Processing, storage, and other rooms where products, ingredients, and packaging materials are handled shall be kept in a clean, orderly condition. Equipment and utensils shall be kept in a clean, sanitary condition. Equipment and utensils contacting readily perishable foods or ingredients (such as cream, custards, and egg products) shall be cleaned and shall be sanitized each day before reuse. Cleanup personnel shall be supplied with necessary cleaning and sanitizing equipment and supplies. They shall be trained in the proper methods of cleaning and in the effective utilization of the necessary cleaning and sanitizing materials and equipment.
September 23, 2013