Subsection 001-346-7-3 - Hot Water and Chemical SanitizationA. After being cleaned, equipment food contact surfaces and utensils must be sanitized in: 1. Hot water operations by contact or immersion in at least 180 degree water.2. Hot water operations by being cycled through equipment, and achieving a utensil surface temperature of 160 degrees F as measured by an irreversible registering temperature indicator; or3. Chemical, manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, which meet the following criteria: a. An exposure time of at least 10 seconds for a chlorine solution;b. An exposure time of at least 7 seconds for a chlorine solution of (50) mg/l that has a pH of 10 or less and a temperature of at least 100 degrees F or a pH of 8 or less and a temperature of at least 75 degrees F;c. An exposure time of at least 30 seconds for other chemical sanitizing solutions; ord. An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy yields sanitization. C.M.R. 01, 001, ch. 346, § 001-346-7, subsec. 001-346-7-3