(A) Food-contact surfaces and utensils.
Equipment food-contact surfaces and utensils shall be sanitized.
(B) Sanitizing frequency of utensils and food-contact surfaces - before use after cleaning.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
(C) Hot water and chemical sanitizing - methods.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:
(2) Hot water mechanical operations by being cycled through equipment that is set up as specified under paragraphs (E), (L), and (M) of rule 3717-1-04.4 of the Administrative Code and achieving a utensil surface temperature of one hundred sixty degrees Fahrenheit (seventy-one degrees Celsius) 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 paragraph (N) of rule 3717-1-04.4 of the Administrative Code by providing:
(a) Except as specified under paragraph (C)(3)(b) of this rule, a contact time of at least ten seconds for a chlorine solution specified under paragraph (N)(1) of rule 3717-1-04.4 of the Administrative Code;
(b) A contact time of at least seven seconds for a chlorine solution of fifty ppm (mg/L) that has a pH of ten or less and a temperature of at least one hundred degrees Fahrenheit (thirty-eight degrees Celsius) or a pH of eight or less and a temperature of at least seventy-five degrees Fahrenheit (twenty-four degrees Celsius);
(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.
R.C. 119.032 review dates: 05/25/2012 and 12/01/2017
Promulgated Under: 119.03
Statutory Authority: 3717.04, 3717.05
Rule Amplifies: 3717.04, 3717.05
Prior Effective Dates: 3/1/2001, 3/1/09