57 9.7: Linen, Napkins, Cloths Use Limitations
9.7 – Linen, Napkins, Cloths Use Limitations
The FDA Food Code section 3-304.13 illuminates the use limitation of linens and napkins in food service establishments. This regulation aims to prevent potential contamination and ensure food safety standards are maintained.
The Centers for Disease Control and Prevention (CDC) has further clarified this guideline by categorizing linen tablecloths and napkins as “single-use” items in their restaurant guidelines. This classification emphasizes the importance of replacing these items after each use to maintain hygiene standards. The CDC’s stance aligns with the FDA Food Code, reinforcing the idea that properly managed linens can be safely used in food service environments.
It’s important to note that while the FDA regulates the use of linens in food contact situations, it does not have specific compliance standards for paper napkins in indirect food contact scenarios. This distinction highlights the different approaches to cloth and paper products in food service settings (FDA Food Code).
Wiping Cloths Used for Service
The FDA Food Code, section 3-304.14, outlines crucial guidelines for the proper use and maintenance of wiping cloths in food service establishments. These regulations are designed to minimize the risk of cross-contamination and ensure food safety.
Dry Cloths for Food Service
Dry wiping cloths used for wiping food spills during service must be kept dry and used exclusively for this purpose. This requirement prevents the spread of bacteria that could thrive in moist environments and ensures that these cloths do not introduce contaminants from other sources to tableware or carry-out containers.
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Wet Cloths for Equipment Surfaces
Wet Wiping cloths used for wiping counters and equipment surfaces must be stored in a chemical sanitizer solution between uses. The is often referred to as the ‘Red Bucket Practice’. The concentration of this solution is specified in section 4-501.114 of the Food Code, which typically requires 50-200 parts per million (ppm) of chlorine, depending on the specific sanitizer used. These cloths must also be laundered daily to prevent the buildup of bacteria and other microorganisms (FDA Food Code).
Separation of Cloths
Cloths used for surfaces in contact with raw animal foods must be kept separate from those used for other purposes. This separation is critical in preventing the transfer of pathogens from raw meats to other surfaces, which could lead to foodborne illnesses.
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Common Misuses of Wiping Cloths:
1. Cook or wait staff reusing the same wipe cloth without sanitizing or replacing between uses. (e.g.) cook uses same wiping cloth to clean food debris off of knife and to wipe food debris off his/her hands.
2. Kitchen staff using the same sanitizing solution bath for wiping cloths used to clean foods of animal origin as well as other food spills. (e.g.) Using the same sanitizing bath for wiping cloths used to clean vegetable cutting boards and meat cutting boards.
3. Not enough contact time is provided to ensure sanitization of wiping cloth between uses. (e.g.) foodhandler dips wet wiping cloth in sanitizer solution and immediately removes it before enough contact time has lapse to provide sanitization to occur.
4. Not allowing adequate time for sanitizer from wiping cloth to air dry on food contact surface. (e.g.) foodhandler wipes food contact surface with wiping cloth containing sanitizer and immediately begin processing food on the surface, not allowing sanitizer to dry (FDA).
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Storage of Sanitizing Solutions
Containers holding sanitizing solutions for wet wiping cloths must be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, and other items. This practice helps maintain the integrity of the sanitizing solution and prevents the introduction of contaminants from the floor or other surfaces.
Single-Use Disposable Wipes
Single-use disposable sanitizer wipes must be used according to the EPA-approved manufacturer’s instructions. These wipes can be an effective alternative to reusable cloths, potentially reducing the risk of cross-contamination when used properly.
By adhering to these guidelines, food service establishments can significantly reduce the risk of foodborne illness transmission and maintain a high standard of hygiene in their operations.