MANUAL OF NAVAL PREVENTIVE MEDICINE
taste, nor contribute to adulteration of food. All joints and seams in the
food-contact zone will be sealed and smooth at the surfaces being joined.
(2) Splash-Contact Surfaces. Food splash zone materials will be
smooth, easily cleanable, and corrosion resistant, or rendered corrosion
resistant with a material which is non-cracking and non-chipping. Paint
will not be used except for surfaces which are normally dry. Lead base
paint will not be used. If food service equipment is to be refinished,
only the manufacturer's standard practice will be used.
(3) Nonfood Zone. Exposed screws, projecting screws, studs and
rivet heads will be used only when other fastening methods are impractical.
In areas subject to cleaning; projections, ledges and recesses will be
minimized. The ends of all hollow sections of reinforcing and framing
members will be closed.
4-2 WAREWASHING METHODS
STEPS OF THE WAREWASHING PROCESS
WAREWASHING MACHINES, MANUFACTURERS' OPERATING
WAREWASHING MACHINE, DATA PLATE OPERATING
WAREWASHING MACHINES, INTERNAL BAFFLES
WAREWASHING MACHINES, TEMPERATURE MEASURING
MANUAL WAREWASHING EQUIPMENT, HEATERS AND
WAREWASHING MACHINES, FLOW PRESSURE DEVICE
WAREWASHING SINKS AND DRAINBOARDS, SELF-DRAINING
SANITIZING SOLUTIONS, TESTING DEVICES
WAREWASHING EQUIPMENT, CLEANING FREQUENCY
WAREWASHING EQUIPMENT, CLEAN SOLUTIONS
MANUAL WAREWASHING EQUIPMENT, WASH SOLUTION
MECHANICAL WAREWASHING EQUIPMENT, WASH SOLUTION
MANUAL WAREWASHING EQUIPMENT, HOT WATER
MECHANICAL WAREWASHING EQUIPMENT, HOT WATER
MECHANICAL WAREWASHING EQUIPMENT, SANITIZATION
TEMPERATURE MEASURING DEVICES
ALTERNATIVE MANUAL METHODS