{"schema":"cleancleaver-library-search/1","site":"https://cleancleaver.com","public":true,"articleUrl":"https://cleancleaver.com/library/a/{slug}.json","attribution":{"required":true,"text":"Source: CleanCleaver Library, cleancleaver.com","publisher":"CleanCleaver","url":"https://cleancleaver.com/"},"license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/","holder":"CleanCleaver","year":2026,"terms":"CleanCleaver's own writing, steps, checklists and graphics may be reused, including by AI systems, when visible attribution is given.","publicDomainNote":"Text quoted from the FDA Food Code and from USDA sources is public domain and is not CleanCleaver's.","page":"https://cleancleaver.com/license/","byContentType":{"guides":"CC BY 4.0: guides, answers, steps, checklists and graphics, reusable with visible attribution.","inspectionAnalysis":"All rights reserved: the counts and summaries on our inspection data pages. Brief quotes are allowed with visible credit (\"According to CleanCleaver.com\") and a link to the page.","inspectionData":"Inspection results belong to the health department that published them, under that department's own terms."}},"count":56,"entries":[{"id":"guide/sick-workers","slug":"guide-sick-workers","kind":"guide","title":"Sick workers: report it and stay home","questions":["When does a sick food worker have to stay home?","Sick workers: report it and stay home"],"answer":"With vomiting or diarrhea: no work in the food business at all. A worker tells the person in charge before touching food about vomiting, diarrhea, jaundice, a sore throat with fever, or an uncovered sore with pus. A sore throat with fever means no work with open food (FDA Food Code 2-201.11, 2-201.12).","url":"https://cleancleaver.com/library/sick-workers/","dateModified":"2026-10-19","citations":["Food Code 2-201.11","Source protocols: food employee reporting agreement (workers are kept from food work when ill, without penalty)","Food Code 8-501.10(C) (Utah amendment: illness reporting under R386-702 and R386-703)","Food Code 2-201.12(J)","Food Code 2-201.12","Source protocols: symptom check-in questions before every shift; a worker who becomes ill leaves food work immediately and food they handled is discarded","Food Code 2-201.11, 2-201.12, 2-201.13; R392-102-15(4)"],"tags":["Sick workers","sick","ill","illness","stay home","call in sick","vomiting","diarrhea","fever","sore throat","jaundice","norovirus","hepatitis","salmonella","shigella","e coli","typhoid","big 6","exclude","restrict","check-in","stomach bug","exposed"],"published":true,"state":"UT"},{"id":"guide/return-to-work","slug":"guide-return-to-work","kind":"guide","title":"Coming back to work after being sick","questions":["When can a sick food worker come back to work?","Coming back to work after being sick"],"answer":"With no diagnosis, they come back after 24 hours with no vomiting or diarrhea. A doctor's note that it isn't catching also works (FDA Food Code 2-201.13). A Big 6 diagnosis, like norovirus or hepatitis A, needs county health department approval before any food work again.","url":"https://cleancleaver.com/library/return-to-work/","dateModified":"2026-10-19","citations":["Food Code 2-201.13","Food Code 2-201.13(A)-(G)","Source protocols: keep any doctor's note or county approval in the confidential records","Source protocols: incident first steps (don't type medical details)","Food Code 2-201.11, 2-201.12, 2-201.13; R392-102-15(4)"],"tags":["Sick workers","return to work","come back","back to work","doctor's note","doctor note","cleared","clearance","stool test","how long","county approval","hepatitis","typhoid","norovirus"],"published":true,"state":"UT"},{"id":"guide/food-handler-permits","slug":"guide-food-handler-permits","kind":"guide","title":"Food handler permits and food safety managers","questions":["Do you need a food handler permit in Utah?","Food handler permits and food safety managers"],"answer":"Yes. In Utah, a food worker finishes an approved food handler course within 14 days of starting work. Then they get a permit from the county health department within 30 days of starting. The permit is good anywhere in Utah for 3 years (Utah Code 26B-7-413; R392-103).","url":"https://cleancleaver.com/library/food-handler-permits/","dateModified":"2026-10-19","citations":["Utah Code 26B-7-413","R392-103","Food Code 2-102.13 (Utah amendment)","Utah Code 26B-7-413(14)","Utah Code 26B-7-410","Utah Code 26B-7-412(1), (6)","Food Code 2-102.12(A) (Utah amendment)","R392-102-4(13)","R392-100-4(3)(a)(iv)","R392-102-15(1)","County health regulation (Salt Lake County temporary food events)","Utah Code 26B-7-413; R392-103; R392-102-4(14)","Utah Code 26B-7-401(9), 26B-7-410, 26B-7-412; Food Code 2-102.12 (Utah amendment); R392-102-4(13)","R392-102-4(13)–(14), R392-102-15(1), (3)"],"tags":["Sick workers","food handler","food handlers card","permit","card","certificate","training","course","class","manager","cfsm","certified","person in charge","pic","new hire","14 days","30 days"],"published":true,"state":"UT"},{"id":"guide/handwashing","slug":"guide-handwashing","kind":"guide","title":"Handwashing","questions":["How long should food workers wash their hands?","Handwashing"],"answer":"The whole wash takes at least 20 seconds. Scrub with soap for 10–15 seconds: palms, backs, between fingers and under nails. Use warm running water of at least 100°F, then dry with a paper towel (FDA Food Code 2-301.12). Wash only at a handwashing sink, and wash twice after the restroom.","url":"https://cleancleaver.com/library/handwashing/","dateModified":"2026-10-19","citations":["Food Code 2-301.14","Food Code 2-301.12","Food Code 6-301.12","Food Code 2-301.14(B)","Source protocols: double handwash after the restroom (FDA recommends it in the Food Code annex)","Food Code 2-301.15","Food Code 5-205.11","Food Code 6-301.11","Food Code 2-301.16","Food Code 2-301.12, 2-301.14, 2-301.15, 2-301.16, 5-202.12; R392-102-14(4)–(8)","R392-102-6(13)–(14), R392-102-8(17), R392-102-14(5)–(7)"],"tags":["Hands and gloves","wash hands","handwashing","hand washing","hand sink","soap","hand sanitizer","sanitizer","20 seconds","paper towel","nail brush","double wash","restroom","germs"],"published":true,"state":"UT"},{"id":"guide/gloves-bare-hands","slug":"guide-gloves-bare-hands","kind":"guide","title":"Gloves and no bare hands on ready-to-eat food","questions":["When do food handlers