SANITATION
- (a) Sinks shall be provided and be of suitable size to accommodate the equipment and utensils to be washed.
- (b) Equipment shall be designed, installed, and operated in accordance with the criteria set forth by the National Sanitation Foundation, the Committee for 3-A Sanitary Standards for Dairy Equipment or as otherwise approved by the Department.
- (c) Fixtures, furnishings, machinery, apparatus, implements, utensils, receptacles and equipment used to produce, store, keep, handle, distribute or serve frozen desserts shall be maintained, operated and stored in a clean and sanitary manner.
- (d) The temperature of the mix may not exceed 45°F.
Source
The provisions of this § 39.51 adopted March 25, 1970; amended June 29, 1984, effective June 30, 1984, 14 Pa.B. 2242. Immediately preceding text appears at serial page (1521).