Code of Maine Rules
10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES
144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL
Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331)
Chapter 4 - EQUIPMENT, UTENSILS, ANDLINENS
Section 144-200-4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS
Current through 2024-38, September 18, 2024
4-701 Objective
4-701.10 Food-Contact Surfaces and Utensils.
Equipment Food-Contact Surfaces and Utensils shall be Sanitized.
4-702 Frequency
4-702.11 Before Use After Cleaning.*
Utensils and Food-Contact Surfaces of Equipment shall be Sanitized before use after cleaning.
4-703 Methods
4-703.11 Hot 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 30 seconds and as specified under §4-501.111;
(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 71ºC (160ºF) as measured by an irreversible registering temperature indicator; 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:
