Bactericidal Treatment.
Section 25
SEC. 25. Bactericidal Treatment.—Eating and drinking utensils and equipment, after thoroughly cleaned, shall be subjected to one of the following bactericidal treatments: Immersion for at least half a minute in clean hot water at temperature of at least 170°F (77°C); Immersion for at least one minute in a lukewarm chlorine solution 50 ppm; Exposure in a steam cabinet at a temperature of at least 170°F (77°C) for at least 15 minutes at a temperature of 200°F (90°C) for at least 5 minutes; Exposure in an oven or hot-air cabinet at a temperature of at least 180°F (82°C) for at least 20 minutes; or Any other method approved by the local health authority.