Utah Administrative Code
Topic - Health
Title R392 - Population Health, Environmental Health
Rule R392-102 - Mobile Food Business Sanitation
Section R392-102-10 - Requirements for Sanitizing Equipment and Utensils
Universal Citation: UT Admin Code R 392-102-10
Current through Bulletin 2024-06, March 15, 2024
(1) Chemical sanitizers, including chemical sanitizing solutions generated onsite, and other chemical antimicrobials applied to food-contact surfaces shall:
(a)
meet requirements specified in
40 CFR
180.940 and
40 CFR
180.2020; and
(b) be used in accordance with the
EPA-registered label use instructions.
(2) Chlorine sanitizer solutions shall have a minimum concentration and temperature of:
(a)
25 to 49 mg/L at 120 degrees F, with an associated contact time of 10
seconds;
(b) 50 to 99 mg/L at 100
degrees F, pH of 10 or less, or 75 degrees F, pH or 8 or less, with an
associated contact time of 7 seconds; or
(c) 100 mg/L at 55 degrees F, with an
associated contact time of 10 seconds.
(3) Iodine sanitizing solutions shall have a:
(a) minimum temperature of 68 degrees
F;
(b) pH of 5.0 or less of a pH no
higher than the level for which the manufacturer specifies the solution is
effective;
(c) concentration
between 12.5 mg/L and 25 mg/L; and
(d) contact time of at least 30
seconds.
(4) Quaternary ammonium compound solutions shall:
(a) have a
minimum temperature of 75 degrees F;
(b) have a concentration as stated by the
manufacturer's use directions included in the labeling;
(c) be used only in water with 500 mg/L
hardness or less or in water having a hardness no greater than specified by the
EPA-registered label use instructions; and
(d) have a contact time of at least 30
seconds.
(5) Hot water sanitization, without the use of chemicals, shall be accomplished by:
(a) manual immersion for at least 30 seconds
in water held at a minimum temperature of 171 degrees F or higher; or
(b) being cycled through equipment which:
(i) the temperature of the sanitizing rinse
as it enters the manifold may not be more than 194 degrees F or less than 165
degrees F for stationary racks or 180 degrees F for all other machines;
and
(ii) achieves a utensil surface
temperature of 160 degrees F as measured by an irreversible registering
temperature indicator.
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