N.J. Admin. Code § 8:24-4.11

Current through Register Vol. 56, No. 12, June 17, 2024

Section 8:24-4.11 - Protection of Clean Items

(a) After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining as specified in Sanitizing Solutions 21 CFR § 178.1010(a) incorporated herein by reference, as amended and supplemented, before contact with food; and

2. Shall not be cloth dried.

(b) Wiping cloths laundered in a retail food establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution.

(c) Lubricants shall be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.

(d) Equipment shall be reassembled so that food-contact surfaces are not contaminated.

(e) Equipment, utensils, linens, and single-service and single-use articles protection requirements shall include the following:

1. Except as specified in (e)4 below, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

i. In a clean, dry location;

ii. Where they are not exposed to splash, dust, or other contamination; and

iii. At least six inches above the floor.

2. Clean equipment and utensils shall be stored:

i. In a self-draining position that allows air drying; and

ii. Covered or inverted.

3. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

4. Items that are kept in closed packages may be stored less than six inches above the floor on dollies, pallets, racks, and skids that are designed as specified under 8:24-4.2(s).

(f) Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

(g) Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.

N.J. Admin. Code § 8:24-4.11