In a refrigerated room at 41°F or below, how often should equipment used to process TCS food be cleaned?

• A. 12 hours
• B. 36 hours
• C. 48 hours
• D. 24 hours

Answer: (D)

Cleaning and sanitizing equipment that touches TCS foods in a refrigerated room at 41°F or below should be done on a daily schedule. Even though the cool temperature slows bacterial growth, it doesn’t stop it, and residues on surfaces can harbor microbes or support their growth when the room is opened, or when temperatures shift during use. Cleaning at least every 24 hours minimizes this risk and keeps equipment sanitary for safe food handling. Cleaning more often (like every 12 hours) isn’t the standard minimum, and extending the interval to 36 or 48 hours increases the chance of buildup and contamination between cleanings.