§ 53

Any conveyance or equipment that is used in the manufacturing, preparing, storing, packaging or labelling of a food or in the slaughtering of a food animal must

(a) be appropriate for the food or the food animal, as the case may be, and for the activity being conducted;

(b) be designed, constructed and maintained to prevent contamination of the food;

(c) be constructed of, and maintained using, materials that are suitable for their intended use and, if those materials present a risk of contamination of the food, that are (i) corrosion-resistant, (ii) durable, (iii) capable of withstanding repeated cleaning and, if necessary to prevent contamination of the food, repeated sanitizing, unless the equipment is intended for a single use, and (iv) free of any noxious constituent;

(d) be equipped with instruments to control, indicate and record any parameters that are necessary to prevent contamination of the food;

(e) function as intended;

(f) be accessible and, if necessary for its cleaning, sanitizing, maintenance or inspection, able to be easily disassembled;

(g) be used, maintained and, if necessary, calibrated in accordance with the manufacturer’s instructions and in a manner that does not present a risk of contamination of the food; and

(h) have surfaces that, if they come into contact with a food, are smooth, free from pitting, cracks and flakes and non-absorbent, except when the surface does not present a risk of contamination of the food.