Processing Equipment

A Food Safety Officer (FSO) will review your specific equipment at the time of inspection. In general, equipment should be made from materials that are easily cleaned and in good repair. Stoves, refrigerators, dishwashers, and other appliances and motorized processing equipment need NOT be a "commercial" type as long as they are made from materials that are easily cleaned and the equipment is in good repair.

Food Process & Equipment Cleaning Sinks

Some operations will require a 3-compartment sink. Other processors may use a 2-compartment sink if each compartment is large enough to accommodate washing of the largest utensils (e.g., mixing bowls, sheet pans, trays, etc.) A LARGE 2-compartment sink may be more suitable for the purposes of some processors than a SMALL 3-compartment sink.

All equipment cleaning sinks must have running water at a temperature hot enough to adequately clean utensils and equipment. A three-compartment sink is recommended: one compartment for washing, one compartment for rinsing and one compartment for sanitizing. The minimum requirement is a two-compartment sink for adequate cleaning and sanitizing of utensils and equipment. One compartment is needed for washing and the other compartment is needed for rinsing and sanitizing. Optionally a third sink may be installed to accommodate the sanitizing step. The sinks need to be large enough to accommodate washing of the largest equipment and items. Equipment that is too large to be accommodated in the sinks or that is stationary must be cleaned/rinsed/sanitized using other means, such as clean in place (CIP) or other clean out of place (COP) methods. A separate sink may be required for activities such as ingredient washing.

Cleaning sinks must not be used for or dispose of utility/mop water.