South Carolina Licensing Standards for Day Care Centers

Licensing Standards for DayCare Centers

Section J
Cleaning, Storage and Handling of Utensils and Equipment

J.(1) Tableware shall be washed, rinsed, and sanitized after each use.

J.(2) After each use, all kitchenware and food-contact surfaces of equipment shall be washed, rinsed and sanitized.

J.(3) The cooking surfaces of cooking devices shall be cleaned as often as necessary and shall be free of encrusted grease deposits and other soil.

J.(4) Non-food contact surfaces of all equipment, including tables, counters, and shelves, shall be cleaned at such frequency as is necessary to be free of accumulation of dust, dirt, food particles, and other debris.

J.(5) Prior to washing, all equipment and utensils shall be rinsed or scraped, and when necessary, presoaked to remove gross food particles and soil.

J.(6) When manual dishwashing is employed, equipment and utensils shall be thoroughly washed in a detergent solution which is kept reasonably clean, and then shall be rinsed thoroughly of such solution.

J.(7) Utensils shall be sanitized by one of the following methods:

J.(7)(a) Immersion for at least one minute in a clean solution containing at least fifty parts per million of available chlorine as a hypochlorite and at a temperature of at least seventy-five degrees Fahrenheit;

J.(7)(b) Immersion for at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and having a pH no higher than 5.0 and at a temperature of at least seventy-five degrees Fahrenheit;

J.(7)(c) Immersion for at least one minute in a clean solution containing at least two hundred parts per million of quaternary ammonium at a temperature of at least seventy-five degrees Fahrenheit.

J.(8) Other chemical sanitizing agents may be used which have been demonstrated to the satisfaction of the health authority to be effective and non-toxic under use conditions, and for which suitable field tests are available. Such sanitizing agents, in use solution, shall provide the equivalent bactericidal effect for a solution containing at least fifty parts per million of available chlorine at a temperature not less than seventy-five degrees Fahrenheit.

J.(9) A test kit or other device which accurately measures the parts per million concentration of the solution shall be available and used.

J.(10) Dishwashing facilities shall either consist of a three-compartment utensil sink or an approved dishwashing machine. All dishwashing machines shall be approved by the South Carolina Department of Health and Environmental Control and shall meet applicable installation requirements.

J.(11) Food-contact surfaces of cleaned and sanitized equipment and utensils shall be handled in such a manner as to be protected from contamination.

J.(12) Cleaned and sanitized utensils shall be stored above the floor in a clean, dry location so that food-contact surfaces are protected from contamination.

J.(13) Clean spoons, knives, and forks shall be picked up and touched only by their handles. Clean cups, glasses, and bowls shall be handled so that fingers and thumbs do not contact inside surfaces or lip-contact surfaces.

J.(14) Dish tables or drain boards of adequate size to properly handle soiled utensils, prior to washing, and for cleaned utensils following rinsing and sanitizing shall be provided.

Director@Daycare.com