3717-1-04.5(B)(1) Equipment, utensils, and linens: cleaning of equipment and utensils

Equipment food-contact surfaces and utensils are to be cleaned:

(a)

Except as specified in paragraph (B)(2) of this rule, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;

(b)

Each time there is a change from working with raw foods to working with ready-to-eat foods;

(c)

Between uses with raw fruits and vegetables and with time/temperature controlled for safety food;

(d)

Before using or storing a food temperature measuring device; and

(e)

At any time during the operation when contamination may have occurred.