Current through Register Vol. 51, No. 19, September 20, 2024
The person-in-charge shall ensure that:
A. Food contact surfaces of equipment and
utensils are effectively cleaned and sanitized by:
(1) Removing soil and food particles by one
or more of the following:
(a)
Flushing;
(b) Soaking;
(c) Scraping;
(2) Cleaning with a suitable commercial
detergent;
(3) Rinsing with potable
water; and
(4) Sanitizing, using:
(a) Immersion in hot water of 170°F or
higher temperature for at least 30 seconds;
(b) Immersion in a chemical sanitizer that is
proven to kill pathogens effectively:
(i) In
accordance with the manufacturer's label use instructions; or
(ii) As set forth in §C(1) of this
regulation; or
(c) For
equipment that is not sanitized by the methods set forth in §C(1) of this
regulation:
(i) Live steam from a hose,
provided that the steam can be confined within the equipment;
(ii) A rinse with boiling water; or
(iii) A spray or swab with a chemical
sanitizing solution of at least the minimum strength stated in §C(1) of
this regulation;
B. Cleaning and sanitization occur:
(1) As often as needed to prevent food
contamination;
(2) After each
use;
(3) Between an interruption in
food preparation greater than 4 hours; and
(4) Except for food contact surfaces of
equipment or utensils within holding units that are maintained at proper
temperatures, after a continuous use of 4 hours;
C. When sanitizer is used for the manual
sanitization of food contact surfaces of equipment and utensils:
(1) The minimum level of sanitizer provided
is:
(a) 50 parts per million chlorine with a
minimum water temperature of 75°F and a minimum contact time of 7
seconds;
(b) 12.5-25 parts per
million iodine with a minimum water temperature of 75°F and a minimum
contact time of 30 seconds; or
(c)
The concentration indicated on the manufacturer's label with a minimum contact
time of 30 seconds for quaternary ammonium compound; and
(2) A test kit or other device that
accurately measures concentration of the sanitizer in parts per million is
provided and used to check that the minimum level of sanitizer is
accurate;
D. When hot
water is used as the sanitizing agent in manual operations, a graduated
thermometer is provided that is:
(1) Accurate
within plus or minus 2°F;
(2)
Calibrated annually or more frequently;
(3) Located near the sink; and
(4) Used frequently to check water
temperature;
E. A
three-compartment sink is:
(1) Provided and
used wherever warewashing is conducted manually;
(2) Adequate in length, width, and depth to
accommodate the largest equipment items and utensils;
(3) Supplied with hot and cold running water
at each sink compartment; and
(4)
If used for tasks other than warewashing, such as washing wiping cloths or
produce or thawing food:
(a) Is washed and
sanitized before and after the sink is used for a different task; and
(b) Does not contain an automatic chemical
dispenser;
F.
Dish tables or integral drainboards are:
(1)
Of adequate size for proper handling of soiled utensils before washing and for
cleaned utensils following rinsing or sanitization;
(2) Located and constructed so the tables or
drainboards do not interfere with the proper use of the warewashing facilities;
and
(3) Not required for cooks' and
bakers' rinse sinks;
G.
When spray-type warewashing machines are used:
(1) The machines are installed:
(a) According to manufacturer's
specifications; and
(b) To provide
effective cleaning and sanitization of equipment and utensils;
(2) The manufacturer's
specifications are listed on a data plate that is permanently affixed to the
machine;
(3) If manufacturer's
specifications for wash and rinse water temperature do not exist, the following
standards are followed:
(a) For machines
using chemical sanitization, the wash and final rinse water temperature is at
least 120°F; or
(b) For
machines using hot water sanitization, the wash water is at least:
(i) 160°F for single tank conveyor
machines; and
(ii) 150°F for
other types of machines;
(c) For machines using hot water
sanitization, the final or fresh rinse water temperature is at least:
(i) 180°F at the entrance of the
manifold; or
(ii) 160°F when a
pumped rinse is provided;
(d) Wash water is kept clean and rinse water
tanks are protected by:
(i)
Distance;
(ii) Baffles;
or
(iii) Other means to minimize
the entry of wash water into the rinse water;
(e) The flow pressure is not less than 15 or
more than 25 pounds per square inch on the water line immediately adjacent to
the final rinse control valve;
(f)
Except for a pumped or recirculated final rinse, a pressure gauge is provided
immediately upstream from the final rinse control valve to check the flow
pressure of the final rinse water; and
(g) An easily readable thermometer is
provided to measure water temperature with an accuracy of plus or minus
2°F:
(i) In each tank of the warewashing
machine; and
(ii) As the final
rinse water enters the manifold;
(4) Jets, nozzles, and all other parts of
each machine are maintained free of:
(a)
Chemical deposits;
(b) Debris;
and
(c) Other soil; and
(5) If used, automatic detergent
dispensers are maintained and operating;
H. All warewashing machines are thoroughly
cleaned as often as needed throughout the day to:
(1) Prevent recontamination of equipment and
utensils; and
(2) Ensure that the
equipment performs the equipment's intended function;
I. A pre-rinse device is provided for all
warewashing machines;
J. Equipment
and utensils are placed in racks, trays, baskets, or on conveyors after
flushing, scraping, or soaking so that food contact surfaces are:
(1) Subject to unobstructed application of
detergent wash;
(2) Rinsed
thoroughly with clean rinse water to remove particulate matter and detergent
residues; and
(3)
Drained;
K. Warewashing
machines using chemicals for sanitization meet the following additional
requirements:
(1) Chemicals added for
sanitization purposes are automatically dispensed; and
(2) The chemical sanitizer used:
(a) Is listed in
21 CFR § 178.1010; and
(b) Provides the equivalent bactericidal
effect of a solution containing at least 50 parts per million of chlorine;
and
(3) A test kit or
other device that accurately measures the concentration of the sanitizing
solution is used;
L.
Written approval is obtained from the approving authority when any other type
of machine, device, or facilities and procedures for warewashing will be used
based on a review that indicates compliance with §A of this
regulation;
M. Non-food contact
surfaces of equipment are cleaned frequently enough to preclude the
accumulation of soil residues; and
N. Wiping cloths are:
(1) Used only for wiping food
spills;
(2) Free of food debris
when used dry for wiping food spills on tableware; and
(3) Rinsed and stored in one of the
sanitizing solutions specified in §C(1) of this regulation when used wet
for wiping spills from the surfaces of equipment.
