(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 accurate measurements.