6. Boilers shall be constructed of smooth,
			 non-corrosive metal with rounded corners and shall be accessible for manual
			 cleaning by disassembling with the use of simple tools kept available near the
			 equipment. Boilers shall be designed to facilitate quick and complete
			 drainage.
7. Steam lines in boilers
			 shall be of a non-corrosive metal, shall be accessible for easy disassembling
			 and shall have threads of a sanitary design. No V-type threads shall be used
			 within the boiler steam lines.
8.
			 Baskets or submersion racks used within the boiler shall be constructed of
			 stainless steel, and constructed to be easily cleanable.
9. All utensils used in the picking of crab
			 meat to include picking knives and claw breakers shall be constructed of
			 one-piece stainless steel.
10.
			 Dippers, scoops, racks and shovels shall be of non-corrosive material, easily
			 cleanable, and of an approved design.
11. Waste containers or disposal units shall
			 be of durable construction and designed to facilitate thorough cleaning. These
			 containers shall be constructed of a corrosion-resistant material and shall be
			 sized and fabricated to be easily cleanable.
12. Accurate scales shall be provided for the
			 weighing of containers of crab meat and shall be constructed of non-corrosive,
			 smooth and easily cleanable materials.
13. Containers used for transferring cooked
			 crabs and/or crab claws within the plant shall be of a non-corrosive material,
			 smooth, easily cleanable, and fabricated and constructed to allow for efficient
			 cooling and air circulation. All carts, hand trucks, dollies, and similar
			 items, shall be corrosion-resistant, non-absorbent and easily
			 cleanable.
14. All working tables
			 within the crab meat processing plant shall be designed and fabricated to be
			 easily cleanable.
15. All
			 containers used for the packing of crab meat shall be constructed of a
			 non-toxic material and shall be smooth and easily cleanable.
16. Single service articles shall be made of
			 non-toxic materials.