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(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE (P) and (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS (P) (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY (P) (Pf)įULL FOOD CODE: (A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (C) A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator. (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (c) Taking other appropriate preventive actions, (P) and

(b) Covering the items with impermeable covers, (P) or (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES is prevented, and for a RESTRICTED USE PESTICIDE, this is achieved by: (P) (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted, (P) and

(4) Additional conditions that may be established by the REGULATORY AUTHORITY and (3) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (P) FULL FOOD CODE: POISONOUS OR TOXIC MATERIALS shall be:

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