W. Va. Code R. § 61-23A-13

Current through Register Vol. XLI, No. 50, December 13, 2024

Section 61-23A-13 - Equipment

13.1. All plant equipment and utensils must be properly maintained and designed and of such material and workmanship as to be adequately cleaned, sanitized and corrosion resistant. The design, construction, and use of equipment must prevent the contamination of food with lubricants, fuel, metal, fragments, wood fragments, contaminated water, or any other contaminants. All equipment must be installed and maintained as to facilitate the cleaning and sanitizing of the equipment and all adjacent spaces. Surfaces that contact food must be corrosion resistant when in contact with food. Food contact surfaces must be made of nontoxic materials and designed to withstand the environment of their intended purpose and the action of the food, and cleaning and sanitizing agents. Food contact surfaces must be maintained to protect the food from being contaminated from any source, including unlawful indirect food additives.

13.2. The containers used to transport, brine or store fish shall not be nested while they contain fish or otherwise handled during processing or storage in a manner conductive to contamination of their contents.

13.3. The cleaning and sanitizing of utensils and portable equipment shall be conducted in an area set aside for these purposes or in a segregated fashion so as to prevent contamination of the food.

13.4. Each freezer and cold storage compartment used to store and hold food shall be fitted with a thermometer or temperature recording device installed to show the temperature accurately within the compartment.

13.5. Instruments and controls used for measuring, regulating, or recording temperatures shall be accurate and maintained on a regular schedule, and adequate in number for their designated uses.

13.6. Thermometers or other temperature-measuring devices shall have an accuracy of + or - 2E Fahrenheit and graduations shall not exceed 2E Fahrenheit within a range of 10E Fahrenheit of the processing temperature. The accuracy of these devices shall be maintained.

13.7. Compressed air or other gases used to clean food-contact surfaces or equipment shall be treated or filtered in such a way that food is not contaminated with unlawful indirect food additives.

13.8. Each smoking chamber shall be equipped with a temperature monitoring device.

13.9. Equipment and utensils shall be positively marked or segregated in some way to ensure that equipment and utensils used to handle raw fish or fishery products are not used to handle fish or fishery products which have entered the smoking chamber or cooked ready-to-eat fish or fishery products until they are properly cleaned and sanitized.

W. Va. Code R. § 61-23A-13