Use Approved Kitchen Utensils
Utensils shall be smooth, in good condition, easily cleanable and made of non-toxic materials.
The sink compartments and drainboards must be large enough to accommodate the largest utensil or piece of equipment to facilitate proper washing and sanitizing.
Store utensils away from dust and dirt.
Properly Store Eating Utensils
Use shelves constructed of easily cleanable surfaces.
Do not use paper or foil to cover shelves, since this provides cockroach harborage and is not an easily cleanable or durable surface.
Elevate bottom shelves at least six inches from the floor.
Store flatware so that the food contact surface are protected from handling.
Store cups and glasses upside down.
Equipment, Food-Contact Surfaces and Utensils
Under the following circumstances, all surfaces that come into contact with food or utensils must be cleaned and sanitized to prevent contamination of food, equipment and food-contact surfaces:
- when there is a change in processing between types of animal products except when the products are handled in the following order: any cooked ready-to-eat products first, raw beef and lamb products second, raw fish products third, and raw pork or poultry products last;
- when changing from working with raw meat, poultry or fish to ready-to-eat foods;
- before each use of a food temperature measuring device (thermometer);
- between the use of raw fruits or vegetables and potentially hazardous foods; and
- at least every 4 hours.
Clean Equipment Regularly
Before cleaning, disconnect electric equipment as per manufacturer's instructions.
Keep spaces between equipment clean.
Store equipment away from dust and dirt.
Keep Food Areas Clean
Clean floors regularly behind, around, and under all equipment.
Clean all floor drains from waste accumulation.
Wipe up food spills immediately.
Mop only small sections of the floor at a time to avoid a slipping hazard.
Dispose of mop bucket waste water in an approved janitorial sink.
Clean ventilation hoods and filters regularly.
Maintain and service fire suppression system regularly.
Keep Restrooms Clean
Provide single service towels in dispensers or air blowers.
Provide ample and easily cleanable waste containers.
Empty waste containers regularly.
Keep soap dispensers filled and operational.
Keep fixtures clean.
Post a sign directing employees to wash their hands.
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Food Handler's Guide for Retail Food Facilities
Housing Inspection Bureau