California Law (Last Updated: March 4, 2014) |
Health and Safety Code - HSC |
Division 104. ENVIRONMENTAL HEALTH |
Part 7. CALIFORNIA RETAIL FOOD CODE |
Chapter 5. Cleaning and Sanitizing of Equipment and Utensils |
Section 114099.7.
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Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment that is used in accordance with the manufacturer's specifications and achieving a utensil surface temperature of 160ºF as measured by an irreversible registering temperature indicator.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following solutions:
(1) Contact with a solution of 50 ppm available chlorine for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 o when used in accordance with the following:
(A) The sanitizer manufacturer's use directions as specified on the product label.
(B) The machine manufacturer's specifications as provided in the manufacturer's operating instructions.