New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-5 - Vending Of Food And Beverages
Equipment and Utensil Cleaning and Sanitization
Section 14-5.112 - Definition of sanitization; general requirements

Universal Citation: 10 NY Comp Codes Rules and Regs ยง 14-5.112

Current through Register Vol. 46, No. 39, September 25, 2024

(a) Sanitization is effective bactericidal treatment by heat or chemical means, acceptable to the permit-issuing official, which destroys pathogens on surfaces treated.

(b) 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° F (76.7° C);

(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° F (23.9° C);

(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° F (23.9° C);

(4) 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

(5) swabbing with a solution of at least twice the strength required for that sanitizing solution when used for immersion.

(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.

(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.

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