Current through Register Vol. 63, No. 9, September 1, 2024
(1) Manual washing and sanitizing may be
practiced for small batches of utensils and for equipment that cannot be
conveniently or effectively cleaned by mechanical warewashing machines. A
three-compartment sink with each compartment of sufficient size to allow
immersion of the largest multi-use utensil is required. A two-compartment sink
of a size allowing immersion of each utensil is allowed only if hot water is
used to sanitize.
(2) Each sink
compartment shall be supplied with hot and cold potable running
water.
(3) Each dishwashing
facility shall be equipped with drainboards or sorting tables, one for soiled
utensils and a separate one for clean utensils. They shall be of adequate size
to handle peak washing loads in a sanitary manner.
(4) Wooden racks, toweling, absorbent
materials, or other materials which are not easily cleanable will not be used
on drainboards and dish tables.
(5)
Fixed equipment or equipment too large to be cleaned in a sink compartment
shall be cleaned and sanitized in place. Cleaning shall be by manual washing or
by pressure spray.
(6) Washing,
rinsing, and sanitizing shall be in the following sequence when done manually:
(a) Equipment and utensils shall be
thoroughly washed in the first compartment with a hot detergent solution of at
least 120 degrees Fahrenheit;
(b)
Equipment and utensils shall be rinsed free of detergents and abrasive with
clean hot water in the second compartment;
(c) Equipment and utensils shall be sanitized
in accordance with section (7) of this rule. The sanitizers of choice are hot
water, chlorine, iodine, or quaternary ammonium compounds formulated and
labeled for use on food contact surfaces.
(7) Food contact surfaces of all equipment
and utensils shall be sanitized by:
(a)
Immersion for at least 1/2 minute in clean, hot water at a temperature of at
least 170 degrees Fahrenheit; or
(b) Immersion for at least one minute in a
clean solution containing 50 to 100 parts per million of available chlorine as
hypochlorite and at a temperature of at least 75 degrees Fahrenheit;
or
(c) Immersion for at least one
minute in a clean solution containing 12.5 to 25 parts per million of available
iodine and having a pH not higher than 5.0 at a temperature of at least 75
degrees Fahrenheit; or
(d)
Immersion for at least one minute in a clean solution of quaternary ammonium at
a solution strength of 200 parts per million;
(e) Other methods of washing and sanitizing
utensils and other sanitizing compounds may be accepted by the Health Division
Administrator upon application from the institution or state agency operating
the institution. The application must provide proof that the method is
consistently effective and safe; that any chemicals used are manufactured for
use on food contact surfaces and are registered as such with the U.S.
Environmental Protection Agency; and that the label instructions comply with
minimum requirements of this rule [sections (1) - (9) of this rule];
(f) Rinsing or spraying with a chemical
sanitizing solution of at least twice the strength required for that particular
sanitizing solution under subsection (7)(b) or (c) of this rule in sanitizing
of fixed equipment or equipment too large to be sanitized in a sink
compartment. Because of its potential toxicity, quaternary ammonium may not be
used in excess of 200 parts per million and is, therefore, unsuitable as a
spray or rinse for fixed equipment.
(8) When hot water is the method of
sanitizing, the following shall be used:
(a)
A heating device installed on or under the sanitizing compartment of the sink
in a manner which would prevent any direct contact by the operator. The heating
device must be able to maintain the water at a temperature of at least 170
degrees Fahrenheit;
(b) A
thermometer, accurate to plus or minus three degrees Fahrenheit, shall be kept
close to the sink for frequent checks of water temperature; and
(c) Dish baskets shall be large enough to
permit complete covering of the tableware, kitchenware, and equipment by the
hot water.
(9) Every
establishment in which chemical sanitizers are used shall provide a testing kit
or device that will accurately measure the concentration in parts per million
for each sanitizer used. Dishwashing personnel shall test frequently the level
of the sanitizer in solution.
(10)
Notwithstanding sections (1) through (8) of this rule, any institutional
kitchen having no multi-use utensil or no equipment which comes into contact
with readily perishable foods or beverages shall not be required to provide
three sink compartments so long as all other requirements of sections (1)
through (9) of this rule are followed including the washing, rinsing and
sanitizing sequence.
Stat. Auth.: ORS
179.040, ORS
423.020, ORS
423.030 & ORS
423.075
Stats. Implemented: ORS
179.040, ORS
423.020, ORS
423.030 & ORS
423.075
