Current through August 26, 2024
(A)
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(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;
P
(2) Each time there is a change from working
with raw FOODS to working with READY-TO-EAT FOODS;
P
(3) Between uses with raw fruits and
vegetables and with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;
P
(4) Before using or storing a FOOD
TEMPERATURE MEASURING DEVICE;
P and
(5) At any time during the operation when
contamination may have occurred.
P
(B)
Subparagraph (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 § 3-401.11 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 4 hours.
P
(D)
Surfaces of UTENSILS and
EQUIPMENT contacting TIME/TEMPERATURE CONTROL FOR SAFETY FOOD may be cleaned
less frequently than every 4 hours if:
(1)
In storage, containers of
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and their contents are maintained at
temperatures specified under Chapter 3 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 following chart
and:
(a)
The UTENSILS and
EQUIPMENT are cleaned at the frequency in the following chart that corresponds
to the temperature; and
|
Temperature
|
Cleaning Frequency
|
|
5.0°C (41°F) or less
|
24 hours
|
|
>5.0°C- 7.2°C
(>41°F- 45°F)
|
20 hours
|
|
>7.2°C- 10.0°C
(>45°F- 50°F)
|
16 hours
|
|
>10.0°C- 12.8°C
(>50°F- 55°F)
|
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 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 Chapter 3, 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 FOOD, such as when left in a container of deli FOOD
or in a roast, held at temperatures specified under Chapter
3;
(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 24 hours or at a frequency necessary to preclude accumulation of
soil residues.
(E)
Except when dry cleaning methods
are used as specified under § 4-603.11, 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 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; or
(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 more frequently as necessary to
preclude accumulation of soil or mold, or
(b) Absent manufacturer specifications, at a
frequency necessary to preclude accumulation of soil or mold.
