Cleaning Utensils

In a hand dish washing 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 degrees Fahrenheit (77 degrees Celsius). A thermometer accurate to 3 degrees Fahrenheit (5 degrees Celsius) 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 degrees Fahrenheit (77 degrees Celsius) 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 degrees Fahrenheit (24 degrees Celsius);
  • 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 degrees Fahrenheit (24 degrees Celsius);    
  • For quaternary ammonium products, a solution containing at least 200 ppm of QAC and having a temperature of at least 75 degrees Fahrenheit (24 degrees Celsius), 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.