R392-102-10. Requirements for Sanitizing Equipment and Utensils

(1) Chemical sanitizers, including chemical sanitizing solutions generated on site, and other chemical antimicrobials applied to food-contact surfaces shall: (a) meet requirements specified in 40 CFR 180.940 and 40 CFR 180.2020; and (b) be used in accordance with the EPA-registered label use instructions. (2) Chlorine sanitizer solutions shall have a minimum concentration and temperature of: (a) 25 to 49 mg/L at 120 degrees F, with an associated contact time of 10 seconds; (b) 50 to 99 mg/L at 100 degrees F, pH of 10 or less, or 75 degrees F, pH or 8 or less, with an associated contact time of 7 seconds; or (c) 100 mg/L at 55 degrees F, with an associated contact time of 10 seconds. (3) Iodine sanitizing solutions shall have a: (a) minimum temperature of 68 degrees F; (b) pH of 5.0 or less of a pH no higher than the level for which the manufacturer specifies the solution is effective; (c) concentration between 12.5 mg/L and 25 mg/L; and (d) contact time of at least 30 seconds. (4) Quaternary ammonium compound solutions shall: (a) have a minimum temperature of 75 degrees F; (b) have a concentration as stated by the manufacturer's use directions included in the labeling; (c) be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; and (d) have a contact time of at least 30 seconds. (5) Hot water sanitization, without the use of chemicals, shall be accomplished by: (a) manual immersion for at least 30 seconds in water held at a minimum temperature of 171 degrees F or higher; or (b) being cycled through equipment which: (i) the temperature of the sanitizing rinse as it enters the manifold may not be more than 194 degrees F or less than 165 degrees F for stationary racks or 180 degrees F for any other machine; and (ii) achieves a utensil surface temperature of 160 degrees F as measured by an irreversible registering temperature indicator.