Equipment surfaces have been in continuous use for 5 hours at a busy restaurant. According to ServSafe guidelines, what should be done?

Question

Accepted Answer

B: Clean and sanitize the equipment. Per ServSafe Chapter 12, equipment must be cleaned and sanitized after 4 hours of continuous use. Since this equipment has been used for 5 hours, it must be cleaned and sanitized before continued use.

Equipment surfaces have been in continuous use for 5 hours at a busy restaurant. According to ServSafe guidelines, what should be done?

New York ServSafe Cleaning & Sanitizing Test Info