Cutting boards, utensils and equipment that touch food must be washed and sanitized at the right strength or temperature, or germs pass from one food to the next.

14×

Item 39: Utensils, equipment and linens properly used, stored, dried and handledLower risk

Clean utensils and equipment must be stored and handled so they stay clean until they are used.

13×

Item 42: Non-food contact surfaces cleanLower risk

Shelves, equipment exteriors and other surfaces that do not touch food still need to be kept clean, since buildup attracts pests.

12×

Item 2: Proper cold holding temperature (41°F)High risk

Cold foods like meat, dairy and cut produce must stay at 41°F or below. Warmer than that, harmful bacteria can grow quickly.

12×

Item 18: Toxic substances properly identified, stored and usedHigh risk

Cleaning chemicals and pesticides must be labeled and stored away from food so they cannot contaminate it.

12×

Item 31: Adequate handwashing facilities, accessible and suppliedModerate risk

Hand sinks must be easy to reach, stocked with soap and paper towels, and used only for handwashing. Blocked or empty sinks mean hands do not get washed.

11×

Item 28: Proper date marking and dispositionModerate risk

Ready-to-eat food kept more than 24 hours must be labeled with a date and discarded after 7 days, because some bacteria grow even in the refrigerator.