Australia Food Standards Code Standard 3.2.2 Food Safety Practices and General Requirements cl20: Clause 20 Cleaning and sanitising of specific equipment

The business ensures eating and drinking utensils are in a clean and sanitary condition immediately before each use, and that the food contact surfaces of equipment are in that condition whenever food that will touch them is likely to be contaminated. A clean and sanitary condition means the surface or utensil is clean and has been treated with heat, chemicals, both, or another process so that microorganisms are reduced to a level that does not compromise the safety of food it may touch and does not allow transmission of infectious disease.

What else in your programme already covers this

This control maps to 2 controls across 2 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.

AS 4674-2004 Design, Construction and Fit-out of Food Premises · 1 control

4.1.3 4.1.3 Double and triple compartment sinks used for hot water sanitizing

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) · 1 control

11.1.2 11.1.2 Cleaning and disinfection methods and procedures

Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.

Other controls in Division 5: Cleaning, sanitising and maintenance – Australia Food Standards Code Standard 3.2.2 Food Safety Practices and General Requirements

Query this from an agent

The graph holds this control, the 2 it maps to, and the evidence behind each claim, over MCP and REST.

MCP endpoint All Australia Food Standards Code Standard 3.2.2 Food Safety Practices and General Requirements controls