3717-1-08.1(C) Special requirements: heat treatment dispensing freezers

The operator of a food service operation or retail food establishment using a heat treatment dispensing freezer is to do all of the following:

(1)

Disassemble, clean, and sanitize the heat treatment dispensing freezer at least every fourteen days, except for those parts specified by the manufacturer such as hopper covers, design caps, door spouts, and bottoms of draw valves that are to be cleaned and sanitized daily, except heat treatment dispensing freezers that are certified by a recognized testing agency to NSF/ANSI Standard 6 and have a serial number certified for an extended manual cleaning and sanitization frequency beyond fourteen days may be cleaned and sanitized based upon the frequency specified in the certification;

(2)

Maintain the product in the hopper at forty-one degrees Fahrenheit (five degrees Celsius) or below, except during a heat treatment cycle;

(3)

Document all heat treatment cycles by maintaining a daily log of the items specified in paragraph (B)(3) of this rule, retain such logs for ninety days, and make them available for inspection at the request of the licensor;

(4)

Discard all product remaining in the freezer whenever the heat treatment dispensing freezer is disassembled for cleaning; and

(5)

Comply with all other applicable provisions of this chapter.