Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.11 - Bottled Water
Section 10.15.11.08 - Equipment and Utensils

Universal Citation: MD Code Reg 10.15.11.08

Current through Register Vol. 51, No. 19, September 20, 2024

The person-in-charge shall ensure that:

A. Equipment for processing drinking water is:

(1) Maintained in a sanitary and working condition;

(2) Provided with instrumentation to allow:
(a) Process control; and

(b) Monitoring;

(3) Monitored to verify that process requirements are met; and

(4) Durable and impervious to water;

B. Materials used as water contact surfaces of equipment and utensils:

(1) Are nontoxic and inert to water under the conditions of use;

(2) Do not migrate to or adulterate drinking water;

(3) Are nonporous and nonabsorbent; and

(4) Are corrosion resistant;

C. Water contact surfaces of equipment and utensils are:

(1) Designed, constructed, and maintained to be:
(a) Smooth;

(b) Easily cleanable;

(c) Free of difficult to clean internal surfaces;

(d) Self-emptying or self-draining if an interior surface;

(e) Visible for inspection or the equipment is readily disassembled for inspection;

(f) If manually cleaned:
(i) Readily accessible for cleaning without tools; or

(ii) If not readily accessible, readily disassembled for cleaning with the use of simple tools kept available at the equipment; and

(g) If cleaned and sanitized by pressurized cleaning-in-place, readily accessible to the cleaning and sanitizing solutions without disassembly; and

(2) Cleaned and sanitized:
(a) In accordance with 21 CFR § 129.80(c) and (d); and

(b) As often as necessary to maintain sanitary conditions and prevent the adulteration of drinking water;

D. When pressurized clean-in-place is used:

(1) A cleaning and sanitizing solution is:
(a) Fully circulated through a fixed system to contact all interior water contact surfaces;

(b) Effective in cleaning and sanitizing water contact surfaces;

(c) Used in accordance with the chemical manufacturer's instructions; and

(d) Removed from equipment and water contact surfaces prior to drinking water for bottling or dispensing coming into contact with the equipment or water contact surface by:
(i) Rinsing the equipment or water contact surface with drinking water that is diverted to waste until the cleaning and sanitizing solutions are evacuated; or

(ii) Other means to evacuate the cleaning and sanitizing solutions and prevent the adulteration of finished product water;

(2) The design, construction, and maintenance of a clean-in-place piping system prevents the contamination of drinking water by cleaning and sanitizing chemicals; and

(3) The operation of a clean-in-place system using chemicals that are potentially hazardous to public health is controlled and monitored;

E. A record is made that:

(1) Documents the:
(a) Proper cleaning and sanitizing of:
(i) Water contact surfaces; and

(ii) Filling and dispensing machines and equipment;

(b) Evacuation of cleaning and sanitizing solutions from equipment and water contact surfaces; and

(c) Inspection and maintenance of equipment associated with cleaning and sanitizing water contact surfaces;

(2) Is maintained for at least 2 years after the cleaning, sanitizing, inspection, maintenance, or monitoring activity; and

(3) Is available for inspection by the Department; and

F. Before new or remodeled bottling equipment is used to produce finished product water, a plan for the equipment design, construction, installation, and maintenance of the equipment is submitted to and approved by the Department.

Disclaimer: These regulations may not be the most recent version. Maryland may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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