Oregon Administrative Rules
Chapter 291 - DEPARTMENT OF CORRECTIONS
Division 61 - FOOD SERVICES PROGRAMS
Section 291-061-0200 - Mechanical Cleaning and Sanitizing of Utensils and Equipment
Universal Citation: OR Admin Rules 291-061-0200
Current through Register Vol. 63, No. 9, September 1, 2024
(1) All mechanical dishwashing devices must be commercially rated and MSF approved meeting subsections (1) through (3) of this rule.
(a)
Machines and devices shall be properly installed and maintained in good repair
and shall be operated in accordance with manufacturer's instructions. For all
nonconveyor machines, the cycle control switch shall automatically reset to the
off position if a cycle is interrupted. Utensils and equipment placed in the
machine shall be exposed to all cleaning and sanitizing cycles. Automatic
detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors,
if any, shall be properly installed and maintained.
(b) The pressure of final sanitizing rinse
water supplied to spray-type dishwashing machines shall not be less than 15 nor
more than 25 pounds per square inch measured in the water line immediately
adjacent to the final rinse control valve. A 1/4 inch IPS (Iron Pipe Size)
valve shall be provided immediately upstream from the final rinse control valve
to permit checking the flow pressure of the final rinse water.
(c) Machine or waterline-mounted,
numerically-scaled indicating thermometers, accurate to plus or minus three
degrees Fahrenheit, shall be provided to indicate the temperature of the final
rinse water as it enters the manifold. The temperature of the final rinse will
be checked and logged during every meal.
(d) In multi-tank machines, rinse water tanks
shall be protected by baffles, curtains, or other effective means to minimize
the entry of wash water into the rinse water. Conveyors in dishwashing machines
shall be accurately timed to assure proper specifications are attached to the
machines.
(e) Drain boards shall be
provided and be of adequate size for the proper handling of soiled utensils
prior to washing and cleaning of utensils following sanitization. This does not
preclude the use of easily movable dish tables for the storage of cleaned
utensils following sanitization. Wooden racks, toweling, absorbent materials or
other materials which are not easily cleanable will not be used on drainboards
and dish tables.
(f) Equipment and
utensils shall be flushed or scraped and, when necessary, soaked to remove
gross food particles and soil prior to being washed in a dishwashing machine
operation unless a prewash cycle is a part of the dishwashing machine.
Equipment and utensils shall be placed in racks, trays, baskets, or on
conveyors in a way that food contact surfaces are exposed to the unobstructed
application of detergent wash and clean rinse waters and in a way that permits
free draining.
(g) Domestic or
home-style dishwashers shall not be used unless modified by the manufacturer or
factory representative to meet specifications of water pressure, water
temperature, and cycling control in subsections (1) through (3) of this
rule.
(2) Machines using chemicals for sanitization may be used, provided the following requirements are satisfied in addition to subsection (1) of this rule:
(a) The temperature of the wash water shall
not be less than 120 degrees Fahrenheit;
(b) The wash water shall be kept
clean;
(c) Chemicals added for
sanitization purposes shall be automatically dispensed;
(d) Utensils and equipment shall be exposed
to the final chemical sanitizing rinse in accordance with manufacturer's
specifications for the time and concentration. In no case shall the chemical
concentration be less than 50 parts per million chlorine or 12.5 parts per
million iodine;
(e) The chemical
sanitizing rinse water temperature shall not be less than the manufacturer's
recommended temperature and in no case less than 75 degrees Fahrenheit;
and
(f) A test kit or other device
that accurately measures the parts per million concentration of the sanitizing
solution shall be provided by the institution and shall be used regularly to
assure proper concentrations.
(3) Machines using hot water for sanitizing may be used provided the following requirements are satisfied in addition to subsection (1) of this rule:
(a) The wash
water and pumped rinse water shall be kept clean.
(b) The water shall be maintained at a
minimum of 120 to 140 degrees Fahrenheit for the wash cycle.
(c) The rinse cycle shall be 160 degrees
Fahrenheit as measured at the level of the dish rack.
(d) The pressure during the rinse cycle shall
be 15 to 25 pounds per square inch.
(4) Drying: After sanitizing, all equipment and utensils shall be air dried. Utensils may not be rinsed after the sanitizing cycle, and towel drying may not be practiced.
Stat. Auth.: ORS 179.040, 423.020, 423.030 & 423.075
Stats. Implemented: ORS 179.040, 423.020, 423.030 & 423.075
Disclaimer: These regulations may not be the most recent version. Oregon 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.
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