Section 001-342-V - Equipment and UtensilsA. Plant equipment and utensils shall be adequate for their intended use. All press racks shall be: (1) Made of hardwood or food grade plastic or stainless steel;(2) Cleaned and sanitized each day of use; and(3) Stored off the floor at all times.B. Utensils and all food-contact surfaces of equipment and storage containers shall be made of materials and maintained so as to prevent the absorption of food or other substances or the imparting of colors, odors, or tastes to apple cider or apple juice. All such surfaces shall be: (2) Durable, corrosion resistant;(3) Sufficient in weight and thickness to withstand repeated warewashing;(4) Finished to have a smooth, easily cleanable surface;(5) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; and(6) Containing none of the following: (c) Metal soldered with solder or flux containing in excess of .2 percent lead; or(d) Any other substance which might damage or affect the color, flavor, marketability, edibility, purity, or safety of apple juice or cider.C. Equipment and utensils shall be designed, constructed, used and maintained so as to be durable and in accordance with manufacturer's specifications and otherwise in a manner suitable for their purpose. All food contact surfaces shall be: (2) Free of breaks, open seams, cracks, chips, pits, and similar imperfections;(3) Free of sharp internal angles, corners, and crevices;(4) Finished to have smooth welds and joints; and(5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled;(b) By disassembling without the use of tools; or(c) By easy disassembling with the use of hand held tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers and common wrenches.D. Equipment food contact surfaces and utensils shall be kept clean, free of encrusted matter and other accumulations, clean and in sanitary condition at all times.E. Non food-contact surfaces of equipment shall be kept free of any accumulation of dust, dirt, food residue or other material.F. All utensils and food contact surfaces of equipment shall be cleaned and sanitized prior to use and following any interruption during which such utensils and contact surfaces may become contaminated. Where such equipment and utensils are used in a continuous production operation, the contact surfaces of such equipment and utensils shall be cleaned and sanitized on a predetermined schedule Where such equipment and utensils are used for custom pressing, it shall be cleaned and sanitized between custom and commercial pressing.G. Before processing begins, all equipment and utensils shall be treated with a sanitizer of adequate strength as specified in Section IX F of the regulation.H. All filter cloths shall be hand or mechanically washed and sanitized and dried after each day's press. A washing machine used for this purpose shall be used for no other purpose; the use of a household washing machine or a commercial Laundromat for the washing of filter cloths is prohibited. The drying of filter cloths shall be done in a manner that precludes the contamination from pests or other foreign materials. Clean filter cloths shall be stored in a sanitary manner to prevent contamination.I. All containers, other than new containers used for apple cider or apple juice shall be thoroughly washed, sterilized and rinsed with potable water before being filled. Washing and sterilization shall be done in an automatic washer of the type used in carbonated beverage plants. Such containers shall be exposed to a 3 1/2 alkali solution of which not less than 60% is caustic ( such as sodium hydroxide) for a period of not less than five minutes at a temperature of not less than 120 degrees.J. Apple cider and juice containers and caps shall be: (1) New; or clean and sanitary; and(2) Stored off the floor and otherwise in a manner that prevents contamination.01-001 C.M.R. ch. 342, § V