N.J. Admin. Code § 8:21-13.7

Current through Register Vol. 56, No. 21, November 4, 2024

Section 8:21-13.7 - Equipment and procedures

(a) General: All plant equipment and utensils shall be suitable for their intended use, so designed and of such material and workmanship as to be adequately cleanable and properly maintained. The design, construction, and use of such equipment and utensils shall preclude the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or any other contaminants. All equipment shall be so installed and maintained as to facilitate the cleaning of the equipment and of all adjacent spaces.

1. Food-contact surfaces shall be corrosion free when in contact with food. They shall be made of nontoxic material that will withstand the environment of its intended use and action of food ingredients, cleaning compounds, and sanitizing agents. All food-contact surfaces shall be maintained to prevent product contamination.

2. Seams in food-contact surfaces shall be smoothly bonded or maintained so as to minimize accumulation of food particles or to prevent microbiological contamination in places where dirt or organic material might accumulate.

3. Equipment that is in the processing or food handling area and that does not come into contact with product shall be so constructed that it can be kept in a clean condition.

4. Ingredient and product holding, conveying, and processing systems that include, but are not limited to, gravimetric, pneumatic, closed, and automated systems shall be of a design and construction that enables them to be cleaned and sanitized.

5. Regulating and recording controls, thermometers, other temperature measuring devices and temperature recording devices on equipment used to sterilize, pasteurize, or otherwise control or prevent growth of microorganisms in raw materials or products shall be accurate, effective, and adequate in number for their designated uses.

6. Each freezer and cold storage compartment used for storing and holding raw materials or products capable of supporting growth of microorganisms shall be fitted with an indicating thermometer, temperature measuring device and/or temperature recording device so installed as to show the temperature accurately within the compartment. Thermometers and other temperature recording devices shall be accurate to plus or minus two degrees Fahrenheit.

7. Instruments used for measuring or regulating pH, acidity, water activity, or other conditions that control or prevent undesirable microbial growth in foods shall be precise and properly maintained.

8. All compressed air or other gases, mechanically introduced into foods or used to clean food-contact surfaces or equipment, shall be adequately filtered or washed and shall be free of oil and other extraneous material that might contaminate the foods.

9. All equipment ports, hatches and other openings shall be provided with tight fitting covers and shall be kept in place and used to prevent airborne contamination and/or adulteration.

10. The design, construction, installation, and materials for food equipment, shall be in compliance with 8:24-5.1 and 5.2.

11. Equipment used to bottle, cap, and sanitize multiuse containers in a nonalcoholic drink bottling plant shall conform to the requirements set forth under 8:21-5.7(f) and (g), and 8:21-5.11.

N.J. Admin. Code § 8:21-13.7

Amended by R.1990 d.563, effective 11/19/1990.
See: 22 New Jersey Register 2465(a), 22 New Jersey Register 3559(a).
Text on equipment and procedures recodified from 13.6; text on personnel recodified to 13.8; nonalcoholic drink bottling requirements added at (a)11.
Notice of readoption with technical change, effective 12/20/2021.
See: 53 N.J.R. 2191(a).