have to wear gloves?","Gloves and no bare hands on ready-to-eat food"],"answer":"Any time they touch ready-to-eat food, food that won't be cooked again. That means buns, salad, cut fruit, cooked meat or ice. Use single-use gloves, tongs, deli tissue or a scoop, never bare hands (FDA Food Code 3-301.11). Put on a fresh pair for each new task (3-304.15).","url":"https://cleancleaver.com/library/gloves-bare-hands/","dateModified":"2026-10-19","citations":["Food Code 3-301.11","Food Code 1-201.10(B) (ready-to-eat food includes bakery items)","Source protocols: utensils for taking food (ice scoop, never a cup or glass)","Food Code 3-304.15","Source protocols: changing gloves (every 4 hours is common practice; no latex)","Food Code 2-301.14","Food Code 3-301.11(D)–(E)","R392-102-14(1)–(3)","Source protocols: bare-hand contact log (discard and log without county approval)","Food Code 3-301.11, 3-304.15, 2-401.13; R392-102-14(1)–(3) (trucks: no bare-hand variance)"],"tags":["Hands and gloves","gloves","glove","bare hands","bare hand","tongs","deli paper","deli tissue","waxed paper","ice scoop","ready-to-eat","rte","latex","nitrile"],"published":true,"state":"UT"},{"id":"guide/hair-jewelry-nails","slug":"guide-hair-jewelry-nails","kind":"guide","title":"Hair, jewelry, nails and clothes","questions":["Can food handlers wear jewelry or nail polish?","Hair, jewelry, nails and clothes"],"answer":"Only a plain band, like a wedding ring, stays on hands and arms. Watches, bracelets and rings with stones come off (FDA Food Code 2-303.11). Nails stay short and clean, with no polish or fake nails on open food unless intact gloves cover them (2-302.11). Hair goes under a hat or hairnet.","url":"https://cleancleaver.com/library/hair-jewelry-nails/","dateModified":"2026-10-19","citations":["Food Code 2-302.11","Food Code 2-303.11","Food Code 2-402.11","Food Code 2-304.11","Food Code 2-401.11","Food Code 6-403.11","Food Code 2-401.12","Source protocols: personal hygiene guide (apron off for restroom and trash)","Food Code 2-302.11, 2-303.11, 2-304.11, 2-401.11, 2-402.11, 2-301.14, 3-301.12, 6-403.11; R392-102-14(4), (9)–(15); docs/source/research/hygiene-and-kits.md RW1-RW10"],"tags":["Hands and gloves","hair","hairnet","hat","cap","beard","beard net","jewelry","ring","watch","bracelet","nails","nail polish","fake nails","acrylic","apron","uniform","eating","drinking","gum","vape"],"published":true,"state":"UT"},{"id":"guide/cuts-burns-bandages","slug":"guide-cuts-burns-bandages","kind":"guide","title":"Cuts, burns and bandages","questions":["What do you do if you cut yourself in a restaurant kitchen?","Cuts, burns and bandages"],"answer":"Step away from the food, then wash and bandage the cut. Throw out any food the blood touched or might have touched. Wash, rinse and sanitize the knife or board. On hands, a waterproof bandage always gets a single-use glove over it. A bandage alone is never enough (FDA Food Code 2-401.13).","url":"https://cleancleaver.com/library/cuts-burns-bandages/","dateModified":"2026-10-19","citations":["Source protocols: cuts and burns during food work","Source protocols: incident first steps (cut or burn)","Food Code 2-401.13","Source protocols: bandages on the hands","Food Code 2-201.11(A)(1)(e)","Food Code 2-201.12","Food Code 2-201.11, 2-201.12, 2-201.13; R392-102-15(4)","Food Code 2-302.11, 2-303.11, 2-304.11, 2-401.11, 2-402.11, 2-301.14, 3-301.12, 6-403.11; R392-102-14(4), (9)–(15); docs/source/research/hygiene-and-kits.md RW1-RW10","Food Code 3-301.11, 3-304.15, 2-401.13; R392-102-14(1)–(3) (trucks: no bare-hand variance)"],"tags":["Hands and gloves","cut","cuts","burn","burns","bandage","band-aid","bandaid","finger cot","blood","bleeding","first aid","boil","pimple","infected","sore","wound","knife"],"published":true,"state":"UT"},{"id":"guide/tasting","slug":"guide-tasting","kind":"guide","title":"Tasting food while you cook","questions":["Can you taste food while you cook in a restaurant?","Tasting food while you cook"],"answer":"Yes, with a clean utensil used once. Spoon a little into a separate cup, taste from that, and the spoon goes in the dirty bin. Never taste with the stirring spoon, the ladle or your fingers, and never double-dip (FDA Food Code 3-301.12). Tasting can't tell you food is safe.","url":"https://cleancleaver.com/library/tasting/","dateModified":"2026-10-19","citations":["Food Code 3-301.12","Utah R392-102-14(15) for trucks","Source protocols: tasting food","Source protocols: spoiled is not the same as unsafe","Food Code 2-302.11, 2-303.11, 2-304.11, 2-401.11, 2-402.11, 2-301.14, 3-301.12, 6-403.11; R392-102-14(4), (9)–(15); docs/source/research/hygiene-and-kits.md RW1-RW10","Food Code 3-301.11, 3-304.15, 2-401.13; R392-102-14(1)–(3) (trucks: no bare-hand variance)"],"tags":["Hands and gloves","taste","tasting","tasting spoon","sample","double dip","spoon","smell test","spoiled"],"published":true,"state":"UT"},{"id":"guide/cooking-temperatures","slug":"guide-cooking-temperatures","kind":"guide","title":"Cooking temperatures","questions":["What are the minimum cooking temperatures for meat?","Cooking temperatures"],"answer":"Poultry 165°F, instant. Ground meat like burgers 155°F for 17 seconds. Steaks, chops, pork and fish 145°F for 15 seconds (FDA Food Code 3-401.11). Anything cooked in a microwave 165°F, then cover, stir and let stand 2 minutes (3-401.12). Probe the thickest part, and the food must stay there for the hold time.","url":"https://cleancleaver.com/library/cooking-temperatures/","dateModified":"2026-10-19","citations":["Food Code 3-401.11","Food Code 3-401.12","Food Code 3-401.13","Food Code 3-401.11(A)(2)","Source protocols: how to cook hamburgers to temperature (160°F protocol target)","Food Code 3-401.11(B)","Food Code 3-501.16(A)(1)","docs/source/research/buffet-and-dinner-service.md","Food Code 3-401.11(C)–(D)","Food Code 3-603.11","Food Code 3-801.11","Food Code 3-402.11, 3-402.12","Food Code 3-302.13","Food Code 3-401.11, 3-401.12; R392-102-12(2)","Food Code 3-401.11(B), 3-501.16(A)(1); docs/source/research/buffet-and-dinner-service.md","Food Code 3-603.11, 3-401.11(C)–(D), 3-801.11(C); docs/source/research/buffet-and-dinner-service.md; docs/source/research/menu-items.md AE1-AE10; R392-102-15(3)(h)","Food Code 3-402.11, 3-402.12; docs/source/research/buffet-and-dinner-service.md; R392-102-12(2) (Part 3-4)","Food Code 3-302.13, 3-401.11(A), (D), 