2007 California Health and Safety Code Chapter 5. Cleaning And Sanitizing Of Equipment And Utensils

CA Codes (hsc:114095-114125)

114095.  All food facilities in which food is prepared or in which
multiservice utensils and equipment are used shall provide manual
methods to effectively clean and sanitize utensils as specified in
Section 114099.


114097.  Equipment food-contact surfaces and multiservice utensils
shall be effectively washed to remove or completely loosen soils by
the use of manual or mechanical methods necessary, such as the
application of detergents containing wetting agents and emulsifiers,
acid, alkaline, or abrasive cleaners, hot water, brushes, scouring
pads, high pressure sprays, or ultrasonic devices.



114099.  (a) Manual warewashing sinks, except as specified in
subdivision (c), shall have at least three compartments with two
integral metal drainboards for manually washing, rinsing, and
sanitizing equipment and utensils.
   (b) Sink compartments shall be large enough to accommodate
immersion of the largest equipment and utensils. If equipment or
utensils are not designed to be washed in a warewashing sink,
alternate approved methods as specified in Section 114099.3 shall be
followed.
   (c) A two compartment sink that is in use on January 1, 1996, need
not be replaced when used as specified in Section 114099.3. The
enforcement officer shall approve the continued use of a
two-compartment sink even upon replacement if the installation of a
three-compartment sink would not be readily achievable and where
other approved sanitation methods are used.



114099.1.  (a) During manual or mechanical warewashing, food debris
on equipment and utensils shall be scraped over a waste disposal
unit, scupper, or garbage receptacle.
   (b) If necessary for effective cleaning, utensils and equipment
shall be preflushed, presoaked, or scrubbed with abrasives.



114099.2.  (a) Notwithstanding Section 114099, manual warewashing
shall be accomplished by using a three-compartment sink.
   (b) The temperature of the washing solution shall be maintained at
not less than 110*F or the temperature specified on the cleaning
agent manufacturer's label instructions.
   (c) The utensils shall then be rinsed in clear water before being
immersed in a sanitizing solution.
   (d) Manual sanitization shall be accomplished as specified in
Section 114099.6.
   (e) In-place sanitizing shall be accomplished as specified in
Section 114099.6.
   (f) Other methods may be used if approved by the enforcement
agency.



114099.3.  Alternative manual warewashing equipment may be used when
there are special cleaning needs or constraints, such as when
equipment is fixed or the utensils are large, and the enforcement
agency has approved the use of the alternative equipment. Alternative
manual warewashing equipment may include any of the following:
   (a) High-pressure detergent sprayers.
   (b) Low-or-line pressure spray detergent foamers.
   (c) Other task-specific cleaning equipment.
   (d) Brushes or other implements.
   (e) (1) A two-compartment sink, if the permitholder limits the
number of utensils cleaned and sanitized in the two-compartment sink,
limits warewashing to batch operations for cleaning and sanitizing
utensils, such as between cutting one type of raw meat and another or
cleanup at the end of a shift, and does either of the following:
   (A) Makes up the cleaning and sanitizing solutions immediately
before use and drains them immediately after use, as well as uses a
detergent sanitizer to clean and sanitize in accordance with the
manufacturer's label instructions where there is no distinct water
rinse between the washing and sanitizing steps. The agent applied in
the sanitizing step shall be the same detergent sanitizer that is
used in the washing step.
   (B) Use a hot water sanitization immersion step that incorporates
a nondistinct water rinse.
   (2) A two-compartment sink shall not be used for warewashing
operations where cleaning and sanitizing solutions are used for a
continuous or intermittent flow of utensils in an ongoing warewashing
process.


114099.4.  If hot water is used for sanitization in manual
warewashing operations, the sanitizing compartment of the sink shall
be designed with an integral heating device that is capable of
maintaining water at a temperature not less than 171*F and provided
with a rack or basket to allow complete immersion of equipment and
utensils into the hot water.



114099.5.  In manual warewashing operations, a temperature measuring
device shall be provided and readily accessible for frequently
measuring the washing and sanitizing temperatures.



