EQUIPMENT, UTENSILS AND SURFACES: CLEANING
- § 446.351 - Single-use and single-service articles required when cleaning facilities not available
- § 446.352 - Utensils and surfaces of equipment: General requirements
- § 446.353 - Equipment, food-contact surfaces and utensils: Cleaning frequency
- § 446.354 - Nonfood-contact surfaces of equipment: Cleaning frequency
- § 446.355 - Dishwashing machines: Use of hot water (Repealed)
- § 446.356 - Cooking and baking equipment and microwave ovens: Cleaning frequency
- § 446.357 - Warewashing equipment: Cleaning frequency
- § 446.358 - Equipment and utensils: Precleaning
- § 446.359 - Dry cleaning
- § 446.360 - Dishwashing machines: Cleaning of machines (Repealed)
- § 446.361 - Utensils and food-contact surfaces of equipment: Washing procedures
- § 446.362 - Utensils and equipment: Rinsing procedures
- § 446.363 - Utensils and food-contact surfaces of equipment: Sanitizing required before use
- § 446.364 - Utensils and food-contact surfaces of equipment: Sanitizing procedures
- § 446.365 - Equipment and utensils required to be dried with air (Repealed)
- § 446.366 - Surfaces subject to scratching and scoring
- § 446.367 - Refillable containers
- § 446.370 - Handling of equipment and utensils after cleaning (Repealed)
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.