US FDA Food Code 2026 4-601-4-602: 4-601 and 4-602 Cleaning objective and frequency

Food contact surfaces and utensils are clean to sight and touch (Pf); cooking surfaces and pans are free of encrusted grease; nonfood contact surfaces are free of dust, dirt, food residue and debris. Food contact surfaces and utensils are cleaned before use with a different raw animal food (unless moving to species needing higher cooking temperatures), when changing from raw to ready-to-eat food, between raw produce and TCS food, before using or storing a food thermometer, and whenever contamination may have occurred (P); with TCS food, at least every 4 hours (P), or less often where containers are held at safe temperatures and cleaned when empty, preparation is in a refrigerated room at the tabled frequency (24 hours at 5°C or less down to 10 hours at 10 to 12.8°C) with the frequency documented, serving line containers of the same food are topped up and cleaned every 24 hours, thermometers stay in held food, storage equipment is cleaned as needed, an approved schedule applies, or in-use utensils sit in 57°C water and are cleaned every 24 hours. Surfaces in contact with non-TCS food are cleaned when contaminated, every 24 hours for iced tea dispensers and self-service utensils, before restocking self-service items, and for ice bins, beverage nozzles, ice makers, oil lines, syrup lines, coffee grinders and water vending equipment at the maker's frequency or as often as needed to prevent soil or mold. Cooking and baking surfaces are cleaned every 24 hours (hot oil equipment on its schedule) and microwave cavities and seals every 24 hours; nonfood contact surfaces as needed to prevent build-up.