§ 4-7. SANITATION AND EQUIPMENT AND UTENSILS

Subparts

4-701 Objective

4-702 Frequency

4-703 Methods

_____

 

Objective	4-701.10	Food-Contact Surfaces and Utensils.
	EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Frequency	4-702.11	Before Use After Cleaning.*
	UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
Methods	4-703.11	Hot Water and Chemical.*
	After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
	(A) Hot water manual operations by immersion for at least 30 seconds and as specified under § 4-501.111;
	(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71°C (160°) as measured by an irreversible registering temperature indicator; or
	(C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114 by providing:
	(1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a chlorine solution specified under ¶ 4-501.114(A),
	(2) An exposure time of at least 7 seconds for a chlorine solution of 50 MG/L that has a PH of 10 or less and a temperature of at least 38°C (100°) or a PH of 8 or less and a temperature of at least 24°C (75°),
	(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
	(4) An exposure time used in relationship with a combination of temperature, concentration, and PH that, when evaluated for efficacy, yields SANITIZATION as defined in Subparagraph 1-201.10(B).

 

 

_____