114099.6.  Manual or mechanical sanitization shall be accomplished
in the final sanitizing rinse by one of the following:
   (a) Hot water manual operations by immersion for at least 30
seconds where the water temperature is maintained at 171*F or above.

   (b) Hot water mechanical operations by being cycled through
equipment that is used in accordance with the manufacturer's
specifications and achieving a utensil surface temperature of 160/4F
as measured by an irreversible registering temperature indicator.
   (c) Chemical manual or mechanical operations, including the
applications of sanitizing chemicals by immersion, manual swabbing,
brushing, or pressure spraying methods, using one of the following
solutions:
   (1) Contact with a solution of 100 ppm available chlorine solution
for at least 30 seconds.
   (2) Contact with a solution of 25 ppm available iodine for at
least one minute.
   (3) Contact with a solution of 200 ppm quaternary ammonium for at
least one minute.
   (4) Contact with any chemical sanitizer that meets the
requirements of 21 C.F.R. 178.1010 when used in accordance with the
manufacturer's use directions as specified on the product label.
   (d) Other methods may be used if approved by the enforcement
agency.


114101.  (a) Mechanical machine warewashing shall be accomplished by
using an approved machine installed and operated in accordance with
the manufacturer's specifications.
   (b) Soiled items to be cleaned in a warewashing machine shall be
loaded in racks, trays, or baskets or onto conveyors in a position
that exposes the items to the unobstructed spray during all cycles
and allows the items to drain.
   (c) The velocity, quantity, and distribution of the washwater,
type, and concentration of detergent used therein, and the time the
utensils are exposed to the water shall be sufficient to clean the
utensils.
   (d) Restricted food service facilities need not comply with
Section 114130 if the domestic or commercial dishwasher utilized for
warewashing is capable of providing heat to the surface of the
utensils of a temperature of at least 160*F.



114101.1.  A warewashing machine shall be provided with an easily
accessible and readable data plate affixed to the machine by the
manufacturer that indicates the machine's design and operating
specifications including the temperatures required for washing,
rinsing, and sanitizing, the pressure required for the fresh water
sanitizing rinse, unless the machine is designed to use only a pumped
sanitizing rinse, and the conveyor speed for conveyor machines or
cycle time for stationary rack machines.



114101.2.  A warewashing machine shall be equipped with a
temperature measuring device that indicates the temperature of the
water as the water enters the hot water sanitizing final rinse
manifold or in the chemical sanitizing solution tank.




114103.  (a) Except as provided in subdivisions (b) and (c), all
warewashing equipment shall be provided with two integral metal
drainboards of adequate size and construction. One drainboard shall
be attached at the point of entry for soiled equipment and utensils
and one shall be attached at the point of exit for cleaned and
sanitized equipment and utensils.
   (b) Where an undercounter warewashing machine is used, there shall
be two metal drainboards, one for soiled equipment and utensils, and
one for clean equipment and utensils, located adjacent to the
machine. This requirement may be satisfied by using the drainboards
that are part of the manual warewashing sinks if the facilities are
located adjacent to the machine.
   (c) Pot and pan washers shall be equipped with drainboards as
required in subdivision (a), or shall be equipped with approved
alternative equipment that provides adequate and suitable space for
soiled and clean equipment and utensils.
   (d) Drainboards, utensil racks, or tables large enough to
accommodate all soiled and cleaned items that may accumulate during
hours of operation shall be provided for necessary utensil holding
before cleaning and after sanitizing.
   (e) Sinks and drainboards of warewashing equipment shall be sloped
and drained to an approved liquid waste receptor.



114105.  After cleaning and sanitizing, equipment and utensils shall
be air dried or used after adequate draining before contact with
food and shall not be cloth dried, except that utensils that have
been air dried may be polished with cloths that are maintained clean
and dry.



114107.  (a) Testing equipment and materials shall be provided to
adequately measure the applicable sanitization method used during
manual or mechanical warewashing.
   (b) The concentration of the sanitizing solution shall be
accurately determined to ensure proper dosage.



