Ohio Admin. Code 901:3-6-04 - Wash, rinse, and bactericidal treatment
(A) Each farm market or farm product auction
that offers raw poultry, non-amenable meats or both for sale shall clean and
sanitize utensils and food contact surfaces of equipment used in the
preparation, display, and sale of the raw poultry and non-amenable meats in
one of the following :
(1) A three-compartment sink;
(2) A two-compartment sink;
or
(3) If approved by the director, receptacles
that substitute for compartments of a multi-compartment sink; or
(4) Another method approved by the
director.
(B) The
following procedure shall be used to manually wash, rinse, and sanitize
utensils and food contact surfaces of equipment in a three step process:
(1) In the first compartment, equipment and
utensils shall be thoroughly washed in a detergent solution that is kept
clean;
(2) In the second
compartment, equipment and utensils shall be rinsed free of detergent and
abrasives with clean water;
(3) In
the third compartment, equipment and utensils shall be sanitized by either
immersion for:
at
least one half minute in clean hot water at a temperature of at least one
hundred seventy degrees Fahrenheit; or immersion for at least thirty seconds in
a clean solution containing at least fifty parts per million of available
chlorine as a hypochlorite. Equipment too large to sanitize by immersion may be
rinsed, sprayed, or swabbed with a solution of one hundred parts per million
chlorine.
(a)
At least one half minute in clean hot water at a temperature
of at least one hundred seventy degrees Fahrenheit; or
(b)
At least thirty
seconds in a cleaning solution containing at least fifty parts per million of
available chlorine as a hypocrite.
(4)
Equipment too
large to sanitize by immersion may be rinsed, sprayed, or swabbed with a
solution of one hundred parts per million chlorine.
(C) The following procedure shall be used to
manually wash and sanitize utensils and food contact surfaces of equipment in a
two step process:
(1) In the first
compartment, equipment and utensils shall be immersed and thoroughly washed
with an approved detergent-sanitizer solution that is kept clean;
(2) In the second compartment, equipment and
utensils shall be immersed and thoroughly sanitized with an approved
detergent-sanitizer solution that is kept clean.
The
(3)
The same
approved detergent-sanitizer product used in paragraphs
(C)(1) and (C)(2) of this rule shall be used for both the cleaning and
sanitizing steps.
(D) A
chemical sanitizer shall be used according to the manufacturer's
label.
Notes
Promulgated Under: 119.03
Statutory Authority: 3717.221
Rule Amplifies: 3717.221
Prior Effective Dates: 3/31/2004, 11/04/2010
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