Cal. Code Regs. Tit. 22, § 73341 - Dietetic Service-Cleaning and Disinfection of Utensils
(a) All utensils used for eating, drinking
and in the preparation and serving of food and drink shall be cleaned and
disinfected or discarded after each usage.
(b) Gross food particles shall be removed by
careful scraping and prerinsing in running water.
(c) The utensils shall be thoroughly washed
in hot water (minimum temperature of 43°C (110°F)), using soap or
detergent, rinsed in hot water to remove soap or detergent, and disinfected by
one of the following methods or the equivalent, as approved by the Department:
(1) Immersion for at least two minutes in
clean water at 77°C (170°F).
(2) Immersion for at least 30 seconds in
clean water at 83°C (180°F).
(3) Immersion in water containing
bactericidal chemical as approved by the Department.
(d) After disinfection the utensils shall be
allowed to drain and dry in racks or baskets on nonabsorbent surfaces. Drying
cloths shall not be used.
(e)
Results obtained with dishwashing machines shall be equal to those obtained by
the methods outlined above, and all dishwashing machines shall meet the
requirements contained in Standard No. 3 as amended in April 1965, of the
National Sanitation Foundation, P.O. Box 1468, Ann Arbor, MI 94106.
Notes
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