NAC446.260. Cleaning of equipment fixed in place.

     1. Equipment intended for cleaning in place must be designed and fabricated so that:

     (a) Solutions for cleaning and sanitizing can be circulated through a fixed system using an effective cleaning and sanitizing regimen;

     (b) Solutions for cleaning and sanitizing will contact all interior surfaces which come in contact with food; and

     (c) The system drains automatically or can be completely evacuated.

     2. Equipment which is fixed in place and which must be cleaned and sanitized by using a pressure spray must have electrical wiring, switches and connections which are sealed.

     3. Equipment which is fixed in place and not designed to be disassembled for cleaning must be designed with points that allow access to ensure that all interior surfaces which may come into contact with food are being cleaned effectively.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.2 subsecs. 5.2.9 & 5.2.10, eff. 9-17-82]—(NAC A 5-23-96)