Kansas Administrative Regulations
Agency 4 - DEPARTMENT OF AGRICULTURE
Article 27 - LODGING ESTABLISHMENTS
Section 4-27-10 - Dishware and utensils
Universal Citation: KS Admin Regs 4-27-10
Current through Register Vol. 43, No. 52, December 26, 2024
Each licensee shall ensure that all of the following requirements are met:
(a) General.
(1) All dishware and utensils that are
designed for repeat use shall be made of safe, durable, and nonabsorbent
material and shall be kept in good repair. No cracked or chipped dishware or
utensils shall be provided for use by guests or employees.
(2) All single-service articles shall be
constructed of safe, durable, and nonabsorbent materials.
(3) All single-service drinking glasses and
utensils shall be prepackaged or protected in a dispenser.
(4) No single-service articles may be
reused.
(b) Storage.
(1) All clean dishware and utensils and all
single-service articles shall be protected from dirt, dust, liquids, insects,
vermin, and any other sources of contamination at all times.
(2) Each licensee shall provide storage
facilities for dishware and utensils in a clean, dry location at least six
inches above the floor.
(3) No
dishware and utensils shall be stored under an exposed sewer line or a dripping
water line.
(4) No dishware,
utensils, single-service articles, ice buckets, and food containers shall be
stored within a toilet room.
(c) Cleaning and sanitization. Each licensee shall use either manual cleaning and sanitizing equipment or mechanical cleaning and sanitizing equipment.
(1) All
dirty or used glasses, dishware, and utensils that are in areas other than a
guest room kitchenette shall be removed from each guest room during the
servicing or cleaning of the room and upon vacancy of that room. All items
shall be washed, rinsed, and sanitized using one of the approved methods in
this regulation.
(2) If the
licensee provides repeat service dishware or utensils to the lodging
establishment's guests or to the public, the licensee shall install in the
lodging establishment, or in a food service area operated in conjunction with
the lodging establishment, manual or mechanical cleaning equipment for dishware
and utensils that meets the requirement of this regulation.
(3) The manual cleaning and sanitizing of
dishware, utensils, and food equipment shall meet all of the following
requirements:
(A)
(i) A sink with at least three compartments
or three adjacent sinks shall be used and shall be large enough to permit the
immersion of the largest item of dishware, utensil, or food equipment articles
to be cleaned.
(ii) All sinks and
dishware drying surfaces shall be cleaned before use.
(B) Each compartment of the sink shall be
supplied with hot and cold potable running water.
(C) The wash, rinse, and sanitizing water
shall be kept clean.
(D) The steps
for manual cleaning and sanitizing shall consist of all of the following:
(i) All dishware, utensils, and food
equipment shall be thoroughly washed in the first compartment with a hot
detergent solution.
(ii) All
dishware, utensils, and food equipment shall be rinsed free of detergent and
abrasives with clean hot water in the second compartment.
(iii) All dishware, utensils, and food
equipment shall be sanitized in the third compartment according to one of the
methods in paragraph (c)(3)(E).
(E) The food contact surfaces of all
dishware, utensils, and food equipment shall be sanitized during manual ware
washing by one of the following methods:
(i)
Immersion for at least 10 seconds in a clean solution containing 50 to 200
parts per million of available chlorine, with a water temperature of at least
75 degrees Fahrenheit;
(ii)
immersion for at least 30 seconds in clean hot water with a temperature of at
least 171 degrees Fahrenheit;
(iii)
immersion in a clean solution containing a quaternary ammonium compound with a
minimum water temperature of 75 degrees Fahrenheit and with the concentration
indicated by the manufacturer's directions on the label; or
(iv) immersion in a clean solution containing
a sanitization chemical other than those specified in this subsection that
meets the applicable requirements specified in K.A.R. 4-28-11.
(F) A chemical test kit,
thermometer, or other device that accurately measures the concentration of
sanitizing chemicals, in parts per million, and the temperature of the water
shall be available and used daily.
(4) The mechanical cleaning and sanitizing of
dishware, utensils, and food equipment may be done by spray-type or immersion
commercial dishwashing machines. Another type of dishwashing machine or device
may be used if the machine or device meets the requirements of this regulation.
(A) Each dishwashing machine and device shall
be properly installed and maintained in good repair and shall be operated in
accordance with the manufacturer's instructions.
(B) If an automatic detergent dispenser,
rinsing agents dispenser, or liquid sanitizer dispenser is used, the dispenser
shall be properly installed and maintained.
(C) Each dishwashing machine using hot water
to sanitize shall be installed and operated according to the manufacturer's
specifications and shall achieve a minimum dishware and utensil surface
temperature of 160 degrees Fahrenheit as measured by a dishwasher-safe
thermometer. For each dishwashing machine using hot water to sanitize that does
not cause the surface temperature of the dishware and utensils to reach a
temperature of 160 degrees Fahrenheit, one of the following requirements shall
be met:
(i) The licensee shall install a heat
booster.
(ii) The licensee shall
provide the secretary with documentation of a time and temperature relationship
that results in the sanitization of the dishware and utensils.
(D) The final rinse temperature of
each dishwashing machine using hot water to sanitize shall be monitored by a
dishwasher-safe thermometer.
(E)
All dishware, utensils, and food equipment shall be exposed to all dishwashing
and drying cycles.
(F) Each
dishwashing machine using chemicals for sanitization shall be used as follows:
(i) The temperature of the wash water shall
be at least 120 degrees Fahrenheit, and the chemical sanitizing rinse water
shall be at least 75 degrees Fahrenheit unless specified differently by the
machine's manufacturer.
(ii) The
wash water shall be kept clean.
(iii) The chemicals added for sanitization
purposes shall be automatically dispensed.
(iv) All dishware, utensils, and food
equipment shall be exposed to the final chemical sanitizing rinse in accordance
with the manufacturer's specifications for time and concentration.
(v) All chemical sanitizers shall meet the
applicable requirements of K.A.R. 4-28-11.
(G) A chemical test kit, thermometer, or
other device that accurately measures the concentration of sanitizing
chemicals, in parts per million, and the temperature of the water shall be
available and used daily.
(H) Each
dishwashing machine or device shall be cleaned as often as necessary to be
maintained in operating condition according to the manufacturer's
specifications.
(d) All dishware, utensils, and food equipment shall be air-dried.
(e) Each licensee that provides dishware, utensils, and food equipment in the guest room shall clean and sanitize the dishware, utensils, and food equipment provided by one of the following methods:
(1)
Provide manual dishwashing and sanitizing as specified in paragraph
(c)(3);
(2) provide a mechanical
dishwashing machine as specified in paragraph (c)(4); or
(3) provide a complete set of clean and
sanitized dish-ware, utensils, and food equipment before each new guest
arrives.
Disclaimer: These regulations may not be the most recent version. Kansas may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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