Statutes, codes, and regulations
Virginia Administrative Code
Title 12 - HEALTHAgency 5 - DEPARTMENT OF HEALTHChapter 421 - FOOD REGULATIONSPart IV - Equipment, Utensils, and Linens
Article 5 - Maintenance and Operation
Section 12VAC5-421-1680 - Mechanical warewashing equipment, hot water sanitization temperatures

12 Va. Admin. Code § 5-421-1680

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Current through Register Vol. 41, No. 6, November 4, 2024
Section 12VAC5-421-1680 - Mechanical warewashing equipment, hot water sanitization temperatures
A. Except as specified in subsection B of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than 194°F (90°C), or less than: Pf
1. For a stationary rack, single temperature machine, 165°F (74°C);Pfor
2. For all other machines, 180°F (82°C).Pf
B. The maximum temperature specified under subsection A of this section does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.

12 Va. Admin. Code § 5-421-1680

Derived from Virginia Register Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 24, Issue 2, eff. October 16, 2007; Amended, Virginia Register Volume 32, Issue 22, eff. 7/12/2016.

Statutory Authority: §§ 35.1-11 and 35.1-14 of the Code of Virginia.