01-001 C.M.R. ch. 348, § 5 - Cleaning and Sanitation of Food Contact Surfaces

1. All equipment and utensils shall be maintained in sanitary condition by cleaning at frequent intervals to prevent contamination of food and food products.

2. Suitable facilities for cleaning equipment and utensils shall be provided at convenient locations.

3. All food contact surfaces shall be cleaned and sanitized prior to use and following any interruption during which such utensils and contact surfaces may have become contaminated. Where such equipment and utensils are used in a continuous production operation, the contact surfaces of such equipment and utensils shall be cleaned and sanitized on a predetermined schedule using adequate methods for cleaning and sanitizing. Sanitizing agents shall be effective and safe under conditions of use.

4. Sanitization shall be accomplished by one of the following methods;

A. Immersion for at least one-halve (1/2) minute in clean, hot water at a temperature of at least 170° F

B. Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and at a temperature of not more than 75° F

C. Immersion for at least one minute in a clean solution containing at least 12.5 parts per million of available iodine and having a pH not higher than 5.0 and at a temperature of at least 75° F

D. Any other sanitization method approved by a proper processing authority.

5. Where both cleaning and sanitization are required, sanitization shall follow cleaning. Utensils and product contact surfaces of equipment, which cannot be immersed, shall be sanitized by rinsing with one of the methods described in Section 5.4.

6. All cleaned and sanitized portable equipment and utensils shall be stored above the floor in a clean and dry location in such a manner that all food contact surfaces are protected from splash, dust or other contamination.

Notes

01-001 C.M.R. ch. 348, § 5