All equipment, containers, and utensils used in the handling, storage, mixing, and transfer of syrup and beverage must be smooth, impervious, corrosion resistant, nontoxic, and in good repair.
Dispensing units must be constructed, installed, and located so as to permit adequate cleaning and sanitizing. Equipment and utensils must be maintained in a clean and sanitary condition.
Complete instructions for the beverage dispensing operation must be in full view of the customer.
A food-grade single service disposable paper or plastic funnel or similar sanitary device must be supplied from a sanitary dispenser and used for filling of bottles.
The system must include a contamination-free transfer process which cannot be bypassed by the consumer while dispensing beverages. Beverages may be filled by an establishment employee or by the customer.
Each individual dispensing unit at the dispensing head must be conspicuously labeled to at least include the product identity, artificial flavor, yellow #5 artificial color, and name and function of preservative when present. Fruitades or drinks must have a complete list of ingredients.
Net contents may be measured in the filled bottle by any of the following methods:
an accurate metering device located at each dispenser;
a bottle calibrated with a fill line;
a height-fill gauge provided to the customer at the dispensing unit; or
any other method or device which will demonstrate an accurate net contents.
MS s 34.09
11 SR 1989
September 23, 2013