(1) Conveyors must be constructed
of material which can be properly cleaned, will not rust, or otherwise
contaminate the cheese, and be main-tained in good repair.
(2) The grinders or shredders used in the preparation of the trimmed and
cleaned natural cheese for the cookers must be adequate in size. Product
contact surfaces must be of corrosion-resistant material, and of such
construction as to prevent contamination of the cheese and to allow thorough
cleaning of all parts and product contact surfaces.
(3) The cookers must be the steam jacketed or direct steam type. They must be constructed of stainless steel
or other equally corrosion-resistant material. All product contact
surfaces must be readily accessible for cleaning. Each cooker must be equipped
with an indicating thermometer, and should be equipped with a temperature
recording device. The recording thermometer stem may be placed in the cooker if
satisfactory time charts are used; if not, the stem must be placed in the
hotwell or filler hopper. Steam check valves on direct steam-type cookers
must be mounted flush with cooker wall, be constructed of stainless steel and
designed to prevent the backup of product into the steam line, or the steam
line may be constructed of stainless steel pipes and fittings which can be
readily cleaned. If direct steam is applied to the product, only culinary steam
must be used.
(4) The hoppers of all fillers must be covered but the cover may have sight
ports. If necessary, the hopper may have an agitator to prevent buildup on side
wall. The filler valves and head must be kept in good repair, capable of