R392-105-9. Requirements for Sanitizing Equipment and Utensils

(1) After being cleaned as required in Section R392-105-8, equipment and utensils shall be sanitized in 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 Subsection R392-105-9(2). (2) 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. (3) The concentration of chemical sanitizer solution shall be maintained as follows: (a) chlorine sanitizer solutions shall have a minimum concentration and temperature of 50 to 100 ppm at 100 degrees F with an associated contact time of seven seconds; and (b) quaternary ammonium compound solutions shall have a minimum temperature of 75 degrees F and a concentration as indicated by the manufacturer's use directions included in the labeling. (4) When manual warewashing and sanitizing of utensils or food-contact equipment is done in an agritourism food establishment, the operator shall provide a test kit or other device that accurately measures the concentration in parts per million of chemical sanitizer solution.