21 CFR 117.40 - Equipment and Utensils

What it says

Plant equipment and utensils must be designed, constructed and maintained to prevent adulteration of food, and to be adequately cleanable. Food-contact surfaces must be corrosion-resistant, nontoxic and made to withstand the intended use, equipment used to control or record temperature must be accurate and adequately maintained, and compressed air or other gases that contact food must be treated so they do not contaminate it.

Paraphrased for plain-language clarity. Always verify against the current published regulation text.

What it means in practice

• Equipment that cannot be taken apart or reached for cleaning can become a source of long-term contamination.
• Temperature-measuring devices underpin many controls, so they need to be calibrated and kept in working order.
• Lubricants, compressed air and other support materials can contaminate food if they are not controlled.

What FDA inspectors look for

• Whether food-contact surfaces are in good condition and cleanable.
• Whether temperature devices are accurate and maintained.
• Whether compressed air and lubricants are managed to avoid contamination.

Related regulations