Section 410IAC7-24-303. Cleaning and sanitizing food contact surfaces

   (a) Utensils and food-contact surfaces of equipment shall be sanitized immediately after cleaning.

  (b) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

(1) hot water manual operations by immersion for at least thirty (30) seconds as specified under section 274 of this rule;

(2) hot water mechanical operations by being cycled through equipment that is set up as specified under section 283, 285, or 286 of this rule and achieving a utensil surface temperature of one hundred sixty (160) degrees Fahrenheit as measured by an irreversible registering temperature indicator; or

(3) chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 294 of this rule by providing:

(A) except as specified under clause (B), an exposure time of at least ten (10) seconds for a chlorine solution specified under section 294(a)(1) of this rule;

(B) an exposure time of at least seven (7) seconds for a chlorine solution of fifty (50) ppm that has a pH of 10 or less and a temperature of at least one hundred (100) degrees Fahrenheit or a pH of 8 or less and a temperature of at least seventy five (75) degrees Fahrenheit;

(C) an exposure time of at least thirty (30) seconds for other chemical sanitizing solutions; or

(D) an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in section 82 of this rule.

  (c) For purposes of this section, a violation of subsection (a) or (b) is a critical item. (Indiana State Department of Health; 410 IAC 7-24-303; filed Oct 13, 2004, 12:30 p.m.: 28 IR 882; readopted filed Jul 15, 2010, 12:12 p.m.: 20100728-IR-410100261RFA; readopted filed Nov 10, 2016, 8:45 a.m.: 20161207-IR-410160371RFA)