481—34.8(137D) Sanitation.
	34.8(1) There shall be sufficient means to clean, rinse, and sanitize all multi-use food contact surfaces. Cleaners and sanitizers used for these purposes shall be intended and approved for use in a commercial food establishment.
	34.8(2) All food contact surfaces shall be clean to sight and touch when not in use.
	34.8(3) All food contact surfaces shall be cleaned and sanitized:
	a. 	Between each use;
	b. 	At least every four hours if under continuous use to control microbial growth;
	c. 	At a frequency necessary to prevent cross contamination; and
	d. 	At a frequency necessary to prevent allergen cross contact.
	34.8(4) If chemical sanitizers are used, they shall be used according to the manufacturer directions for use, and a means shall be provided for testing the proper level of chemical concentration, such as test strips designed specifically for the chemical being used.
	34.8(5) Food processing, handling, and storage areas shall be neat; clean; and free from excessive accumulation of product, dust, trash, and unnecessary articles.
[ARC 7810C, IAB 4/17/24, effective 5/22/24]