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

1. (1) Hot water manual operations by immersion for at least thirty (30) seconds and as specified under OAC 310:257-7-72;
2. (2) Hot water mechanical operations by being cycled through equipment that is set up as specified under OAC 310:257-7-66, OAC 310:257-7-73, and OAC 310:257-7-74 and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator; or

3. (3) 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 OAC 310:257-7-75. Contact times shall be consistent with those on the EPA-registered label use instructions by providing:

   1. (A) Except as specified under paragraph (3)(B) of this Section, a contact time of at least ten (10) seconds for a chlorine solution specified under OAC 310:257-7-75(1),
   2. (B) A contact time of at least seven (7) seconds for a chlorine solution of 50 mg/L that has a pH of ten (10) or less and a temperature of at least 38°C (100°F) or a pH of eight (8) or less and a temperature of at least 24°C (75°F),
   3. (C) A contact time of at least thirty (30) seconds for other chemical sanitizing solutions, or
   4. (D) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in OAC 310:257-1-2.

Added at 23 Ok Reg 2358, eff 6-25-06

Amended at 28 Ok Reg 2289, eff 11-1-11

Amended at 33 Ok Reg 1520, eff 9-11-16