Jo Sheppard Early Learning Programs

33-34 · Training Requirements

that: 3.9.4 Dishwashing and Sanitization For facilities that prepare food, non-disposable food equipment, tableware, and utensils utilized for food preparation must be properly cleaned by pre-rinsing or scraping, washing, rinsing, sanitizing, and air drying. If the child care facility lacks adequate dishwashing and sanitation described in this section for dishes, equipment and utensils, only disposable single-use items may be used. All single service items must be discarded after each use. Food equipment, tableware and utensils used to prepare food must be washed and sanitized on-site except when Child Care Facility Handbook Page | 34 a caterer is used, and the caterer is responsible for dishwashing as evidenced by a written agreement. Dishwashing and sanitization must be accomplished by one of the following: A. A dishwasher with a sanitizing cycle. 1. The dishwasher must use heat or chemical injection for sanitization. 2. If chemical sanitization is used, the wash water temperature must be set at a minimum of 120 degrees Fahrenheit, and the rinse water must be maintained at 75 degrees Fahrenheit. 3. Automatic sanitizing dispenser must be properly installed and maintained. 4. A test kit or other device that accurately measures the concentration of the sanitizing solution must be available and used to confirm appropriate concentration of solution during one full cycle per day. 5. If hot water is used for sanitization, the dishwasher must achieve a temperature of 160 degrees Fahrenheit on the surface of the equipment/dishes/utensils being washed. 6. The facility must have a means for measuring the required temperature either by an irreversible registering temperature indicator (heat strip) or an external temperature display built into the machine. B. An installed three compartment sink, or an installed two-compartment sink with a non-stationary or portable compartment receptacle. 1. Installed compartment sinks may be used to wash produce and to fill cooking pots and pans with water when not in use for dishwashing. 2. Sinks must be sanitized before and after each use. 3. The first compartment must be used for washing; the second compartment must be used for rinsing; and the third compartment must be used for sanitizing. 4. If only an installed two-compartment sink is available, the second compartment must be used for rinsing and a non-stationary or portable compartment receptacle must be available and used to sanitize. C. Chemical Sanitization. 1. If chemical sanitization is used, an exposure time of at least 7 seconds is required for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 75 degrees Fahrenheit. 2. If other sanitizers are used, the manufacturer instructions must be strictly followed. 3. A test kit or other device that accurately measures the concentration of the sanitizing solution must be available and used to confirm appropriate concentration of solution during each use. D. Hot water sanitization. If hot water is used for sanitizing, equipment/dishes/utensils must be immersed for a period of at least one-half minute in hot water at a temperature of 170 degrees Fahrenheit or above. A thermometer designed to measure the water temperature must be available and used to confirm the appropriate temperature of the hot water during each use

View state record