[32 Pa.B. 1046]
[Continued from previous Web Page] § 46.585. Bearings and gear boxes: leakproof.
Equipment containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant can not leak, drip or be forced into food or onto food-contact surfaces.
§ 46.586. Beverage tubing: separation.
Beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. This section does not apply to cold plates that are constructed integrally with an ice storage bin.
§ 46.587. Ice units: separation of drains.
Liquid waste drain lines may not pass through an ice machine or ice storage bin.
§ 46.588. Condenser unit: separation.
If a condenser unit is an integral component of equipment, the condenser unit shall be separated from the food and food storage space by a dustproof barrier.
§ 46.589. Molluscan shellfish tanks.
(a) General. Except as specified in subsection (b), molluscan shellfish life support system display tanks may not be used to display shellfish that are offered for human consumption and shall be conspicuously marked so that it is obvious to the consumer that the shellfish are for display only.
(b) Exception. Molluscan shellfish life-support system display tanks that are used to store and display shellfish that are offered for human consumption shall be operated and maintained in accordance with the following:
(1) A variance granted by the Department in accordance with the procedure described in § 46.1103(a) (relating to variances).
(2) A HACCP plan that is submitted by the food facility operator and approved as specified in § 46.1103(b), ensuring the following:
(i) Water used with fish other than molluscan shellfish does not flow into the molluscan tank.
(ii) The safety and quality of the shellfish as they were received are not compromised by the use of the tank.
(iii) The identity of the source of the shellstock is retained as specified in § 46.250 (relating to shellstock: maintaining identification).
§ 46.590. Temperature measuring devices.
(a) Location of device in storage unit. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
(b) General device requirement. Except as specified in subsection (c), cold or hot holding equipment used for potentially hazardous food shall be designed to include--and shall be equipped with--at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
(c) Exception to device requirement. Subsection (b) does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers and salad bars.
(d) Easily readable. Temperature measuring devices shall be designed to be easily readable.
(e) Devices on warewashing machines. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record or digital readout in increments no greater than 1°C or 2°F in the intended range of use.
§ 46.591. Warewashing machines.
(a) Data plate summarizing operating specifications. A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications, including the following:
(1) Temperatures required for washing, rinsing and sanitizing.
(2) Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse.
(3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
(b) Internal baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.
(c) Temperature measuring devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature in the following locations or instances:
(1) In each wash and rinse tank.
(2) As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
(d) Sanitizer level indicator. A warewashing machine that uses a chemical for sanitization and that is installed after the ______ (Editor's Note: The blank refers to the effective date of adoption of the proposal.) effective date of this chapter, shall be equipped with a device that indicates audibly or visually when more chemical sanitizer needs to be added.
(e) Flow pressure device. Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinsecontrol valve, the device shall be mounted in a 6.4 millimeter or 1/4 inch Iron Pipe Size (IPS) valve. This subsection does not apply to a machine that uses only a pumped or recirculated sanitizing rinse.
§ 46.592. Manual warewashing machines.
If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall comply with the following:
(1) Be designed with an integral heating device that is capable of maintaining water at a temperature not less than 77°C (171°F).
(2) Be provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.
§ 46.593. Warewashing sinks and drainboards: self-draining.
Sinks and drainboards of warewashing sinks and machines shall be self-draining.
§ 46.594. Equipment compartments: drainage.
Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
§ 46.595. Case lot handling equipment: moveability.
Equipment, such as dollies, pallets, racks and skids used to store and transport large quantities of packaged foods received from a supplier in a cased or over-wrapped lot, shall be designed to be moved by hand or by conveniently available equipment such as hand trucks and forklifts.
NUMBERS AND CAPACITIES OF EQUIPMENT § 46.611. Cooling, heating and holding capacities.
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in Subchapter C (relating to food).
§ 46.612. Manual warewashing: sink compartment requirements.
(a) General: three compartments required. Except as specified in subsection (c), a sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
(b) Large equipment and utensils. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in subsection (c) shall be used.
(c) Exception for approved alternative equipment. Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved by the Department. Alternative manual warewashing equipment may include any of the following:
(1) High-pressure detergent sprayers.
(2) Low- or line-pressure spray detergent foamers.
(3) Other task-specific cleaning equipment.
(4) Brushes or other implements.
