New Jersey Administrative Code
Title 8 - HEALTH
Chapter 21 - FOOD AND DRUGS
Subchapter 7 - FROZEN DESSERTS
Section 8:21-7.25 - Cleaning and sanitizing of containers and equipment
Universal Citation: NJ Admin Code 8:21-7.25
Current through Register Vol. 56, No. 18, September 16, 2024
(a) The product contact surfaces of all multiuse containers, utensils and equipment used in the transportation, processing, handling, and storage of frozen desserts shall be effectively cleaned and shall be sanitized before each use.
(b) The sanitizing of containers, utensils and equipment shall be accomplished by exposing them to one of the following methods:
1. A flow of
steam at a temperature of 200 degrees Fahrenheit for at least five
minutes;
2. A flow of hot water at
a temperature of 170 degrees Fahrenheit for at least five minutes;
3. A flow of chlorine solution testing 50
parts per million for at least one minute;
4. A flow of iodine solution testing 12.5
parts per million for at least one minute; or
5. By such other method as may be acceptable
to the Department.
(c) After cleaning and sanitizing all product contact surfaces of containers, equipment and utensils, they shall be so stored and handled as to be protected from contamination.
Disclaimer: These regulations may not be the most recent version. New Jersey 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.
