Ordinance 2860 - Laserfiche WebLink

• Where chlorine treatment is used a three compartment vat shall be required, the first compartment to be used for washing, the second for plain rinsing, and the third for chlorine immersion. This will prevent the excessive con- sumption of chlorine by organic matter and washing compound carried over from the washing compartment . The first basket of utensils will remain in the chlorine rinse while the second baske is in the plain rinse and the third basket is being washed. Upon removal from the chlorine rinse _ • the utensils may be rinsed in running water, if desired, and allowed to dry either in the basket or inverted on a drain shelf or tray. Silver and silver-plated tableware should not be treated with chlorine as silver chlorides are formed which blacken the silver. (c) Exposure in a steam cabinet to at least 170 deg. F. for at least 15 minutes, or to at least 200 deg. F. for at least 5 minutes. (d) Exposure in an oven or hot-air sterilizer to hot air at a temperature of at least 180 deg. F. for at least 20 minutes Equipment that is too large to immerse may be treated (1) with live steal:. from a hose , in the case of equipment in which steam can be confined, (2) by boiling water rinse , or (3) by spraying or swabbing with chlorine solution of approved strength. Health Officers should check with a thermometer the actual temperatures used in the methods which employ heat as the bactericidal agent . If washing machines are used the temperature of both the wash water and the rinse water should be chec':ed. For all bactericidal processes the actual period of exposure to the temperature or the chlorine rinse should be checked to determine compliance . Drying cloths, if used, shall be clean and shall be used for no other Purpose . It is recommended that wherever possible utensils be permitted to drain dry without the use of drying cloths. Where bacteriological laboratory facilities are available , the proposed standard procedure for bacteriological examination of cleansed and disinfected utensils, provisionally established by the Subcommittee on Standard Methods for the Examination of Dishwashing Devices o ' the American Public Health Association is recommended. Item 11: Storage and handling of Utensils and Equipment - After bactericidal treatment no utensil shall be stored except in a clean dry place protected from flies, dust , or other contamination, and no utensil shall be handled except in such manner as to prevent contamination as far as practicabl• . Single-service utensils shall be purchased only in sanitary containers, and shall be stored therein in a clean dry place until used. -8-