Current through Vol. 42, No. 1, September 16, 2024
(a) Equipment food-contact surfaces and
utensils shall be cleaned and sanitized:
(1)
Except as specified in (b) of this Section, before each use with a different
type of raw animal food such as beef, fish, lamb, pork, or poultry;
(2) Each time there is a change from working
with raw foods to working with ready-to-eat foods;
(3) Between uses with raw fruits and
vegetables and with Time/Temperature Control for Safety Food;
(4) Before using or storing a food
temperature measuring device; and
(5) At any time during the operation when
contamination may have occurred.
(b) Paragraph (a)(1) of this Section does not
apply if the food-contact surface or utensil is in contact with a succession of
different types of raw meat and poultry each requiring a higher cooking
temperature as specified under OAC
310:257-5-46
than the previous type.
(c) Except
as specified in (d) of this Section, if used with Time/Temperature Control for
Safety Food, equipment food-contact surfaces and utensils shall be cleaned
throughout the day at least every four (4) hours.
(d) Surfaces of utensils and equipment
contacting Time/Temperature Control for Safety Food may be cleaned less
frequently than every four (4) hours if:
(1)
In storage, containers of Time/Temperature Control for Safety Food and their
contents are maintained at temperatures specified under Subchapter 5 and the
containers are cleaned when they are empty;
(2) Utensils and equipment used to prepare
food in a refrigerated room or area that is maintained at one of the
temperatures as specified in Table 8 of Appendix A of this Chapter, shall be
cleaned at the frequency that corresponds to the temperature established in
Table 8 of Appendix A of this Chapter. The cleaning frequency and the ambient
temperature of the refrigerated room or area, as established in Table 8 of
Appendix A of this Chapter, shall be documented by the food
establishment.
(3) Containers in
serving situations such as salad bars, delis, and cafeteria lines hold
ready-to-eat Time/Temperature Control for Safety Food that is maintained at the
temperatures specified under Subchapter 5, are intermittently combined with
additional supplies of the same food that is at the required temperature, and
the containers are cleaned at least every twenty-four (24) hours;
(4) Temperature measuring devices are
maintained in contact with food, such as when left in a container of deli food
or in a roast, held at temperatures specified under Subchapter 5;
(5) Equipment is used for storage of packaged
or unpackaged food such as a reach-in refrigerator and 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 57°C
(135°F) or more and the utensils and container are cleaned at least every
twenty-four (24) hours or at a frequency necessary to preclude accumulation of
soil residues.
(e) Except
when dry cleaning methods are used as specified under OAC
310:257-7-86,
surfaces of utensils and equipment contacting food that is not Time/Temperature
Control for Safety Food shall be cleaned:
(1)
At any time when contamination may have occurred;
(2) At least every twenty-four (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 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.
Added at 23 Ok Reg 2358,
eff 6-25-06; Amended at 26 Ok Reg 1477, eff 6-11-09; Amended at 28 Ok Reg 2289,
eff 11-1-11
