Administrative Rules of Montana › Department 37 - PUBLIC HEALTH AND HUMAN SERVICES › Chapter 37.110 - FOOD AND DRUG STANDARDS › Subchapter 37.110.2 - Retail Food Establishments › Rule 37.110.215 - EQUIPMENT AND UTENSIL CLEANING AND SANITATION

Current through Register Vol. 13, July 5, 2024
(1) Tableware must be washed, rinsed, and
				sanitized after each use.
(2) To
				prevent cross contamination, kitchenware and food contact surfaces of equipment
				must be washed, rinsed, and sanitized after each use and following any
				interruption of operations during which time contamination may have
				occurred.
(3) Where equipment and
				utensils are used for the preparation of potentially hazardous foods on a
				continuous or production-line basis, utensils and the food contact surfaces of
				equipment must be washed, rinsed, and sanitized at intervals throughout the day
				on a schedule based on food temperature, type of food, and amount of food
				particle accumulation.
(4) The food
				contact surfaces of grills, griddles, and similar cooking devices and the
				cavities and door seals of microwave ovens must be cleaned at least once a day.
				This requirement does not apply to hot oil cooking equipment and hot oil
				filtering systems. The food contact surfaces of all cooking equipment must be
				kept free of encrusted grease deposits and other accumulated soil.
(5) Non-food contact surfaces of equipment
				must be cleaned as often as is necessary to keep the equipment free of
				accumulation of dust, dirt, food particles, and other debris.
(6) Cloths used for wiping food spills on
				tableware, such as plates or bowls being served to the consumer, must be clean,
				dry and used for no other purpose.
(7) Moist cloths used for wiping food spills
				on food contact and nonfood contact surfaces of equipment must be laundered as
				required, stored in a chemical sanitizer and maintain sanitizing strength at
				the point of use.
(8) Dry or moist
				cloths that are used with raw animal foods must be kept separate from cloths
				used for other purposes, and the moist cloths used with raw animal foods must
				be kept in a separate sanitizing solution.
(9) Sponges may not be used in contact with
				cleaned and sanitized or in-use food contact surfaces.
(10) For manual washing, rinsing and
				sanitizing of utensils and equipment, a sink with not fewer than three
				compartments shall be provided and used. Sink compartments must be large enough
				to permit the accommodation of the equipment and utensils, and each compartment
				of the sink must be supplied with hot and cold potable running water. Fixed
				equipment and utensils and equipment too large to be cleaned in sink
				compartments must be washed manually or cleaned through pressure spray
				methods.
(11) Drainboards or easily
				movable dish tables of adequate size must be provided for proper handling of
				soiled utensils prior to washing and for cleaned utensils following sanitizing
				and must be located so as not to interfere with the proper use of the
				dishwashing facilities.
(12)
				Equipment and utensils must be preflushed or pre-scraped and, when necessary,
				presoaked to remove food particles and soil.
(13) Except for fixed equipment and utensils
				too large to be cleaned in sink compartments, manual washing, rinsing, and
				sanitizing must be conducted in the following manner:
(a) Sinks must be cleaned prior to
				use;
(b) Equipment and utensils
				must be thoroughly washed in the first compartment with a hot detergent
				solution that is kept clean;
(c)
				Equipment and utensils must be rinsed free of detergent and abrasives with
				clean water in the second compartment;
(d) Equipment and utensils must be sanitized
				in the third compartment according to one of the methods included in (14) (a)
				through (g) of this rule.