(1) The equipment and utensils used for the
processing of milk and manufacture of dairy products must be constructed to be
readily demountable where necessary for cleaning and sanitizing. The product
contact surfaces of all utensils and equipment such as holding tanks, pasteurizers,
coolers, vats, agitators, pumps, sanitary piping and fittings or any
specialized equipment must be constructed of stainless steel, or other equally
corrosion resistant material. Non-metallic parts other than glass having
product contact surfaces must meet 3-a sanitary standards for plastic or
rubber or rubber-like materials.
(2) All equipment and piping must be designed and installed so as to be
easily accessible for cleaning, and must be kept in good repair, free from
cracks, and corroded surfaces. New or
rearranged equipment, must be set away from any wall or spaced in such a manner
as to facilitate proper cleaning and to maintain good housekeeping.
(3) All parts or interior surfaces of equipment, pipes (except certain
piping cleaned-in-place) or fittings, including valves and
connections, must be accessible for inspection.
(4) Milk and dairy product pumps must be of a sanitary type and easily
dismantled for cleaning or be of specially approved construction to allow
effective cleaning-in-place (CIP) . All CIP systems must comply with the 3-a
sanitary practices for permanently installed sanitary
pipelines, and cleaning systems.