Current through Register Vol. 46, No. 39, September 25, 2024
Facilities and/or equipment shall be available, either in
a servicing area or in place, to provide for proper cleaning and sanitizing of
all food-contact surfaces including product modules, lids and dispensing
utensils.
(a) For manual cleaning and
sanitizing of equipment and utensils, a sink with two or three compartments
shall be provided and used. Sink compartments shall be large enough to
accommodate the immersion of most equipment and utensils, and each compartment
of the sink shall be supplied with hot and cold potable running water. Where
immersion in sinks is impracticable (e.g., because equipment
is too large), equipment and utensils shall be cleaned and sanitized manually
or by pressure spray methods.
(b)
Drain boards or easily movable utensil tables of adequate size shall be
provided for proper storage and handling of soiled utensils prior to cleaning
and for cleaned utensils following sanitizing and shall be located so as not to
interfere with proper use of the warewashing facilities.
(c) Equipment and utensils shall be
preflushed or prescraped and, when necessary, presoaked to remove food
particles and soil.
(d) The sinks
shall be cleaned before use.
(e)
When a three-compartment sink is utilized for warewashing, the operation shall
be conducted in the following sequence:
(1)
equipment and utensils shall be thoroughly cleaned in the first compartment
with a hot detergent solution that is kept clean and at a concentration
indicated on the manufacturer's label;
(2) equipment and utensils shall be rinsed
free of detergent and abrasives with clean water in the second compartment;
and
(3) equipment and utensils
shall be sanitized in the third compartment according to one of the methods
included in paragraphs (h)(1)-(5) of this sections.
(f) When a two-compartment sink is utilized
for warewashing, one of the following two methods shall be used:
(1) equipment and utensils shall be
thoroughly cleaned in the first compartment with a hot detergent solution that
is kept clean and at a concentration indicated on the manufacturer's label, and
shall be sanitized in hot water in the second compartment in accordance with
paragraph (h)(1) of this section; or
(2) equipment and utensils shall be
thoroughly cleaned in the first compartment with a hot detergent-sanitizer
solution that is kept clean and at a concentration indicated on the
manufacturer's label, and shall be sanitized in the second compartment in hot
water in accordance with paragraph (h)(1) of this section or with a solution
containing that same detergent-sanitizer in accordance with paragraphs
(h)(2)-(5) of this section.
(g) When pressure spray methods are utilized
for cleaning and sanitizing, the equipment and utensils shall be thoroughly
flushed with a detergent-sanitizer solution until the article is free of
visible food particles and soil. The detergent-sanitizer shall be used in
accordance with the manufacturer's instructions and shall be of the type that
does not require a potable water rinse when used according to those
instructions.
(h) The food-contact
surfaces of all equipment and utensils shall be sanitized by:
(1) immersion for at least 1/2 minute in
clean, hot water of a temperature of 170°F (congruent to 77°C) or
greater;
(2) immersion for at least
one minute in a clean solution containing 50 parts per million of available
chlorine as a hypochlorite and having a temperature of at least 75°F
(congruent to 24°C) or greater;
(3) immersion for at least one minute in a
clean solution containing 12.5 parts per million of available iodine, having a
pH range which the manufacturer has demonstrated to be effective and a
temperature of at least 75°F (congruent to 24°C) or greater;
(4) immersion for at least one minute in a
clean solution containing 200 parts per million in a quaternary ammonium
compound and having a temperature of 75°F (congruent to 24°C) or
greater. The quaternary ammonium compound used shall have been compounded by
the manufacturer to assure effectiveness in waters up to 500 parts per million
hardness at use concentration;
(5)
immersion in a clean solution containing any other chemical sanitizing agent
allowed under title 21 of the Code of Federal Regulations,
section 178.1010, (revised as of April 1, 2013), pages 362-371, published by
the Office of the Federal Register and available from the Superintendent of
Documents, U.S. Government Printing Office, Washington, DC 20402, that will
provide the equivalent bactericidal effect of a solution containing at least 50
parts per million of available chlorine as a hypochlorite at a temperature of
75°F (congruent to 24°C) or greater for one minute;
(6) treatment with steam, free from materials
or additives other than those specified in title 21 of the Code of
Federal Regulations, section 173.310, (revised as of April 1, 2013),
pages 140-142, published by the Office of Federal Register and available from
the Superintendent of Documents, U.S. Government Printing Office, Washington,
DC 20402, in the case of equipment too large to sanitize by immersion, but in
which steam can be confined; or
(7)
rinsing, spraying, or swabbing with a chemical sanitizing solution of at least
twice the strength required for that particular sanitizing solution under
paragraphs (2), (3) and (5) of this subdivision in the case of equipment too
large to sanitize by immersion.
(i) When hot water is used for sanitizing,
the following equipment shall be provided and used:
(1) an integral heating device or fixture
installed in, on or under the sanitizing compartment of the sink capable of
maintaining the water at a temperature of 170°F (congruent to 77°C) or
greater;
(2) a numerically scaled
indicating thermometer, accurate to plus or minus 3°F (congruent to plus or
minus 1°C) convenient to the sink for frequent checks of water temperature;
and
(3) utensil racks or baskets of
such size and design to permit complete immersion of utensils and equipment in
the hot water.
(j) When
chemicals are used for sanitization, they shall not have concentrations higher
than the maximum permitted under title 21 of the Code of Federal
Regulations, section 178.1010, (revised as of April 1, 2013), pages
362-371, published by the Office of the Federal Register and available from the
Superintendent of Documents, U.S. Government Printing Office, Washington, DC
20402, and a test kit or other device that measures the parts per million
concentration of the solution shall be provided and used.
