S.C. Code Regs. § § 61-25.4-703

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

Section 61-25.4-703 - Methods

4-703.11Hot 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 thirty (30) seconds and as specified in 4-501.111;^P

(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 160 degrees F (71 degrees C) as measured by an irreversible registering temperature indicator; ^P 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 (C)(2) of this section, a contact time of at least ten (10) seconds for a chlorine solution specified under 4-501.114(C), ^P

(2) A contact time of at least seven (7) seconds for a chlorine solution of 50 MG/L that has a pH of ten (10.0) or less and a temperature of at least 100 degrees F (38 degrees C) or a pH of eight (8.0) or less and a temperature of at least 75 degrees F (24 degrees C), ^P

(3) A contact time of at least thirty (30) seconds for other chemical sanitizing solutions, ^P 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 1-201.10(B).^P

S.C. Code Regs. § 61-25.4-703

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.