Subchapter C. DESIGN AND CONSTRUCTION OF FROZEN FOOD
PROCESSING EQUIPMENT
GENERAL PROVISIONS Sec.
37.81. Application.
37.82. Coverage.
37.83. Compliance with Federal regulations.
37.84. Design.
37.85. Disassembly for cleaning.
EQUIPMENT CLASSIFICATION
37.91. Group A.
37.92. Group B.
37.93. Group C.
MATERIALS, DESIGN AND CONSTRUCTION: GROUPS A AND B
37.101. Organizations developing standards.
37.102. Group A.
37.103. Group B.
MATERIALS, DESIGN AND CONSTRUCTION: GROUP C
37.111. Materials.
37.112. Design and construction in the food product zone.
37.113. Design and construction in the nonfood products zone.
37.114. Installation of equipment.
37.115. Connections.
Cross References This Subchapter cited in 7 Pa. Code § 83.13(r) (relating to equipment).
GENERAL PROVISIONS
§ 37.81. Application.
The specifications of this subchapter shall apply only to equipment acquired after this June 10, 1964. Processing equipment in existence on June 10, 1964, may be utilized, unless it constitutes an immediate health hazard. In modifying or replacing a piece of machinery or equipment in existence on June 10, 1964, efforts shall be made to conform to the specifications of this chapter.
§ 37.82. Coverage.
These specifications shall apply to the design, materials, construction and installation of equipment used in the processing, holding, and packaging of ready-to-eat frozen food and the processing and holding of gravies, coating batters, and other food ingredients containing eggs, milk, broth and other food components capable of supporting rapid bacterial growth.
§ 37.83. Compliance with Federal regulations.
Certain articles or materials may be subject to the Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act (21 U.S.C.A. § 301 et seq.), and clearance for their use may require compliance with that act. Nothing in this Chapter shall prohibit the use of a food additive under, and in accordance with, the terms of an effective regulation under the Federal Food, Drug, and Cosmetic Act. (See 21 CFR 121.1 et seq.).
§ 37.84. Design.
Design, materials, construction and installation of frozen food equipment shall be easily accessible for cleaning and sanitizing.
§ 37.85. Disassembly for cleaning.
In order to encourage the cleaning of equipment, the time factor and the ease of disassembly are important considerations. The unit of equipment shall contain the fewest number of parts to permit easy reassembly by unskilled labor following cleaning.
EQUIPMENT CLASSIFICATION
§ 37.91. Group A.
Equipment in Group A shall be used for the processing, conveying, holding, refrigeration and packaging of gravies, coating batters or other food ingredients containing eggs, milk or broth, alone or in combination with other food ingredients, which are capable of supporting rapid bacterial growth. This group includes, but is not limited to, the following:
(1) Pumps.
(2) Valves.
(3) Pipelines and fittings.
(4) Heat exchanges.
(5) Homogenizers.
(6) Containers.
(7) Hoppers.
§ 37.92. Group B.
Equipment in Group B shall be used in the processing, holding and conveying of foods or food ingredients which are intended to be incorporated in ready-to-eat frozen food. This group includes, but is not limited to, the following:
(1) Reservoirs.
(2) Holding tanks.
(3) Kettles.
(4) Mixers for liquids.
(5) Mixers and blenders for powders.
(6) Dough mixers.
(7) Flour handling equipment.
(8) Fryers.
(9) Cutters.
(10) Dicers.
(11) Slicers.
(12) Cutting boards.
(13) Pumps.
(14) Valves.
(15) Tanks.
(16) Lines and fittings for liquid sugar.
(17) Lines and fittings for oil and shortening.
§ 37.93. Group C.
Equipment in Group C shall be used in the manufacture of ready-to-eat frozen food, but applicable standards are not available.
MATERIALS, DESIGN AND CONSTRUCTION: GROUPS A AND B
§ 37.101. Organizations developing standards.
Specifications and published standards for food equipment have been developed by official agencies and voluntary organizations other than those specifically mentioned in this chapter. These standards may be worthy of consideration in the evaluation of certain equipment items. The development organization and the area in which standards are published are the following:
(1) National Sanitation Foundation—Food preparation and service equipment.
(2) United States Department of Agriculture, Meat Inspection Division—Meat processing equipment.
(3) United States Department of Agriculture, Poultry Inspection Division—Poultry processing equipment.
(4) United States Department of Commerce, National Marine Fisheries Service—Fishery products handling and processing equipment.
§ 37.102. Group A.
Effort shall be made to have equipment in Group A conform to 3A Sanitary Standards, which are promulgated jointly by the Committee on Sanitary Procedures, International Association of Milk, Food and Environmental Sanitarians, Inc., Blue Ridge Road, P. O. Box 437, Shelbyville, Indiana 46176; the United States Public Health Service, Milk and Food Branch, Health, Education and Welfare, Washington, D.C. 20201; and the Sanitary Standards Subcommittee, Dairy Industry Committee. Standards are as follows:
(1) Pumps. ‘‘3A Sanitary Standards for Pumps for Milk and Milk Products,’’ including both centrifugal and rotary pumps, as amended April 30, 1952.
