Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 75 - Retail Food Establishments
Appendix - Wisconsin Food Code
Chapter 4 - Equipment, Utensils, and Linens
Part 4-5 - MAINTENANCE AND OPERATION
Subpart 4-501 - Equipment
Section 4-501.112 - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Universal Citation: WI Admin Code § 4-501.112
Current through February 24, 2025
(A) Except as specified in ¶ (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: Pf
(1) For a stationary rack, single temperature
machine, 74°C (165°F);
Pf or
(2) For all other machines, 82°C
(180°F).
Pf
(B) The maximum temperature specified under ¶ (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as MEAT saws.
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