114109.  (a) Drying agents used in conjunction with sanitization
shall contain only components that are listed as one of the
following:
   (1) Generally Recognized as Safe for use in food as specified in
21 C.F.R. 182 - Substances Generally Recognized as Safe, or 21 C.F.R.
184 - Direct Food Substances Affirmed as Generally Recognized as
Safe.
   (2) Generally Recognized as Safe for the intended use as specified
in 21 C.F.R. 186 - Indirect Food Substances Affirmed as Generally
Recognized as Safe.
   (3) Approved for use as a drying agent under a prior sanction
specified in 21 C.F.R. 181 - Prior-Sanctioned Food Ingredients.
   (4) Specifically regulated as an indirect food additive for use as
a drying agent as specified in 21 C.F.R. 175 -178, inclusive.
    (5) Approved for use as a drying agent under the threshold of
regulation process established by 21 C.F.R.  170.39.
   (b) When sanitization is with chemicals, the approval required
under paragraph (3) or (5) of subdivision (a) or the regulation as an
indirect food additive required under paragraph (4) of subdivision
(a), shall be specifically for use with chemical sanitizing
solutions.


114111.  (a) If used, dry cleaning methods such as brushing,
scraping, and vacuuming shall contact only surfaces that are soiled
with dry nonpotentially hazardous food residues.
   (b) Cleaning equipment used in dry cleaning food-contact surfaces
shall not be used for any other purpose.



114113.  Food shall only contact surfaces of equipment and utensils
that are cleaned and sanitized.



114115.  (a) Equipment food-contact surfaces and utensils shall be
clean to sight and touch.
   (b) The food-contact surfaces of cooking equipment and pans shall
be kept free of encrusted grease deposits and other soil
accumulations.
   (c) Nonfood-contact surfaces of equipment shall be kept free of an
accumulation of dust, dirt, food residue, and other debris.
   (d) Equipment shall be reassembled so that food-contact surfaces
are not contaminated.


114117.  (a) Equipment food-contact surfaces and utensils shall be
cleaned at the following times:
   (1) Except as specified in subdivision (b), before each use with a
different type of raw food of animal origin such as beef, fish,
lamb, pork, or poultry.
   (2) Each time there is a change from working with raw foods to
working with ready-to-eat foods.
   (3) Between uses with raw produce and with potentially hazardous
food.
   (4) Before using or storing a food temperature measuring device.
   (5) At any time during the operation when contamination may have
occurred.
   (b) Paragraph (1) of subdivision (a) does not apply if the food
contact surface or utensil is in contact with a succession of
different raw foods of animal origin, each requiring a higher cooking
temperature as specified in Section 114004 than the previous food,
such as preparing raw fish followed by cutting raw poultry on the
same cutting board.
   (c) Except as specified in subdivision (d), if used with
potentially hazardous food, equipment food-contact surfaces and
utensils shall be cleaned throughout the day at least every four
hours.
   (d) Surfaces of utensils and equipment contacting potentially
hazardous food may be cleaned less frequently than every four hours
if any of the following occurs:
   (1) In storage, containers of potentially hazardous food and their
contents are maintained at temperatures as specified in Section
113996 and the containers are cleaned when they are empty.
   (2) Utensils and equipment are used to prepare food in a
refrigerated room or area that is maintained at or below 55*F. In
that case, the utensils and equipment shall be cleaned at the
frequency that corresponds to the temperature as depicted in the
following chart and the cleaning frequency based on the ambient
temperature of the refrigerated room or area shall be documented and
records shall be maintained in the food facility and made available
to the enforcement agency upon request:



+---------------------------+--------------------+
|       Temperature         | Cleaning Frequency |
+---------------------------+--------------------+
| 5.0*C (41*F) or less      |      24 hours      |
+---------------------------+--------------------+
| more than 5.0*C - 7.2*C   |      20 hours      |
| (more than 41*F - 45*F)   |                    |
+---------------------------+--------------------+
| more than 7.2*C - 10.0*C  |      16 hours      |
| (more than 45*F - 50*F)   |                    |
+---------------------------+--------------------+
| more than 10.0*C - 12.8*C |      10 hours      |
|  (more than 50*F - 55*F)  |                    |
+---------------------------+--------------------+

