1. A. Precleaning

   1. 1. Food debris on equipment and utensils shall be scrapped over a waste disposal unit, scupper, or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle.
   2. 2. If necessary for effective cleaning, utensils and equipment shall be pre-flushed, pre-soaked, or scrubbed with abrasives.

2. B. Loading. Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that:

   1. 1. exposes the items to the unobstructed spray from all cycles and;
   2. 2. allows the items to drain.

3. C. Wet Cleaning

   1. 1. Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.
   2. 2. The washing procedures selected shall be based on the type and purpose of equipment or utensil, and on the type of soil to be removed.
   3. 3. Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with R.S. 40:4.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 28:326 (February 2002), amended LR 28:1420 (June 2002).