02 NCAC 09C .0506 EQUIPMENT AND PROCEDURES
(a) All food‑contact surfaces such as tanks, belts, tables, and utensils shall be so designed and of such material and workmanship as to be cleanable.
(b) Metal seams shall be smoothly soldered, welded, or bonded.
(c) Each freezer and cold storage compartment used for fish or fish products shall be fitted with the following:
(1) an automatic control for regulating temperature;
(2) an indicating thermometer so installed as to show accurately the temperature within the compartment; and
(3) a temperature recording device so installed as to indicate accurately at all times the temperature within the compartment.
(d) Thermometers or other temperature‑measuring devices shall have an accuracy of ±2 degrees Fahrenheit.
History Note: Authority G.S. 106‑139;
Eff. January 1, 1985;
Readopted Eff. March 1, 2017.