Control Measures Food-contact surfaces are adequately cleanable. Food-contact surfaces are cleaned and sanitized twice each day during processing. In the morning before processing . At the midday break . Major solids are physically removed from floors, equipment, and food-contact surfaces.
Equipment is disassembled as required for adequate cleaning.
All surfaces are rinsed with cold water. All surfaces and floors are rinsed with cold water. Floors are sanitized with a 400-ppm quaternary ammonium chloride sanitizer. At the end of the shift. Major solids are physically removed from floors, equipment, and food-contact surfaces.