(5) Two-compartment sinks as specified in subsection (d).
(6) Receptacles that substitute for the compartments of a multicompartment sink.
(d) Use of two compartment sink. A two-compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process. A two-compartment sink may be used when all of the following are accurate:
(1) The food facility operator has obtained approval from the Department to use the two-compartment sink.
(2) The nature of warewashing is limited to batch operations for cleaning kitchenware (such as between cutting one type of raw meat and another or cleanup at the end of a shift) and the following are accurate:
(i) The number of items to be cleaned is limited.
(ii) The cleaning and sanitizing solutions are made up immediately before use and drained immediately after use.
(iii) Either a detergent-sanitizer is used to sanitize and is applied as specified in § 46.676(e) (relating to manual warewashing equipment), or a hot water sanitization immersion step is used as specified in § 46.718(3) (relating to rinsing procedures).
§ 46.613. Drainboards.
Drainboards, utensil racks or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.
§ 46.614. Ventilation hood systems: adequacy.
Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
§ 46.615. Clothes washers and dryers.
A mechanical clothes washer and dryer shall be provided and used at a food facility if work clothes or linens are laundered on the premises. This section does not apply if on-premises laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried as specified in § 46.772 (relating to wiping cloths: air-drying locations).
NUMBERS AND CAPACITIES OF UTENSILS, TEMPERATURE MEASURING DEVICES AND TESTING DEVICES § 46.631. Consumer self-service utensils.
A food-dispensing utensil shall be available for each container displayed at a consumer self-service unit (such as a buffet or salad bar).
§ 46.632. Food temperature measuring devices.
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Subchapter C (relating to food).
§ 46.633. Temperature measuring devices for manual warewashing.
In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.
§ 46.634. Sanitizing solution testing devices.
A test kit or other device that accurately measures the concentration in mg/L or ppm, of sanitizing solutions shall be provided.
LOCATION AND INSTALLATION OF EQUIPMENT § 46.651. Location of equipment, clothes washers and dryers and storage cabinets to prevent contamination.
(a) Prohibited locations. Except as specified in subsection (b), equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located in the following:
(1) Locker rooms.
(2) Toilet rooms.
(3) Garbage rooms.
(4) Mechanical rooms.
(5) Under sewer lines that are not shielded to intercept potential drips.
(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed.
(7) Under open stairwells.
(8) Under other sources of contamination.
(b) Exception. A storage cabinet used for linens or single-service or single-use articles may be stored in a locker room.
(c) Mechanical clothes washer or dryer. If a mechanical clothes washer or dryer is provided, it shall be located so that the washer or dryer is protected from contamination and only where there is no exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
§ 46.652. Installation of fixed equipment, fixed table-mounted equipment and fixed floor-mounted equipment.
(a) Fixed equipment: spacing or sealing. Equipment that is fixed because it is not easily movable shall be installed so that it is both of the following:
(1) Spaced to allow access for cleaning along the sides, behind and above the equipment.
(2) Spaced from adjoining equipment, walls and ceilings a distance of not more than 1 millimeter or 1/32 inch or--if the equipment is exposed to spillage or seepage--sealed to adjoining equipment or walls.
(b) Fixed table-mounted equipment. Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being one of the following:
(1) Sealed to the table.
(2) Elevated on legs that provide at least one of the following:
(i) 10 centimeters (4 inches) clearance between the table and the equipment.
(ii) 7.5 centimeters (3 inches) clearance between the table and the equipment if the horizontal distance of the table top under the equipment is no more than 50 centimeters (20 inches) from the point of access for cleaning.
(iii) 5 centimeters (2 inches) clearance between the table and the equipment if the horizontal distance of the table top under the equipment is no more than 7.5 centimeters (3 inches) from the point of access for cleaning.
(c) Fixed floor-mounted equipment.
(1) Except as specified in paragraph (2) or (3), floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 15 centimeters (6 inches) clearance between the floor and the equipment.
(2) If no part of the floor under the floor-mounted equipment is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches).
(3) This section does not apply to display shelving units, display refrigeration units and display freezer units located in the consumer shopping areas of a retail food store, if the floor under the units is maintained clean.
MAINTENANCE AND OPERATION OF EQUIPMENT § 46.671. Equipment: good repair and proper adjustment.
