Utah Administrative Code
Topic - Health
Title R392 - Population Health, Environmental Health
Rule R392-102 - Mobile Food Business Sanitation
Section R392-102-9 - Requirements for Cleaning Equipment and Utensils
Current through Bulletin 2024-06, March 15, 2024
(1) Equipment food-contact surfaces and utensils shall be clean to sight and touch.
(2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
(4)
(5) Except for hot oil cooking and filtering equipment, the food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
(6) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
(7) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
(8) Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.
(9) The washing procedures selected shall be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.
(10) Washed utensils and equipment shall be rinsed, after cleaning and before sanitizing, so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using a distinct, separate water rinse after washing and before sanitizing if using:
(11) Equipment food-contact surfaces and utensils shall be sanitized before use after cleaning. Sanitizers and sanitizing operations shall meet the requirements in Section R392-102-10.
(12) After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining.
(13) Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled.
(14)
(15) Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
(16) Cleaned and sanitized equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(17) Clean and sanitized equipment and utensils shall be stored as specified under Subsection R392-102-8(13) and shall be stored:
(18) The wash, rinse, and sanitize solutions shall be maintained clean.
(19) Single-service and single-use articles may not be reused.
(20) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.