Haw. Code R. § 11-50-46 - Design and construction
(a) Equipment and
utensils shall be designed and constructed to be durable and to retain their
characteristic qualities under normal use conditions.
(b) Food temperature measuring devices may
not have sensors or stems constructed of glass, except that thermometers with
glass sensors or stems that are encased in a shatterproof coating such as candy
thermometers may be used.
(c)
Food-contact surfaces.
(1) Multiuse
food-contact surfaces shall be:
(A)
Smooth;
(B) Free of breaks, open
seams, cracks, chips, inclusions, pits, and similar imperfections;
(C) Free of sharp internal angles, corners,
and crevices;
(D) Finished to have
smooth welds and joints; and
(E)
Except as specified in paragraph (2), accessible for cleaning and inspection by
one of the following methods:
(i) Without
being disassembled;
(ii) By
disassembling without the use of tools; or
(iii) By easy disassembling with the use of
handheld tools commonly available to maintenance and cleaning personnel such as
screwdrivers, pliers, open-end wrenches, and Allen wrenches;
(2) Paragraph (1)(E)
does not apply to cooking oil storage tanks, distribution lines for cooking
oils, or beverage syrup lines or tubes,
(d) CIP equipment,
(1) CIP equipment shall meet the
characteristics specified in subsection (c) and shall be designed and
constructed so that;
(A) Cleaning and
sanitizing solutions circulate throughout a fixed system and contact all
interior food-contact surfaces; and
(B) The system is self-draining or capable of
being completely drained of cleaning and sanitizing solutions; and
(2) CIP equipment that is not
designed to be disassembled for cleaning shall be designed with inspection
access points to ensure that all interior food-contact surfaces throughout the
fixed system are being effectively cleaned.
(e) Except for hot oil cooking or filtering
equipment, "V" type threads may not be used on food-contact surfaces.
(f) Hot oil filtering equipment shall meet
the characteristics specified in subsection (c) or (d) and shall be readily
accessible for filter replacement and cleaning of the filter.
(g) Cutting or piercing parts of can openers
shall be readily removable for cleaning and for replacement.
(h) Nonfood-contact surfaces shall be free of
unnecessary ledges, projections, and crevices, and designed and constructed to
allow easy cleaning and to facilitate maintenance.
(i) Kick plates shall be designed so that the
areas behind them are accessible for inspection and cleaning by being:
(1) Removable by one of the methods specified
in subsection (c)(1)(E) or capable of being rotated open; and
(2) Removable or capable of being rotated
open without unlocking equipment doors.
(j) Filters or other grease extracting
equipment shall be designed to be readily removable for cleaning and
replacement if not designed to be cleaned in place.
(k) Accuracy of temperature measuring
devices, food.
(1) Food temperature measuring
devices that are scaled only in Celsius or dually scaled in. Celsius and
Fahrenheit shall be accurate to plus or minus one degree Celsius in the
intended range of use;
(2) Food
temperature measuring devices that are scaled only in Fahrenheit shall be
accurate to plus or minus two degrees Fahrenheit in the intended range of use.
(l) Temperature
measuring devices, ambient air and water.
(1)
Ambient air and water temperature measuring devices that are scaled in Celsius
or dually scaled in Celsius and Fahrenheit shall be designed to be easily
readable and accurate to plus or minus one and one-half degrees Celsius in the
intended range of use.
(2) Ambient
air and water temperature measuring devices that are scaled only in Fahrenheit
shall be accurate to plus or minus three degrees Fahrenheit in the intended
range of use.
(m)
Pressure measuring devices that display the pressures in the water supply line
for the fresh hot water sanitizing rinse shall have increments of one pound per
square inch or smaller and shall be accurate to plus or minus two pounds per
square inch) in the range indicated on the manufacturer's data plate.
(n) Exhaust ventilation hood systems in food
preparation and warewashing areas including components such as hoods, fans,
guards, and ducting shall be designed to prevent grease or condensation from
draining or dripping onto food, equipment, utensils, linens, and single-service
and single-use articles.
(o)
Equipment openings, closures and deflectors.
(1) A cover or lid for equipment shall
overlap the opening and be sloped to drain;
(2) An opening located within the top of a
unit of equipment that is designed for use with a cover or lid shall be flanged
upward at least two-tenths of an inch;
(3) Except as specified in paragraph (4),
fixed piping, temperature measuring devices, rotary shafts, and other parts
extending into equipment shall be provided with a watertight joint at the point
where the item enters the equipment.
(4) If a watertight joint is not provided:
(A) The piping, temperature measuring
devices, rotary shafts, and other parts extending through the openings shall be
equipped with an apron designed to deflect condensation, drips, and dust from
openings into the food; and
(B) The
opening shall be flanged as specified in paragraph (2).