(a) General. Equipment shall be maintained in a state of repair and condition that meets the requirements specified in §§ 46.501, 46.521--46.523, 46.541--46.544, 46.561--46.563 and 46.581--46.595.
(b) Equipment components. Equipment components such as doors, seals, hinges, fasteners and kick plates shall be kept intact, tight and adjusted in accordance with manufacturer's specifications.
(c) Cutting or piercing parts of can openers. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
§ 46.672. Cutting surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
§ 46.673. Microwave ovens.
Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 (relating to microwave ovens).
§ 46.674. Warewashing equipment: mechanical or manual.
(a) Cleaning frequency. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified in § 46.613 (relating to drainboards) shall be cleaned as follows:
(1) Before use.
(2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function.
(3) If used, at least every 24 hours.
(b) Cleaning agents. When used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment as specified in § 46.612(c) (relating to manual warewashing: sink compartment requirements), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner or other cleaning agent according to the cleaning agent manufacturer's label instructions.
(c) Clean solutions. The wash, rinse and sanitize solutions shall be maintained clean.
(d) Chemical sanitization: temperature, pH, concentration and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified in § 46.731(c)(3) (relating to sanitization: requirement, frequency and methods) shall be listed in 21 CFR 178.1010 (relating to sanitizing solutions), shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be 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 Minimum Temperature for Minimum Temperature for Solution Concentration Solution with pH of 10 or less with pH of 8 or less 25 mg/L (ppm) 49°C (120°F) 49°C (120°F) 50 mg/L (ppm) 38°C (100°F) 24°C (75°F) 100 mg/L (ppm) 13°C (55°F) 13°C (55°F)
(2) An iodine solution shall have the following:
(i) A minimum temperature of 24°C (75°F).
(ii) A pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective.
(iii) A concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm).
(3) A quaternary ammonium compound solution shall:
(i) Have a minimum temperature of 24°C (75°F).
(ii) Have a concentration as specified in § 46.713 (relating to chemicals: use criteria) and as indicated by the manufacturer's use directions included in the labeling.
(iii) Be used only in water with 500 mg/L (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 in paragraphs (1)--(3) is used, the food facility operator shall demonstrate to the Department that the solution achieves sanitization and the use of the solution may be approved by the Department.
(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 use directions included in the labeling.
(e) Determining chemical sanitizer concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
§ 46.675. Mechanical warewashing equipment.
(a) Manufacturers' operating instructions.
(1) A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
(2) A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
(b) Wash solution temperature where hot water is used to sanitize. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than the following temperature, as applicable:
(1) For a stationary rack, single temperature machine, 74°C (165°F).
(2) For a stationary rack, dual temperature machine, 66°C (150°F).
(3) For a single tank, conveyor, dual temperature machine, 71°C (160°F).
(4) For a multitank, conveyor, multitemperature machine, 66°C (150°F).
(c) Wash solution temperature where chemicals are used to sanitize. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 49°C (120°F).
(d) Sanitizing rinse temperature where hot water is used to sanitize.
(1) Except as specified in paragraph (2), in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90°C (194°F), or less than the following, as applicable:
(i) For a stationary rack, single temperature machine: 74°C (165°F).
(ii) For all other machines: 82°C (180°F).
(2) The maximum temperature specified in paragraph (1) 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.
(e) Sanitization pressure. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
§ 46.676. Manual warewashing equipment.
(a) Warewashing sinks: use limitation. A warewashing sink may not be used for handwashing.
(b) Sanitizing warewashing sink after other uses. If a warewashing sink is used to wash wiping cloths, wash produce or thaw food, the sink shall be cleaned as specified in § 46.674(a) (relating to warewashing equipment: mechanical or manual) before and after each time it is used to wash wiping cloths, wash produce or thaw food. Sinks used to wash or thaw food shall be sanitized as specified in § 46.731 (relating to sanitization: requirement, frequency and methods) before and after using the sink to wash produce or thaw food.
(c) Wash solution temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions.
(d) Hot water sanitization temperatures. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 77°C (171°F) or above.
(e) Chemical sanitization using detergent-sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.
MAINTENANCE AND OPERATION OF UTENSILS AND TEMPERATURE AND PRESSURE MEASURING DEVICES § 46.691. Utensils and temperature and pressure measuring devices: repair and calibration.
