Minnesota Administrative Rules

4626.0905 4-703.11 HOT WATER AND CHEMICAL.*

After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

A.

hot water manual operations by immersion for at least 30 seconds as specified in part 4626.0790;

B.

hot water mechanical operations by being cycled through equipment that is set up as specified in parts 4626.0755, 4626.0795, and 4626.0800 and achieving a utensil surface temperature of 71 degrees C (160 degrees F) as measured by an irreversible registering temperature indicator; or

C.

chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution specified in part 4626.0805 by providing:

(1)

an exposure time of at least ten seconds for a chlorine solution;

(2)

an exposure time of at least 30 seconds for other chemical sanitizer solutions; or

(3)

an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in part 4626.0020, subpart 75.

Statutory Authority:

MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011

History:

23 SR 519

Published Electronically:

October 11, 2007