Section 400.8325. Sanitization.

(1) All tableware, utensils, food contact surfaces, and food service equipment shall be thoroughly washed, rinsed, and sanitized after each use. Multi- purpose tables shall be thoroughly washed, rinsed, and sanitized before and after they are used for meals or snacks.

(2)   Enamelware utensils are prohibited.

(3)   Reuse of single service articles is prohibited.

(4)   Multi-use tableware and utensils shall be washed, rinsed, and sanitized using 1 of the following methods:

(a)   A commercial dishwasher.

(b)   A residential dishwasher with sanitizing capability.

(c)   A 3-compartment sink and adequate drain boards.

(d)   A 2-compartment sink for washing and rinsing, a third container suitable for complete submersion for sanitizing, and adequate drain boards.

(5)   If the manual washing method is used, as referenced in subrule (4)(c) and (d) of this rule, all of the following shall be done:

(a)   Rinse and scrape all utensils and tableware before washing.

(b)   Thoroughly wash in detergent and water.

(c)   Rinse in clear water.

(d)  Sanitize using 1 of the following methods:

(i)    Immersion for at least 30 seconds in clean, hot water of at least 170 degrees Fahrenheit.

(ii)    Immersion for at least 1 minute in a solution containing between 50 and 100 parts per million of chlorine or comparable sanitizing agent at a temperature of at least 75 degrees Fahrenheit. A test kit or other device which measures parts per million concentration of the solution shall be used when a chemical is used for sanitizing.

(e)   Air dry.

(6)   Sponges shall not be used in a food service operation.

History: 2013 AACS.