FSMA rule 117.40 Equipment and utensils. The rule is vague on how utensils should be stored to protect from contamination (I understand and get this completely)
My problem: an employee who has been here for a long time and has always done it a certain way.
So is there any specific guidance document on how scoops should be stored or a place that specifically states that you can't store a scoop in a container of an ingredient like salt even if the handle isn't touching the product.
Thanks in advance.