Ga. Comp. R. & Regs. R. 40-7-1-.20 - Equipment, Utensils, and Linens: Maintenance and Operation
(1)
Good
Repair and Proper Adjustment.
(a)
EQUIPMENT shall be maintained in a state of repair and condition that meets the
requirements specified under
40-7-1-.16(1) - (10)
and 40-7-1-.17(1) -
(37).
(b) EQUIPMENT components such as doors,
seals, hinges, fasteners, and kick plates shall be kept intact, tight, and
adjusted in accordance with manufacturer's specifications.
(c) Cutting or piercing parts of can openers
shall be kept sharp to minimize the creation of metal fragments that can
contaminate FOOD when the container is opened.
(2)
Cutting Surfaces. Surfaces
such as cutting blocks and boards that are subject to scratching and scoring
shall be resurfaced if they can no longer be effectively cleaned and SANITIZED,
or discarded if they are not capable of being resurfaced.
(3)
Microwave Ovens. Microwave
ovens shall meet the safety standards specified in
21 CFR
1030.10 Microwave ovens.
(4)
Warewashing Equipment, Cleaning
Frequency. A WAREWASHING machine; the compartments of sinks, basins, or
other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw
FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to
substitute for drainboards as specified under
40-7-1-.18(3) shall
be cleaned:
(a) Before use;
(b) Throughout the day at a frequency
necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure
that the EQUIPMENT performs its intended function; and
(c) If used, at least every twenty-four (24)
hours.
(5)
Warewashing Machines, Manufacturers' Operating Instructions.
(a) A WAREWASHING machine and its auxiliary
components shall be operated in accordance with the machine's data plate and
other manufacturer's instructions.
(b) A WAREWASHING machine's conveyor speed or
automatic cycle times shall be maintained accurately timed in accordance with
manufacturer's specifications.
(6)
Warewashing Sinks, Use
Limitation.
(a) A WAREWASHING sink may
not be used for handwashing as specified under
40-7-1-.05(4).
(b) If a WAREWASHING sink is used to wash
wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as
specified under
40-7-1-.20(4) before
and after each time it is used to wash wiping cloths or wash produce or thaw
FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under
40-7-1-.22(1) - (3)
before and after using the sink to wash produce or thaw FOOD.
(7)
Warewashing Equipment,
Cleaning Agents. When used for WAREWASHING, the wash compartment of a
sink, mechanical warewasher, or wash receptacle of alternative manual
WAREWASHING EQUIPMENT, as specified in
40-7-1-.18(2)(c),
shall contain a wash solution of soap, detergent, acid cleaner, alkaline
cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the
cleaning agent manufacturer's label
instructions.Pf
(8)
Warewashing Equipment, Clean
Solutions. The wash, rinse, and SANITIZE solutions shall be maintained
clean.
(9)
Manual Warewashing
Equipment, Wash Solution Temperature. The temperature of the wash
solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than
43°C (110°F) or the temperature specified on the cleaning agent
manufacturer's label instructions.Pf
(10)
Mechanical Warewashing Equipment,
Wash Solution Temperature.
(a) The
temperature of the wash solution in spray type warewashers that use hot water
to SANITIZE may not be less than:
1. For a
stationary rack, single temperature machine, 74°C
(165°F);Pf
2. For a stationary rack, dual temperature
machine, 66°C (150°F);Pf
3. For a single tank, conveyor, dual
temperature machine, 71°C (160°F);Pf
or
4. For a multitank, conveyor,
multitemperature machine, 66°C
(150°F).Pf
(b) The temperature of the wash solution in
spray-type warewashers that use chemicals to SANITIZE may not be less than
49°C (120°F).Pf
(11)
Manual Warewashing Equipment, Hot
Water Sanitization Temperatures. If immersion in hot water is used for
SANITIZING in a manual operation, the temperature of the water shall be
maintained at 77°C (171°F) or
above.P
(12)
Mechanical Warewashing Equipment,
Hot Water Sanitization Temperatures.
(a) Except as specified in (b) of this
section, in a mechanical operation, the temperature of the fresh hot water
SANITIZING rinse as it enters the manifold may not be more than 90°C
(194°F), or less than:Pf
1. For a stationary rack, single temperature
machine, 74°C (165°F);Pf or
2. For all other machines, 82°C
(180°F).Pf
(b)
The maximum temperature specified
under (a) of this section, does not apply to the high pressure and temperature
systems with wand-type, hand-held, spraying devices used for the in-place
cleaning and SANITIZING of EQUIPMENT such as meat saws.
