Sponges and Cleaning Cloths

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

surfaces.

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.

4-7.9 Utensils

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

accomplished.

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.

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