Functionality—Manual warewashing equipment, heaters and baskets (2009 FDA Food Code 4-204.116).

If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink must be:
(1) Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171°F (77°C); and
(2) Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-04256, filed 1/17/13, effective 5/1/13.]
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