Minnesota Administrative Rules
Agency 144 - Health Department
Chapter 4626 - FOOD CODE; FOOD MANAGERS
CLEANING EQUIPMENT AND UTENSILS
Part 4626.0885 - UTENSILS AND EQUIPMENT; RINSING PROCEDURES. 4-603.16

Universal Citation: MN Rules 4626.0885

Current through Register Vol. 49, No. 13, September 23, 2024

Washed utensils and equipment must be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution using one of the following procedures:

A. use of a distinct, separate water rinse after washing and before sanitizing if using:

(1) a 3-compartment sink;

(2) alternative manual warewashing equipment equivalent to a 3-compartment sink specified in part 4626.0680, item C; or

(3) a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;

B. use of a detergent-sanitizer specified in part 4626.0810 if using:

(1) alternative warewashing equipment specified in part 4626.0680, item C, that is approved for use with a detergent-sanitizer; or

(2) a warewashing system for CIP equipment;

C. if using a warewashing machine that does not recycle the sanitizing solution as specified in item D, or alternative manual warewashing equipment, such as sprayers, use of a nondistinct water rinse that is:

(1) integrated in the application of the sanitizing solution; and

(2) wasted immediately after each application; or

D. if using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.

Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011

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