NAC446.305. Equipment and utensils used to prepare potentially hazardous foods.

Where equipment and utensils are used for preparing potentially hazardous foods on a continuous basis or in a production line, the utensils and the surfaces of the equipment which come in contact with food must be washed, rinsed and sanitized at intervals throughout the day according to a schedule based on the temperature of the food, the type of food and the amount of accumulated particles of food.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.4 subsec. 5.4.3, eff. 9-17-82]