(a) General requirement of good repair and calibration. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified in §§ 46.501--46.521, 46.523, 46.541--46.544, 46.561--46.563, 46.581--46.595 or shall be discarded.
(b) Food temperature measuring devices. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
(c) Ambient air temperature, water pressure and water temperature measuring devices. Ambient air temperature, water pressure and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
§ 46.692. Single-service and single-use articles.
(a) Required use. A food facility without facilities specified in §§ 46.711--46.719 (relating to cleaning of equipment and utensils) for cleaning and sanitizing kitchenware and tableware shall provide only single-use kitchenware, single-service articles, and single-use articles for use by food employees and single-service articles for use by consumers.
(b) Use limitation.
(1) Single-service and single-use articles may not be reused.
(2) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than 1 inch protruding from the chilled dispensing head.
§ 46.693. Mollusk and crustacean shells used as serving containers.
Mollusk and crustacean shells may not be used more than once as serving containers.
CLEANING OF EQUIPMENT AND UTENSILS § 46.711. Objective of cleaning equipment and utensils.
(a) General cleanliness requirement. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
(b) Grease and soil accumulations. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(c) Nonfood contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris.
§ 46.712. Frequency of cleaning equipment food-contact surfaces and utensils.
(a) General requirements. Equipment food-contact surfaces and utensils shall be cleaned as follows:
(1) Except as specified in subsection (b), before each use with a different type of raw animal food such as beef, fish, lamb, pork or poultry.
(2) Each time there is a change from working with raw foods to working with ready-to-eat foods.
(3) Between uses with raw fruits and vegetables and with potentially hazardous food.
(4) Before using or storing a food temperature measuring device.
(5) At any time during the operation when contamination may have occurred.
(b) Exception. Subsection (a)(1) does not apply if the food-contact surface or utensil is in contact with a succession of different raw animal foods each requiring a higher cooking temperature as specified in § 46.361 (relating to cooking raw animal foods) than the previous food (such as preparing raw fish followed by cutting raw poultry on the same cutting board).
(c) Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with potentially hazardous food. Except as specified in subsection (d), if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
(d) Exceptions. Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours under any of the following circumstances:
(1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified in Subchapter C (relating to food characteristics) and the containers are cleaned when they are empty.
(2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the chart in subparagraph (i) and both of the following occur:
(i) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:
Temperature Cleaning Frequency 5.0°C (41°F) or less 24 hours > 5.0°C and <= 7.2°C (> 41°F and <= 45°F) 20 hours >7.2°C and <= 10°C (> 45°F and <= 50°F) 16 hours > 10°C and <= 12.8°C (> 50°F and <= 55°F) 10 hours (ii) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food facility.
(3) Containers in serving situations such as salad bars, delis and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified in Subchapter C, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours.
(4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified in Subchapter C.
(5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues.
(6) The cleaning schedule is approved by the Department based on consideration of the following:
(i) Characteristics of the equipment and its use.
(ii) The type of food involved.
(iii) The amount of food residue accumulation.
(iv) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease.
(7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 60°C (140°F) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
(e) Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with food that is not potentially hazardous. Except when dry cleaning methods are used as specified in § 46.715(a) (relating to methods of cleaning) surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned as follows:
(1) At any time when contamination may have occurred.
(2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops or ladles.
(3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers.
(4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and water vending equipment as follows:
(i) At a frequency specified by the manufacturer.
(ii) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
§ 46.713. Frequency of cleaning cooking and baking equipment.
(a) Food contact surfaces. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This requirement does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in § 46.712(d)(6) (relating to frequency of cleaning equipment food-contact surfaces and utensils).
(b) Microwave ovens. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
§ 46.714. Frequency of cleaning nonfood-contact surfaces.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
§ 46.715. Methods of cleaning.
(a) Dry cleaning.
(1) If used, dry cleaning methods such as brushing, scraping and vacuuming shall contact only surfaces that are soiled with dry food residues that are not potentially hazardous.
(2) Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose.
(b) Precleaning.
(1) Food debris on equipment and utensils shall be scrapped over a waste disposal unit scupper, or garbage receptacle or may be removed in a warewashing machine with a prewash cycle.
(2) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked or scrubbed with abrasives.
(c) Wet cleaning.
