4-6. Transportation, Equipment, and Utensils, Continued
Equipment
other than fixed
equipment
continued
Step
Action
4
Rinse the equipment and the utensils free of detergent and abrasives
with hot (120F to 140F [49C to 60C]) clean water. Rinse the
equipment or the utensils in the second compartment.
5
Sanitize the equipment and the utensils in the third compartment.
Sanitize the food-contact surfaces of all equipment. Use one of the following
Equipment
procedures
food-contact
surfaces
Immerse the equipment in clean, hot water at a temperature of at least 170F
(77,C). Immerse the equipment for at least 1/2 minute.
Immerse the equipment in a clean solution of at least 50 parts per million
(ppm) of available chlorine as a hypochlorite at a temperature of at least 75F
(24C), but no more than 110F (43C). Immerse the equipment for at least
one minute.
NOTE: One tablespoon of household-type chlorine bleach in 4 gallons of water
provides a starting solution of approximately 50 ppm of available chlorine. When
you use chlorine bleach as a sanitizer, frequently check the concentration of the
available chorine with a test kit or chlorine test paper.
Immerse the equipment in a clean solution that contains at least 12.5 ppm of
available iodine. Make sure this solution has a pH that is not higher than 5.0
at a temperature of at least 75F (24,C) but not more than 110F (43C).
NOTE: Iodine solution are preferable because of their lower volatility and the
visible evidence of the presence of the active ingredient in the solution.
NOTE: To use these solutions, immerse the equipment for one minute. Certain
chemical disinfectants have maximum safe use temperatures that are noted on the
label. Be sure to follow the instructions on the label.
Continued on next page
QM3510
4-28
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