Cal. Code Regs. Tit. 22, § 78329 - Nutrition Services: Cleaning of Utensils
(a) Multiuse utensils used for eating,
drinking, preparing and serving of food and drink shall be cleaned after each
use.
(b) Food particles shall be
removed by scraping and prerinsing in running water.
(c) Multiuse utensils not washed by
mechanical means shall be thoroughly washed in hot water with a minimum
temperature of 43°C (110°F) using soap or detergent, shall be rinsed in
hot water and disinfected by one of the following methods or equivalent as
approved by the Department:
(1) Immersion in
water containing bactericidal chemical as approved by the Department.
(2) Immersion for at least two minutes in
clean water at 77°C (170°F).
(3) Immersion for at least 30 seconds in
clean water at 82°C (180°F).
(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 by the
National Sanitation Foundation, P.O. Box 1468, Ann Arbor, Michigan
04106.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.