4-6. Transportation, Equipment, and Utensils, Continued
At times, you may use equipment and utensils to prepare PHFs on a continuous or
a production-line basis. When this is the case, wash, rinse, and sanitize utensils
and the food-contact surfaces of utensils throughout the work period. Ensure that
the IMA approves this schedule.
Base the schedule on the following
Type of food.
Amount of food debris accumulation.
Clean the following items at least once per operating shift:
Food-contact surfaces of grills, griddles, and similar cooking devices.
This requirement does not apply to equipment that you keep protected from
contamination and do not use or otherwise soil. Keep the food-contact surfaces of
all cooking equipment free of encrusted grease, food debris, and other
Follow these instructions for cleaning deep-fat fryers.
Drain deep-fat fryers.
Strain the fat.
Wipe internal surfaces clean of soil and debris at the end of each day's
Clean external surfaces daily.
Cover deep-fat fryer with a tight-closing lid when you are not using
Clean non-food contact surfaces as often as necessary to keep the equipment
free of the accumulation of dust, dirt, food particles, and other debris.
Continued on next page