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§ 110.40 Equipment and utensils.
?。╝） All plant equipment and utensils shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained. The design, construction, and use of equipment and utensils shall preclude the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or any other contaminants. All equipment should be so installed and maintained as to facilitate the cleaning of the equipment and of all adjacent spaces. Food-contact surfaces shall be corrosion-resistant when in contact with food. They shall be made of nontoxic materials and designed to withstand the environment of their intended use and the action of food, and, if applicable, cleaning compounds and sanitizing agents. Food-contact surfaces shall be maintained to protect food from being contaminated by any source, including unlawful indirect food additives.
?。╞） Seams 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.
（c） Equipment that is in the manufacturing or food-handling area and that does not come into contact with food shall be so constructed that it can be kept in a clean condition.
?。╠） 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.
?。╡） Each freezer and cold storage compartment used to store and hold food capable of supporting growth of microorganisms shall be fitted with an indicating thermometer, temperature-measuring device, or temperature-recording device so installed as to show the temperature accurately within the compartment, and should be fitted with an automatic control for regulating temperature or with an automatic alarm system to indicate a significant temperature change in a manual operation.
?。╢） Instruments and controls used for measuring, regulating, or recording temperatures, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable microorganisms in food shall be accurate and adequately maintained, and adequate in number for their designated uses.
?。╣） Compressed air or other gases mechanically introduced into food or used to clean food-contact surfaces or equipment shall be treated in such a way that food is not contaminated with unlawful indirect food additives.
110.40 設(shè)備及工器具
a.生產(chǎn)加工企業(yè)的所有設(shè)備和工器具，其設(shè)計(jì)、采用的材料和制作工藝，必須便于適當(dāng)?shù)那逑春途S護(hù)，這些設(shè)備和工器具的設(shè)計(jì)、結(jié)構(gòu)和使用，必須防止食品中潤(rùn)滑劑、燃料、金屬碎片、污水或其他污染物的摻雜。在安裝和維修所有設(shè)備時(shí)必須考慮到，應(yīng)便于設(shè)備及其鄰近位置的清洗。接觸食品的表面必須耐腐蝕。設(shè)備和工器具必須采用無(wú)毒的材料制成，在設(shè)計(jì)上應(yīng)能耐受加工環(huán)境、食品本身以及清潔劑、消毒劑（如果可以使用）的侵蝕作用。必須維護(hù)好食品接觸面，防止食品受到任何有害物，包括未按標(biāo)準(zhǔn)規(guī)定使用食品添加劑的污染。
b.食品接觸面的接縫必須平滑，而且維護(hù)良好，以盡量減少食品顆粒、異物及有機(jī)物的堆積，將微生物生長(zhǎng)繁殖的機(jī)會(huì)降低到最低限度。
c.食品加工、處理區(qū)域內(nèi)不與食品接觸的設(shè)備必須安裝在合理的位置，以便于衛(wèi)生清潔的維護(hù)。
d.食品的存放、輸送和加工系統(tǒng)，包括重量分析系統(tǒng)、氣體流動(dòng)系統(tǒng)、封閉系統(tǒng)及自動(dòng)化系統(tǒng)等，其設(shè)計(jì)及結(jié)構(gòu)必須能使其保持良好的衛(wèi)生狀態(tài)。
e.凡用于存放食品并可抑制微生物生長(zhǎng)繁殖的冷藏庫(kù)及冷凍庫(kù)，必須安裝準(zhǔn)確顯示庫(kù)內(nèi)溫度的測(cè)量顯示裝置或溫度記錄裝置，并且還須安裝調(diào)節(jié)溫度的自動(dòng)控制裝置或人工操作控制溫度的自動(dòng)報(bào)警系統(tǒng)。
f.用于測(cè)量、調(diào)節(jié)或記錄控制或防止有害微生物在食品中生長(zhǎng)繁殖的溫度、pH值、酸度、水分活度或其他條件的儀表和控制裝置，必須精確并維護(hù)良好，同時(shí)其計(jì)量范圍必須與所指定的用途相匹配。
g.用以注入食品，或用來(lái)清洗食品接觸面或設(shè)備的壓縮空氣及其他氣體，必須經(jīng)過(guò)嚴(yán)格的處理，防止食品受到氣體中有害物質(zhì)的污染。
更多關(guān)于美國(guó)FDA 21 CFR 第110部分的內(nèi)容，請(qǐng)?jiān)斠?jiàn)美國(guó)FDA 21 CFR 第110部分關(guān)于食品生產(chǎn)企業(yè)現(xiàn)行良好操作規(guī)范（GMP）法規(guī)匯總
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編輯：foodfagui