   (3) Containers in serving situations such as salad bars, delis,
and cafeteria lines hold ready-to-eat potentially hazardous food that
is maintained at the temperatures specified in Section 113996 are
intermittently combined with additional supplies of the same food
that is at the required temperature, and the containers are cleaned
at least every 24 hours.
   (4) Temperature measuring devices are maintained in contact with
food, such as when left in a container of deli food or in a roast,
held at temperatures specified in Sections 113996 and 114004.
   (5) Equipment is used for storage of packaged or unpackaged food,
such as a reach-in refrigerator, and the equipment is cleaned at a
frequency necessary to preclude accumulation of soil residues.
   (6) The cleaning schedule is approved based on consideration of
characteristics of the equipment and its use, the type of food
involved, the amount of food residue accumulation, and the
temperature at which the food is maintained during the operation and
the potential for the rapid and progressive multiplication of
pathogenic or toxigenic micro-organisms that are capable of causing
foodborne disease.
   (7) In-use utensils are intermittently stored in a container of
water in which the water is maintained at 135 *F or higher and the
utensils and container are cleaned at least every 24 hours or at a
frequency necessary to preclude accumulation of soil residues.
   (e) Except when dry cleaning methods are used as specified in
Section 114111, surfaces of utensils and equipment contacting food
that is not potentially hazardous shall be cleaned in any of the
following circumstances:
   (1) At any time when contamination may have occurred.
   (2) At least every 24 hours for iced tea dispensers and consumer
self-service utensils such as tongs, scoops, or ladles.
   (3) Before restocking consumer self-service equipment and utensils
such as condiment dispensers and display containers.
   (4) In equipment such as ice bins and beverage dispensing nozzles
and enclosed components of equipment such as ice makers, cooking oil
storage tanks and distribution lines, beverage and syrup dispensing
lines or tubes, coffee bean grinders, and water vending equipment, at
a frequency specified by the manufacturer, or, absent manufacturer
specifications, at a frequency necessary to preclude accumulation of
soil or mold.



114119.  During pauses in food preparation or dispensing, food
preparation and dispensing utensils shall be stored in the following
manner:
   (a) Except as specified under subdivision (b), in the food with
their handles above the top of the food and the container.
   (b) In food that is not potentially hazardous, with their handles
above the top of the food within containers or equipment that can be
closed, such as bins of sugar, flour, or cinnamon.
   (c) On a clean portion of the food preparation table or cooking
equipment only if the in-use utensil and the food-contact surface of
the food preparation table or cooking equipment are cleaned and
sanitized at a frequency specified under Section 114117.
   (d) In running water of sufficient velocity to flush particulates
to the drain, if used with moist food such as ice cream or mashed
potatoes.
   (e) In a clean, protected location if the utensils, such as ice
scoops, are used only with a food that is not potentially hazardous.

   (f) In a container of water if the water is maintained at a
temperature of at least 135/4F and the container is cleaned at least
every 24 hours or at a frequency necessary to preclude the
accumulation of soil residues.



114121.  (a) Except as specified in subdivisions (b) and (c),
returned empty containers intended for refilling with food or
beverage shall be cleaned and refilled in an approved facility.
   (b) Consumer-owned containers returned to the food facility for
refilling may be refilled and returned to the same consumer if the
container is refilled by an employee of the food facility or the
owner of the container if the dispensing system includes a
contamination free transfer process that cannot be bypassed by the
container owner.
   (c) Consumer-owned containers that are not food specific may be
filled at a water vending machine or system.




114123.  Except as specified in Section 114125, food preparation
sinks, handwashing lavatories, and warewashing equipment shall not be
used for the cleaning of maintenance tools, the preparation or
holding of maintenance materials, or the disposal of mop water and
similar liquid wastes.



114125.  (a) A warewashing sink shall not be used for handwashing
except in food facilities that were not constructed or extensively
remodeled since January 1, 1996, and where there are no facilities
exclusively for handwashing in food preparation areas.
   (b) If a warewashing sink is used to wash wiping cloths, wash
produce, or thaw food, the sink shall be cleaned and sanitized before
and after each time it is used to wash wiping cloths or wash produce
or thaw food.