Regulation .16 Cleaning and Sanitizing Equipment and Utensils.
Regulation .16 Cleaning and Sanitizing Equipment and Utensils.LinkCopy Citation
The person-in-charge shall ensure that:
A.
Food contact surfaces of equipment and utensils are effectively cleaned and sanitized by:
(1)
Removing soil and food particles by one or more of the following:
(a)
Flushing;
(b)
Soaking;
(c)
Scraping;
(2)
Cleaning with a suitable commercial detergent;
(3)
Rinsing with potable water; and
(4)
Sanitizing, using:
(a)
Immersion in hot water of 170°F or higher temperature for at least 30 seconds;
(b)
Immersion in a chemical sanitizer that is proven to kill pathogens effectively:
(i)
In accordance with the manufacturer's label use instructions; or
(ii)
As set forth in §C(1) of this regulation; or
(c)
For equipment that is not sanitized by the methods set forth in §C(1) of this regulation:
(i)
Live steam from a hose, provided that the steam can be confined within the equipment;
(ii)
A rinse with boiling water; or
(iii)
A spray or swab with a chemical sanitizing solution of at least the minimum strength stated in §C(1) of this regulation;
B.
Cleaning and sanitization occur:
(1)
As often as needed to prevent food contamination;
(2)
After each use;
(3)
Between an interruption in food preparation greater than 4 hours; and
(4)
Except for food contact surfaces of equipment or utensils within holding units that are maintained at proper temperatures, after a continuous use of 4 hours;
C.
When sanitizer is used for the manual sanitization of food contact surfaces of equipment and utensils:
(1)
The minimum level of sanitizer provided is:
(a)
50 parts per million chlorine with a minimum water temperature of 75°F and a minimum contact time of 7 seconds;
(b)
12.5—25 parts per million iodine with a minimum water temperature of 75°F and a minimum contact time of 30 seconds; or
(c)
The concentration indicated on the manufacturer's label with a minimum contact time of 30 seconds for quaternary ammonium compound; and
(2)
A test kit or other device that accurately measures concentration of the sanitizer in parts per million is provided and used to check that the minimum level of sanitizer is accurate;
D.
When hot water is used as the sanitizing agent in manual operations, a graduated thermometer is provided that is:
(1)
Accurate within plus or minus 2°F;
(2)
Calibrated annually or more frequently;
(3)
Located near the sink; and
(4)
Used frequently to check water temperature;
E.
A three-compartment sink is:
(1)
Provided and used wherever warewashing is conducted manually;
(2)
Adequate in length, width, and depth to accommodate the largest equipment items and utensils;
(3)
Supplied with hot and cold running water at each sink compartment; and
(4)
If used for tasks other than warewashing, such as washing wiping cloths or produce or thawing food:
(a)
Is washed and sanitized before and after the sink is used for a different task; and
(b)
Does not contain an automatic chemical dispenser;
F.
Dish tables or integral drainboards are:
(1)
Of adequate size for proper handling of soiled utensils before washing and for cleaned utensils following rinsing or sanitization;
(2)
Located and constructed so the tables or drainboards do not interfere with the proper use of the warewashing facilities; and
(3)
Not required for cooks' and bakers' rinse sinks;
G.
When spray-type warewashing machines are used:
(1)
The machines are installed:
(a)
According to manufacturer's specifications; and
(b)
To provide effective cleaning and sanitization of equipment and utensils;
(2)
The manufacturer's specifications are listed on a data plate that is permanently affixed to the machine;
(3)
If manufacturer's specifications for wash and rinse water temperature do not exist, the following standards are followed:
(a)
For machines using chemical sanitization, the wash and final rinse water temperature is at least 120°F; or
(b)
For machines using hot water sanitization, the wash water is at least:
(i)
160°F for single tank conveyor machines; and
(ii)
150°F for other types of machines;
(c)
For machines using hot water sanitization, the final or fresh rinse water temperature is at least:
(i)
180°F at the entrance of the manifold; or
(ii)
160°F when a pumped rinse is provided;
(d)
Wash water is kept clean and rinse water tanks are protected by:
(i)
Distance;
(ii)
Baffles; or
(iii)
Other means to minimize the entry of wash water into the rinse water;
(e)
The flow pressure is not less than 15 or more than 25 pounds per square inch on the water line immediately adjacent to the final rinse control valve;
(f)
Except for a pumped or recirculated final rinse, a pressure gauge is provided immediately upstream from the final rinse control valve to check the flow pressure of the final rinse water; and
(g)
An easily readable thermometer is provided to measure water temperature with an accuracy of plus or minus 2°F:
(i)
In each tank of the warewashing machine; and
(ii)
As the final rinse water enters the manifold;
(4)
Jets, nozzles, and all other parts of each machine are maintained free of:
(a)
Chemical deposits;
(b)
Debris; and
(c)
Other soil; and
(5)
If used, automatic detergent dispensers are maintained and operating;
H.
All warewashing machines are thoroughly cleaned as often as needed throughout the day to:
(1)
Prevent recontamination of equipment and utensils; and
(2)
Ensure that the equipment performs the equipment's intended function;
I.
A pre-rinse device is provided for all warewashing machines;
J.
Equipment and utensils are placed in racks, trays, baskets, or on conveyors after flushing, scraping, or soaking so that food contact surfaces are:
(1)
Subject to unobstructed application of detergent wash;
(2)
Rinsed thoroughly with clean rinse water to remove particulate matter and detergent residues; and
(3)
Drained;
K.
Warewashing machines using chemicals for sanitization meet the following additional requirements:
(1)
Chemicals added for sanitization purposes are automatically dispensed; and
(2)
The chemical sanitizer used:
(a)
Is listed in 21 CFR §178.1010; and
(b)
Provides the equivalent bactericidal effect of a solution containing at least 50 parts per million of chlorine; and
(3)
A test kit or other device that accurately measures the concentration of the sanitizing solution is used;
L.
Written approval is obtained from the approving authority when any other type of machine, device, or facilities and procedures for warewashing will be used based on a review that indicates compliance with §A of this regulation;
M.
Non-food contact surfaces of equipment are cleaned frequently enough to preclude the accumulation of soil residues; and
N.
Wiping cloths are:
(1)
Used only for wiping food spills;
(2)
Free of food debris when used dry for wiping food spills on tableware; and
(3)
Rinsed and stored in one of the sanitizing solutions specified in §C(1) of this regulation when used wet for wiping spills from the surfaces of equipment.