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246-215-04705  <<  246-215-04710 >>   246-215-04800

PDFWAC 246-215-04710

MethodsHot water and chemical (FDA Food Code 4-703.11).

After being cleaned, equipment, food-contact surfaces, and utensils must be sanitized in:
(1) Hot water manual operations by immersion for at least thirty seconds and as specified under WAC 246-215-04550;
(2) Hot water mechanical operations by being cycled through equipment that is set up as specified under WAC 246-215-04520, 246-215-04555, and 246-215-04560 and achieving a utensil surface temperature of 160°F (71°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 under WAC 246-215-04565. Contact times must be consistent with those on EPA-registered label use instructions by providing:
(a) Except as specified under (b) of this subsection, a contact time of at least ten seconds for a chlorine solution specified under WAC 246-215-04565(1);
(b) A contact time of at least seven seconds for a chlorine solution of 50 mg/L that has a pH of ten or less and a temperature of at least 100°F (38°C) or a pH of eight or less and a temperature of at least 75°F (24°C);
(c) A contact time of at least thirty 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 WAC 246-215-01115.
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04710, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04710, filed 1/17/13, effective 5/1/13.]
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