(Effective until March 1, 2022.)
Equipment—Mechanical warewashing equipment, hot water sanitization temperatures (2009 FDA Food Code 4-501.112).
(1) Except as specified in subsection (2) of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C) or less than:
(a) For a stationary rack, single temperature machine, 165°F (74°C); or
(b) For all other machines, 180°F (82°C).
(2) The maximum temperature specified under subsection (1) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 13-03-109, § 246-215-04555, filed 1/17/13, effective 5/1/13.]
(Effective March 1, 2022.)
Equipment—Mechanical warewashing equipment, hot water sanitization temperatures (FDA Food Code 4-501.112).
(1) Except as specified in subsection (2) of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C) or less than:
(a) For a stationary rack, single temperature machine, 165°F (74°C); or
(b) For all other machines, 180°F (82°C).
(2) The maximum temperature specified under subsection (1) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
[Statutory Authority: RCW
43.20.050 and
43.20.145. WSR 21-01-122, § 246-215-04555, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04555, filed 1/17/13, effective 5/1/13.]