3-801.11(B), (F); docs/source/research/menu-items.md AE1-AE10; R392-102-11(6)(d)"],"tags":["Temperatures","chicken","chicken temp","turkey","poultry","burger","hamburger","ground beef","steak","pork","fish","salmon","eggs","roast","cook","cooking","done","doneness","internal temperature","165","155","145","rare","medium rare","undercooked","microwave"],"published":true,"state":"UT"},{"id":"guide/hot-cold-holding","slug":"guide-hot-cold-holding","kind":"guide","title":"Hot and cold holding","questions":["What are the hot and cold holding temperatures?","Hot and cold holding"],"answer":"Hold hot food at 135°F or above (FDA Food Code 3-501.16). Hold cold food at 41°F or below. Between 41°F and 135°F is the danger zone, where germs grow fast. Freezers stay at 0°F or below. Check held food with a calibrated probe thermometer, never by look or touch.","url":"https://cleancleaver.com/library/hot-cold-holding/","dateModified":"2026-10-19","citations":["Food Code 3-501.16","Source protocols: freezer at 0°F or below","Source protocols: safe food handling (verify with a calibrated probe thermometer, never by look); holding checked and logged every hour","Food Code 4-203.11","Food Code 3-403.11","Source protocols: corrective actions at critical control points","Source protocols: incident first steps (fridge, freezer or hot-hold out of range; water or power out)","Food Code 1-201.10(B)","R392-100-4(3)(a)(v)","Source protocols: TCS food guide","Food Code 3-501.16, 3-501.19; R392-102-12(6)","Food Code 3-401.11(B), 3-501.16(A)(1); docs/source/research/buffet-and-dinner-service.md","Food Code 3-302.15(A), 3-302.11(A)(8), 1-201.10(B), 3-501.16(A)(2); Utah R392-100-4; docs/source/research/menu-items.md PW1-PW6"],"tags":["Temperatures","hot holding","cold holding","hold","holding","fridge temp","danger zone","41","135","steam table","warmer","chafing dish","cooler","ice bath","tcs","power outage","out of range"],"published":true,"state":"UT"},{"id":"guide/cooling","slug":"guide-cooling","kind":"guide","title":"Cooling food in two stages","questions":["How fast do you have to cool cooked food?","Cooling food in two stages"],"answer":"Cooked food cools in two stages, 6 hours in all. First, from 135°F down to 70°F within 2 hours. Then from 70°F down to 41°F within 4 more hours (FDA Food Code 3-501.14). Write the time and temperature at the start, at 2 hours and at 6 hours.","url":"https://cleancleaver.com/library/cooling/","dateModified":"2026-10-19","citations":["Food Code 3-501.14","Source protocols: cooling log (start, 2 hours, 6 hours)","Source protocols: cooling hot food (if missed)","Food Code 3-501.15","Source protocols: TCS food guide (why some of these surprise people)","R392-102-12(5)","Food Code 3-501.14, 3-501.15; R392-102-12(5) (trucks: at the commissary)","R392-102-12(5); Food Code 3-501.14, 3-501.15"],"tags":["Temperatures","cool","cooling","cool down","leftovers","rice","beans","chili","soup","stew","ice bath","ice wand","blast chiller","shallow pan","two stage","2 hours","6 hours","70"],"published":true,"state":"UT"},{"id":"guide/reheating","slug":"guide-reheating","kind":"guide","title":"Reheating leftovers","questions":["What temperature do you reheat food to?","Reheating leftovers"],"answer":"Reheat cooked and cooled food to 165°F, within 2 hours. Every part reaches 165°F for 15 seconds (FDA Food Code 3-403.11). If it doesn't reach 165°F in 2 hours, throw it out. Store-bought ready-to-eat food from a sealed package, like canned chili, reheats to 135°F.","url":"https://cleancleaver.com/library/reheating/","dateModified":"2026-10-19","citations":["Food Code 3-403.11","Source protocols: only reheat once","Source protocols: reheating for hot holding (never use a slow cooker, chafing dish or steam table to reheat)","Food Code 3-403.11; R392-102-12(2)"],"tags":["Temperatures","reheat","reheating","leftovers","warm up","heat up","microwave","slow cooker","crock pot","165","2 hours"],"published":true,"state":"UT"},{"id":"guide/thawing","slug":"guide-thawing","kind":"guide","title":"Thawing frozen food","questions":["How do you thaw frozen food safely?","Thawing frozen food"],"answer":"There are four safe ways to thaw frozen food. In the fridge at 41°F or below. Under cold running water of 70°F or colder. In the microwave, then cook it right away. Or as part of cooking (FDA Food Code 3-501.13). Never thaw it on the counter.","url":"https://cleancleaver.com/library/thawing/","dateModified":"2026-10-19","citations":["Food Code 3-501.13","Source protocols: thawing, 4 safe ways","Source protocols: thawing (only fridge-thawed food may be refrozen)","Source protocols: HACCP plan, thawing step (sanitize sink after thawing)","Food Code 3-501.17","Source protocols: the 24-hour trigger for thawed food","Food Code 3-501.13; R392-102-12(4)"],"tags":["Temperatures","thaw","thawing","defrost","frozen","freezer","counter","refreeze","cold water","turkey","frozen meat"],"published":true,"state":"UT"},{"id":"guide/time-as-control","slug":"guide-time-as-control","kind":"guide","title":"Time as a public health control (the 4-hour rule)","questions":["What is the 4-hour rule for food?","Time as a public health control (the 4-hour rule)"],"answer":"Food may sit out without temperature control for up to 4 hours. It must start at 41°F or below, or 135°F or above. Mark the container with the discard time, and keep a written procedure on site. By the 4-hour mark, serve it or throw it out (FDA Food Code 3-501.19).","url":"https://cleancleaver.com/library/time-as-control/","dateModified":"2026-10-19","citations":["Food Code 3-501.19","docs/source/research/food-truck-utah.md (R392-102-12(6) does not mention time control)"],"tags":["Temperatures","4 hour rule","four hour","time control","tphc","time as a public health control","out of the fridge","sitting out","room temperature","discard time","6 hour"],"published":true,"state":"UT"},{"id":"guide/thermometers","slug":"guide-thermometers","kind":"guide","title":"Thermometers and calibration","questions":["How do you calibrate a food thermometer?","Thermometers and calibration"],"answer":"Put the probe in a glass of crushed ice and cold water. Keep it in the center. Wait 30 seconds; it should read 32°F. Adjust it if not, or replace it. Calibrate once a day before you start, and after a drop. A food thermometer must be accurate to within 2°F (FDA Food Code 