Utah Admin. Code R392-102-9 - Requirements for Cleaning Equipment and Utensils
(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)
(a)
Equipment food-contact surfaces and utensils shall be cleaned and sanitized:
(i) before each use with a different type of
raw animal food such as beef, fish, lamb, pork, or poultry;
(ii) each time there is a change from working
with raw foods to working with ready-to-eat foods;
(iii) between uses with raw fruits and
vegetables and with TCS food;
(iv)
before using or storing a food temperature measuring device; and
(v) at any time during the operation when
contamination may have occurred.
(b) Equipment food -contact surfaces and
utensils shall be cleaned throughout the day at least every four hours if used
with TCS food.
(c) Utensils and
equipment contacting food that is not TCS shall be cleaned:
(i) at any time when contamination may have
occurred;
(ii) at least every 24
hours;
(iii) before restocking
consumer self-service equipment and utensils such as condiment dispensers and
display containers; and
(iv) 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) at a frequency necessary to preclude
accumulation of soil or mold.
(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:
(a) a
3-compartment sink; or
(b)
alternative manual warewashing equipment equivalent to a 3-compartment sink as
approved by the local health department issuing the permit.
(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)
(a) Cloths in-use for wiping food spills from
tableware and carry-out containers that occur as food is being served shall be:
(i) maintained dry; and
(ii) used for no other purpose.
(b) Cloths in-use for wiping
counters and other equipment surfaces shall be:
(i) held between uses in a container of
chemical sanitizer solution at a concentration specified under Subpart
4-501.114 of the FDA Food Code; and
(ii) laundered daily.
(c) Cloths in-use for wiping surfaces in
contact with raw animal foods shall be kept separate from cloths used for other
purposes.
(d) Dry wiping cloths and
the chemical sanitizing solutions specified in Subsection (14) in which wet
wiping cloths are held between uses shall be free of food debris and visible
soil.
(e) Containers of chemical
sanitizing solutions specified in Subsection (14)(b)(i) in which wet wiping
cloths are held between uses shall be stored off the floor 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
shall be used in accordance with EPA-approved manufacturer's label use
instructions.
(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:
(a) in a
clean, dry location;
(b) where they
are not exposed to splash, dust, or other contamination; and
(c) at least six inches above the
floor.
(17) Clean and
sanitized equipment and utensils shall be stored as specified under Subsection
R392-102-8(13)
and shall be stored:
(a) in a self-draining
position that allows air drying; and
(b) covered or inverted.
(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.
Notes
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