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Bactericidal Treatment
Eating and drinking utensils and equipment, after thoroughly cleaned, shall be subjected to one of the following bactericidal treatments:
(a) Immersion for at least half a minute in clean hot water at a temperature of at least 170_F (77_C);
(b) Immersion for at least one minute in a lukewarm chlorine solution 50 ppm;
(c) 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;
(d) Exposure in an oven or hot-air cabinet at a temperature of at least 180_F (82_C) for at least 20 minutes; or
(e) Any other method approved by the local health authority.
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