Current through Register Vol. 49, No. 13, September 23, 2024
A. Equipment
food-contact surfaces and utensils must be cleaned:
(1) except as specified in item B, before
each use with a different type of raw animal food, such as beef, fish, lamb,
pork, or poultry;P1
(2) each time there is a change from working
with raw foods to working with ready-to-eat
foods;P1
(3)
between uses with raw fruits or vegetables and with TCS
food;P1
(4)
before using or storing a food temperature measuring
device;P1 and
(5) at any time during the operation when
contamination may have occurred.P1
B. Item A, subitem (1), does not apply if the
food-contact surface or utensil is in contact with a succession of different
raw animal foods each requiring a higher cooking temperature than the previous
type as specified in part 4626.0340.
C. Except as specified in item D, if used
with TCS food, equipment food-contact surfaces and utensils must be cleaned
throughout the day at least once every 4
hours.P1
D.
Surfaces of utensils and equipment contacting TCS food may be cleaned less
frequently than every 4 hours if:
(1) in
storage, containers of TCS food and their contents are maintained at
temperatures specified in part 4626.0395 and the containers are cleaned when
they are empty;
(2) utensils and
equipment are used to prepare food in a refrigerated room or area that is
maintained at one of the temperatures in the chart in unit (a):
(a) the utensils and equipment are cleaned at
the frequency in the following chart that corresponds to the temperature; and
|
Temperature
|
Cleaning Frequency
|
|
41 degrees F (5 degrees C) or less
|
24 hours
|
|
greater than 41 degrees F to 45 degrees F (greater
than 5 degrees C to 7.2 degrees C)
|
20 hours
|
|
greater than 45 degrees F to 50 degrees F (greater
than 7.2 degrees C to 10 degrees C)
|
16 hours
|
|
greater than 50 degrees F to 55 degrees F (greater
than 10 degrees C to 12.8 degrees C)
|
10 hours
|
(b)
the cleaning frequency based on the ambient temperature of the refrigerated
room or area is documented in the food establishment;
(3) containers in serving areas such as salad
bars, delis, and cafeteria lines that hold ready-to-eat, TCS food that is
maintained at the temperatures specified in part 4626.0395 are intermittently
combined with additional supplies of the same food that is at the required
temperature and the containers are cleaned at least every 24 hours;
(4) temperature measuring devices are
maintained in contact with that are food in a container of deli food or a
roast, and held at the temperatures specified in part 4626.0395;
(5) equipment such as a reach-in refrigerator
that is used for storage of packaged or unpackaged food, if the equipment is
cleaned at a frequency necessary to preclude accumulation of soil
residues;
(6) the cleaning schedule
is approved based on consideration of:
(a)
characteristics of the equipment and its use;
(b) the type of food involved;
(c) the amount of food residue accumulation;
and
(d) the temperature at which
the food is maintained during the operation and the potential for the rapid and
progressive multiplication of pathogenic or toxigenic microorganisms that are
capable of causing foodborne disease; or
(7) in-use utensils are intermittently stored
in a container of water in which the water is maintained at 135 degrees F (57
degrees C) or more and the utensils and container are cleaned at least every 24
hours or at a frequency necessary to preclude accumulation of soil
residues.
E. Except when
dry cleaning methods are used as specified in part 4626.0860, surfaces of
utensils and equipment contacting food that is not TCS food must be cleaned:
(1) at any time when contamination may have
occurred;
(2) at least every 24
hours for iced tea dispensers and consumer self-service utensils such as tongs,
scoops, or ladles;
(3) before
restocking consumer self-service equipment and utensils such as condiment
dispensers and display containers; and
(4) in equipment such as ice bins and
beverage dispensing nozzles, and the enclosed components of equipment such as
ice makers, cooking oil storage tanks and distribution lines, beverage and
syrup dispensing lines or tubes, coffee bean grinders, and water vending
equipment:
(a) at a frequency specified by
the manufacturer; or
(b) absent
manufacturer specifications, at a frequency necessary to preclude accumulation
of soil or mold.
Statutory Authority: MS s
31.101;
31.11;
144.05;
144.08;
144.12;
157.011
