/What are the requirements for cleaning and sanitizing?

Surfaces that contact food (e.g., the prep table, cutting board, slicer, knife, or tongs) must be cleaned between uses; or, at least every 4 hours when in continual use. Proper cleaning should be done in the warewash area of a food establishment. Use hot, soapy water for scrubbing and clear water for rinsing. Removing soil from a food-contact surface is important so that the sanitizer is effective. Proper cleaning is always followed by a sanitizer step.