4-203.11).","url":"https://cleancleaver.com/library/thermometers/","dateModified":"2026-10-19","citations":["Food Code 4-203.11","Food Code 4-302.12","R392-102-8(15)–(16)","Source protocols: calibrating thermometers (when to calibrate)","Source protocols: ice-point method; do not use the boiling-point method in Utah","Source protocols: thermometers (types and use); sanitizing thermometers","Food Code 4-602.11","Food Code 4-203.11, 4-302.12; R392-102-8(15)–(16)"],"tags":["Temperatures","thermometer","calibrate","calibration","ice water","ice point","probe","boiling","infrared","32","accuracy","fridge thermometer"],"published":true,"state":"UT"},{"id":"guide/date-marking","slug":"guide-date-marking","kind":"guide","title":"Date marking: the 7-day rule","questions":["How long can food stay in a restaurant fridge?","Date marking: the 7-day rule"],"answer":"Ready-to-eat food made on site keeps 7 days at 41°F or below. The day you made it is day 1 (FDA Food Code 3-501.17). The date goes on once you keep it more than 24 hours. Potato salad made Saturday is labeled \"Discard Friday.\" Never go past an ingredient's use-by date.","url":"https://cleancleaver.com/library/date-marking/","dateModified":"2026-10-19","citations":["Food Code 3-501.17","Source protocols: foods taken out of the freezer; label ready-to-eat food before freezing it","Food Code 3-501.18","Source protocols: disposal of ready-to-eat TCS food (log discards; unlabeled food is discarded)","Utah Code 26B-7-416(8)(a)","Food Code 3-501.17, 3-501.18; R392-102-12(7)–(9)"],"tags":["Storage and labels","date","date label","date marking","day dot","7 days","seven days","expired","expiration","leftovers","discard","use by","how long","old food","72 hours"],"published":true,"state":"UT"},{"id":"guide/fridge-storage-order","slug":"guide-fridge-storage-order","kind":"guide","title":"Fridge and freezer storage order","questions":["What order should food be stored in a fridge?","Fridge and freezer storage order"],"answer":"Store food top to bottom by the temperature it's cooked to. Ready-to-eat food goes on top, then raw fish, then whole cuts of beef and pork and raw shell eggs. Ground meat goes next, and raw poultry on the bottom shelf (FDA Food Code 3-302.11). Then raw juices can't drip onto ready-to-eat food.","url":"https://cleancleaver.com/library/fridge-storage-order/","dateModified":"2026-10-19","citations":["Food Code 3-302.11","Source protocols: refrigerator and cooler stacking order","Food Code 3-302.11(A)(2)","Source protocols: separate raw meat types from each other","Food Code 3-501.16","Source protocols: freezer organization and FIFO","Food Code 3-305.11","Food Code 3-305.12","Food Code 3-302.11, 3-305.11, 3-305.12, 3-304.12, 4-903.11, 4-903.12, 4-904.11; R392-102-11(15), (16), R392-102-9(16); docs/source/research/hygiene-and-kits.md DS1-DS9"],"tags":["Storage and labels","fridge","refrigerator","walk-in","shelf","shelves","stacking","order","raw chicken","raw meat","bottom shelf","top shelf","cooler","freezer","storage","cross contamination"],"published":true,"state":"UT"},{"id":"guide/dry-storage-fifo","slug":"guide-dry-storage-fifo","kind":"guide","title":"Dry storage and first in, first out (FIFO)","questions":["What is FIFO in food storage?","Dry storage and first in, first out (FIFO)"],"answer":"First in, first out: always use the oldest stock first. At every delivery, move older stock to the front and put new stock behind it. If a newer item has an earlier date, it goes in front. Shelves sit at least 6 inches off the floor (FDA Food Code 3-305.11).","url":"https://cleancleaver.com/library/dry-storage-fifo/","dateModified":"2026-10-19","citations":["Food Code 3-305.11","Source protocols: dry storage","Source protocols: FIFO, first in first out","Food Code 3-501.17, 3-501.18; R392-102-12(7)–(9)","Food Code 3-302.11, 3-305.11, 3-305.12, 3-304.12, 4-903.11, 4-903.12, 4-904.11; R392-102-11(15), (16), R392-102-9(16); docs/source/research/hygiene-and-kits.md DS1-DS9"],"tags":["Storage and labels","fifo","first in first out","rotation","rotate","stock","pantry","dry storage","dry goods","shelves","flour","sugar","storeroom"],"published":true,"state":"UT"},{"id":"guide/receiving","slug":"guide-receiving","kind":"guide","title":"Receiving deliveries","questions":["What temperature should food be received at?","Receiving deliveries"],"answer":"Cold food arrives at 41°F or below; hot food at 135°F or above. Frozen food arrives frozen solid. Milk may arrive at 45°F if it's chilled to 41°F within 4 hours. Shell eggs come in a truck holding 45°F air or colder (FDA Food Code 3-202.11). Turn away anything else.","url":"https://cleancleaver.com/library/receiving/","dateModified":"2026-10-19","citations":["Food Code 3-202.11","R392-102-12(1)","Source protocols: receiving, accept or reject","Source protocols: receiving, accept or reject; time-temperature indicators","Food Code 6-501.111","Food Code 3-201.11","Food Code 3-201.16(A) (Utah amendment)","R392-102-11(2), (7)–(9)","Source protocols: meat and poultry must be USDA-inspected; receiving (keep tags 90 days)","Food Code 3-201.11, 3-202.11; R392-102-11(2), 12(1)","Food Code 6-501.111, 6-501.112, 7-206.12; R392-102-13"],"tags":["Storage and labels","delivery","deliveries","receiving","reject","supplier","vendor","invoice","dented can","damaged","usda","shellfish tags","approved source","groceries"],"published":true,"state":"UT"},{"id":"guide/labels","slug":"guide-labels","kind":"guide","title":"Food labels","questions":["What goes on a food label in a restaurant?","Food labels"],"answer":"A label names the food, its use-by date and how to store it. Add the date made, the allergens and the maker's initials. Example: \"Chicken salad — made 10/3 — use by 10/9 — keep refrigerated 41°F or below — contains eggs — AB\" (FDA Food Code 3-501.17).","url":"https://cleancleaver.com/library/labels/","dateModified":"2026-10-19","citations":["Food Code 3-501.17","Source protocols: what every label must show","Source protocols: storage condition wording","Source protocols: understanding date terms","Food Code 3-501.17, 3-501.18; R392-102-12(7)–(9)","Food Code 1-201.10(B), 3-602.12(C); FALCPA; FASTER Act"],"tags":["Storage and labels","label","labels","labeling","sticker","use by","best by","sell by","expiration","date","tape"],"published":true,"state":"UT"},{"id":"guide/allergens","slug":"guide-allergens","kind":"guide","title":"The 9 major allergens","questions":["What are