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Sagot :
Equipment food-contact surfaces used with potentially hazardous food must be cleaned throughout the day at least every 4 hours.
Equipment and utensils used for any potentially hazardous foods must have their food surfaces cleaned at least every four hours. Additionally, it must be cleaned when while working with ready-to-eat foods instead than raw food preparation or when switching to a different kind of raw animal food at work from the previous one. When using potentially dangerous items, such as uncooked animal products with raw fruits and vegetables equipment and utensils must be cleaned.
If the potentially dangerous food is kept at a specified temperature and stored, ( that are less than 40 °F or higher than 135 °F) equipment and utensils with food contact surfaces must be cleaned less frequently than every four hours, but at least once every day or when utensils are empty.
To learn more about food-contact surfaces, hazardous food and utensils here,
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