- (1) employees sanitize equipment and utensils in chemical manual or mechanical operations after being cleaned as required in Section R392-106-8, through the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under Subsection R392-106-9(2);
(2) chemical sanitizers, including chemical sanitizing solutions generated onsite, and other chemical antimicrobials applied to food-contact surfaces:
- (a) meet requirements specified in 40 CFR 180.940 and 40 CFR 180.2020; and
- (b) are used in accordance with the EPA-registered label directions;
(3) the concentration of chemical sanitizer solution is maintained as follows:
- (a) chlorine sanitizer solutions has a minimum concentration and temperature of 50 to 100 ppm at 100°F with an associated contact time of 7 seconds; and
- (b) quaternary ammonium compound solutions have a minimum temperature of 75°F and a concentration as indicated by the manufacturer's label directions; and
- (4) employees are provided with a test kit or other device that accurately measures the concentration in parts per million of chemical sanitizer solution.
The operator shall ensure that:
KEY: microenterprise, home kitchen, food, public health
Date of Last Change: October 21, 2025
Authorizing, and Implemented or Interpreted Law: 26B-1-202; 26B-7-402; 26B-7-416