Equipment, where applicable, shall be designed, installed and operated
in accordance with the criteria set forth by the National Sanitation Foundation,
Automatic Merchandising Health-Industry Council, Baking Industry Sanitation
Standards Committee, and the Committee for 3-A Sanitary Standards for Dairy
Equipment or other nationally recognized testing laboratory or agency, with
the following exceptions:
A. Equipment which was installed in a retail food establishment
prior to June 27, 1968, and which does not meet fully the design and construction
requirements of this section, shall be deemed acceptable in that establishment
if it is in good repair, capable of being maintained in a sanitary condition
and the food contact surfaces are nontoxic.
B. Equipment described in Subsection
A shall be located and installed to enable reasonable compliance with the requirements of this section pertaining to equipment installation, and the requirements pertaining to food protection.