Boil Water Advisories and Manual Dishwashing

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4.2.8 Manual Dishwashing

b) When relying on the manual method for washing and sanitizing dishware and serving/dining utensils, the operator should use a two or three compartment sink and the following procedure. Dishes should be:

i) thoroughly scraped clean of gross foreign materials and food scraps;

ii) washed in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 45o C (1130 F);

iii) rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45o C (1130 F); and

iv) sanitized in the third compartment sink by immersion, in one of the following methods:

– for at least 2 minutes in water at a temperature of at least 77o C (1710 F);

– for at least 2 minutes in a chlorine solution of 100 – 200 mg/L available chlorine at a temperature of not less than 45o C (1130 F);

– for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45o C (1130 F);

– for at least 2 minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45o C (1130 F); or

– in accordance with any other method that has been scientifically proven to produce results equivalent to those achieved by use of any of the methods in this subclause (iv). NOTE: The solutions used for the methods outlined in (iv) should be completely changed often enough to prevent utensils from becoming soiled and to maintain the bactericidal effect of the solution.

v) air-dried, if possible.

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