(1) CIP equipment
must meet the characteristics specified under WAC 246-215-04204
and must be designed and constructed so that:
(a) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces; and
(b) The system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and
(2) CIP equipment that is not designed to be disassembled for cleaning must be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-04206, filed 1/17/13, effective 5/1/13.]