Miss. Code. tit. 15, pt. 11, subpt. 55, ch. 4, app 15-11-55-4-E
DISHWASHING PROCEDURE
The best way to wash, rinse, and disinfect dishes and eating utensils is to use a dishwasher with a sanitizing cycle. The final sanitizing rinse of a dishwasher must reach a temperature of 180 degrees. If a dishwasher is not available or cannot be installed, a three-compartment sink will be needed to wash, rinse, and disinfect dishes. A two-compartment or one-compartment sink can be used in child care facilities (located in an occupied residence) licensed for 12 or fewer children by adding one or two dishpans, as needed. In addition to three compartments or dishpans, you will need a dish rack with a drain board to allow dishes and utensils to air dry. To wash, rinse, and disinfect dishes by hand: o Fill one sink compartment or dishpan with hot tap water and a dishwashing detergent.
* Fill the second compartment or dishpan with hot tap water.
* Fill the third compartment or dishpan with hot tap water and 1-1/2 tablespoons of liquid chlorine bleach for each gallon of water.
* Scrape dishes and utensils and dispose of excess food.
* Immerse scraped dish or utensil in first sink compartment or dishpan and wash thoroughly.
* Rinse dish or utensil in second dishpan of clear water.
* Immerse dish or utensil in third dishpan of chlorinated water for at least 1 minute.
* Place dish or utensil in a rack to air dry.
Note: Food preparation and dishwashing sinks should only be used for these activities and should never be used for routine hand washing or diaper changing activities.
Miss. Code. tit. 15, pt. 11, subpt. 55, ch. 4, app 15-11-55-4-E