ANSI/BISSC/Z50.2-2003
Sanitation Standard
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3 GENERAL PRINCIPLES OF DESIGN, CONSTRUCTION AND CLEANING
FOR ALL BAKERY EQUIPMENT
The following general principles of design, construction, and cleaning
shall apply to all equipment covered in this standard, except where exemption
from compliance is specifically stated in the Special Principles of Design
and Construction in each section relating to individual types of equipment.
Particular attention is called to accessories, such as pumps, valves,
pipe couplings and thermometers, which may be an integral part of the
equipment.
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3.1 Product Zone
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3.1.1 All surfaces shall be smooth, except where a textured
surface is required for the process.
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3.1.2 All surfaces should be readily accessible or readily
removable, and shall be accessible or removable.
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3.1.3 All surfaces shall be non-toxic.
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3.1.4 All surfaces shall be non-absorbent or cleanable
if required for the process.
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3.1.5 All surfaces shall be of corrosion-resistant material
in their intended area of use and cleaning.
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3.1.6 Dissimilar materials shall not be used where electrolytic
corrosion may take place during use or during exposure to their normal
cleaning materials
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3.1.7 Cadmium or antimony shall not be used
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3.1.8 Wood shall not be used.
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3.1.9 Lead and tin alloy solder shall not be used.
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3.1.10 Copper, brass, monel and other copper alloys
shall not be used where edible oils, liquid shortening, chocolate liquor
and other fatty food products come in contact with the metal.
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3.1.11 Permanently joined metal surfaces shall be butted
and welded, brazed or silver soldered, and finished flush and equal to
surrounding area. Types of chemical adhesives, which are non-toxic, and
the use of which results in a joint of sufficient mechanical strength for
the purpose intended are permissible
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3.1.12 Permanently
joined surfaces with a total included internal angle less than 135
degrees shall have a radius of not less
than 1⁄4 inch (6mm) tangential to both adjacent surfaces
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3.1.13 Bearings should be outside the product zone and
should be sealed or self-lubricating. Bearings or other surfaces requiring
lubrication in the product zone shall conform to the requirements of Sections
3.1.1, 3.1.2 and 3.1.3, and lubricants shall be of food grade material.
Bearings requiring other than edible lubrication shall be outside the product
zone, and the design and construction of these shall be such that lubricant
cannot leak, drip or be forced into the product zone.
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3.1.14 Seals shall be non-toxic, non-absorbent, non-exuding,
self-lubricating and smooth, and shall not affect or be affected by the
product, ingredients
or cleaning compounds. Seals shall be removable.
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3.1.15 Belting, other than metal, shall be coated, impregnated
or made of odorless, non-toxic and non-absorbent material. Where the process
requires a non-coated belt, it shall be cleanable or replaceable
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3.1.16 Gaskets shall be non-toxic, non-absorbent and
non-exuding, and shall not affect or be affected by the product, ingredients,
or cleaning compounds, and shall be installed in a manner which results
in a true fit to prevent protrusion in the product zone or creation of
recesses or ledges between the gasketed joints.
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3.1.17 Hinges and latches shall be of the simple, take-apart
type, and shall be so constructed that when taken apart no cracks or crevices
exist.
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3.1.18 Inspection windows and light ports shall be of
shatter-resistant material. They shall be sealed or readily removable.
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3.1.19 Air or other gases mechanically introduced into
the product or product zone shall be filtered or washed to remove particles
5 microns or larger, and shall not contain oil, water and other liquids,
unless such materials are specifically required as an operational procedure.
Air within the bakery delivered by small centrifugal blowers at pressures
less than 10 inches (250mm) water column shall be filtered or washed to
remove particles 50 microns or larger. All air for comfort ventilation
shall be conditioned only to the extent required by regulatory agencies.
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3.1.20 Covers shall be of the overlapping type and if
they are in two or more parts, they shall be designed with drip protectors.
Hinged covers shall pivot outboard
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3.1.21 Dead ends shall not be permitted.
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3.1.22 Thermometers and sensor measuring devices shall
be designed to prevent contamination by any portion of the measuring elements.
Where protecting wells are provided, weep holes shall be provided and shall
drain to the outside of the product zone. Mercury or other toxic materials
shall not be used in product zones unless enclosed within a corrosion resistant
well or case which drains to the outside of the product zone.
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3.1.23 Tracks and guides for doors, covers and access
panels shall be designed and constructed so as to minimize retention of
food particles, condensation, spillage and soil.
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3.1.24 Bottom guides for sliding doors shall have sufficient
opening to facilitate cleaning and drainage. Bottom guide grooves shall
have open ends.
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3.1.25 Surfaces shall be made of odorless materials.
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Created
August 2006 - American Society of Baking
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