Food processing equipment must conform to and support good manufacturing practices. This means that it should not contribute to adulteration and should help to prevent it. In turn, those requirements mean that food processing equipment must not offer places where dirt or microbes can hide, must not corrode, must be easy to clean and must be easy to inspect for cleanliness. In practice, these characteristics mean that many pieces of equipment are made from stainless steel, often have highly polished surfaces and are designed to be disassembled easily, preferably with simple tools.

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