SECTION 310:257-7-95. Hot water and chemical

  After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

(1)   Hot water manual operations by immersion for at least thirty (30) seconds and as specified under OAC 310:257-7-72;

(2)   Hot water mechanical operations by being cycled through equipment that is set up as specified under OAC 310:257-7-66, OAC 310:257-7-73, and OAC 310:257-7-74 and achieving a utensil surface temperature of 71°C (160°F) 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 OAC 310:257-7-75. Contact times shall be consistent with those on the EPA-registered label use instructions by providing:

(A)   Except as specified under paragraph (3)(B) of this Section, a contact time of at least ten (10) seconds for a chlorine solution specified under OAC 310:257-7-75(1),

(B)   A contact time of at least seven (7) seconds for a chlorine solution of 50 mg/L that has a pH of ten (10) or less and a temperature of at least 38°C (100°F) or a pH of eight (8) or less and a temperature of at least 24°C (75°F),

(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 as defined in OAC 310:257-1-2.

[Source: Added at 23 Ok Reg 2358, eff 6-25-06; Amended at 28 Ok Reg 2289, eff 11-1-11; Amended at 33 Ok Reg 1520, eff 9-11-16]