NAC446.330. Sequence of manual washing.

Except for equipment which is fixed in place and utensils too large to be cleaned in a sink, manual washing, rinsing and sanitizing must be conducted in the following sequence:

     1. Sinks must be cleaned before use.

     2. Equipment and utensils must be thoroughly washed in the first compartment with a detergent solution at a temperature of 110°F (43°C) or more that is changed frequently.

     3. Equipment and utensils must be rinsed free of detergent and abrasives with clean water in the second compartment.

     4. Equipment and utensils must be sanitized in the third compartment according to one of the following methods:

     (a) Immersion for at least 1/2 minute in clean hot water at a temperature of at least 170°F (77°C).

     (b) Immersion for at least 1 minute in a clean solution containing at least 50 parts per million (ppm) of available chlorine as a hypochlorite, at a temperature of at least 75°F (24°C). Equipment and utensils must be in contact with a chlorine solution at least 10 seconds if one of the following combinations of pH, water temperature and concentration of free available chlorine is used:

Minimum Temperature	Concentration
F. (C.)	pH 8.0 or less	pH 8.1-10.0
120° (48.9°)	25 ppm	25 ppm
100° (39.4°)	50	50
75° (23.9°)	50	100
55° (12.8°)	100	100

     (c) Immersion for at least 1 minute in a clean solution containing at least 12.5 parts per million (ppm) of available iodine and having a pH not higher than 5.0, at a temperature of at least 75°F (24°C).

     (d) Immersion of 1 minute in a clean solution containing any other agent used for sanitizing which is approved by the health authority and provides the equivalent bactericidal effect of a solution containing at least 50 parts per million (ppm) of available chlorine as a hypochlorite, at a temperature of at least 75°F (24°C). For example, quaternary ammonium compounds must be at the concentration which is indicated by the manufacturer’s instructions on the label. However, these compounds must be used only in water with 500 parts per million (ppm) hardness or less.

     (e) Treatment with steam which is free from materials or additives other than those approved by the health authority for equipment which is too large to sanitize by immersion, but in which steam can be confined.

     (f) Rinsing, spraying or swabbing with a sanitizing solution of at least twice the strength required for that particular sanitizing solution as listed in this section for equipment which is too large to sanitize by immersion, and then rinsing, spraying or swabbing with clean water.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.4 subsec. 5.4.12, eff. 9-17-82]—(NAC A 10-14-88; 5-23-96)