(p) In equipment that dispenses or
vends liquid food or ice in unpackaged form:
(1) The delivery tube, chute, orifice, and
splash surfaces directly above the container receiving the food shall be
designed in a manner, such as with barriers, baffles, or drip aprons, so that
drips from condensation and splash are diverted from the opening of the
container receiving the food;
(2)
The delivery tube, chute, and orifice shall be protected from manual contact
such as by being recessed;
(3) The
delivery tube or chute and orifice of equipment used to vend liquid food or ice
in unpackaged form to self-service consumers shall be designed so that the
delivery tube or chute and orifice are protected from dust, insects, rodents,
and other contamination by a self-closing door if the equipment is:
(A) Located in an outside area that does not
otherwise afford the protection of an enclosure against the rain, windblown
debris, insects, rodents, and other contaminants that are present in the
environment; or
(B) Available for
self-service during hours when it is not under the full-time supervision of a
food employee; and
(4)
The dispensing equipment actuating lever or mechanism and filling device of
beverage dispensing equipment shall be designed to prevent contact with the
lip-contact surface of glasses or cups that are refilled;
(5) Dispensing equipment in which potentially
hazardous food (time/temperature control for safety food) in a homogenous
liquid form is maintained outside of the temperature control requirements as
specified in section
11-50-34(f)(1)
shall:
(A) Be specifically designed and
equipped to maintain the commercial sterility of aseptically packaged food in a
homogenous liquid form for a specified duration from the time of opening the
packaging within the equipment; and
(B) Conform to the requirements for this
equipment as specified in NSF/ANSI 18-2006-Manual Food and Beverage Dispensing
Equipment.
(q)
The dispensing compartment of a vending machine including a machine that is
designed to vend prepackaged snack food that is not potentially hazardous
(time/temperature control for safety food) such as chips, party mixes, and
pretzels shall be equipped with a self-closing door or cover if the machine is:
(1) Located in an outside area that does not
otherwise afford the protection of an enclosure against the rain, windblown
debris, insects, rodents, and other contaminants that are present in the
environment; or
(2) Available for
self-service during hours when it is not under the full-time supervision of a
food employee.
(r)
Equipment containing bearings and gears that require lubricants shall be
designed and constructed so that the lubricant cannot leak, drip, or be forced
into food or onto food-contact surfaces.
(s) Except for cold plates that are
constructed integrally with an ice storage bin, beverage tubing and cold-plate
beverage cooling devices may not be installed in contact with stored
ice.
(t) Liquid waste drain lines
may not pass through an ice machine or ice storage bin.
(u) If a condenser unit is an integral
component of equipment, the condenser unit shall be separated from the food and
food storage space by a dustproof barrier.
(v) Cutting or piercing parts of can openers
on vending machines shall be protected from manual contact, dust, insects,
rodents, and other contamination.
(w) Molluscan shellfish tanks.
(1) Except as specified in paragraph (2),
molluscan shellfish life support system display tanks may not be used to store
or display shellfish that are offered for human consumption and shall be
conspicuously marked so that it is obvious to the consumer that the shellfish
are for display only;
(2) Molluscan
shellfish life-support system display tanks that are used to store or display
shellfish that are offered for human consumption shall be operated and
maintained in accordance with a variance granted by the department as specified
in section
11-50-13(a) and a
HACCP plan that:
(A) Is submitted by the
owner or operator and approved as specified in section
11-50-13(b);
and
(B) Ensures that:
(i) Water used with fish other than molluscan
shellfish does not flow into the molluscan tank;
(ii) The safety and quality of the shellfish
as they were received are not compromised by the use of the tank; and
(iii) The identity of the source of the
shellstock is retained as specified in section
11-50-31(s).
(x) Vending
machines, automatic shutoff.
(1) A machine
vending potentially hazardous food (time/temperature control for safety food)
shall have an automatic control that prevents the machine from vending food:
(A) If there is a power failure, mechanical
failure, or other condition that results in an internal machine temperature
that cannot maintain food temperatures as specified in subchapter 3;
and
(B) If a condition specified in
paragraph (1)(A) occurs, until the machine is serviced and restocked with food
that has been maintained at temperatures specified in subchapter 3;
(2) When the automatic shutoff
within a machine vending potentially hazardous food (time/temperature control
for safety food) is activated:
(A) In a
refrigerated vending machine, the ambient air temperature may not exceed
forty-one degrees Fahrenheit for more than thirty minutes immediately after the
machine is filled, serviced, or restocked; or
(B) In a hot holding vending machine, the
ambient air temperature may not be less than one hundred thirty-five degrees
Fahrenheit for more than one hundred twenty minutes immediately after the
machine is filled, serviced, or restocked.
(y) Temperature measuring devices.