the 9 major food allergens?","The 9 major allergens"],"answer":"The 9: milk, eggs, peanuts, tree nuts, soy, wheat, fish, crustacean shellfish, sesame. Sesame became the 9th in 2023 (FALCPA; FASTER Act). Cooking never removes an allergen. Tell customers in writing which of the 9 are in the unpackaged food you serve (FDA Food Code 3-602.12(C)). Train staff in food allergy awareness.","url":"https://cleancleaver.com/library/allergens/","dateModified":"2026-10-19","citations":["FALCPA","FASTER Act","Source protocols: allergen alerts","Source protocols: allergen alerts (know the details)","Food Code 3-602.12(C)","Food Code 2-103.11(O)","Food Code 2-102.11(C)(9)","R392-102-15(3)","Source protocols: cross-contact (say it right)","Source protocols: severe reaction (anaphylaxis) response","Source protocols: incident first steps (allergic reaction)","Food Code 1-201.10(B), 3-602.12(C); FALCPA; FASTER Act"],"tags":["Allergens","allergy","allergies","allergen","allergic","peanut","nuts","tree nut","gluten","wheat","sesame","milk","dairy","eggs","soy","shellfish","shrimp","fish","epipen","epinephrine","anaphylaxis","big 9"],"published":true,"state":"UT"},{"id":"guide/cross-contact","slug":"guide-cross-contact","kind":"guide","title":"Allergen cross-contact","questions":["What is allergen cross-contact?","Allergen cross-contact"],"answer":"Cross-contact is an allergen getting into food that shouldn't have it. A crumb on a shared spoon is enough. Heat doesn't destroy allergens, and sanitizer doesn't remove them. Only washing with soap and water, and keeping foods apart, prevents it. Change gloves after touching an allergen food (FDA Food Code 3-304.15).","url":"https://cleancleaver.com/library/cross-contact/","dateModified":"2026-10-19","citations":["Source protocols: cross-contact","Source protocols: cross-contact (how it happens)","Source protocols: cross-contact (prevention)","Food Code 3-304.15","Food Code 1-201.10(B), 3-602.12(C); FALCPA; FASTER Act"],"tags":["Allergens","cross contact","cross-contact","allergen free","separate utensils","shared fryer","fryer oil","pitchers","nut free","gluten free","may contain"],"published":true,"state":"UT"},{"id":"guide/cleaning-sanitizing","slug":"guide-cleaning-sanitizing","kind":"guide","title":"Cleaning vs sanitizing, and sanitizer strengths","questions":["What is the difference between cleaning and sanitizing?","Cleaning vs sanitizing, and sanitizer strengths"],"answer":"Cleaning removes dirt; sanitizing kills germs, and sanitizer can't work on a dirty surface. So scrape, wash with detergent, rinse, sanitize for the full contact time, and air-dry. Chlorine sanitizer is 50–99 ppm, and quat goes at the label's strength (FDA Food Code 4-501.114). Test it with a strip.","url":"https://cleancleaver.com/library/cleaning-sanitizing/","dateModified":"2026-10-19","citations":["Food Code 4-603.16","Food Code 4-701.10, 4-702.11","Food Code 4-901.11","Food Code 4-602.11","R392-102-9(4)–(5)","Food Code 4-501.114","Food Code 4-703.11","Food Code 4-302.14","Source protocols: mixing a 50 ppm chlorine sanitizing sink; testing sanitizer strength","Food Code 7-204.11","Source protocols: legal criteria for sanitizers (in practice)","Food Code 4-301.12, 4-302.14, 4-501.112, 4-501.114, 4-703.11, 4-901.11; R392-102-8(17), R392-102-10","Food Code 4-602.11; R392-102-9(4)–(5)"],"tags":["Cleaning and sanitizing","sanitize","sanitizer","sanitizing","clean","cleaning","chlorine","quat","iodine","test strips","ppm","disinfect","counter","cutting board","contact time","strength"],"published":true,"state":"UT"},{"id":"guide/three-compartment-sink","slug":"guide-three-compartment-sink","kind":"guide","title":"The three-compartment sink, step by step","questions":["How do you use a 3-compartment sink?","The three-compartment sink, step by step"],"answer":"Wash, rinse, sanitize, then air-dry. Sink 1: detergent and water at 110°F or hotter. Sink 2: clean rinse water at 110°F or hotter. Sink 3: chlorine at 50–99 ppm, quat at label strength, or hot water at 171°F or hotter (FDA Food Code 4-501.114). Never towel-dry the dishes.","url":"https://cleancleaver.com/library/three-compartment-sink/","dateModified":"2026-10-19","citations":["Food Code 4-301.12","Food Code 4-302.14","Food Code 4-501.114","Source protocols: printable sign, how to use the three-compartment sink","Food Code 4-703.11","Food Code 4-901.11","Food Code 4-903.11","Source protocols: printable sign (change the water when; never)","Utah Code 26B-7-416(9)(b)","R392-102-6(14)","Source protocols: outdoor three tubs for utensils (confirm with the county)","Food Code 4-301.12, 4-302.14, 4-501.112, 4-501.114, 4-703.11, 4-901.11; R392-102-8(17), R392-102-10","R392-102-6(13)–(14), R392-102-8(17), R392-102-14(5)–(7)"],"tags":["Cleaning and sanitizing","dish sink","3 compartment","three compartment","three sink","3 sink","dishes","washing dishes","wash rinse sanitize","pots and pans","air dry","tubs"],"published":true,"state":"UT"},{"id":"guide/dishwashers","slug":"guide-dishwashers","kind":"guide","title":"Dishwashers (dish machines)","questions":["What temperature should a commercial dishwasher be?","Dishwashers (dish machines)"],"answer":"It depends on the machine. A single-temperature stationary rack rinses at 165°F to 194°F, measured at the manifold. Other hot-water machines rinse at 180°F to 194°F. Dish surfaces must reach at least 160°F (FDA Food Code 4-501.112). Chemical-sanitizing machines wash at 120°F, never less.","url":"https://cleancleaver.com/library/dishwashers/","dateModified":"2026-10-19","citations":["Source protocols: using a warewashing machine (dishwasher)","Food Code 4-501.110","Food Code 4-501.112","Food Code 4-703.11","Source protocols: using a warewashing machine (switch to the three-compartment sink)","Source protocols: incident first steps (equipment broken)","Source protocols: using a home dishwasher","Food Code 4-301.12, 4-302.14, 4-501.112, 4-501.114, 4-703.11, 4-901.11; R392-102-8(17), R392-102-10"],"tags":["Cleaning and sanitizing","dishwasher","dish machine","warewasher","warewashing","high temp","low temp","rinse temperature","180","194","data plate","sanitize cycle"],"published":true,"state":"UT"},{"id":"guide/wiping-cloths","slug":"guide-wiping-cloths","kind":"guide","title":"Wiping cloths and sanitizer buckets","questions":["How often should sanitizer buckets be changed?","Wiping cloths and sanitizer buckets"],"answer":"Test