010-7 Wyo. Code R. §§ 7-17 - Hot Water and Chemical Sanitization

(a) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

(i) Hot water manual operations by immersion for at least 30 seconds as specified under Chapter 7, Section 21;

(ii) Hot water mechanical operations by being cycled through equipment that is set up as specified under Chapter 7, Sections 21, 26 and 27, and achieving a utensil surface temperature of 160^oF (71^oC) as measured by an irreversible registering temperature indicator; or

(iii) 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 Chapter 7, Section 18. Contact times shall be consistent with those on EPA-registered label use instructions by providing:

(A) Except as specified under Chapter 7, Section 17(a) (iii)(B), a contact time of at least ten (10) seconds for a chlorine solution specified under Chapter 7, Section 18(a);

(B) A contact time of at least seven (7) seconds for a chlorine solution of fifty (50) mg/l that has a pH of ten (10) or less and a temperature of at least 100^oF (38^oC) or a pH of eight (8) or less and a temperature of at least 75^oF (24^oC);

(C) A contact time of at least thirty (30) seconds for other chemical sanitizing solutions; or

(D) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization.

Notes

010-7 Wyo. Code R. §§ 7-17