HOT WATER AND CHEMICAL SANITIZATION. 4-703.11

After being cleaned, equipment, food-contact surfaces, and utensils must be sanitized in: A. hot water manual operations by immersion for at least 30 seconds as specified in part 4626.0790 ; P1 B. hot water mechanical operations by being cycled through equipment that is set up as specified in parts 4626.0755 , 4626.0795 , and 4626.0800 and achieving a utensil surface temperature of 160 degrees F (71 degrees C) as measured by an irreversible registering temperature indicator; P1 or C. chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution specified in part 4626.0805 . Contact times must be consistent with U.S. Environmental Protection Agency-registered label use instructions by providing: (1) except as specified under subitem (2), a contact time of at least 10 seconds for a chlorine solution specified in part 4626.0805 , item C, subitem (1); P1 (2) a contact time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 100 degrees F (38 degrees C) or a pH of 8 or less and a temperature of at least 75 degrees F (24 degrees C); P1 (3) a contact time of at least 30 seconds for other chemical sanitizing solutions; P1 or (4) a contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in part 4626.0020 , subpart 75. P1