the sanitizer bucket when you mix it and every 2 hours. Test it with the cloths in it. Remake it at once if it tests low or has food or dirt in it. Between uses, wet cloths sit in chlorine at 50–99 ppm or quat at label strength (FDA Food Code 3-304.14, 4-501.114).","url":"https://cleancleaver.com/library/wiping-cloths/","dateModified":"2026-10-19","citations":["Food Code 3-304.14","Source protocols: what wiping cloths are for, and what they're not for","Food Code 4-501.114","R392-102-9(14)","Source protocols: keep the cloth bucket strong enough to work","Source protocols: separate labeled sets for food-contact surfaces and for floors and the bathroom","Food Code 4-802.11","Food Code 4-903.11","Utah Code 26B-7-416(9)(m)","Food Code 4-301.12, 4-302.14, 4-501.112, 4-501.114, 4-703.11, 4-901.11; R392-102-8(17), R392-102-10","Food Code 2-301.15, 5-203.13, 6-501.16, 3-305.11, 3-305.12, 3-304.14, 4-802.11; source protocols (separate labeled sets for food-contact surfaces and for floors and the bathroom)"],"tags":["Cleaning and sanitizing","wiping cloth","rag","rags","towel","cloth","sanitizer bucket","bucket","microfiber","laundry","apron","linens","spill"],"published":true,"state":"UT"},{"id":"guide/vomit-diarrhea-cleanup","slug":"guide-vomit-diarrhea-cleanup","kind":"guide","title":"Vomit and diarrhea cleanup","questions":["How do you clean up vomit in a restaurant?","Vomit and diarrhea cleanup"],"answer":"Stop food service nearby and throw out open food within about 25 feet. Put on gloves, a mask and an apron. Absorb it, scoop it into a bag, and clean with detergent. Then disinfect with an EPA-registered norovirus product, or bleach at 1,000–5,000 ppm, for the label's contact time (FDA Food Code 2-501.11).","url":"https://cleancleaver.com/library/vomit-diarrhea-cleanup/","dateModified":"2026-10-19","citations":["Food Code 2-501.11","Source protocols: vomit or diarrhea cleanup","EPA label 56392-7 (Clorox Healthcare Bleach): \"A potable water rinse is required for food contact surfaces.\"","Food Code 4-702.11","Source protocols: vomit or diarrhea cleanup (bleach at 1,000–5,000 ppm)","Source protocols: shopping list (quat-only products not labeled for norovirus); safe chemical use; legal criteria for sanitizers (ventilate)","Food Code 2-201.12","Food Code 2-201.13","R392-102-15(5)","Food Code 2-201.11, 2-201.12, 2-201.13; R392-102-15(4)","Food Code 2-501.11; R392-102-15(5)"],"tags":["Cleaning and sanitizing","vomit","puke","throw up","threw up","sick","diarrhea","poop","body fluid","bleach","norovirus","cleanup","spill kit","disinfect"],"published":true,"state":"UT"},{"id":"guide/chemicals-sds","slug":"guide-chemicals-sds","kind":"guide","title":"Chemicals and Safety Data Sheets (SDS)","questions":["Where do cleaning chemicals go in a restaurant kitchen?","Chemicals and Safety Data Sheets (SDS)"],"answer":"Store chemicals below and away from food, never on a shelf above it. Keep them apart from dishes, utensils and linens too (FDA Food Code 7-201.11). Label every spray bottle with the chemical's name. Keep a Safety Data Sheet for each hazardous chemical where workers can reach it (OSHA 29 CFR 1910.1200).","url":"https://cleancleaver.com/library/chemicals-sds/","dateModified":"2026-10-19","citations":["Food Code 7-201.11","Food Code 7-202.11","Food Code 7-102.11","Source protocols: chemicals (never put chemicals in food or drink containers)","Source protocols: safe chemical use","OSHA 29 CFR 1910.1200","Source protocols: Safety Data Sheets (SDS procedure)","Food Code 7-102.11, 7-201.11, 7-204.11; OSHA 29 CFR 1910.1200"],"tags":["Cleaning and sanitizing","chemical","chemicals","sds","msds","safety data sheet","spray bottle","degreaser","oven cleaner","poison control","ammonia","mixing chemicals","osha"],"published":true,"state":"UT"},{"id":"guide/restroom-mops-rags","slug":"guide-restroom-mops-rags","kind":"guide","title":"Restrooms, mops and rags","questions":["Can the restroom mop be used in the kitchen?","Restrooms, mops and rags"],"answer":"No. Keep two labeled sets of cloths, sponges and mops. One set is for floors and the restroom; the other is for food-contact surfaces. Store them apart. Fill and empty mop buckets only at the mop sink (FDA Food Code 5-203.13). Hang mops to air-dry where they can't drip on food (6-501.16).","url":"https://cleancleaver.com/library/restroom-mops-rags/","dateModified":"2026-10-19","citations":["Source protocols: separate labeled sets for food-contact surfaces and for floors and the bathroom","Food Code 2-301.15","Food Code 5-203.13","Food Code 6-501.16","Food Code 6-301.11","Food Code 6-301.12","Food Code 6-202.14","Food Code 6-202.14 (Utah amendment)","Source protocols: restrooms checked hourly for soap and paper towels at events; clean and disinfect before and after","Food Code 3-305.12","Source protocols: mops, brooms and buckets; cleaning tools are never food tools","Food Code Part 5-5","Source protocols: end-of-day trash routine","Food Code 6-202.14, 6-301.11, 6-301.12, 5-204.11; source protocols (restrooms checked hourly for soap and towels at events; clean and disinfect before and after)","Food Code 2-301.15, 5-203.13, 6-501.16, 3-305.11, 3-305.12, 3-304.14, 4-802.11; source protocols (separate labeled sets for food-contact surfaces and for floors and the bathroom)"],"tags":["Restrooms, mops and rags","mop","mops","rag","cloth","bathroom","toilet","restroom","bucket","mop sink","janitor","broom","trash","garbage","trash can","paper towels"],"published":true,"state":"UT"},{"id":"guide/pest-prevention","slug":"guide-pest-prevention","kind":"guide","title":"Keeping pests out (IPM)","questions":["How do you keep pests out of a restaurant?","Keeping pests out (IPM)"],"answer":"Close the ways in, and take away food, water and shelter. Outside doors close by themselves and fit tight. Seal gaps over ¼ inch. Keep food in sealed containers, 6 inches off the floor (FDA Food Code 6-501.111). Only a licensed pro applies pesticides.","url":"https://cleancleaver.com/library/pest-prevention/","dateModified":"2026-10-19","citations":["Food Code 6-501.111","Source protocols: integrated pest management (IPM) program","Source protocols: IPM prevention (exclusion); inspection checklist (building and grounds)","R392-102-6(10)","Source protocols: IPM prevention (sanitation, storage, moisture, harborage)","Food Code 6-202.13","Food Code 6-202.15","Food Code 7-202.12","Source protocols: