§ 83.13. Equipment.
(a) Tables shall be constructed of stainless steel or other water impervious materials.
(b) A three-compartmented sink or three adjacent sinks shall be provided with hot and cold running water for cleaning and sanitizing equipment and shall be large enough for complete submersion of breaking equipment and 30-pound cans.
(c) Single service paper towels, or a hot air hand dryer, shall be provided.
(d) Clarifiers and churns or other satisfactory equipment shall be provided to mix the egg material.
(e) Breaking trays, breaking knives and yolk and white separators that can be maintained in a sanitary condition shall be provided.
(f) At least two sets of breaking equipment shall be available, so as to enable the use of one while the other is being cleaned and sanitized. Equipment shall be cleaned four times a day.
(g) Adequate facilities shall be provided to effectively clean and sanitize all breaking equipment.
(h) Equipment and utensils shall be corrosion resistant, relatively nonabsorbent and nontoxic.
(i) Egg contact surfaces shall be free of breaks, chips, open seams, pits and cracks.
(j) Provision shall be made for storage of breaking equipment such as trays, knives, separators and cups in enclosed containers so as to minimize possible contamination by dust or foreign materials. The equipment should be stored in a draining position.
(k) Disposal cans for holding egg shells shall be constructed of materials which will permit proper cleaning and sanitizing and prohibit leakage of contents. Plastic liners are recommended for this purpose.
(l) Special leakproof containers with covers shall be provided for inedible eggs. The containers shall be disposable or constructed of materials that will permit proper cleaning and sanitizing; shall be painted red; and shall be located adjacent to, but not in, the egg breaking room and identified: ‘‘For inedible egg use only.’’
(m) New or approved, reusable containers, with covers, to hold liquid eggs for freezing, shall be thoroughly cleaned and sanitized before use.
(n) Stainless steel buckets or trays to hold eggs for breaking shall be used in order to permit thorough cleaning and sanitizing.
(o) Racks shall be provided for thoroughly draining equipment after cleaning, sanitizing or sterilizing.
(p) A refrigerated room shall be provided to reduce the temperature of shell eggs below 50°F before breaking and shall be kept clean and free from objectionable odors.
(q) Freezers which can provide a temperature of -10°F shall be used to continually maintain egg meat in containers to an internal temperature of 0°F. The freezers shall be capable of reducing egg meat to 0°F within 60 hours. The freezers shall be kept clean and free from objectionable odors.
(r) Adequate cooling equipment shall be provided while liquid or frozen eggs are being delivered to consumers. See Chapter 37, Subchapter C (relating to design and construction of frozen food processing equipment).
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