§ 46.712. Frequency of cleaning equipment food-contact surfaces and utensils.

 (a)  General requirements. Equipment food-contact surfaces and utensils shall be cleaned as follows:

   (1)  Except as specified in subsection (b), before each use with a different type of raw animal-derived food such as beef, fish, lamb, pork or poultry.

   (2)  Each time there is a change from working with raw foods to working with ready-to-eat foods.

   (3)  Between uses with raw fruits and vegetables and with potentially hazardous food.

   (4)  Before using or storing a food temperature measuring device.

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

 (b)  Exception. Subsection (a)(1) does not apply if the food-contact surface or utensil is in contact with a succession of different raw animal-derived foods each requiring a higher cooking temperature as specified in §  46.361 (relating to cooking raw animal-derived foods) than the previous food (such as preparing raw fish followed by cutting raw poultry on the same cutting board).

 (c)  Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with potentially hazardous food. Except as specified in subsection (d), if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.

 (d)  Exceptions. Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours under any of the following circumstances:

   (1)  In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified in Subchapter C (relating to food) and the containers are cleaned when they are empty.

   (2)  Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the chart in subparagraph (i) and both of the following occur:

     (i)   The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

     (ii)   The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food facility.

   (3)  Containers in serving situations such as salad bars, delis and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified in Subchapter C are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are emptied and cleaned at least every 24 hours.

   (4)  Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified in Subchapter C.

   (5)  Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues.

   (6)  The cleaning schedule is approved by the Department based on consideration of the following:

     (i)   Characteristics of the equipment and its use.

     (ii)   The type of food involved.

     (iii)   The amount of food residue accumulation.

     (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.

   (7)  In-use utensils are intermittently stored in a container of water in which the water is maintained at 58°C (135°F) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

 (e)  Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with food that is not potentially hazardous. Except when dry cleaning methods are used as specified in §  46.715(a) (relating to methods of cleaning), surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned as follows:

   (1)  At any time when contamination may have occurred.

   (2)  At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops or ladles.

   (3)  Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers.

   (4)  In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and water vending equipment as follows:

     (i)   At a frequency specified by the manufacturer.

     (ii)   Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

   This section cited in 7 Pa. Code §  46.281 (relating to preventing contamination of packaged and unpackaged food: separation, packaging and segregation); 7 Pa. Code §  46.301 (relating to preventing contamination from contact with equipment and utensils); 7 Pa. Code §  46.302 (relating to preventing contamination from food contact with equipment and utensils); 7 Pa. Code §  46.692 (relating to single-service and single-use articles); and 7 Pa. Code §  46.713 (relating to frequency of cleaning, cooking and baking equipment).