S.D. Admin. R. 44:02:07:56

Current through Register Vol. 51, page 67, December 16, 2024

Section 44:02:07:56 - Manual cleaning and sanitizing requirements

Manual cleaning and sanitizing must meet the following requirements:

(1) A sink with at least three compartments must be provided for manually washing, rinsing, and sanitizing equipment and utensils. Sink compartments must be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative method approved by the regulatory authority must be used;

(2) Drainboards, utensil racks, movable carts, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation must be provided for necessary utensil holding before cleaning and after sanitizing. Attached drainboards of warewashing sinks must be self-draining;

(3) Utensils and equipment must be scraped, preflushed, presoaked, or scrubbed with abrasives to remove large quantities of food wastes;

(4) Except for fixed equipment and utensils too large to be cleaned in sink compartments, manual washing and rinsing must be conducted in the following manner:

(a) Sinks must be thoroughly cleaned before each use or at a frequency necessary to prevent recontamination of equipment and utensils;

(b) Equipment and utensils must be thoroughly washed in the first compartment of the three compartment sink with a hot detergent solution that is kept clean and maintained at not less than 43°C (110°F). The wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent must be used according to the cleaning agent manufacturer's label instructions; and

(c) Equipment and utensils must be rinsed free of detergent and abrasives with clean water in the second compartment of the sink;

(5) Equipment and utensils must be sanitized in the third compartment of the sink in one of the following manners:

(a) Immersion in hot water for sanitizing in which the temperature of the water is maintained at 77°C (171°F) or above and immersion is maintained for at least 30 seconds. When this method is used, the sanitizing compartment of the sink must meet the following requirements:

(i) Be designed with an integral heating device that is capable of maintaining water at a temperature not less than 77°C (171°F);

(ii)Be provided with a temperature measuring device that is readily accessible for frequently measuring the washing and sanitizing temperatures; and

(iii) Be provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water;

(b) Immersion in a clean sanitizing solution containing an approved sanitizer as listed in 21 C.F.R. 178.1010, April 1, 1996, used in accordance with the manufacturer's label and as follows:

(i) In a chlorine solution for an exposure time of at least 10 seconds and at a temperature of 38°C (100°F) and a concentration of 50 mg/L or at a temperature and concentration as indicated on the following chart:

Chlorine Solution Concentration and Temperature

Minimum	Minimum Temperature
Concentration
mg/L	pH 10 or less	pH 8 or less
°C (°F)	°C (°F)
25	49 (120)	49 (120)
50	38 (100)	24 (75)
100	13 (55)	13 (55)

(ii)In an iodine solution for an exposure time of at least 30 seconds and at a minimum temperature of 24° C(75°F); a pH level of 5.0 or less, unless the manufacturer's use directions included in the labeling specify a higher pH limit of effectiveness; and a concentration between 12.5 mg/L and 25 mg/L; or

(iii) In a quaternary ammonium compound solution at a minimum temperature of 24° C(75° F), at a concentration specified in 21 C.F.R. 178.1010, April 1, 1996, and used only in water with 500 mg/L hardness or less; or

(c) Immersion is a clean solution containing another sanitizing agent allowed under 21 C.F.R. 178.1010, April 1, 1996, at a temperature of at least 24° C(75° F) for an exposure time as specified by the manufacturer's use directions;

(6) Equipment and utensils too large to be sanitized by immersion must be sanitized in place by a method approved by the regulatory authority;

(7) A warewashing sink may not be used for handwashing or dumping mop water;

(8) If the third compartment of a warewashing sink is used to wash produce or thaw food, it must be provided with a physical air break on the drain line; and the sink must be cleaned and sanitized between uses; and

(9) After sanitizing, equipment and utensils must be air-dried or may be used after adequate draining as specified in 21 C.F.R. 178.1010, April 1, 1996, before contact with food.

S.D. Admin. R. 44:02:07:56

23 SDR 195, effective 5/26/1997.

General Authority: SDCL 34-1-17, 34-18-22.

Law Implemented: SDCL 34-18-22, 34-18-25.