California Health and Safety Code CHAPTER 5 - Cleaning and Sanitizing of Equipment and Utensils

  • Section 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...
  • Section 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,...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 114099.5.
    In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.(Added by Stats. 2006,...
  • Section 114099.6.
    Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:(a) Immersion for at least 30 seconds where the water temperature is...
  • Section 114099.7.
    Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:(a) By being cycled through equipment that is used in accordance with...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 114113.
    Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.(Added by Stats. 2006, Ch. 23, Sec. 2. Effective January 1, 2007....
  • Section 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...
  • Section 114117.
    (a) Equipment food-contact surfaces and utensils shall be cleaned and sanitized at the following times:(1) Except as specified in subdivision (b), before each use with a different...
  • Section 114118.
    Fabric implements shall be laundered and sanitized before or after use in direct contact with food.(Added by Stats. 2009, Ch. 571, Sec. 42. (SB 241)...
  • Section 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...
  • Section 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...
  • Section 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...
  • Section 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...

Last modified: October 22, 2018