Section 246-215-04710 - Methods-Hot water and chemical (FDA Food Code 4-703.11)After being cleaned, EQUIPMENT, FOOD-CONTACT SURFACES, and UTENSILS must be SANITIZED in:
(1) Hot water manual operations by immersion for at least thirty seconds and as specified under WAC 246-215-04550;(2) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under WAC 246-215-04520, 246-215-04555, and 246-215-04560 and achieving a UTENSIL surface temperature of 160°F (71°C) 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 WAC 246-215-04565. Contact times must be consistent with those on EPA-registered label use instructions by providing: (a) Except as specified under (b) of this subsection, a contact time of at least ten seconds for a chlorine solution specified under WAC 246-215-04565(1);(b) A contact time of at least seven seconds for a chlorine solution of 50 mg/L that has a pH of ten or less and a temperature of at least 100°F (38°C) or a pH of eight or less and a temperature of at least 75°F (24°C);(c) A contact time of at least thirty seconds for other chemical sanitizing solutions; or(d) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields SANITIZATION as defined in WAC 246-215-01115.Wash. Admin. Code § 246-215-04710
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, § 246-215-04710, filed 1/17/13, effective 5/1/13.