Utah Administrative Code (Current through November 1, 2019) |
R392. Health, Disease Control and Prevention, Epidemiology and Laboratory Services |
R392-102. Food Truck Sanitation |
R392-102-10. Requirements for Sanitizing Equipment and Utensils
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(1) Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:
(a) Meet requirements specified in 40 CFR 180.940 and 40 CFR 180.2020; and
(b) Be used in accordance with the EPA-registered label use instructions.
(2) Chlorine sanitizer solutions shall have a minimum concentration and temperature:
(a) of 25 to 49 mg/L at 120 degrees F,
(i) with an associated contact time of 10 seconds;
(b) of 50 to 99 mg/L at 100 degrees F, pH of 10 or less, or 75 degrees F, pH or 8 or less,
(i) with an associated contact time of 7 seconds; or
(c) of 100 mg/L at 55 degrees F,
(i) with an associated contact time of 10 seconds.
(3) Iodine sanitizing solutions shall have a:
(a) Minimum temperature of 68 degrees F;
(b) pH of 5.0 or less of a pH no higher than the level for which the manufacturer specifies the solution is effective;
(c) Concentration between 12.5 mg/L and 25 mg/L; and
(d) Contact time of at least 30 seconds.
(4) Quaternary ammonium compound solutions shall:
(a) Have a minimum temperature of 75 degrees F;
(b) Have a concentration as indicated by the manufacturer's use directions included in the labeling;
(c) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; and
(d) Have a contact time of at least 30 seconds.
(5) Hot water sanitization, without the use of chemicals, shall be accomplished by:
(a) Manual immersion for at least 30 seconds in water held at a minimum temperature of 171 degrees F or higher;
(b) Being cycled through equipment which:
(i) the temperature of the sanitizing rinse as it enters the manifold may not be more than 194 degrees F or less than 165 degrees F for stationary racks or 180 degrees F for all other machines; and
(ii) achieves a utensil surface temperature of 160 degrees F as measured by an irreversible registering temperature indicator.