Where equipment for washing by hand is used, utensils shall be:

     1.  Cleaned in a sink in a detergent solution capable of removing soil;

     2.  Rinsed in a second sink in clean water at a temperature not lower than 43 degrees C; and

     3.  Sanitized in a third sink by one of the following methods:

• immersion in clean water at a temperature of at least 77 degrees C, or more, for at least 45 seconds;

• immersion in a clean chlorine (household bleach) solution of not less than 100 ppm of available chlorine at a temperature not lower than 24 degrees C for at least 45 seconds (7.5 ml of chlorine bleach per 4.5 l of water).

• immersion in a clean quaternary ammonium compound solution of not less than 200 ppm at a temperature not lower than 24 degrees C for at least 45 seconds,
• immersion in a clean solution containing not less than 25 ppm of available iodine at a temperature not lower than 24 degrees C for at least 45 seconds; or
• immersion in any solution containing a sanitizing agent that is non-toxic and that provides a bacterial result not less than the result provided by clause 1, 2 or 3 and for which a convenient test reagent is available.

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