58.03.050 Equipment and Utensils

(a) All equipment and utensils used in processing, packing or holding food sold or donated pursuant to this title must be so designed, and of such material and workmanship, as to be adequately cleaned and sterilized through the application of sanitation SSOPs, HACCP plans or Harvest Safety Plans, as applicable. Refer to the Food Code policy and Regulation manual for detailed list of requirements for equipment and utensils.