Utensils and food-contact surfaces of equipment: Sanitizing procedures.

After being cleaned, utensils and food-contact surfaces of equipment must be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds with a temperature of 171°F (77.2°C) or above; 2. Hot water mechanical operations by being cycled through equipment that is set up according to the manufacturer’s instructions and achieving a utensil surface temperature of 160°F (71.1°C) 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 on the manufacturer’s label as approved by the United States Environmental Protection Agency, and by providing: (a) An exposure time of at least 10 seconds for a chlorine solution with approved concentrations and temperatures; (b) An exposure time of at least 30 seconds for other chemical sanitizing solutions; or (c) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields approved levels of sanitization.