Chapter 7 - CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS

Section 7-1 - Equipment Food-Contact Surfaces and Utensils
Section 7-2 - Cooking and Baking Equipment
Section 7-3 - Nonfood-Contact Surfaces
Section 7-4 - Dry Cleaning Methods
Section 7-5 - Wiping Cloths Used for One Purpose
Section 7-6 - Sponges, Use Limitation
Section 7-7 - Manual Warewashing, Sink Compartment Requirements
Section 7-8 - Washing, Procedures for Alternative Manual Warewashing Equipment
Section 7-9 - Drainboards Provided
Section 7-10 - Warewashing Equipment, Cleaning Frequency
Section 7-11 - Wet Cleaning Methods
Section 7-12 - Warewashing Equipment, Cleaning Agents
Section 7-13 - Manual Warewashing Equipment, Wash Solution Temperature
Section 7-14 - Rinsing Procedures
Section 7-15 - Food- Contact Surfaces and Utensils
Section 7-16 - Before Use After Cleaning
Section 7-17 - Hot Water and Chemical Sanitization
Section 7-18 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization -Temperature, pH, Concentration, and Hardness
Section 7-19 - Warewashing Equipment, Clean Solutions
Section 7-20 - Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers
Section 7-21 - Manual Warewashing Equipment, Hot Water Sanitization Temperatures
Section 7-22 - Manual Warewashing Equipment, Heaters and Baskets
Section 7-23 - Temperature Measuring Devices, Manual Warewashing
Section 7-24 - Sanitizing Solutions, Testing Devices and Determining Chemical Sanitizer Concentration
Section 7-25 - Warewashing Machine, Data Plate Operating Specifications
Section 7-26 - Warewashing Machines, Manufacturers' Operating Instructions
Section 7-27 - Mechanical Warewashing Equipment, Sanitization Pressure
Section 7-28 - Warewashing Machines, Flow Pressure Device
Section 7-29 - Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers
Section 7-30 - Warewashing Machines, Temperature Measuring Devices
Section 7-31 - Warewashing Machines, Internal Baffles
Section 7-32 - Precleaning of Equipment and Utensils
Section 7-33 - Loading of Soiled Items, Warewashing Machines
Section 7-34 - Mechanical Warewashing Equipment, Wash Solution Temperature
Section 7-35 - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Section 7-36 - Equipment and Utensils, Air-Drying Required
Section 7-37 - Returnables, Cleaning for Refilling
Section 7-38 - Equipment Reassembling
Section 7-39 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Section 7-40 - Clean Equipment Storage Prohibitions
Section 7-41 - Equipment, Clothes Washers and Dryers, and Storage Cabinets; Contamination Prevention
Section 7-42 - Kitchenware and Tableware Handled, Displayed, Dispensed
Section 7-43 - Soiled and Clean Tableware
Section 7-44 - Preset Tableware
Section 7-45 - Sanitation Requirements at Official Meat and Poultry Establishments
Section 7-46 - Tagging Insanitary Equipment, Utensils, Rooms or Compartments
Section 7-47 - Rinsing Equipment and Utensils after Cleaning and Sanitizing