Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section II: Standards and Sanitation of Food Service Equipment and Utensils

1-12. Drying Agents.

Department of the Navy
Bureau of Medicine and Surgery

1. When hot water sanitizing methods are used, the drying (rinse) agents must have components that are generally recognized as safe (see 21 CFR 182, Substances Generally Recognized as Safe) or have been specifically reviewed and accepted as drying agents as listed in 21 CFR 171, Food Additive Petitions.

2. When chemical sanitizing methods are used, any drying agents must have been specifically reviewed and accepted as drying agents according to 21 CFR 171, Food Additive Petitions, prior to use.