4  SPECIFIC PRINCIPLES TO COVER EXCEPTIONS AND ADDITIONS TO THE DESIGN, CONSTRUCTION AND CLEANING OF ALL BAKERY EQUIPMENT, AS DEFINED IN SECTION 3.

4.23  DESIGN REQUIREMENTS FOR WEIGHING SYSTEMS

4.23.1 Specific Design Requirements

4.23.1.1 All surfaces in the product zone shall be readily accessible or removable for cleaning.

4.23.1.2 Rollers, pulleys, sprockets, and trolley wheels shall be free of end recesses.

4.23.1.3 Horizontal surfaces should be kept to a minimum.

4.23.1.4 Surfaces of castings shall be free of coarse impressions or holes. Part or pattern numbers, if used, shall not form pocket patterns or areas difficult to clean.

4.23.1.5 Enclosures for scale operating mechanism should minimize the entry of dust and moisture. Openings of such size and location shall be provided to permit access to all internal surfaces that require periodic inspection or cleaning. Covers or doors for these access openings shall be removable or hinged.

4.23.1.6 All flat scale platforms shall be provided with an apron overhang or drip lip, to protect the under surface and parts from spillage.

4.23.1.7 The indicator face cover shall be shatter-resistant, sealed and free of ledges.

4.23.1.8 The indicator face cover retaining mechanism shall exclude dust and moisture, and must not create grooves or recesses that will retain product residues and other contaminants.