Equipment—Mechanical warewashing equipment, sanitization pressure (2009 FDA Food Code 4-501.113).
The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve, must be within the range specified on the machine manufacturer's data plate and may not be less than five pounds per square inch (35 kilopascals) or more than thirty pounds per square inch (200 kilopascals).
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-04560, filed 1/17/13, effective 5/1/13.]