N.J. Admin. Code § 8:21-7.25

Current through Register Vol. 56, No. 11, June 3, 2024

Section 8:21-7.25 - Cleaning and sanitizing of containers and equipment

(a) The product contact surfaces of all multiuse containers, utensils and equipment used in the transportation, processing, handling, and storage of frozen desserts shall be effectively cleaned and shall be sanitized before each use.

(b) The sanitizing of containers, utensils and equipment shall be accomplished by exposing them to one of the following methods:

1. A flow of steam at a temperature of 200 degrees Fahrenheit for at least five minutes;

2. A flow of hot water at a temperature of 170 degrees Fahrenheit for at least five minutes;

3. A flow of chlorine solution testing 50 parts per million for at least one minute;

4. A flow of iodine solution testing 12.5 parts per million for at least one minute; or

5. By such other method as may be acceptable to the Department.

(c) After cleaning and sanitizing all product contact surfaces of containers, equipment and utensils, they shall be so stored and handled as to be protected from contamination.

N.J. Admin. Code § 8:21-7.25

Recodified from N.J.A.C. 8:21-7.36 by R.1998 d.341, effective 7/6/1998.
See: 30 New Jersey Register 1361(a), 30 New Jersey Register 2516(c).
Former N.J.A.C. 8:21-7.25, Lowfat parevine; identity; label statement, repealed.
Notice of readoption with technical change, effective 12/20/2021.
See: 53 N.J.R. 2191(a).