1212.1 Food-contact surfaces shall be maintained to protect food from being contaminated by any source, including unlawful indirect food additives, by the following means:

1. (a) Seams and edges on food-contact surfaces shall be smoothly bonded or maintained so as to minimize accumulation of food particles, dirt, and organic matter and thus minimize the opportunity for growth of microorganisms.
2. (b) Equipment that is in the food processing or food-handling area that does not come into contact with food shall be so constructed that it can be maintained in a clean condition.
3. (c) Holding, conveying, and manufacturing systems, including gravimetric, pneumatic, closed, and automated systems, shall be of a design and construction that enables them to be maintained in an appropriate sanitary condition.

SOURCE: Final Rulemaking published at 56 DCR 5245 (July 3, 2009).