Equipment Design and Layout
a. Equipment and utensils should be made of safe and suitable material that will not affect the quality and safety of food.
b. Materials used for making the equipment and utensil should be resistant to denting, pitting, chipping and cracking. Food contact surfaces should be smooth so as to enable them to be kept clean, and where necessary disinfected.
c. Materials used in the construction and repair of equipment and utensils are to be non-toxic, not affected by foods, cleaning compounds, non-absorbent and durable under normal use. They are not to impart odour, colour or taste nor contribute to the contamination of food, and are to maintain their original properties under repeated use. Painted food-contact surfaces are prohibited.
d. Equipment and utensils are to be free from difficult-to-clean internal corners and crevices. Food contact surfaces are to be readily accessible for cleaning. Where necessary, equipment should be movable or capable of being disassembled to allow for maintenance, cleaning and disinfection.
e. Hard maple or other equivalent non-absorbent material meeting the criteria stated in this Code may be used for cutting blocks and cutting boards, baker’s tables and work surfaces. Food contact surface should be smooth and maintained clean.
f. Canvas, cloth and other porous material, other than for single-service use, are prohibited as a food contact surface.
g. Equipment should function in accordance with its intended use.
h. Equipment used to cook, heat treat, cool, store or freeze food should be designed to achieve the required temperatures as rapidly as necessary to ensure food safety.
i. Equipment containing bearings and gears requiring lubricants is to be designed and constructed so that the lubricant cannot leak, drip or be forced into the food or onto food-contact surfaces.
Food-grade lubricants are to be used on or within food-contact surfaces.
Location of Equipment
a. Equipment used in a food establishment should be suitably located or positioned so that it:
i is not exposed to any sources of contamination;
ii can be maintained, cleaned and disinfected;
iii can be inspected easily;
iv may be properly vented when required; and
v is installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area.
b. Equipment and utensils used in processing, handling and storage of foods (including single-service and single-use articles) shall not be located in staff locker rooms, toilet rooms, garbage storage rooms, mechanical rooms, under sewer or water lines not shielded to intercept leakage/condensate, under open stairwells, or any area where the equipment may become contaminated.
c. Unobstructed aisles, walkways and working spaces are to be provided of sufficient width to permit employees to perform their duties readily without contamination of food or food contact surfaces by clothing or personal contact.
Rationale:
Equipment used in a food establishment shall be kept in a clean and sanitary condition to minimise the risk of contamination of food by equipment surfaces. Therefore, when considering the location of equipment, several factors should be taken into account, including ease of cleaning, the intended use of equipment, and the methods for prevention of contamination of the equipment. Special care should be taken in the placement of food equipment which will be used to process, handle or store food. Such equipment shall not
be located in areas where it may become contaminated, since the surfaces of the equipment will be coming in direct contact with food.