action thresholds","Source protocols: IPM prevention (exclusion, sanitation, moisture)","Source protocols: pest control inspection methodology; monitoring","Food Code 6-501.111, 6-501.112, 7-206.12; R392-102-13"],"tags":["Pests","pest","pests","ipm","pest control","exterminator","mice","mouse","rats","roach","cockroach","flies","ants","screens","door sweep"],"published":true,"state":"UT"},{"id":"guide/pest-signs","slug":"guide-pest-signs","kind":"guide","title":"Signs of pests and what to do","questions":["What are the signs of mice or roaches in a restaurant?","Signs of pests and what to do"],"answer":"Mouse droppings are dark and about ¼ inch; rat droppings are ½–¾ inch. Roaches leave pepper-like droppings, brown egg cases and a musty smell. Any sign of mice, rats or roaches means act today. Protect or throw out the food, clean the area, and call your pest control operator (FDA Food Code 6-501.112).","url":"https://cleancleaver.com/library/pest-signs/","dateModified":"2026-10-19","citations":["Source protocols: inspection checklist (signs of rodents, cockroaches, flies and other insects)","Source protocols: action thresholds","Food Code 6-501.112","Food Code 7-202.12","Food Code 7-206.12","Food Code 7-206.13","Food Code 6-202.13","R392-102-13(6), (7), (9)","Source protocols: incident first steps (pest sighting)","Source protocols: IPM evaluation and records (keep for at least one year)","Food Code 6-501.111, 6-501.112, 7-206.12; R392-102-13"],"tags":["Pests","mouse droppings","droppings","rat","rats","mice","roach","roaches","cockroach","fly","flies","fruit flies","ants","bugs","weevils","bait","trap","poison","bug spray","pesticide"],"published":true,"state":"UT"},{"id":"guide/events-potlucks","slug":"guide-events-potlucks","kind":"guide","title":"Temporary events, potlucks and fundraisers","questions":["Do you need a food permit for a fundraiser or potluck in Utah?","Temporary events, potlucks and fundraisers"],"answer":"Food offered to the public, free or paid, needs a temporary food permit. It comes from your county health department (Utah Code 26B-7-401). Who is invited matters, not the price. A members-only potluck that isn't sold or advertised is generally outside the rules. In Salt Lake County, apply at least 7 days ahead.","url":"https://cleancleaver.com/library/events-potlucks/","dateModified":"2026-10-19","citations":["Utah Code 26B-7-401","County health regulation (Salt Lake County temporary food events)","Food Code 3-201.11","Food Code 3-201.16(A) (Utah amendment)","Source protocols: dish intake (turn away)","Food Code 2-301.15","Food Code 6-301.11","Source protocols: outdoor handwashing station","Food Code 3-306.11","Source protocols: outdoor barbecue station; flies carry Shigella; time limits (1 hour above 90°F, USDA)","Utah Code 26B-7-413; R392-103; R392-102-4(14)","Local health department regulation; Utah Code 26B-7-401","Food Code 2-301.12, 2-301.14, 2-301.15, 2-301.16, 5-202.12; R392-102-14(4)–(8)","Food Code 3-201.11, 3-202.11; R392-102-11(2), 12(1)"],"tags":["Events and potlucks","event","events","potluck","fundraiser","festival","booth","bake sale","fair","farmers market","church dinner","temporary permit","bbq","barbecue","grill","outdoor","catering","handwashing station"],"published":true,"state":"UT"},{"id":"guide/transporting-food","slug":"guide-transporting-food","kind":"guide","title":"Transporting food hot or cold","questions":["How do you transport hot food and keep it hot?","Transporting food hot or cold"],"answer":"Hot food stays at 135°F or above the whole trip. Cold food stays at 41°F or below (FDA Food Code 3-501.16). Preheat an insulated carrier with hot water for 15 minutes, then empty it. Aim for under 1 hour door to door, and probe the food right away when you arrive.","url":"https://cleancleaver.com/library/transporting-food/","dateModified":"2026-10-19","citations":["Source protocols: transporting food hot or cold","Source protocols: transport time limits","Food Code 3-501.19","Source protocols: transport time limits (option for home cooks)","Food Code 3-501.14","Food Code 3-403.11","Food Code 3-501.16, 3-501.19; R392-102-12(6)"],"tags":["Events and potlucks","transport","transporting","delivery","catering","carry","drive","car","cooler","insulated","hot box","travel"],"published":true,"state":"UT"},{"id":"guide/buffets-self-service","slug":"guide-buffets-self-service","kind":"guide","title":"Buffets and self-service","questions":["What are the food safety rules for a buffet?","Buffets and self-service"],"answer":"Cover buffet food with sneeze guards, lids or cases. Give every dish its own utensil. Keep raw meat, poultry and fish off self-service, and have a trained worker watch the line (FDA Food Code 3-306.11). Hot dishes stay at 135°F or above, and cold dishes at 41°F or below.","url":"https://cleancleaver.com/library/buffets-self-service/","dateModified":"2026-10-19","citations":["Food Code 3-306.11","Food Code 3-306.13","Food Code 3-501.16","Food Code 3-501.19","Food Code 3-304.12","Food Code 3-306.13(B)","Food Code 4-602.11","Food Code 3-304.16","Food Code 2-103.11(M)","Food Code 3-306.14","Food Code 3-701.11","Food Code 3-304.17(B)","Food Code 3-501.16, 3-501.19; R392-102-12(6)","Food Code 3-306.11, 3-306.13, 3-304.16, 3-306.14, 2-103.11(M); docs/source/research/buffet-and-dinner-service.md"],"tags":["Events and potlucks","buffet","salad bar","self-serve","self service","sneeze guard","serving spoon","ladle","utensil","seconds","refill","travel mug","tumbler","line"],"published":true,"state":"UT"},{"id":"guide/records-retention","slug":"guide-records-retention","kind":"guide","title":"Records: what to keep and for how long","questions":["How long do restaurants have to keep temperature logs?","Records: what to keep and for how long"],"answer":"Keep temperature logs and checklists at least 90 days. Keep pest control records at least 1 year. Utah law sets 90 days for home kitchen logs (Utah Code 26B-7-416(8)(a)). A food truck keeps its commissary log 1 year (R392-102-3). If it isn't written down, an inspector treats it as not done.","url":"https://cleancleaver.com/library/records-retention/","dateModified":"2026-10-19","citations":["Source protocols: defending our practices (records that prove it was done; proof of training and credentials)","Utah Code 26B-7-416(8)(a)","Food Code 3-402.12","R392-102-3","Source protocols: records kept 90 days, inspection reports