| http://www.w3.org/ns/prov#value | - According to Section 4-602.11(A) of the Food Code, equipment shall be cleaned (1) before use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food)
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