CHAPTER 1, FOOD SAFETY
4-7.6 Sponges and Cleaning Cloths
All sponges and cleaning cloths used for cleaning galley utensils and
equipment must be washed and sanitized after each meal period. Sponges may
not be used in contact with cleaned and sanitized or in-use food contact
4-7.7 Metal Polish
Metal polish is not approved for use on food-contact surfaces. When metal
cleaners and polishes are used for nonfood-contact surfaces, food products,
utensils, dinnerware and food packaging materials must be removed from the
space or carefully protected. All odors associated with these compounds
must be dissipated before food products, etc., are re-exposed in the space.
4-7.8 Steel Wool
The use of steel wool for cleaning equipment, utensils, and other food-
contact surfaces is prohibited. Metal sponges (carried in the supply
system) may be used, but must be discarded when they show signs of wear.
a. All utensils used in food preparation or service shall be cleaned
and sanitized by manual or machine warewashing after each use.
b. A food dispensing utensil shall be available for each food item on
a self-service unit such as a buffet or salad bar.
c. All "in use" food dispensing utensils shall be properly stored to
prevent contamination of the food item.
4-7.10 Single Service and Single Use Articles
a. Single service and single use articles are required when
cleaning and sanitizing of regular utensils cannot be properly
b. Single service and single use articles may not be reused.
c. Disposable flatware shall be dispensed in a sanitary manner.
4-7.11 Storage Equipment
Storage shelves, racks, cabinets,
or drawers in food preparation or serving
areas must be kept free from food
residues and debris. Liners (aluminum
foil and wax paper) should not be
used in drawers or on shelving because
they allow food to accumulate and
provide insect harborages.