HAR §11-50-51. Sanitization of equipment and utensils

(a) Equipment food-contact surfaces and utensils shall be sanitized. (b) Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (c) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (1) Hot water manual operations by immersion for at least thirty seconds and as specified in section 11-50-49(j); (2) Hot water mechanical operations by being cycled through equipment that is set up as specified in section 11-50-49(d), (k), and (l) and achieving a utensil surface temperature of one hundred sixty degrees Fahrenheit 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 in section 11-50-49(m). Contact times shall be consistent with those on EPA-registered label use instructions by providing: (A) Except as specified in subparagraph (B), a contact time of at least ten seconds for a chlorine solution specified in section 11-50-49(m)(1); 50-136 13236