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Oklahoma Administrative Code (Last Updated: March 11, 2021) |
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TITLE 310. Oklahoma State Department of Health |
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Chapter 257. Food Establishments |
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Subchapter 7. Equipment, Utensils and Linens |
SECTION 310:257-7-91. Rinsing procedures
Latest version.
- Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:(1) Use of a distinct, separate water rinse after washing and before sanitizing if using:(A) A 3-compartment sink as specified in OAC 310:257-7-51,(B) Alternative manual warewashing equipment equivalent to a 3-compartment sink as specified in OAC 310:257-7-51(c), or(C) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;(2) Use of a detergent-sanitizer as specified under OAC 310:257-7-76 if using:(A) Alternative warewashing equipment as specified in OAC 310:257-7-51(c) that is approved for use with a detergent-sanitizer, or(B) A warewashing system for CIP equipment;(3) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-compartment sink operation;(4) If using a warewashing machine that does not recycle the sanitizing solution as specified under (5) of this Section, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is:(A) Integrated in the application of the sanitizing solution, and(B) Wasted immediately after each application; or If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.