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<br />.",.'----.--- <br /> <br />19 <br /> <br />SECTION 10-20 Cleaning, Sanitizing and Storage of <br />Utensils and Equipment <br /> <br />a. Kept Clean-General Requirements. All utensils and <br />equipment shall be thoroughly cleaned, and food <br />contact surfaces of utensils and equipment shall be <br />sanitized and shall be stored in such a manner as to <br />be protected from contamination. All utensils and <br />equipment after washing and sanitizing shall be <br />permitted to drain and air dry. <br /> <br />b. Hot Water Method. This method of sanitizing shall <br />consist of complete immersion for at least two minuses <br />in 8lean hot water at a temperature of at least 170 F <br />(77 C) or for 1/2 minute in boiling water. An approved <br />thermometer shall be kept in a convenient place near the <br />facilities, for checking the water temperature. <br />Pouring or spraying hot water over washed utensils or <br />equipment is prohibited as a means of sanitizing, <br />except in a spray cabinet or an automatic dishwasher. <br />Wire baskets, tongs or other approved equipment shall <br />be provided for removing utensils from the hot water. <br /> <br />Water used for sanitizing utensils and equipment shall <br />at all timesoduring use be kept at a temperature of <br />at least 170 F (77 C). <br /> <br />A three-compartment sink shall be used, with the first <br />compartment for washing, the second compartment for <br />rinsing, and the third compartment foroimmer8ion in <br />water at a temperature of at least 170 F (77 C). The <br />sanitizing compartment must be properly equipped with <br />a heating unit or other approved means to maintain the <br />specified temperature while in use, and the temperature <br />shall be thermostatically controlled. <br /> <br />Integral drainboards shall be provided at each end of <br />the sink. <br /> <br />- <br />. <br />, <br /> <br />c. Chemical Method. All utensils and equipment shall be <br />clean before being sanitized by any chemical method. <br /> <br />Chemical solution once used shall not be re-used for <br />sanitizing on. any succeeding day. <br /> <br />Where chemical treatment is used, a three-compartment <br />sink shall be required; the first compartment to be <br />used for washing, the second for clear water rinsing, <br />and the third for chemical immersion. . <br /> <br />The type of chemical compound, the concentration for use, <br />and the length of time of exposure shall be approved <br />by the health authority. <br />