3717-1-04.6 Equipment, utensils, and linens: sanitizing of equipment and utensils

(A)

Food - contact surfaces and utensils. Equipment food-contact surfaces and utensils are to be sanitized.

(B)

Sanitizing frequency of utensils and food-contact surfaces - before use after cleaning. Utensils and food-contact surfaces of equipment are to be sanitized before use after cleaning.

(C)

Hot water and chemical sanitizing - methods. After being cleaned, equipment food-contact surfaces and utensils are to be sanitized in:

(1)

Hot water manual operations by immersion for at least thirty seconds and as specified under paragraph (K) of rule 3717-1-04.4 of the Administrative Code;

(2)

Hot water mechanical operations by being cycled through equipment that is set up as specified under paragraphs (E), (L), and (M) of rule 3717-1-04.4 of the Administrative Code and achieving a utensil surface temperature of one hundred sixty degrees Fahrenheit (seventy-one degrees Celsius) as measured by an irreversible registering temperature indicator; or

(3)

Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under paragraph (N) of rule 3717-1-04.4 of the Administrative Code by providing:

(a)

Except as specified under paragraph (C)(3)(b) of this rule, a contact time of at least ten seconds for a chlorine solution specified under paragraph (N)(1) of rule 3717-1-04.4 of the Administrative Code;

(b)

A contact time of at least seven seconds for a chlorine solution of fifty ppm (mg/L) that has a pH of ten or less and a temperature of at least one hundred degrees Fahrenheit (thirty-eight degrees Celsius) or a pH of eight or less and a temperature of at least seventy-five degrees Fahrenheit (twenty-four degrees Celsius);

(c)

A contact time of at least thirty seconds for other chemical sanitizing solutions; or

(d)

A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization.