Section Env-Wq 906.04 - Dishwashing(a) Following each use, all reusable items used for food storage, preparation, or consumption, including but not limited to storage containers, pots, pans, baking dishes, utensils, cups, glasses, dishes, plates, bowls, spoons, forks, and knives, shall be cleaned in compliance with He-P 2300, and, in particular, He-P 2308.(b) The following shall apply specifically to manual dishwashing: (1) All reusable items shall be cleansed by washing with use of a cleaning agent in water of not less than 130°F, 54.4°C and then sanitized or disinfected by: a. Scalding, by thorough drenching with water of not less than 170°F, 77°C, at the point of contact; orb. Complete immersion of the article for not less than 2 minutes in a cold chlorine solution of not less than l00 parts per million of available chlorine;(2) Where hot water is used as the sanitizing agent, a thermometer shall be used to measure and indicate the temperature of the wash and rinse water before and during washing. This thermometer shall be kept in close proximity to the washing area so as to be readily available for use;(3) Washing, rinsing, and sanitizing shall be in accordance with He-P 2308.03;(4) Following sanitization or disinfection, all items shall be set on a sanitary drain rack to air dry; and(5) Towels shall not be used to drain or dry any item.N.H. Admin. Code § Env-Wq 906.04
(See Revision Note at chapter heading for Env-Wq 900) #9409, eff 3-12-09
The amended version of this section by New Hampshire Register Volume 37, Number 37, eff. 9/1/2017 is not yet available.