Section 001-351-7 - Cleaning and SanitizationA. All equipment and utensils shall be maintained in a sanitary condition through cleaning at frequent intervals to prevent contamination of product.B. Suitable facilities for cleaning equipment and utensils shall be provided at convenient locations.C. All food contact surfaces shall be cleaned and sanitized prior to use and following any interruption during which such utensils and food contact surfaces may have become contaminated. Where such equipment and utensils are used in a continuous production operation, the food contact surfaces of such equipment and utensils shall be cleaned and sanitized on a predetermined schedule using adequate methods for cleaning and sanitizing. Sanitizing agents shall be effective and safe under conditions of use.D. Sanitization shall be accomplished by one of the following methods: (1) immersion for at least one-half minute in clean, hot water at a temperature of at least 180 degrees F.; or(2) immersion for at least one minute in a clean solution containing at least 50 part per million available chlorine as hypochlorite and at a temperature of at least 75 degrees F., or immersion in a clean solution containing any other chemical sanitizing agent which has been approved by the Department, and that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as hypochlorite at a temperature of at least 75 degrees F. for I minute;(3) treatment with steam in the case of equipment too large to sanitize by immersion, but in which steam can be confined; or(4) rinsing, spraying or swabbing with a chemical sanitizing solution of twice the strength required for that particular sanitizing solution in the case of equipment too large to sanitize by immersion. A chemical test kit or other device that measures the parts per million concentration of the chemical sanitizer shall be provided and used.E. All cleaned and sanitized portable equipment and utensils shall be stored above the floor in a clean and dry location in such a manner that all food contact surfaces are protected from splash, dust, or other contamination.01-001 C.M.R. ch. 351, § 7