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What about clean-up between required cleaning and sanitizing?

There are three ways to clean-up between routine warewashing: A wiping cloth in a sanitizer bucket, a spray bottle and towel, or a pre-moistened wipe. Sanitizer solution (regardless of the type used) must be available in every work area to wipe down equipment (e.g., meat slicers, counters, food preparation tables, cutting boards, and utensils). The surface of the equipment should remain wet with the sanitizer for the required contact time and be allowed to air dry.

2019-06-27T17:19:54-07:00

Resources

Permitted Waste Tire Hauler List (updated 04/8/2024) Waste Tire Hauler Permit Application Example of waste tire manifest Downloadable Waste [...]

2024-04-10T15:24:38-07:00
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