Food touches only equipment and utensils cleaned under Part 4-6 and sanitized under Part 4-7, single-service or single-use articles, or linens laundered under Part 4-8 (P). During pauses, in-use utensils are stored in the food with handles out, in closable containers of non-TCS food, on a clean surface cleaned and sanitized at the required frequency, in running water that flushes particles away (moist foods such as ice cream), in a clean protected place (utensils used only with non-TCS food), or in water held at 57°C (135°F) or above. Cloth napkins and linens touch food only when lining a service container and are changed for each new consumer. Wiping cloths for food spills on tableware are kept dry and single purpose; cloths for counters and equipment are held in sanitizer at the 4-501.114 concentration between uses and laundered daily; cloths for raw animal food surfaces are kept separate; sanitizer buckets are kept clean, off the floor and away from food; and disposable sanitizer wipes follow their EPA label.
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
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.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.