Part 4626.0905 - HOT WATER AND CHEMICAL SANITIZATION.* 4-703.11After being cleaned, equipment food-contact surfaces and utensils must be sanitized in:
A. hot water manual operations by immersion for at least 30 seconds as specified in part 4626.0790;P1B. hot water mechanical operations by being cycled through equipment that is set up as specified in parts 4626.0755, 4626.0795, and 4626.0800 and achieving a utensil surface temperature of 160 degrees F (71 degrees C) as measured by an irreversible registering temperature indicator;P1 orC. chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution specified in part 4626.0805. Contact times must be consistent with U.S. Environmental Protection Agency-registered label use instructions by providing: (1) except as specified under subitem (2), a contact time of at least 10 seconds for a chlorine solution specified in part 4626.0805, item C, subitem (1);P1(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 100 degrees F (38 degrees C) or a pH of 8 or less and a temperature of at least 75 degrees F (24 degrees C);P1(3) a contact time of at least 30 seconds for other chemical sanitizing solutions;P1 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 part 4626.0020, subpart 75.P1Minn. R. agency 144, ch. 4626, SANITIZING EQUIPMENT AND UTENSILS, pt. 4626.0905
43 SR 295 effective date 1/1/2019Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011