Minnesota Administrative Rules
Agency 144 - Health Department
Chapter 4626 - FOOD CODE; FOOD MANAGERS
EQUIPMENT MAINTENANCE AND OPERATION
Part 4626.0795 - MECHANICAL WAREWASHING EQUIPMENT; HOT WATER SANITIZATION TEMPERATURES. 4-501.112
Universal Citation: MN Rules 4626.0795
Current through Register Vol. 48, No. 39, March 25, 2024
A. Except as specified in item B, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold must not be more than 194 degrees F (90 degrees C) or less than;P2
(1) for a stationary rack, single temperature
machine, 165 degrees F (74 degrees C);P2 or
(2) for all other machines, 180 degrees F (82
degrees C).P2
B. The maximum temperature specified in item A does not apply to high pressure and temperature systems with wand-type, hand-held spraying devices used for in-place cleaning and sanitizing of equipment, such as meat saws.
Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011
Disclaimer: These regulations may not be the most recent version. Minnesota may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
This site is protected by reCAPTCHA and the Google
Privacy Policy and
Terms of Service apply.
