Cleaning frequency.

1. Linens that do not come in direct contact with food must be laundered between operations if they become wet, sticky or visibly soiled. 2. Cloth gloves must be laundered before being used when handling a different type of raw animal food, including, without limitation, beef, fish, lamb, pork or poultry. 3. Linens, napkins and cloth napkins must be laundered between each use. 4. Wet wiping cloths must be laundered daily. 5. Dry wiping cloths must be laundered as necessary to prevent the contamination of food and clean serving utensils.