DISPENSING EQUIPMENT; PROTECTION OF EQUIPMENT AND FOOD. 4-204.13

In equipment that dispenses or vends liquid food or ice in unpackaged form: A. the delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food must be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the food; B. the delivery tube, chute, and orifice must be protected from manual contact such as by being recessed; C. the delivery tube or chute and orifice of equipment used to vend liquid food or ice in unpackaged form to self-service consumers must be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the equipment is: (1) located in an outside area that does not otherwise afford the protection of an enclosure against rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; or (2) available for self-service during hours when it is not under the full-time supervision of a food employee; D. the dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment must be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled; and E. the dispensing equipment in which TCS food in a homogenous liquid form is maintained outside of the temperature control requirements in part 4626.0395 , item A, must: (1) be specifically designed and equipped to maintain the commercial sterility of aseptically packaged food in a homogenous liquid form for a specified duration from the time of opening the packaging within the equipment; P1 and (2) conform to the requirements for this equipment as specified in NSF 18-2016 (Manual Food and Beverage Dispensing Equipment). This publication is incorporated by reference, is subject to frequent change, and can be found at www.nsfpdf.com. P1