Section 410IAC7-24-294. Manual or machine warewashing; chemical sanitization; temperature, pH, concentration, and hardness

   (a) A chemical sanitizer used in a sanitizing solution for a manual or machine warewashing operation at exposure times specified under section 303(b)(3) of this rule shall be listed in 21 CFR 178.1010, used in accordance with the manufacturer's label use instructions as specified in section 441 of this rule, and used as follows:

(1) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart:

Minimum Concentration	Minimum Temperature		Times (taken from section 303 of this rule)
ppm	pH 10 or less °F	pH 8 or less °F
25	120	120	10 seconds
50	100	75	7 seconds
100	55	55	10 seconds

(2) An iodine solution shall have a:

(A) minimum temperature of seventy-five (75) degrees Fahrenheit;

(B) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective; and

(C) concentration between twelve and one-half (12.5) ppm and twenty-five (25) ppm.

(3) A quaternary ammonium compound solution shall:

(A) have a minimum temperature of seventy-five (75) degrees Fahrenheit;

(B) have a concentration as specified under section 443 of this rule and as indicated by the manufacturer's use directions included in the labeling; and

(C) be used only in water with five hundred (500) ppm hardness or less or in water having a hardness no greater than specified by the manufacturer's label.

(4) If another solution of a chemical specified under subdivisions (1) through (3) is used, the owner or operator of a retail food establishment shall demonstrate to the regulatory authority that the solution achieves sanitization and the use of the solution shall be approved.

(5) If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the manufacturer's use directions included in the labeling.

(6) If chemical sanitizer is used in the retail food establishment, the chemical sanitizer must be present in the establishment.

  (b) For purposes of this section, a violation of subsection (a) is a critical item. (Indiana State Department of Health; 410 IAC 7-24-294; filed Oct 13, 2004, 12:30 p.m.: 28 IR 879; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)