Current through Register Vol. 46, No. 39, September 25, 2024
Sanitization is effective bactericidal treatment by heat
or chemical means, acceptable to the permit-issuing official, which destroys
pathogens on surfaces treated.
(a) The
following are acceptable methods of sanitizing:
(1) immersion for at least one-half minute in
clean hot water at a temperature of not less than 170 degrees Fahrenheit (76.7
degrees Celsius);
(2) immersion for
at least one minute in a clean solution containing at least 50 parts per
million of available chlorine at a temperature of at least 75 degrees
Fahrenheit (23.9 degrees Celsius);
(3) immersion for at least one minute in a
clean solution containing at least 12.5 parts per million of available iodine
and having pH not higher than 5.0 and at a temperature of at least 75 degrees
Fahrenheit (23.9 degrees Celsius);
(4) immersion in a clean solution containing
any other chemical sanitizing agent acceptable to the permit-issuing official
that will provide the equivalent bactericidal effect of a solution containing
at least 50 parts per million of available chlorine as hypochlorite at a
temperature of at least 75 degrees Fahrenheit (23.9 degrees Celsius) for one
minute;
(5) treatment with
culinary-quality steam in the case of equipment too large to sanitize by
immersion, but in which steam can be confined; or
(6) swabbing fixed equipment with a solution
of at least twice the strength required for that sanitizing solution when used
for immersion.
(b) When
hot water is used for sanitizing, the following is to be provided and used:
(1) a heating device or fixture installed in,
on or under the sanitizing compartment of the sink capable of maintaining the
water at a temperature of at least 170 degrees Fahrenheit (76.7 degrees
Celsius);
(2) a numerically scaled,
indicating thermometer accurate to plus or minus two degrees Fahrenheit (1.1
degrees Celsius) convenient to the sink for frequent checks of water
temperature;
(3) dish baskets of
such size and design to permit complete immersion of the tableware, kitchenware
and equipment in the hot water.
(c) Chemicals used for sanitizing are not to
have concentrations which will leave toxic residues on surfaces treated. A test
kit or other device is to be provided and used that accurately measures the
parts per million concentration of the solution used, and the pH when it
affects the performance of the chemical sanitizer.
(d) Chemicals, heat or other process used for
sanitizing is to produce an average plate count per utensil surface examined of
not more than 100 colonies, and free from coliform organisms.
