4-6. Transportation, Equipment, and Utensils, Continued
At times, you may use equipment and utensils to prepare PHFs on a continuous or
Utensils
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
considerations:
Food temperature.
Type of food.
Amount of food debris accumulation.
Clean the following items at least once per operating shift:
Cooking devices
Food-contact surfaces of grills, griddles, and similar cooking devices.
Cavities and door seals of microwave ovens.
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
accumulated soil.
Follow these instructions for cleaning deep-fat fryers.
Deep-fat fryers
Step
Action
1
Drain deep-fat fryers.
2
Strain the fat.
3
Wipe internal surfaces clean of soil and debris at the end of each day's
use.
4
Clean external surfaces daily.
5
Cover deep-fat fryer with a tight-closing lid when you are not using
them.
Clean non-food contact surfaces as often as necessary to keep the equipment
Nonfood-
free of the accumulation of dust, dirt, food particles, and other debris.
contact surfaces
Continued on next page
4-25
QM3510
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