What is true of the SPS standard for equipment and utensils?

The correct choice emphasizes that all equipment and utensils must be constructed, located, and operated in a manner that permits inspection program personnel (IPP) to verify their sanitary condition. This requirement is critical in maintaining food safety and sanitation standards. Proper design and placement of equipment ensure that it is easily accessible for inspection, allowing for regular monitoring of cleanliness and compliance with food safety regulations. This aspect contributes to the overall effectiveness of sanitation programs in food facilities, ensuring that potential contaminants are minimized and that food safety practices are diligently upheld.

The other choices present statements that don't align with the specific requirements of sanitation practices. For instance, the requirement for specific materials like stainless steel, plastic, or glass isn't absolute; equipment may meet sanitary conditions using various other materials as well. Daily breakdown of all equipment for cleaning could be impractical and unnecessary for certain types of equipment, depending on how they are used and maintained. Lastly, the use of receptacles for inedible products to subsequently store edible products—despite a cleaning process—poses risks that go against strict sanitary practices, as it may not guarantee the removal of all contaminants. This undermines the principle of hygiene that the SPS standards emphasize.