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1) | A food contact surface means a surface of equipment or a utensil with which food normally comes into contact; or a surface of equipment or a utensil from which food or liquid may drain, drip, or splash into a food; or onto a surface normally in contact with food. Food contact surfaces include, but are not limited to, equipment and utensils such as; shucking knives and handles, shucking hammers and handles, shucking blocks, ice scoops and shovels, ice bins, skimmers, blower tanks, shucking pails, shellstock grinders. |
2) |
Food-contact surface shall be
clean to sight and touch. Cleaning and
sanitizing shall occur prior to use each day and any time during use
when contamination
may have occurred. At a minimum, food contact surfaces shall be cleaned
and sanitized
every four hours. More frequent cleaning may be necessary depending on
the characteristics
of the equipment and its use and the amount of food residue
accumulation. At
the end of each day, food contact equipment and utensils shall be
washed and rinsed. Food contact surfaces shall be effectively washed to remove or completely loosen soils by manual or mechanical means such as the application of detergents; hot water; brushes; or high pressure sprays. If washing in sink compartments is impractical such as when equipment is fixed or utensils are too large, washing shall be done using an alternative manual procedure. In such instances, washing shall be facilitated by 1) disassembling equipment as necessary to allow access of the detergent solution to all parts and equipment components and 2) utensils shall be scraped or rough cleaned to remove food particle accumulation. The cleaning of food contact surfaces shall occur prior to sanitizing in order for the sanitizer to be effective in destroying vegetative bacteria. Sanitizers may be applied by immersion, spraying or brushing. Sanitizer concentration shall be in accordance with the manufacturer's directions on the label. |
3) | Parts of a shellstock grinder which are considered food contact surfaces include; the blade, the area behind the blade including the motor shaft from the blade to the motor housing, and the inside surface of the housing or cover surrounding the blade. These food contact parts shall be manufactured from high impact materials that are easily cleanable and non-corrosive. The grinder must be constructed to be easily disassembled and assembled to facilitate inspection, maintenance, cleaning, and sanitizing. |
Guidelines for grinder construction:
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
5100 Paint Branch Parkway (HFS-628)
College Park, MD 20740
Shellfish Specialists
Regional Federal State Program Managers
Division of Federal State Relations
Office of Seafood
Interstate Shellfish Sanitation Conference
Laboratory Evaluations Officer
Canada / Chile / Republic of Korea / New Zealand