Section 18 AAC 31.423 - Washing and rinsing(a) The operator of a food establishment shall ensure that food-contact surfaces are effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary, including the use, in accordance with the cleaning agent manufacturer's label instructions, of(1) detergents containing wetting agents and emulsifiers;(2) acid, alkaline, or abrasive cleaners;(4) brushes or scouring pads;(5) high-pressure sprays; or(b) The operator of a food establishment shall select washing procedures based on the type and purpose of the equipment or utensil, and the type of soil to be removed. In addition, (1) for mechanical warewashing, soiled items to be cleaned must be placed in racks, trays, or baskets, or onto conveyors in a manner that exposes the items to the unobstructed spray from all cycles and allows the items to drain; and(2) the temperature of the wash solution must be maintained (A) for manual warewashing, at not less than 110º F, or the temperature specified on the cleaning agent manufacturer's label instructions;(B) for mechanical warewashing, in a spray-type warewasher that uses chemicals to sanitize, at not less than 120º F;(C) for mechanical warewashing, in a spray-type warewasher that uses hot water to sanitize, as specified in Table H of this section. TABLE H
WASH AND RINSE TEMPERATURE REQUIREMENTS FOR MACHINES
USING HOT WATER FOR SANITIZING
Single-tank, stationary-rack,
dual-temperature machine:
Wash temperature
Final rinse temperature
150° F
180° F
Single-tank, stationary-rack,
single-temperature machine:
Wash temperature
Final rinse temperature
165° F
165° F
Single-tank conveyor, dual
temperature machine:
Wash temperature
Final rinse temperature
160° F
180° F
Multi-tank, conveyor, multi-
temperature machine:
Wash temperature
Pumped rinse temperature
Final rinse temperature
150° F
160° F
180° F
Single-tank, pot, pan, and utensil
washer:
Wash temperature
Final rinse temperature
140° F
180° F
(c) The operator of a food establishment shall ensure that washed food-contact surfaces are rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water by using one of the following procedures:(1) use of a distinct, separate water rinse after washing and before sanitizing if using(A) a three-compartment warewashing sink;(B) alternative manual warewashing equipment described in 18 AAC 31.421; or(C) a three-step washing, rinsing, and sanitizing procedure in a warewashing system for equipment that is cleaned in place;(2) use of a detergent-sanitizer if a distinct water rinse does not occur between the washing and sanitizing steps and the agent applied in the sanitizing step is the same detergent-sanitizer that is used in the washing step, if using (A) alternative warewashing equipment described in 18 AAC 31.421 that is approved for use with a detergent-sanitizer; or(B) a warewashing system for equipment that is cleaned in place;(3) if using a warewashing machine that does not recycle the sanitizing solution as described in (4) of this subsection, or alternative warewashing equipment described in 18 AAC 31.421, such as a sprayer, use of a nondistinct water rinse that is(A) integrated in the application of the sanitizing solution; and(B) wasted immediately after each application;(4) if using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.Eff. 12/28/2006, Register 180Authority:AS 17.20.005
AS 17.20.020
AS 17.20.072
AS 17.20.180
AS 17.20.290
AS 44.46.020