Minnesota Administrative Rules
Agency 144 - Health Department
Chapter 4626 - FOOD CODE; FOOD MANAGERS
PROTECTION FROM CONTAMINATION
Part 4626.0285 - WIPING CLOTHS; USE LIMITATION. 3-304.14

A. Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served must be maintained dry and used for no other purpose.

B. Cloths used for wiping counters and other equipment surfaces must be:

C. Cloths used for wiping surfaces in contact with raw animal foods must be kept separate from cloths used for other purposes.

D. Dry wiping cloths and the chemical sanitizing solutions specified in item B, subitem (1), in which wet wiping cloths are held between uses must be free of food debris and visible soil.

E. Containers of chemical sanitizing solutions specified in item B, subitem (1), in which wet wiping cloths are held between uses must be stored and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

F. Single-use disposable sanitizer wipes must be used according to U.S. Environmental Protection Agency-approved manufacturers label use instructions.