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D.C. Municipal Regulations (Last Updated: September 13, 2017) |
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Title 25. FOOD OPERATIONS AND COMMUNITY HYGIENE FACILITIES |
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SubTilte 25-B. FOOD PROCESSING OPERATIONS CODE |
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Chapter 25-B12. DESIGN, CONSTRUCTION, AND MAINTENANCE OF EQUIPMENT, UTENSILS, FOOD-CONTACT SURFACES AND FOOD-PACKAGING MATERIALS |
Section 25-B1202. EQUIPMENT AND UTENSILS - CLEANING
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1202.1Equipment and utensils used in food processing shall be cleaned as frequently as necessary to protect against contamination of food as follows:
(a)Food-contact surfaces of equipment and utensils used for manufacturing or holding low moisture food shall be in a dry, clean and sanitary condition at the time of use. When the food-contact surfaces are wet cleaned, they shall be sanitized and thoroughly dried before subsequent use.
(b)In wet processing, when cleaning is performed to protect against the introduction of microorganisms into food, food-contact surfaces of equipment and utensils shall be cleaned and sanitized before use and after any interruption during which the food-contact surfaces may have become contaminated.
(c)Where equipment and utensils are used in a continuous production operation, food-contact surfaces of the equipment shall be cleaned and sanitized as necessary to prevent contamination.
(d)Nonfood-contact surfaces of equipment used in food processing operations shall be cleaned as frequently as necessary to protect against contamination of food.
(e)Sanitizing agents shall be effective and safe under conditions of use. Any facility, procedure, or machine is acceptable for cleaning and sanitizing equipment and utensils if it is established that the facility, procedure, or machine will routinely render equipment and utensils clean and sanitized.
(f)Chemical sanitizers and other chemical antimicrobials applied to food- contact surfaces shall meet the requirements specified in 21 CFR 178.1010 - Sanitizing solutions.