4-601: Equipment Cleaning

4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and

Utensils.

The objective of cleaning focuses on the need to remove organic matter from foodcontact surfaces so that sanitization can occur and to remove soil from non-Foodcontact surfaces so that pathogenic microorganisms will not be allowed to

accumulate and insects and rodents will not be attracted.

Frequency

4-602.11 Equipment Food-Contact Surfaces and Utensils.

Microorganisms may be transmitted from a food to other foods by utensils, cutting

boards, thermometers, or other food-contact surfaces. Food-contact surfaces and

equipment used for time/temperature control for safety foods should be cleaned as

needed throughout the day but must be cleaned no less than every 4 hours to

prevent the growth of microorganisms on those surfaces.

Refrigeration temperatures slow down the generation time of bacterial pathogens,

making it unnecessary to clean every four hours. However, the time period between

cleaning equipment and utensils may not exceed 24 hours. A time-temperature chart

is provided in subparagraph 4-602.11(D)(2) to accommodate operations that use

equipment and utensils in a refrigerated room or area that maintains a temperature

between 41oF or less and 55oF.

Surfaces of utensils and equipment contacting food that is not time/temperature

control for safety food such as iced tea dispensers, carbonated beverage dispenser

nozzles, beverage dispensing circuits or lines, water vending equipment, coffee