Facilities, Cleaning & PestsQuestion 306 of 320
How does the cleaning of nonfood-contact surfaces, like equipment legs, shelving, and hood exteriors, differ from food-contact surfaces?
a.They must be cleaned at a frequency that keeps soil and debris from accumulating, but do not require the same routine sanitizing as food-contact surfaces
b.They never need cleaning at all
c.They must be sanitized every 4 hours like slicers
d.They can only be cleaned once a year
Explanation
Nonfood-contact surfaces must be cleaned often enough to prevent buildup of dust, dirt, food debris, and grease, which can attract pests and harbor soil, but they do not require the same every-use sanitizing that food-contact surfaces do. Regular attention to legs, shelves, and hood exteriors keeps the whole environment sanitary. Neglecting them invites pests and cross-contamination even if the food-contact surfaces are clean.
Law Reference: FDA Food Code §4-602.13Practice all 320 questions free — no signup required.
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