S.D. Admin. R. 44:02:07:58

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

Section 44:02:07:58 - Mechanical cleaning and sanitizing requirements

Mechanical cleaning and sanitizing of equipment and utensils must meet the following requirements:

(1) A warewashing machine must be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications, including the temperatures required for washing, rinsing, and sanitizing; pressure required for the fresh water sanitizing rinse, unless the machine is designed to use only a pumped sanitizing rinse; and conveyor speed for conveyor machines or cycle time for stationary rack machines. A warewashing machine and its auxiliary components must be operated in accordance with the machine's data plate and other manufacturer's instructions;

(2) The wash and rinse tanks of warewashing machines must be equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks;

(3) A warewashing machine must be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank, and as the water enters the hot water sanitizing final rinse manifold or the chemical sanitizing solution tank;

(4) A 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve must be provided immediately downstream or upstream from the fresh hot water sanitizing rinse control valve of a warewashing machine to allow checking the flow pressure of the sanitizing rinse. This subdivision does not apply to a machine that uses only a pumped sanitizing rinse. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 6.80 kilograms per 6.45 centimeters (15 pounds per square inch) or more than 11.34 kilograms per 6.45 centimeters (25 pounds per square inch) as measured in the water line immediately upstream from the fresh hot water sanitizing rinse control valve;

(5) 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. The location and construction of drainboards may not interfere with the proper use of the warewashing machine;

(6) Equipment and utensils must be flushed or scraped and, if necessary, soaked to remove food particles and soil before being washed in a warewashing machine unless a prewash cycle is a part of the machine operation. Equipment and utensils must be placed in racks, trays, or baskets or on conveyors in a way that exposes food-contact surfaces to the unobstructed application of detergent wash and clean rinse waters and that permits free draining;

(7) Warewashing machines must thoroughly wash all equipment and utensils using a clean wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. The temperature of the wash solution in spray-type warewashers that use hot water to sanitize may not be less than:

(a) For a single-tank, stationary-rack, single-temperature machine, 74°C (165°F);

(b) For a single-tank, conveyor, dual-temperature machine, 71°C (160°F);

(c) For a single-tank, stationary-rack, dual-temperature machine, 66°C (150°F);

(d) For a multitank, conveyor, multitemperature machine, 66°C (150°F); or

(e) For a single-tank, pot, pan, and utensil washer, either stationary or moving-rack, 60°C (140°F);

(8) Mechanical warewashing machines that use hot water to sanitize must achieve a surface temperature on the equipment or utensils of 71°C (160°F) as measured by an irreversible temperature indicating device. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90°C (194°F) or less than 74°C (165°F) for a single-tank, stationary-rack, single-temperature machine or at least 82°C (180°F) for all other machines;

(9) Mechanical warewashing machines that use chemicals to sanitize must meet the following requirements:

(a) The temperature of the wash water must be at least 49°C (120°F);

(b) Chemicals added for sanitization purposes must be automatically dispensed;

(c) The chemical sanitizing rinse water temperature must be at least 24°C (75°F) or not less than the manufacturer's specifications for the machine; and

(d) The chemical sanitizer used in a sanitizing solution must contain an approved sanitizer as listed in 21 C.F.R. 178.1010, April 1, 1996, and must be used in accordance with the manufacturer's label instructions and as specified in subdivision 44:02:07:56(5)(b)(i);

(10) After sanitization, all equipment and utensils must be air-dried;

(11) All warewashing machines must be thoroughly cleaned at least once a day or more often if necessary to maintain them in a satisfactory operating condition; and

(12) Homestyle warewashing machines are prohibited in a food establishment.

S.D. Admin. R. 44:02:07:58

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.