Section 144-200-4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS4-701 Objective
4-701.10 Food-Contact Surfaces and Utensils.
Equipment Food-Contact Surfaces and Utensils shall be Sanitized.
4-702 Frequency
4-702.11 Before Use After Cleaning.*
Utensils and Food-Contact Surfaces of Equipment shall be Sanitized before use after cleaning.
4-703 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 71ºC (160ºF) 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. Contact times shall be consistent with those on EPA-registered label-use instructions by providing: (1) Except as specified under Subparagraph (C)(2) of this section, a contact time of at least 10 seconds for a chlorine solution specified under ¶ 4-501.114(A),(2) A contact 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 38ºC (100ºF) or a pH of 8 or less and a temperature of at least 24ºC (75ºF),(3) A contact time of at least 30 seconds for other chemical Sanitizing solutions, or(4) A contact 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).10- 144 C.M.R. ch. 200, § 4-7