The cleaning schedule is approved by the licensor based on consideration of:
(i)
Characteristics of the equipment and its use;
(ii)
The type of food involved;
(iii)
The amount of food residue accumulation; and
(iv)
The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or