Minnesota Administrative Rules
Agency 144 - Health Department
Chapter 4626 - FOOD CODE; FOOD MANAGERS
EQUIPMENT MAINTENANCE AND OPERATION
Part 4626.0805 - MANUAL AND MECHANICAL WAREWASHING EQUIPMENT; CHEMICAL SANITIZATION, TEMPERATURE, PH, CONCENTRATION, AND HARDNESS.* 4-501.114
Current through Register Vol. 48, No. 39, March 25, 2024
A. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at the exposure times specified in part 4626.0905, item C, must meet the requirements of part 4626.1620. The sanitizer must be used according to this part and the manufacturers label approved by the U.S. Environmental Protection Agency.P1
B. The sanitizer must not exceed the amount specified on the manufacturer's label approved by the U.S. Environmental Protection Agency.P1
C. If a sanitizer is used in an amount less than the maximum amount specified on the label in item B, the sanitizer must be used as specified in this item.P1
D. If another solution of a chemical specified under items A to C is used, the licensee shall demonstrate that the solution achieves sanitization as defined in part 4626.0020, subpart 75, and the use of the solution must be approved by the regulatory authority.P1
E. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, the chemical sanitizer must be applied according to U.S. Environmental Protection Agency-registered label use instructions.P1
F. If a chemical sanitizer is generated by a device located on site at the food establishment, it must be used as specified in items A to D and must be produced by a device that:
Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011