Utah Admin. Code R392-105-9 - Requirements for Sanitizing Equipment and Utensils
(1) After being cleaned as required in
Section R392-105-8, equipment and utensils shall be sanitized in 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 Subsection
R392-105-9(2).
(2) Chemical
sanitizers, including chemical sanitizing solutions generated on-site, and
other chemical antimicrobials applied to food-contact surfaces shall:
(b) be used in accordance with
the EPA-registered label use instructions.
(3) The concentration of chemical sanitizer
solution shall be maintained as follows:
(a)
chlorine sanitizer solutions shall have a minimum concentration and temperature
of 50 to 100 ppm at 100 degrees F with an associated contact time of seven
seconds; and
(b) quaternary
ammonium compound solutions shall have a minimum temperature of 75 degrees F
and a concentration as indicated by the manufacturer's use directions included
in the labeling.
(4)
When manual warewashing and sanitizing of utensils or food-contact equipment is
done in an agritourism food establishment, the operator shall provide a test
kit or other device that accurately measures the concentration in parts per
million of chemical sanitizer solution.
Notes
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