Connecticut Administrative Code
Title 19 - Public Health and Safety
13-B
Chapter II - ENVIRONMENTAL HEALTH
Food or Beverage Vending Machine Operations
Appendix - Appendix
Current through September 9, 2024
APPROVED * * * SANITIZING PROCESSES
When manual dishwashing is used, utensils after thorough washing and rinsing, clean to sight and touch, shall be sanitized by:
(a) Immersion for at least one minute in clean, hot water at a temperature of at least 170°F. * * * An approved thermometer shall be available convenient to the vat. The pouring of scalding water over the washed utensils shall not be accepted as satisfactory compliance; or
(b) Immersion for at least one minute in a * * * sanitizing solution containing (1) at least 50 * * * mg/1 of available chlorine * * * at a temperature of not less than 75°F. The bath should be made up to a strength of 100 mg/1 or more of * * * available chlorine and shall not be used after its strength has been reduced to 50 * * * mg/l; or (2) at least 12.5 mg/1 of available iodine in a solution having a pH value not higher than 5.0 and a temperature of not less than 75°F., or (3) any other chemical sanitizing agent which has been demonstrated to the satisfaction of the director of health to be effective and nontoxic under use conditions, and for which a suitable field test is available. Such sanitizing agents, in use solutions, shall provide the equivalent bactericidal effect of a solution containing at least 50 mg/1 of available chlorine at a temperature not less than 75°F.
(See 1963 Supp. § 19-193h.)
