3717-1-04.7(B) Equipment, utensils, and linens: laundering

Frequency of laundering - specifications.

(1)

Linens that do not come in direct contact with food are to be laundered between operations if they become wet, sticky, or visibly soiled.

(2)

Cloth gloves used as specified in paragraph (N)(3) of rule 3717-1-03.2 of the Administrative Code are to be laundered before being used with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.

(3)

Linens that are used as specified under paragraph (L) of rule 3717-1-03.2 of the Administrative Code and cloth napkins are to be laundered between each use.

(4)

Wet wiping cloths are to be laundered daily.

(5)

Dry wiping cloths are to be laundered as necessary to prevent contamination of food and clean serving utensils.