Section 79697 - Dietary Service Cleaning and Disinfection of Utensils(a) All utensils used for eating and drinking and in the preparation and service 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 rinsing in running water.(c) Utensils not washed by mechanical means shall be placed in hot water with a minimum temperature of 43°C (110°F), washed using soap or detergent, rinsed in hot water to remove soap or detergent and disinfected by one of the following methods or an 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 a bactericidal chemical as approved by the Department.(4) After disinfection the utensils shall be allowed to drain and dry in racks or baskets on nonabsorbent surfaces. Drying cloths shall not be used.(d) Results obtained with dish washing machines shall be equal to those obtained by the methods outlined above and all dish washing machines shall meet the most current requirements contained in Standard No. 3 of the National Sanitation Foundation, which is hereby incorporated by reference. Hot water at a minimum temperature of 83°C (180°F), shall be maintained at the manifold of the final rinse.Cal. Code Regs. Tit. 22, § 79697
1. New section filed 6-10-94; operative 1-1-96 pursuant to Health and Safety Code section 1250 (Register 94, No. 23). Note: Authority cited: Sections 208(a) and 1267.10(a), Health and Safety Code. Reference: Sections 1250(j) and 1254, Health and Safety Code.
1. New section filed 6-10-94; operative 1-1-96 pursuant to Health and Safety Code section 1250 (Register 94, No. 23).