Equipment—Mechanical warewashing equipment, sanitization pressure (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 and 43.20.145. WSR 21-01-122, § 246-215-04560, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04560, filed 1/17/13, effective 5/1/13.]

PDFWAC 246-215-04560

Equipment—Mechanical warewashing equipment, sanitization pressure (FDA Food Code 4-501.113).