§ 46.715. Methods of cleaning.

 (a)  Dry cleaning.

   (1)  If used, dry cleaning methods such as brushing, scraping and vacuuming shall contact only surfaces that are soiled with dry food residues that are not potentially hazardous.

   (2)  Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose.

 (b)  Precleaning.

   (1)  Food debris on equipment and utensils shall be scraped over a waste disposal unit or garbage receptacle or may be removed in a warewashing machine with a prewash cycle.

   (2)  If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked or scrubbed with abrasives.

 (c)  Wet cleaning.

   (1)  Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary, such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.

   (2)  The washing procedures selected shall be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.

   This section cited in 7 Pa. Code §  46.301 (relating to preventing contamination from food contact with equipment and utensils); 7 Pa. Code §  46.692 (relating to single-service and single-use articles); 7 Pa. Code §  46.712 (relating to frequency of cleaning equipment food-contact surfaces and utensils); and 7 Pa. Code §  46.717 (relating to washing procedures for alternative warewashing equipment).