for 3 years; shellstock tags 90 days; pest records at least one year","Food Code 3-501.19","Food Code 2-501.11","Utah Code 26B-7-416(10)","Source protocols: written procedures kept in the records binder","Source protocols: verification; corrective actions on record; during an inspection (never alter records)","Food Code 2-501.11; R392-102-15(5)","Utah Code 26B-7-416(8)(a); protocol"],"tags":["Records and inspections","records","record","logs","log","paperwork","binder","how long","keep","retention","90 days","documents","proof"],"published":true,"state":"UT"},{"id":"guide/inspections","slug":"guide-inspections","kind":"guide","title":"Health inspections","questions":["What does a health inspector look for in a restaurant?","Health inspections"],"answer":"Inspectors often start with handwashing, thermometers and where the food came from. Have your permit posted where customers see it (FDA Food Code 8-304.11(A)). Keep food handler permits and the manager certificate ready, and the hand sink stocked.","url":"https://cleancleaver.com/library/inspections/","dateModified":"2026-10-19","citations":["Source protocols: inspections checklist","Food Code 8-304.11(A)","R392-100-4(3)(a)(vi)–(vii)","Source protocols: Utah amendment (inspection report terms)","Source protocols: during an inspection","Food Code 8-905.10(A) (Utah amendment)","Food Code 8-903.10(C) (Utah amendment)","Source protocols: after an inspection","docs/source/research/why-it-matters.md (Salt Lake County: unscheduled inspections)","R392-102-16(6), (10)(b)","Utah Code 26B-7-416(6)","Utah Code 26B-7-413; R392-103; R392-102-4(14)","Utah Code 26B-7-401(9), 26B-7-410, 26B-7-412; Food Code 2-102.12 (Utah amendment); R392-102-4(13)","Utah Code 26B-7-416(8)(a); protocol"],"tags":["Records and inspections","inspection","inspections","inspector","health inspector","health department","violation","critical","priority","report","audit","citation","hearing","appeal"],"published":true,"state":"UT"},{"id":"help/add-your-team","slug":"help-add-your-team","kind":"help","title":"How do I add my team?","questions":["How do I add my team?"],"answer":"Add a person one question at a time and hand them a link, code or PIN.","url":"https://cleancleaver.com/help/add-your-team/","dateModified":"2026-09-29","citations":[],"tags":["Get started","CleanCleaver app","help"],"published":true,"state":null},{"id":"help/check-a-room","slug":"help-check-a-room","kind":"help","title":"How do I check a room, one question at a time?","questions":["How do I check a room, one question at a time?"],"answer":"Inspect, plan, do, clear: a fix list in the right order.","url":"https://cleancleaver.com/help/check-a-room/","dateModified":"2026-09-29","citations":[],"tags":["Rooms and cleaning","CleanCleaver app","help"],"published":true,"state":null},{"id":"help/do-the-daily-health-check-in","slug":"help-do-the-daily-health-check-in","kind":"help","title":"How do I do the daily health check-in?","questions":["How do I do the daily health check-in?"],"answer":"Six yes/no questions and a hand wash; your manager sees only if you are OK to work.","url":"https://cleancleaver.com/help/do-the-daily-health-check-in/","dateModified":"2026-09-29","citations":[],"tags":["Daily checks","CleanCleaver app","help"],"published":true,"state":null},{"id":"help/do-your-daily-checks","slug":"help-do-your-daily-checks","kind":"help","title":"How do I do the daily checks?","questions":["How do I do the daily checks?"],"answer":"See what is due now, tap one, fill a short form.","url":"https://cleancleaver.com/help/do-your-daily-checks/","dateModified":"2026-09-29","citations":[],"tags":["Daily checks","CleanCleaver app","help"],"published":true,"state":null},{"id":"help/download-the-inspection-binder","slug":"help-download-the-inspection-binder","kind":"help","title":"How do I download the inspection binder?","questions":["How do I download the inspection binder?"],"answer":"Pick dates and download one PDF of logs, fixes, permits and reports.","url":"https://cleancleaver.com/help/download-the-inspection-binder/","dateModified":"2026-09-29","citations":[],"tags":["Records and the binder","CleanCleaver app","help"],"published":true,"state":null},{"id":"help/find-a-cleaning-guide","slug":"help-find-a-cleaning-guide","kind":"help","title":"How do I find a cleaning guide?","questions":["How do I find a cleaning guide?"],"answer":"Every counter, machine and restroom item has a how-to.","url":"https://cleancleaver.com/help/find-a-cleaning-guide/","dateModified":"2026-09-29","citations":[],"tags":["Rooms and cleaning","CleanCleaver app","help"],"published":true,"state":null},{"id":"help/fix-a-mistake","slug":"help-fix-a-mistake","kind":"help","title":"How do I fix a mistake in a record?","questions":["How do I fix a mistake in a record?"],"answer":"Mark an entry \"not done after all\" instead of deleting it.","url":"https://cleancleaver.com/help/fix-a-mistake/","dateModified":"2026-10-10","citations":[],"tags":["Records and the binder","CleanCleaver app","help"],"published":true,"state":null},{"id":"help/log-a-temperature","slug":"help-log-a-temperature","kind":"help","title":"How do I log a temperature, and what if it's off?","questions":["How do I log a temperature, and what if it's off?"],"answer":"Type the reading; if it is out of range, write down the fix.","url":"https://cleancleaver.com/help/log-a-temperature/","dateModified":"2026-09-29","citations":[],"tags":["Daily checks","CleanCleaver app","help"],"published":true,"state":null},{"id":"help/print-and-scan-paper-logs","slug":"help-print-and-scan-paper-logs","kind":"help","title":"How do I print log sheets and scan them back in?","questions":["How do I print log sheets and scan them back in?"],"answer":"Fill sheets by hand, snap a photo, and the rows go into your records.","url":"https://cleancleaver.com/help/print-and-scan-paper-logs/","dateModified":"2026-09-29","citations":[],"tags":["Paper and setup","CleanCleaver app","help"],"published":true,"state":null},{"id":"help/report-a-problem","slug":"help-report-a-problem","kind":"help","title":"How do I report a problem?","questions":["How do I report a problem?"],"answer":"Tell the manager in a few taps and see what to do first.","url":"https://cleancleaver.com/help/report-a-problem/","dateModified":"2026-09-29","citations":[],"tags":["Daily checks","CleanCleaver 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