All kitchenware and food contact surfaces of equipment (exclusive of
cooking surfaces) used in the preparation of food or drink, and all food storage utensils,
must be thoroughly cleaned after each use.
Cooking surfaces of equipment must be cleaned daily.
All items of equipment, which will come in contact with potentially
hazardous foods, must be thoroughly cleaned and sanitized prior to such use.
(2) Operating mechanical dishwashers. Mechanical dishwashers should be
operated to provide a 40-second wash period at a temperature range of 150-160 F
and a 10- to 15-second rinse period at 180 F for each rack.
(3) Manual dishwashing. If manual dishwashing is necessary, the
recommended procedure is to use two sinks.
One sink contains a wash solution (4-5 ounces of soap, laundry, and
Or a sink may contain 4 ounces of dishwashing compound, hand
The sink should contain 10 gallons of water at a temperature as hot
as is comfortable to the hands of the dishwasher (120 - 125 F).
Follow the hand washing by a fixed nozzle spray rinse cabinet
10 gallons of 180 F water per minute at the manifold for 5 seconds;
or--5 gallons per minute for 10 seconds.
An alternative method is a third sink in lieu of the spray rinse cabinet
with wire baskets used for immersion in the second and third sinks. Immersion in the
third sink must be for 30 seconds at 180 F with a thermometer indicator and booster
(4) Procedure for short supply of hot water. If adequate amounts of hot
water cannot be obtained to accomplish manual or automatic dishwashing as described
above, the following procedure is prescribed:
Wash utensils in heated water containing soap or other detergents.
Rinse in hot water.
Immerse for not less than 1 minute in a sanitizing solution containing
at least 50 ppm of available chlorine at a temperature of not less than 750F; or in a
sanitizing solution prepared by following the instructions on the package of Disinfectant,