NAC446.370. Handling of equipment and utensils after cleaning.

     1. Equipment and utensils which have been cleaned and sanitized must be handled in a way that protects them from contamination.

     2. Spoons, knives and forks must be touched only by their handles.

     3. Cups, glasses, bowls, plates and similar items must be handled without contact with their inside surfaces or surfaces that contact the user’s mouth.

     4. Utensils that have been dried with air may be polished with cloths that are kept clean and dry.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.5 subsec. 5.5.1, eff. 9-17-82]—(NAC A 5-23-96)