S.C. Code Regs. § § 61-25.4-603

Current through Register Vol. 48, 12, December 27, 2024

Section 61-25.4-603 - Methods

4-603.11Dry Cleaning.

(A) If used, dry cleaning methods such as brushing, scraping, and vacuuming shall contact only surfaces that are soiled with dry food residues that are not a time/temperature control for safety food.

(B) Cleaning equipment used in dry cleaning food contact surfaces shall not be used for any other purpose.

4-603.12Pre-cleaning.

(A) Food debris on equipment and utensils shall be scraped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle.

(B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.

4-603.13Loading of Soiled Items, Warewashing Machines.

Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that:

(A) Exposes all surfaces of the items to the unobstructed spray from all cycles and

(B) Allows the items to drain.

4-603.14Wet Cleaning.

(A) Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.

(B) The washing procedures selected shall be based on the type and purpose of the equipment or utensil and on the type of soil to be removed.

4-603.15Washing, Procedures for Alternative Manual Warewashing Equipment.

If washing in sink compartments or a warewashing machine is impractical, such as when the equipment is fixed in place or the utensils are too large, washing shall be done by using alternative manual warewashing equipment as specified in 4-301.12(C) and in accordance with the following procedures:

(A) Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts;

(B) Equipment components and utensils shall be scrapped or rough cleaned to remove food particle accumulation; and

(C) Equipment and utensils shall be washed as specified in 4-603.14(A) to remove soils.

4-603.16Rinsing Procedures.

Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:

(A) Use of a distinct, separate water rinse after washing and before sanitizing if using:

(1) A three (3) compartment sink;

(2) Alternative manual warewashing equipment equivalent to a three (3) compartment sink as specified in 4-301.12(C);

(3) A three (3)-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;

(B) Use of a detergent-sanitizer as specified under 4-501.115 if using:

(1) Alternative warewashing equipment as specified in 4-301.12(C) that is approved for use with a detergent-sanitizer, or

(2) A warewashing system for CIP equipment;

(C) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two (2) compartment sink operation;

(D) If using a warewashing machine that does not recycle the sanitizing solution as specified under (E) of this section, or alternative manual warewashing equipment such as sprayers, use a nondistinct water rinse that is:

(1) Integrated in the application of the sanitizing solution and

(2) Wasted immediately after each application; or

(E) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use a nondistinct water rinse that is integrated in the application of the sanitizing solution.

S.C. Code Regs. § 61-25.4-603

Replaced and amended by State Register Volume 38, Issue No. 6, eff 6/27/2014; State Register Volume 43, Issue No. 05, eff. 5/24/2019.