2002. METHODS - HOT WATER AND CHEMICAL

2002 METHODS ─ HOT WATER AND CHEMICAL 2002.1 After being cleaned, equipment, food-contact surfaces and utensils shall be sanitized in: (a) Hot water manual operations by immersion for at least thirty (30) seconds as specified in § 1810; P or (b) Hot water mechanical operations by being cycled through equipment that is set up as specified in §§ 1804, 1811, and 1812 and achieving a utensil surface temperature of seventy-one degrees Celsius (71o C) (one hundred and sixty degrees Fahrenheit (160o F)) as measured by an irreversible registering temperature indicator. P 2002.2 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in 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 in § 1813 by providing: (a) Except as specified in § 2002.2(b), a contact time of at least ten (10) seconds for a chlorine solution specified in § 1813.2; P (b) A contact time of at least seven (7) seconds for a chlorine solution of fifty micrograms per liter (50 mg/L) that has a pH of ten (10) or less and a temperature of at least thirty -eight degrees Celsius (38o C) (one hundred degrees Fahrenheit (100o F), or a pH of eight (8) or less and a temperature of at least twenty-four degrees Celsius (24o C) (seventy-five degrees Fahrenheit (75o F)); P (c) A contact time of at least thirty (30) seconds for other chemical sanitizing solutions; P or (d) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields “sanitization”, as defined in this Code. P SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).