Hong Kong Regulations

FOOD BUSINESS REGULATION - SECT 19

Sterilization and storage of utensils

(Past version on 30/06/1997).

No person engaged in any food business shall use, or cause, suffer or permit
to be used, in the course of such food business any crockery, glassware or
other utensil used in the preparation or consumption of food, which has not,
since the last occasion on which it was used for any purpose, been-

   (a)  (i) washed clean and thereafter immersed in boiling water, other than
        the water used for the washing thereof, for not less than one minute;
        or

        (ii)   washed clean and thereafter immersed for a period of at least
               one minute and at a temperature of not less than 24 degrees
               Celsius in an effective and non-toxic solution of a
               bactericidal agent approved by the Director; or

        (iii)  mechanically washed clean in an apparatus which has been
               manufactured and sold for the washing of crockery, glassware or
               other utensils of the type for the washing of which such
               apparatus is being used and is of a type approved by the
               Director; and (10 of 1986 s. 32(2); 78 of 1999 s. 7)

   (b)  dried by evaporation or with a clean, light coloured drying cloth; and

   (c)  unless immediately required for further use, stored in a cupboard
        which has been rendered proof against the access of dust, insects and
        vermin. (L.N. 125 of 1970)