Figure 5. — Cleaning of breading equipment. 



that will come in contact with the product must be rinsed with 

 potable water to which not less than 200 p.p.m. available chlorine 

 has been added. All chill tanks should be drained, cleaned, and 

 sanitized at least twice during each shift. 



CLEANING OF UTENSILS 



All utensils should be cleaned according to the following pro- 

 cedure, or its equivalent: 

 1. Rinse with water. 



2. 



F.) containing a 



3. 

 4. 



Thoroughly scrub in hot water (at least 170 



suitable detergent. 



Rinse with hot water (at least 170° F.). 



Immerse for 2 minutes or more in potable water to which not 



less than 50 p.p.m. available chlorine has been added. 

 After being cleaned, all utensils should be stored so they will 

 not be recontaminated. Immediately before being used, all utensils 

 that will come in contact with the food product must again be dipped 

 in water containing not less than 50 p.p.m. available chlorine. 



