N.J. Admin. Code § 8:24-4.7

Current through Register Vol. 56, No. 23, December 2, 2024

Section 8:24-4.7 - Sanitization of equipment and utensils

(a) Equipment food-contact surfaces and utensils shall be sanitized.

(b) Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

(c) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in the following manner:

1. Hot water manual operations by immersion for at least 30 seconds and as specified under 8:24-4.8(g);

2. Hot water mechanical operations by being cycled through equipment that is set up as specified under 8:24-4.9(h), (j), and (l) and achieving a utensil surface temperature of 160 degrees Fahrenheit 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 8:24-4.8(j) by providing:

i. An exposure time of at least 10 seconds for a chlorine solution specified under 8:24-4.8(j)1;

ii. An exposure time of at least seven 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 Fahrenheit or a pH of 8 or less and a temperature of at least 75 degrees Fahrenheit;

iii. An exposure time of at least 30 seconds for other chemical sanitizing solutions; or

iv. An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in 8:24-1.5.

N.J. Admin. Code § 8:24-4.7