(1) Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary, such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices.
(2) The washing procedures selected shall be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.
§ 46.716. Washing: loading of soiled items into warewashing machines.
Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray from all cycles, and allows the items to drain.
§ 46.717. Washing procedures for alternative warewashing equipment.
If washing in sink compartments or a warewashing machine is impractical (such as when the equipment is fixed or the utensils are too large) washing shall be done by using alternative manual warewashing equipment as specified in § 46.612(c) (relating to manual warewashing: sink compartment requirements) in accordance with the following procedures:
(1) Equipment shall be disassembled as necessary to allow access of the detergent solution to all parts.
(2) Equipment components and utensils shall be scrapped or rough cleaned to remove food particle accumulation.
(3) Equipment and utensils shall be washed as specified in § 46.715(c)(1) (relating to methods of cleaning).
§ 46.718. Rinsing procedures.
Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:
(1) Use of a distinct, separate water rinse after washing and before sanitizing if using any of the following:
(i) A three-compartment sink.
(ii) Alternative manual warewashing equipment equivalent to a three-compartment sink as specified in § 46.612(c) (relating to manual warewashing: sink compartment requirements).
(iii) A three-step washing, rinsing and sanitizing procedure in a warewashing system for CIP equipment.
(2) Use of a detergent-sanitizer as specified in § 46.676(f) (relating to manual warewashing equipment) if using either of the following:
(i) Alternative warewashing equipment as specified in § 46.612(c) that is approved for use with a detergent-sanitizer.
(ii) A warewashing system for CIP equipment.
(3) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink operation.
(4) If using a warewashing machine that does not recycle the sanitizing solution as specified in paragraph (5), or alternative manual warewashing equipment (such as sprayers), use of a nondistinct water rinse that is the following:
(i) Integrated in the application of the sanitizing solution.
(ii) Wasted immediately after each application.
(5) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.
§ 46.719. Washing returnable containers for refilling.
(a) General requirement. Except as specified in subsections (b) and (c), returned empty containers intended for cleaning and refilling with food shall be cleaned and refilled in a regulated food establishment.
(b) Exception. A food-specific container for beverages may be refilled at a food facility if all of the following are accurate:
(1) Only a beverage that is not a potentially hazardous food is used as specified in § 46.307(a) (relating to refilling returnables).
(2) The design of the container and of the rinsing equipment and the nature of the beverage, when considered together, allow effective cleaning at home or in the food facility.
(3) Facilities for rinsing before refilling returned containers with fresh, hot water that is under pressure and not recirculated are provided as part of the dispensing system.
(4) The consumer-owned container returned to the food facility for refilling is refilled for sale or service only to the same consumer.
(5) The container is refilled by either of the following:
(i) An employee of the food facility.
(ii) The owner of the container if the beverage system includes a contamination-free transfer process that cannot be bypassed by the container owner.
(c) Exception. Consumer-owned containers that are not food-specific may be filled at a water vending machine or system.
SANITIZATION OF EQUIPMENT AND UTENSILS § 46.731. Sanitization: requirement, frequency and methods.
(a) Requirement. Equipment food-contact surfaces and utensils shall be sanitized in accordance with this section.
(b) Frequency. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
(c) Methods: hot water and chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by the following methods, based upon the type of operation:
(1) In hot water manual operations: by immersion for at least 30 seconds and as specified in § 46.676(d) (relating to manual warewashing equipment).
(2) In hot water mechanical operations: by being cycled through equipment that is set up as specified in § 46.675(a), (d) and (e) (relating to mechanical warewashing equipment) and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator.
(3) In 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 in § 46.674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable:
(i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 46.674(d)(1).
(ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F).
(iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions.
(iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization.
LAUNDERING § 46.751. Requirement and frequency of laundering.
(a) Requirement. Clean linens shall be free from food residues and other soiling matter.
(b) Frequency of laundering.
(1) Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky or visibly soiled.
(2) Cloth gloves used as specified in § 46.305(d) (relating to gloves: use limitations) shall be laundered before being used with a different type of raw animal food such as beef, lamb, pork and fish.
(3) Linens and napkins that are used as specified in § 46.303 (relating to linens and napkins: use limitations) and cloth napkins shall be laundered between each use.
(4) Wet wiping cloths shall be laundered daily.
(5) Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils.
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