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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
4-2.1
INTRODUCTION
4-2.2
STEPS OF THE WAREWASHING PROCESS
4-2.3
WAREWASHING MACHINES, MANUFACTURERS' OPERATING
INSTRUCTIONS
4-2.4
WAREWASHING MACHINE, DATA PLATE OPERATING
SPECIFICATIONS
4-2.5
WAREWASHING MACHINES, INTERNAL BAFFLES
4-2.6
WAREWASHING MACHINES, TEMPERATURE MEASURING
DEVICES
4-2.7
MANUAL WAREWASHING EQUIPMENT, HEATERS AND
BASKETS
4-2.8
WAREWASHING MACHINES, FLOW PRESSURE DEVICE
4-2.9
WAREWASHING SINKS AND DRAINBOARDS, SELF-DRAINING
4-2.10
SANITIZING SOLUTIONS, TESTING DEVICES
4-2.11
WAREWASHING EQUIPMENT, CLEANING FREQUENCY
4-2.12
WAREWASHING EQUIPMENT, CLEAN SOLUTIONS
4-2.13
MANUAL WAREWASHING EQUIPMENT, WASH SOLUTION
TEMPERATURE
4-2.14
MECHANICAL WAREWASHING EQUIPMENT, WASH SOLUTION
TEMPERATURE
4-2.15
MANUAL WAREWASHING EQUIPMENT, HOT WATER
SANITIZATION TEMPERATURES
4-2.16
MECHANICAL WAREWASHING EQUIPMENT, HOT WATER
SANITIZATION TEMPERATURES
4-2.17
MECHANICAL WAREWASHING EQUIPMENT, SANITIZATION
PRESSURE
4-2.18
TEMPERATURE MEASURING DEVICES
4-2.19
MANUAL WAREWASHING
4-2.20
ALTERNATIVE MANUAL METHODS
90


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