Code of Massachusetts Regulations
105 CMR - DEPARTMENT OF PUBLIC HEALTH
Title 105 CMR 420.000 - Housing And Sanitation Standards For Farm Labor Camps (state Sanitary Code, Chapter Iii)
Section 420.310 - Dishwashing Facilities and Cleaning

Universal Citation: 105 MA Code of Regs 105.420

Current through Register 1531, September 27, 2024

The operator shall provide adequate sinks with hot and cold water sufficient in quantity and pressure for washing and disinfecting dishes. When the dishwashing facility is to be used by other than a single family group, it is recommended that the operator provide a two-compartment sink. Every glass, cup, knife, fork, spoon and dish shall be washed thoroughly after each use with a suitable detergent and hot water and should be sanitized by one of the following methods:

(A) immersion for at least 30 seconds in clean hot water at a temperature of at least 170°F, or

(B) immersion for a period of at least one minute in a sanitizing solution containing

(1) not less than 50 parts per million of available chlorine at a temperature not less than 75°F, or

(2) any other chemical sanitizing agent which is 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 not less than 50 parts per million of available chlorine at a temperature not less than 75°F.

Every other utensil used in the handling, preparing, or consumption of food and drink should be cleaned immediately after use.

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