Figure 2. — Properly stored breading material. Trade names mentioned do not 

 imply endorsement of commercial products. 



PROCESSING EQUIPMENT 



All utensils and other equipment in the food-contact zone should 

 be of smooth, impervious, corrosion resistant, nontoxic material 

 that will not readily disintegrate or crack. They must have no 

 exposed screws, bolts, or rivet heads around which food material 

 can accumulate. For this reason, all joints must be welded, bonded, 



