New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-4 - Mobile Food Service Establishments And Pushcarts
Equipment and Utensil Cleaning and Sanitation
Section 14-4.112 - Definition of sanitization; general requirements
Universal Citation: 10 NY Comp Codes Rules and Regs ยง 14-4.112
Current through Register Vol. 46, No. 39, September 25, 2024
Sanitization is effective bactericidal treatment by heat or chemical means, acceptable to the Commissioner of Health, which destroys pathogens on surfaces treated.
(a) The following are acceptable methods of sanitizing in a mobile food service establishment:
(1) immersion for at least one
minute in a clean solution containing at least 50 parts per million of
available chlorine and a temperature of at least 75° F (23.9° C);
(2) 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° F (23.9°
C);
(3) immersion in a clean
solution containing any other chemical sanitizing agent acceptable to the State
Commissioner of Health 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° F (23.9° C) for one minute;
or
(4) swabbing with a solution of
at least twice the strength required for that sanitizing solution when used for
immersion.
(b) 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 and pH when required of the solution used.
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