Md. Code Regs. 10.15.03.16 - Cleaning and Sanitizing Equipment and Utensils

Current through Register Vol. 49, No. 8, April 8, 2022

The person-in-charge shall ensure that:

A. Food contact surfaces of equipment and utensils are effectively cleaned and sanitized by:
(1) Removing soil and food particles by one or more of the following:
(a) Flushing;
(b) Soaking;
(c) Scraping;
(2) Cleaning with a suitable commercial detergent;
(3) Rinsing with potable water; and
(4) Sanitizing, using:
(a) Immersion in hot water of 170°F or higher temperature for at least 30 seconds;
(b) Immersion in a chemical sanitizer that is proven to kill pathogens effectively:
(i) In accordance with the manufacturer's label use instructions; or
(ii) As set forth in §C(1) of this regulation; or
(c) For equipment that is not sanitized by the methods set forth in §C(1) of this regulation:
(i) Live steam from a hose, provided that the steam can be confined within the equipment;
(ii) A rinse with boiling water; or
(iii) A spray or swab with a chemical sanitizing solution of at least the minimum strength stated in §C(1) of this regulation;
B. Cleaning and sanitization occur:
(1) As often as needed to prevent food contamination;
(2) After each use;
(3) Between an interruption in food preparation greater than 4 hours; and
(4) Except for food contact surfaces of equipment or utensils within holding units that are maintained at proper temperatures, after a continuous use of 4 hours;
C. When sanitizer is used for the manual sanitization of food contact surfaces of equipment and utensils:
(1) The minimum level of sanitizer provided is:
(a) 50 parts per million chlorine with a minimum water temperature of 75°F and a minimum contact time of 7 seconds;
(b) 12.5-25 parts per million iodine with a minimum water temperature of 75°F and a minimum contact time of 30 seconds; or
(c) The concentration indicated on the manufacturer's label with a minimum contact time of 30 seconds for quaternary ammonium compound; and
(2) A test kit or other device that accurately measures concentration of the sanitizer in parts per million is provided and used to check that the minimum level of sanitizer is accurate;
D. When hot water is used as the sanitizing agent in manual operations, a graduated thermometer is provided that is:
(1) Accurate within plus or minus 2°F;
(2) Calibrated annually or more frequently;
(3) Located near the sink; and
(4) Used frequently to check water temperature;
E. A three-compartment sink is:
(1) Provided and used wherever warewashing is conducted manually;
(2) Adequate in length, width, and depth to accommodate the largest equipment items and utensils;
(3) Supplied with hot and cold running water at each sink compartment; and
(4) If used for tasks other than warewashing, such as washing wiping cloths or produce or thawing food:
(a) Is washed and sanitized before and after the sink is used for a different task; and
(b) Does not contain an automatic chemical dispenser;
F. Dish tables or integral drainboards are:
(1) Of adequate size for proper handling of soiled utensils before washing and for cleaned utensils following rinsing or sanitization;
(2) Located and constructed so the tables or drainboards do not interfere with the proper use of the warewashing facilities; and
(3) Not required for cooks' and bakers' rinse sinks;
G. When spray-type warewashing machines are used:
(1) The machines are installed:
(a) According to manufacturer's specifications; and
(b) To provide effective cleaning and sanitization of equipment and utensils;
(2) The manufacturer's specifications are listed on a data plate that is permanently affixed to the machine;
(3) If manufacturer's specifications for wash and rinse water temperature do not exist, the following standards are followed:
(a) For machines using chemical sanitization, the wash and final rinse water temperature is at least 120°F; or
(b) For machines using hot water sanitization, the wash water is at least:
(i) 160°F for single tank conveyor machines; and
(ii) 150°F for other types of machines;
(c) For machines using hot water sanitization, the final or fresh rinse water temperature is at least:
(i) 180°F at the entrance of the manifold; or
(ii) 160°F when a pumped rinse is provided;
(d) Wash water is kept clean and rinse water tanks are protected by:
(i) Distance;
(ii) Baffles; or
(iii) Other means to minimize the entry of wash water into the rinse water;
(e) The flow pressure is not less than 15 or more than 25 pounds per square inch on the water line immediately adjacent to the final rinse control valve;
(f) Except for a pumped or recirculated final rinse, a pressure gauge is provided immediately upstream from the final rinse control valve to check the flow pressure of the final rinse water; and
(g) An easily readable thermometer is provided to measure water temperature with an accuracy of plus or minus 2°F:
(i) In each tank of the warewashing machine; and
(ii) As the final rinse water enters the manifold;
(4) Jets, nozzles, and all other parts of each machine are maintained free of:
(a) Chemical deposits;
(b) Debris; and
(c) Other soil; and
(5) If used, automatic detergent dispensers are maintained and operating;
H. All warewashing machines are thoroughly cleaned as often as needed throughout the day to:
(1) Prevent recontamination of equipment and utensils; and
(2) Ensure that the equipment performs the equipment's intended function;
I. A pre-rinse device is provided for all warewashing machines;
J. Equipment and utensils are placed in racks, trays, baskets, or on conveyors after flushing, scraping, or soaking so that food contact surfaces are:
(1) Subject to unobstructed application of detergent wash;
(2) Rinsed thoroughly with clean rinse water to remove particulate matter and detergent residues; and
(3) Drained;
K. Warewashing machines using chemicals for sanitization meet the following additional requirements:
(1) Chemicals added for sanitization purposes are automatically dispensed; and
(2) The chemical sanitizer used:
(a) Is listed in 21 CFR § 178.1010; and
(b) Provides the equivalent bactericidal effect of a solution containing at least 50 parts per million of chlorine; and
(3) A test kit or other device that accurately measures the concentration of the sanitizing solution is used;
L. Written approval is obtained from the approving authority when any other type of machine, device, or facilities and procedures for warewashing will be used based on a review that indicates compliance with §A of this regulation;
M. Non-food contact surfaces of equipment are cleaned frequently enough to preclude the accumulation of soil residues; and
N. Wiping cloths are:
(1) Used only for wiping food spills;
(2) Free of food debris when used dry for wiping food spills on tableware; and
(3) Rinsed and stored in one of the sanitizing solutions specified in §C(1) of this regulation when used wet for wiping spills from the surfaces of equipment.

Notes

Md. Code Regs. 10.15.03.16
Regulations .16 adopted effective March 4, 1991 (18:4 Md. R. 447)
Regulations .16 adopted effective December 17, 2007 (34:25 Md. R. 2211)
Regulation .16 amended effective March 19, 2010 (37:4 Md. R. 341)

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