(13)
Mechanical Warewashing
Equipment, Sanitization Pressure. The flow pressure of the fresh hot
water SANITIZING rinse in a WAREWASHING machine, as measured in the water line
immediately downstream or upstream from the fresh hot water SANITIZING rinse
control value, shall be within the range specified on the machine
manufacturer's data plate and may not be less than 35 kilopascals (5 pounds per
square inch) or more than 200 kilopascals (30 pounds per square
inch).
(14)
Manual and
Mechanical Warewashing Equipment, Chemical Sanitization - Temperature,
PH, Concentration, and Hardness. A chemical
SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
contact times specified under
40-7-1-.22(3)(c)
shall meet the criteria specified under
40-7-1-.36(5)
Sanitizers, Criteria; shall be used in accordance with the EPA-registered label
use instructions;P and shall be used as follows:
(a) A chlorine solution shall have a minimum
temperature based on the concentration and PH of the
solution as listed in the following chart;P
Concentration
Range MG/L |
Minimum
Temperature PH 10 or less °C (°F) |
Minimum
Temperature PH 8 or less °C (°F) |
25 - 49 | 49 (120) | 49 (120) |
50 - 99 | 38 (100) | 24 (75) |
100 | 13 (55) | 13 (55) |
(b)
An iodine solution shall have a:
1. Minimum
temperature of 20°C (68°F),P
2.
PH of 5.0 or less
or a PH no higher than the level for which the
manufacturer specifies the solution is effective,P
and
3. Concentration between 12.5
MG/L and 25 MG/L;P
(c) A quaternary ammonium compound solution
shall:
1. Have a minimum temperature of
24°C (75°F),P
2. Have a concentration as specified under
40-7-1-.36(5) and as
indicated by the manufacturer's use directions included in the
labeling,P and
3. Be used only in water with 500 MG/L
hardness or less, or in water having a hardness no greater than specified by
the EPA-registered label use
instructions;P
(d) If another solution of a chemical
specified under (a) - (c) of this section is used, the LICENSE HOLDER shall
demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the
use of the solution shall be APPROVED;P
(e) If a chemical SANITIZER other than
chlorine, iodine, or a quaternary ammonium compound is used, it shall be
applied in accordance with the EPA-registered label use
instructions;P and
(f) If a chemical SANITIZER is generated by a
device located on-site at the FOOD ESTABLISHMENT it shall be used as specified
in (a) - (d) of this section and shall be produced by a device that:
1. Complies with regulation as specified in
2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act
(FIFRA),P
3. Displays the EPA device manufacturing
facility registration number on the device,Pf
and
4. Is operated and maintained
in accordance with manufacturer's
instructions.Pf
(15)
Manual Warewashing Equipment,
Chemical Sanitization Using Detergent-Sanitizers. If a
detergent-SANITIZER is used to SANITIZE in a cleaning and SANITIZING procedure
where there is no distinct water rinse between the washing and SANITIZING
steps, the agent applied in the SANITIZING step shall be the same
detergent-SANITIZER that is used in the washing step.
(16)
Warewashing Equipment, Determining
Chemical Sanitizer Concentration.Concentration of the SANITIZING
solution shall be accurately determined by using a test kit or other
device.Pf
(17)
Good Repair and
Calibration.
(a) UTENSILS shall be
maintained in a state of repair or condition that complies with the
requirements specified under
40-7-1-.16(1) - (10)
and 40-7-1-.17(1) -
(37) or shall be discarded.
(b) FOOD TEMPERATURE MEASURING DEVICES shall
be calibrated in accordance with manufacturer's specifications as necessary to
ensure their accuracy.Pf
(c) Ambient air temperature, water pressure,
and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and
be accurate within the intended range of use.
(18)
Single-Service and Single-Use
Articles, Required Use. A FOOD ESTABLISHMENT without facilities
specified under
40-7-1-.21(1) - (10)
and 40-7-1-.22(1) -
(3) for cleaning and SANITIZING KITCHENWARE
and TABLEWARE shall provide only SINGLE-USE KITCHENWARE, SINGLE-SERVICE
ARTICLES, and SINGLE-USE ARTICLES for use by FOOD EMPLOYEES and SINGLE-SERVICE
ARTICLES for use by CONSUMERS.P
(19)
Single-Service and Single-Use
Articles, Use Limitation.
(a)
SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
(b) The bulk milk container dispensing tube
shall be cut on the diagonal leaving no more than one (1) inch protruding from
the chilled dispensing head.
(20)
Shells, Use Limitation.
Mollusk and crustacea shells may not be used more than once as serving
containers.
Notes
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