NAC447.300. Tableware: Sanitizing.

     1. All tableware, when manually washed, must be sanitized by immersion for 1 minute in a clean sanitizing solution containing 50 parts per million ( ppm) of available chlorine at a temperature of 75°F (23.9°C) or higher.

     2. A test kit of reasonable accuracy must be used to test the available chlorine in the sanitizing solution. A thermometer with an accuracy of plus or minus 2°F must be used to determine the temperature of the sanitizing rinse water.

     3. Other chemical agents which have been demonstrated to the satisfaction of the health authority to be effective and nontoxic under conditions of use and for which a suitable test kit is available may be used in the sanitizing solution if the solution has a bactericidal effect equivalent to a solution containing 50 ppm of available chlorine at a temperature of 75°F (23.9°C) or higher.

     4. After being sanitized, all the tableware must be placed in a position for self-draining in a suitable area where it is allowed to dry in the air.

     [Bd. of Health, Hotel and Motel Reg. Nos. 3.2.3-3.2.6, eff. 2-5-82]