(2) Valves. ‘‘3A Sanitary Standards for Inlet and Outlet Leak Protector Plug Valves for Batch Pasteurizers,’’ dated October 8, 1952.
(3) Milk and milk products equipment. ‘‘3A Sanitary Standards for Fittings and Connections Used on Milk and Milk Products Equipment,’’ dated March 1950; ‘‘Supplement No. 1 to the 3A Sanitary Standards for Thermometer Fittings and Connections Used on Milk and Milk Products Equipment,’’ dated August 1954; ‘‘Supplement No. 2 to the 3A Sanitary Standards for Fittings Used on Milk and Milk Products Equipment and Used on Sanitary Lines Conducting Milk and Milk Products,’’ dated June 1952; ‘‘Supplement No. 3 to the 3A Sanitary Standards for Fittings Used on Milk and Milk Products Equipment and Used on Sanitary Lines Conducting Milk and Milk Products,’’ dated April 26, 1955; ‘‘Supplement No. 4 to the 3A Sanitary Standards for Fittings Used on Milk and Milk Products Equipment and Used on Sanitary Lines Conducting Milk and Milk Products,’’ dated April 26, 1955; ‘‘Supplement No. 5 to the 3A Sanitary Standards for Fittings Used on Milk and Milk Products Equipment and Used on Sanitary Lines Conducting Milk and Milk Products,’’ dated April 26, 1955; and ‘‘Supplement No. 6 to the 3A Sanitary Standards for Fittings Used on Milk and Milk Products Equipment and Used on Sanitary Lines Conducting Milk and Milk Products,’’ dated April 26, 1955.
(4) Heat exchangers. ‘‘3A Sanitary Standards of Plate Type Heat Exchangers for Milk and Milk Products,’’ dated September 1951, or ‘‘3A Sanitary Standards for Internal Return Tubular Heat Exchangers for Use with Milk and Milk Products,’’ dated April 29, 1952.
(5) Pasteurizers. ‘‘3A Accepted Practices for the Sanitary Construction, Installation, Testing, and Operation of High-Temperature, Short-Time Pasteurizers,’’ published June 1958.
§ 37.103. Group B.
Effort shall be made to have equipment in this group conform to B.I.S.S.C. standards, which are promulgated by the Baking Industry Sanitation Standards Committee, 521 Fifth Avenue, New York, New York 10017. Standards are as follows:
(1) Mixers or blenders for powders. B.I.S.S.C. Standards are not yet completed.
(2) Horizontal and vertical dough mixers. B.I.S.S.C. ‘‘Sanitary Standard No. 6, for Horizontal Mixers and Vertical Mixers,’’ effective date November 1, 1954.
(3) Flour handling equipment. B.I.S.S.C. ‘‘Sanitation Standard for Flour Handling Equipment,’’ effective date December 1, 1952.
(4) Liquid sugar handling equipment. B.I.S.S.C. Standards are not yet completed.
(5) Liquid oil and shortening handling equipment. B.I.S.S.C. Standards are not yet completed.
(6) Fryers. B.I.S.S.C. ‘‘Sanitation Standard No. 16, for Doughnut Equipment,’’ effective date October 1, 1959.
(7) Depositors, fillers. B.I.S.S.C. ‘‘Sanitation Standard No. 5, for Cake Depositors, Fillers and Icing Machines,’’ effective date March 1, 1954.
(8) Conveyors. B.I.S.S.C. ‘‘Sanitation Standard No. 7, for Conveyors,’’ effective date November 1, 1954.
(9) Homogenizers, emulsifiers. B.I.S.S.C. ‘‘Sanitation Standard No. 18, for Emulsifiers and Homogenizers,’’ effective date February 1, 1961.
MATERIALS, DESIGN AND CONSTRUCTION: GROUP C
§ 37.111. Materials.
(a) —
(1) Surfaces within the food product zone shall be smooth, free from pits, crevices and loose scale, and shall be relatively nonabsorbent. Furthermore, surfaces shall be nontoxic and unaffected by food products and cleaning compounds.
(2) Sponge rubber, stone slab, linoleum, flannel and unglazed ceramic material are basically objectionable and shall not be used.
(3) Wood and cloth, if used, shall be indicated under specific application.
(b) The finish of corrosion-resistant surfaces such as stainless steel or nickel alloy shall be of 125 grit, and properly applied.
(c) Finishes of cast iron, cast and forged steel, and cast nickel alloy shall not exceed a surface roughness of American Standard #125 or its equivalent.
(d) The use of galvanized surfaces shall be minimal and where used shall be of the smoothness of high quality commercial hot dip.
(e) Copper and its alloys shall not be used in equipment where edible oils, liquid shortening, chocolate liquor and other fatty food products come in contact with the metal.
