Section 246-215-04555 - Equipment-Mechanical warewashing equipment, hot water sanitization temperatures (FDA Food Code 4-501.112)(1) Except as specified in subsection (2) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194°F (90°C) or less than: (a) For a stationary rack, single temperature machine, 165°F (74°C); or(b) For all other machines, 180°F (82°C).(2) The maximum temperature specified under subsection (1) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as MEAT saws.Wash. Admin. Code § 246-215-04555
Amended by WSR 21-01-122, Filed 12/15/2020, effective 1/15/2021Statutory Authority: RCW 43.20.050 and 43.20.145. 13-03-109, § 246-215-04555, filed 1/17/13, effective 5/1/13.