Hot water and chemical P

After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: (1) Hot water manual operations by immersion for at least thirty (30) seconds and as specified under OAC 310:257-7-72; (2) Hot water mechanical operations by being cycled through equipment that is set up as specified under OAC 310:257-7-66, OAC 310:257-7-73, and OAC 310:257-7-74 and achieving a utensil surface temperature of 71°C (160°F) 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 under OAC 310:257-7-75. Contact times shall be consistent with those on the EPA-registered label use instructions by providing: OAC 310:257 OKLAHOMA STATE DEPARTMENT OF HEALTH Page | 88 (A) Except as specified under paragraph (3)(B) of this Section, a contact time of at least ten (10) seconds for a chlorine solution specified under OAC 310:257-7-75(1), (B) A contact time of at least seven (7) seconds for a chlorine solution of 50 mg/L that has a pH of ten (10) or less and a temperature of at least 38°C (100°F) or a pH of eight (8) or less and a temperature of at least 24°C (75°F), (C) A contact time of at least thirty (30) seconds for other chemical sanitizing solutions, 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 OAC 310:257-1-2.