4-6. Transportation, Equipment, and Utensils, Continued
At times, some equipment will be too large for you to sanitize by immersion.
However, you will be able to confine steam. In such cases, treat the equipment
with steam that is free from materials or additives other than those specified in 21
Rinse, spray, or swab the equipment or the utensils with a chemical sanitizing
solution. Use a solution that is at least twice the strength that is required for that
solution when you use it as an immersion sanitizer.
When you use hot water for sanitizing, provide and use the following facilities:
An integral heating device or a fixture that is installed in, on, or under the
sanitizing compartment of the sink.
Ensure that this heating device or fixture can maintain the water at
a temperature of at least 170F (77C).
A numerically-scaled indicating thermometer, accurate to +/- 3F (1.7C), that
is convenient to the sink for frequent checks of water temperature.
Dish baskets of such size and design as to permit the complete immersion of
tableware, kitchenware, and equipment in the hot water.
When you use chemical for sanitizing, use them according to the instructions
on the label. Ensure that they DO NOT have concentrations that are higher than
the maximum that is permitted under CFR 178.1010. Make sure that a test kit or
other device that accurately measures the ppm concentration of the solution is
provided. Use it to measure the sanitizer concentration.
You may use spray-type or immersion dishwashing machines to clean and
sanitize equipment and utensils. Make sure that these machines meet the NSF
standards for mechanical dish- or pot- and pan-washing equipment. You also
may use any other type of machine or device that meets the NSF standards for
mechanical dish- or pot- and pan-washing equipment to clean and sanitize
equipment and utensils. DO NOT make local modification of equipment.
Continued on next page