All equipment and utensils should be designed and constructed so as to prevent hygienic hazards and permit easy and thorough cleaning and disinfection. Where practicable, they should be accessible for visual inspection. Stationary equipment should be installed in such a manner as to permit easy access and thorough cleaning.

Containers for unusable materials or waste should be leak-proof, constructed of metal or other suitable impervious materials, should be easy to clean or be disposable, and should close securely.

All refrigerated spaces should be equipped with temperature measurement or recording devices.