Section 001-358-3 - Cleaning and Sanitization of Food Contact SurfacesA. Before beginning operations, all equipment shall be retreated with a sanitizer of strength as specified in Food Processing/Home Food Manufacturing regulation.B. Equipment (including sinks), utensils, food contact surfaces must be cleaned and sanitized after any interruption in operations where such utensils and contact surfaces may have become contaminated and at a minimum of every four hours.C. Refrigerators shall be cleaned and sanitized at least weekly, and at any time contamination may have occurred.01-001 C.M.R. ch. 358, § 3