Cleaning & Sanitizing

In a hand dishwashing operation, after cleaning and rinsing, all multi-use eating and drinking utensils shall be subjected to one of the following or other equivalent bactericidal processes:
 
  • Immersion for at least one minute in the 3rd compartment in clean hot water at a temperature of at least 170°F (77°C). A thermometer accurate to 3°F (5°C) shall be available and convenient to the compartment. Where hot water is used for bactericidal treatment, a booster heater that maintains a water temperature of at least 170°F (77°C) in the 3rd compartment at all times when utensils are being washed shall be provided. The heating device may be integral with the immersion compartment.
     
  • Immersion for at least two minutes in the 3rd compartment in a chemical bactericide of a strength as follows:
     
    • for chlorine products, a solution containing at least 50 ppm of available chlorine at a temperature of at least 75°F (24°C);
       
    • for iodophor products, a solution containing at least 12.5 ppm of available iodine and having a pH not higher than 5.0 and having a temperature of at least 75°F (24°C);
       
    • for quaternary ammonium products, a solution containing at least 200 ppm of QAC and having a temperature of at least 75°F (24°C), provided that the product is labeled to show that it is effective in water having a hardness value at least equal to that of the water being used.
       
A suitable testing method or equipment shall be available, convenient, and regularly used to test chemical sanitizers to insure minimum prescribed strengths.


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