(1) In a mechanically refrigerated or hot
food storage unit, the sensor of a temperature measuring device shall be
located to measure the air temperature or a simulated product temperature in
the warmest part of a mechanically refrigerated unit and in the coolest part of
a hot food storage unit;
(2) Except
as specified in paragraph (3), cold or hot holding equipment used for
potentially hazardous food (time/temperature control for safety food) shall be
designed to include and shall be equipped with at least one integral or
permanently affixed temperature measuring device that is located to allow easy
viewing of the device's temperature display;
(3) Paragraph (2) does not apply to equipment
for which the placement of a temperature measuring device is not a practical
means for measuring the ambient air surrounding the food because of the design,
type, and use of the equipment, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated food transport containers, and salad
bars;
(4) Temperature measuring
devices shall be designed to be easily readable;
(5) Food temperature measuring devices and
water temperature measuring devices on warewashing machines shall have a
numerical scale, printed record, or digital readout in increments no greater
than two degrees Fahrenheit in the intended range of use.
(z) A warewashing machine shall be provided
with an easily accessible and readable data plate affixed to the machine by the
manufacturer that indicates the machine's design and operation specifications
including the:
(1) Temperatures required for
washing, rinsing, and sanitizing;
(2) Pressure required for the fresh water
sanitizing rinse unless the machine is designed to use only a pumped sanitizing
rinse; and
(3) Conveyor speed for
conveyor machines or cycle time for stationary rack machines.
(aa) Warewashing machine wash and
rinse tanks shall be equipped with baffles, curtains, or other means to
minimize internal cross contamination of the solutions in wash and rinse
tanks.
(bb) A warewashing machine
shall be equipped with a temperature measuring device that indicates the
temperature of the water:
(1) In each wash and
rinse tank; and
(2) As the water
enters the hot water sanitizing final rinse manifold or in th* chemical
sanitizing solution tank.
(cc) If hot water is used for sanitization in
manual warewashing operations, the sanitizing compartment of the sink shall be:
(1) Designed with an integral heating device
that is capable of maintaining water at a temperature not less than one hundred
seventy-one degrees Fahrenheit; and
(2) Provided with a rack or basket to allow
complete immersion of equipment and utensils into the hot water.
(dd) A warewashing machine that is
installed shall be equipped to:
(1)
Automatically dispense detergents and sanitizers; and
(2) Incorporate a visual means to verify that
detergents and sanitizers are delivered or a visual or audible alarm to signal
if the detergents and sanitizers are not delivered to the respective washing
and sanitizing cycles.
(ee) Warewashing machines, flow pressure
device.
(1) Warewashing machines that provide
a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or
similar device such as a transducer that measures and displays the water
pressure in the supply line immediately before entering the warewashing
machine; and
(2) If the flow
pressure measuring device is upstream of the fresh hot water sanitizing rinse
control valve, the device shall be mounted in a one-fourth inch Iron Pipe Size
(IPS) valve;
(3) Paragraphs (1) and
(2) do not apply to a machine that uses only a piamped or recirculated
sanitizing rinse.
(ff)
Sinks and drainboards of warewashing sinks and machines shall be
self-draining.
(gg) Equipment
compartments that are subject to accumulation of moisture due to conditions
such as condensation, food or beverage drip, or water from melting ice shall be
sloped to an outlet that allows complete draining.
(hh) Vending machines, liquid waste products.
(1) Vending machines designed to store
beverages that are packaged in containers made from paper products shall be
equipped with diversion devices and retention pans or drains for container
leakage;
(2) Vending machines that
dispense liquid food in bulk shall be:
(A)
Provided with an internally mounted waste receptacle for the collection of
drip, spillage, overflow, or other internal wastes; and
(B) Equipped with an automatic shutoff device
that will place the machine out of operation before the waste receptacle
overflows;
(3) Shutoff
devices specified in paragraph (2)(B) shall prevent water or liquid food from
continuously running if there is a failure of a flow control device in the
water or liquid food system or waste accumulation that could lead to overflow
of the waste receptacle.
(ii) Vending machine, doors and openings.
(1) Vending machine doors and access opening
covers to food and container storage spaces shall be tight-fitting so that the
space along the entire interface between the doors or covers and the cabinet of
the machine, if the doors or covers are in a closed position, is no greater
than one-sixteenth inch by:
(A) Being covered
with louvers, screens, or materials that provide an equivalent opening of not
greater than one-sixteenth inch. Screening of sixteen mesh to one inch meets
this requirement;
(B) Being
effectively gasketed;
(C) Having
interface surfaces that are at least one-half inch wide; or
(D) Jambs or surfaces used to form an
L-shaped entry path to the interface;
(2) Vending machine service connection
openings through an exterior wall of a machine shall be closed by sealants,
clamps, or grommets so that the openings are no larger than 1.5 millimeters or
one-sixteenth inch.
(jj)
Food equipment that is certified or classified for sanitation by an American
National Standards Institute (ANSI)-accredited certification program is deemed
to comply with sections
11-50-45 and 11-50-46.
Notes
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