Cleaning and Sanitizing Utensils
Utensil Washing Requirements
All temporary food facilities that prepare food must have a three (3) compartment sink where they can wash, rinse, and sanitize their utensils. The sink must provide potable water and have the following:
- Drain boards
- Overhead protection
- HOT and COLD running water from a mixing valve
For events of three (3) days or less alternate methods may be approved by the local enforcement agency
Up to four (4) temporary food facilities may share a common utensil washing area if it is centrally located and adjacent to all of the sharing facilities. A potable water supply of twenty gallons per booth must be provided for utensil washing. This amount does not include water for food preparation. All liquid waste must be captured in a waste tank that is at least 50% greater in size than the fresh water supply. (Example: 20 gallon potable supply= 30 gallon waste tank)
Please Note: It may be in your best interest to stock additional utensils that can be used when utensil washing may not be readily available.
How to clean and sanitize utensils using a 3-compartment sink
1. WASH... in hot, soapy water in the first compartment.
2. RINSE... utensils in warm, clear water in the second compartment.
3. SANITIZE... utensils in the third compartment with an approved chemical sanitizer
4. AIR DRY...utensils DO NOT use a cloth or paper towel as this may re-contaminate the utensil
Detergents are used to clean prior to sanitizing. Chemical sanitizers eliminate bacteria from a clean utensil.
Approved chemical sanitizers include:
- Quaternary ammonium at 200 ppm for 60 seconds
- Iodine at 25 ppm for 60 seconds.
- Chlorine (ie. bleach) at 100 ppm for 30 seconds
Sanitizer testing materials should be available on-site to test chemical levels.
(If chlorine bleach is used, it must be GERMICIDAL bleach. Scented laundry bleach does not function well as a utensil Sanitizer)