Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING
Sec2 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS
Subsection 001-346-7-3 - Hot Water and Chemical Sanitization
Universal Citation: 01 ME Code Rules ยง 001-346-7-3
Current through 2024-38, September 18, 2024
A. After being cleaned, equipment food contact surfaces and utensils must be sanitized in:
1. Hot water operations by contact or
immersion in at least 180 degree water.
2. Hot water operations by being cycled
through equipment, and achieving a utensil surface temperature of 160 degrees F
as measured by an irreversible registering temperature indicator; or
3. Chemical, manual or mechanical operations,
including the application of sanitizing chemicals by immersion, manual
swabbing, brushing, or pressure spraying methods, which meet the following
criteria:
a. An exposure time of at least 10
seconds for a chlorine solution;
b.
An exposure 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 or a pH
of 8 or less and a temperature of at least 75 degrees F;
c. An exposure time of at least 30 seconds
for other chemical sanitizing solutions; or
d. An exposure time used in relationship with
a combination of temperature, concentration, and pH that, when evaluated for
efficacy yields sanitization.
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