(f) Cadmium shall not be used in any manner or form on the food equipment.
(g) Lead shall not be used within or adjacent to the food product zone, with the exception of its inclusion in dairy solder, in an amount not to exceed 5.0%.
(h) Plastics shall be in conformity with regulations for the Federal Food, Drug, and Cosmetic Act (21 U.S.C.A. § 301 et seq.) as published in the Code of Federal Regulations. (See 21 CFR 1.1 et seq.)
(i) Gasketing and packing materials shall be relatively non-porous, relatively non-absorbent, and installed in a manner that results in a true fit to prevent protruding into the product zone of the creation of recesses or ledges between the gasketed joints.
(j) Coatings used in the food product zone as a lining to prevent corrosion of the base material of food equipment shall be in conformity with regulations for the Federal Food, Drug, and Cosmetic Act (21 U.S.C.A. § 301 et seq.) as published in the Code of Federal Regulations. (See 21 CFR 1.1 et seq.)
§ 37.112. Design and construction in the food product zone.
(a) All parts of the product zone shall be readily accessible or shall be readily removable for cleaning and inspection.
(b) All parts of the food product zone shall be free of recesses, dead ends, open seams and gaps, crevices, protruding ledges, inside threads, inside shoulders and bolts or rivets which form pockets and patterns.
(c) Permanent joints of metal parts shall be butt welded. Dissimilar metals shall not be used in equipment construction if their contact with liquid products might create deleterious chemical or electrolytic action.
(d) Welding within the food product zone shall be continuous, smooth, even and flush with the adjacent surfaces.
(e) Interior corners shall be provided with a minimum radius of one quarter inch except where a greater radius is required to facilitate drainage or cleaning.
(f) Equipment shall be constructed and installed to provide sufficient pitch so as to be completely self-draining.
(g) Equipment which introduces air into the food product or uses air to convey the food product shall be fitted with filters capable of withholding particles 50 microns or larger in size. Such filters shall be readily removable for cartridge replacement or cleaning.
(h) Bearings shall be located outside the food product zone or outboard, and shall be of the sealed or self-lubricated type. Those intended for use with a dry granular or a dry pulverized product directly adjacent to the food product zone shall be of the sealed type without grease fittings. The bearings shall be installed flush to eliminate any recessed areas around the shaft within the food product zone.
(i) Shaft seal assemblies and packing glands shall be outboard and shall be readily removable. The shaft seal or packing shall be retractable within a space between the assembly and bearing to facilitate easy removal of the sealing assembly and materials for cleaning and inspection.
(j) —
(1) All permanent screening and straining devices shall be readily removable for cleaning and inspection. They shall be designed to prevent replacement in an improper position.
(2) Permanent screening and straining surfaces intended for use with a liquid or a semi-liquid product shall be fabricated from perforated metal.
(3) Permanent screening and straining surfaces for use with a dry granular or a dry pulverized product shall be designed with sufficient strength for its intended use, and be sized to efficiently remove foreign material.
(k) —
(1) Filtering surfaces shall be readily removable for cleaning and inspection.
(2) Filter papers shall be of the single-service type.
(3) Filter cloths and spun glass filters shall be launderable.
(l) Hinges and latches shall be of the simple take-apart type.
(m) Motors shall be of the totally enclosed finless type and shall be mounted on the equipment whenever possible.
(n) Covers shall be provided on reservoirs, hoppers or other vessels and shall be readily removable and fitted with drip protective devices or facilities to prevent foreign substances from falling into the product.
§ 37.113. Design and construction in the nonfood products zone.
(a) Safety and gear guards shall be removable for cleaning and inspection.
(b) External surfaces shall be free of open seams, gaps, crevices, unused holes and inaccessible recesses.
(c) Horizontal ledges and frame members shall be kept to a minimum. External angles shall be rounded and internal angles shall be avoided.
(d) Where lubrication of equipment is required provision shall be made to prevent leaking or dripping into the food product zone.
§ 37.114. Installation of equipment.
(a) Equipment shall be installed on a foundation of durable, easily cleaned material.
(b) Equipment shall be placed at adequate distance from walls, ceilings and floors for cleaning and maintenance, or sealed watertight thereto. The preferred minimum space between walls or ceilings shall be 30 inches.
(c) Whenever equipment passes through walls or floors it shall be sealed to that partition, or sufficient clearance shall be allowed to permit inspection, cleaning and maintenance.
(d) Wherever there is spill or drip, drains and catch pans shall be provided and shall be of such dimensions to collect all spill and drip. They shall be easily accessible or easily removable for cleaning.
(e) Where pipes pass through ceilings of processing areas pipe sleeves shall be inserted in the floor above so that their upper periphery is at least two inches above the floor.
§ 37.115. Connections.
All electrical connections, such as switch boxes, control boxes, conduits and box cables, shall be installed a minimum of 3/4 inch away from the equipment or walls or be completely sealed to the equipment or walls.
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