Issue View | Council I | 2020 Scribe Packet

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Amend Food Code – Clarify “Equipment” definition

Recommend Conference for Food Protection to consider an amendment to the definition of "Equipment" (see page 7 of the 2017 Food Code) provided in 1.201.10 Statement of Application and Listing of Terms. The "Equipment" definition should also consider any physical structure, surface or accessory attached to, or in the vicinity of an actual equipment, which may directly influence an equipment's capability of producing safe food. Such a significant change should further clarify the associated definition of "Food-contact surface" (see page 8 of the 2017 Food Code) that also includes: the surface of equipment - with which food normally comes into contact, (or) - from which food may drain, drip or splash into a food, or, onto a surface normally in contact with food. For more information, see content document attached: Proposal to Review the Definitions of "Utensil" and "Equipment" provided in the 2017 Food Code and ensuring their relation with the "Food-contact surface" Definition.

According to the CDC, over 60% of the food-related outbreaks occur in food service establishments such as restaurants, and that contaminated equipment and utensils are one of the top 5 factors contributing to food-borne illnesses. Hence, equipment surfaces that are identified as food-contact surfaces must be cleaned as specified under Part 4-6 of the 2017 Food Code, and sanitized as specified under Part 4-7 of the Code in order to control cross-contamination of food and to prevent food-borne disease occurrences. For more information, see content document attached: Proposal to Review the Definitions of "Utensil" and "Equipment" provided in the 2017 Food Code and ensuring their relation with the "Food-contact surface" Definition.

... a letter be sent to the FDA requesting that the definition for "Equipment" listed under 1-201.10 [see page 7 of the 2017 Food Code] be amended as follows (language to be deleted is in strike-through format, new language to be added is underlined):

Equipment.

(1) "Equipment" means an article that is used in the operation of a FOOD ESTABLISHMENT such as a freezer, grinder, hood, ice maker, MEAT block, mixer, oven, reach-in refrigerator, scale, sink, slicer, stove, table, TEMPERATURE MEASURING DEVICE for ambient air, VENDING MACHINE, or WAREWASHING machine.

(2) "Equipment" includes any physical structure, surface or accessory (e.g. ball bearings, overhead covers etc.) attached to, or in the vicinity of the actual EQUIPMENT which may directly influence an EQUIPMENT's capability for the production of SAFE FOOD.

(2) (3) "Equipment" does not include apparatuses used for handling or storing large quantities of PACKAGED FOODS that are received from a supplier in a cased or overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, and skids.

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For more information, see content document attached: Proposal to Review the Definitions of "Utensil" and "Equipment" provided in the 2017 Food Code and ensuring their relation with the "Food-contact surface" Definition.