Under California Retail Food Code §114099, what is the complete correct sequence for manually warewashing in a three-compartment sink, from start to finish?
Explanation
California Retail Food Code HSC §114099 (and §114099.6) prescribes the manual warewashing sequence for a three-compartment sink: (0) SCRAPE or PRE-RINSE to remove loose food debris into a trash receptacle or pre-rinse sink so the wash water is not overwhelmed; (1) WASH in compartment 1 using detergent in water at a minimum 110°F (the wash temperature must be maintained throughout — change the water when soiled); (2) RINSE in compartment 2 in clean potable water to remove detergent residue; (3) SANITIZE in compartment 3 using either (a) hot water immersion at 171°F or hotter for at least 30 seconds, OR (b) a chemical sanitizer at the correct concentration and contact time (chlorine 100 ppm for 7 seconds, quat 200 ppm for 30 seconds, iodine 12.5-25 ppm for 30 seconds, all at the temperature range required by the manufacturer); and (4) AIR DRY on a clean drainboard — towel drying is prohibited because cloth towels recontaminate the sanitized surface. Options A and B reverse the wash-rinse-sanitize order or omit the rinse, both of which leave detergent on food-contact surfaces. Option D ends in towel drying, which is non-compliant.
Law Reference: HSC §114099Practice all 319 questions free — no signup required.
Related questions on this topic
- A high-temperature mechanical dish machine is in use. At the dish surface, what is the minimum final-rinse water temperature for sanitization under the California Retail Food Code?
- A food employee tests an iodine sanitizer with a test strip and gets a reading of 30 ppm. The water temperature is 80°F. Is this solution acceptable for sanitizing food-contact surfaces?
- How frequently must in-use food-contact surfaces (cutting boards, slicers, prep tables) be cleaned and sanitized during continuous operation at the same task?
- A California kitchen uses chlorine bleach sanitizer in the third compartment of a 3-compartment sink. Which combination of CONCENTRATION, WATER TEMPERATURE, and CONTACT TIME is the standard CRFC §114099 specification for chlorine sanitizing of food-contact surfaces?
- A high-temperature mechanical dish machine is in use in a California restaurant. Under CRFC §114099.6, what is the minimum FINAL-RINSE temperature measured AT THE DISH SURFACE for proper sanitization?
- A LOW-TEMPERATURE (chemical) mechanical dish machine uses a chlorine-based sanitizer in the final rinse. Under California Retail Food Code §114099, what is the standard combination of FINAL-RINSE TEMPERATURE and CHLORINE CONCENTRATION for proper sanitization?
Last reviewed: · editorial process