Rule 901:3-6-04 | Wash, rinse, and bactericidal treatment.
(A) Each farm market or farm product auction that offers raw poultry, non-amenable meats or both for sale shall clean and sanitize utensils and food contact surfaces of equipment used in the preparation, display, and sale of the raw poultry and non-amenable meats in one of the following:
(1) A three-compartment sink;
(2) A two-compartment sink;
(3) If approved by the director, receptacles that substitute for compartments of a multi-compartment sink; or
(4) Another method approved by the director.
(B) The following procedure shall be used to manually wash, rinse, and sanitize utensils and food contact surfaces of equipment in a three step process:
(1) In the first compartment, equipment and utensils shall be thoroughly washed in a detergent solution that is kept clean;
(2) In the second compartment, equipment and utensils shall be rinsed free of detergent and abrasives with clean water;
(3) In the third compartment, equipment and utensils shall be sanitized by either immersion for:
(a) At least one half minute in clean hot water at a temperature of at least one hundred seventy degrees Fahrenheit; or
(b) At least thirty seconds in a cleaning solution containing at least fifty parts per million of available chlorine as a hypocrite.
(4) Equipment too large to sanitize by immersion may be rinsed, sprayed, or swabbed with a solution of one hundred parts per million chlorine.
(C) The following procedure shall be used to manually wash and sanitize utensils and food contact surfaces of equipment in a two step process:
(1) In the first compartment, equipment and utensils shall be immersed and thoroughly washed with an approved detergent-sanitizer solution that is kept clean;
(2) In the second compartment, equipment and utensils shall be immersed and thoroughly sanitized with an approved detergent-sanitizer solution that is kept clean.
(3) The same approved detergent-sanitizer product used in paragraphs (C)(1) and (C)(2) of this rule shall be used for both the cleaning and sanitizing steps.
(D) A chemical sanitizer shall be used according to the manufacturer's label.
Supplemental Information