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Section 114117 Of Chapter 5. Cleaning And Sanitizing Of Equipment And Utensils From California Health And Safety Code >> Division 104. >> Part 7. >> Chapter 5.
114117
. (a) Equipment food-contact surfaces and utensils shall be
cleaned and sanitized at the following times:
(1) Except as specified in subdivision (b), before each use with a different type of raw food of animal origin such as beef, fish, lamb, pork, or poultry.
(2) Each time there is a change from working with raw foods to working with ready-to-eat foods.
(3) Between uses with raw produce and with potentially hazardous food.
(4) Before using or storing a food temperature measuring device.
(5) At any time during the operation when contamination may have occurred.
(b) Paragraph (1) of subdivision (a) does not apply if the food contact surface or utensil is in contact with a succession of different raw foods of animal origin, each requiring a higher cooking temperature as specified in Section 114004 than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board.
(c) Except as specified in subdivision (d), if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned and sanitized throughout the day at least every four hours.
(d) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned and sanitized less frequently than every four hours if any of the following occurs:
(1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures as specified in Section 113996 and the containers are cleaned and sanitized when they are empty.
(2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at or below 55 F. In that case, the utensils and equipment shall be cleaned and sanitized at the frequency that corresponds to the temperature as depicted in the following chart and the cleaning frequency based on the ambient temperature of the refrigerated room or area shall be documented and records shall be maintained in the food facility and made available to the enforcement agency upon request:
(1) Except as specified in subdivision (b), before each use with a different type of raw food of animal origin such as beef, fish, lamb, pork, or poultry.
(2) Each time there is a change from working with raw foods to working with ready-to-eat foods.
(3) Between uses with raw produce and with potentially hazardous food.
(4) Before using or storing a food temperature measuring device.
(5) At any time during the operation when contamination may have occurred.
(b) Paragraph (1) of subdivision (a) does not apply if the food contact surface or utensil is in contact with a succession of different raw foods of animal origin, each requiring a higher cooking temperature as specified in Section 114004 than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board.
(c) Except as specified in subdivision (d), if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned and sanitized throughout the day at least every four hours.
(d) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned and sanitized less frequently than every four hours if any of the following occurs:
(1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures as specified in Section 113996 and the containers are cleaned and sanitized when they are empty.
(2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at or below 55 F. In that case, the utensils and equipment shall be cleaned and sanitized at the frequency that corresponds to the temperature as depicted in the following chart and the cleaning frequency based on the ambient temperature of the refrigerated room or area shall be documented and records shall be maintained in the food facility and made available to the enforcement agency upon request:
