Section 7-17 - Hot Water and Chemical Sanitization (a) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: - (i) Hot water manual operations by immersion for at least 30 seconds as specified under Chapter 7, Section 21;
- (ii) Hot water mechanical operations by being cycled through equipment that is set up as specified under Chapter 7, Sections 21, 26 and 27, and achieving a utensil surface temperature of 160oF (71oC) as measured by an irreversible registering temperature indicator; or
- (iii) 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 Chapter 7, Section 18. Contact times shall be consistent with those on EPA-registered label use instructions by providing:
- (A) Except as specified under Chapter 7, Section 17(a) (iii)(B), a contact time of at least ten (10) seconds for a chlorine solution specified under Chapter 7, Section 18(a);
- (B) A contact time of at least seven (7) seconds for a chlorine solution of fifty (50) mg/l that has a pH of ten (10) or less and a temperature of at least 100oF (38oC) or a pH of eight (8) or less and a temperature of at least 75oF (24oC);
- (C) A contact time of at least thirty (30) 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.
010-7 Wyo. Code R. § 7-17