Section 70.11. Sanitizers and sanitizing methods.

 

(1)   Sanitizing methods. All returnable or multi-use food packages, and all food contact surfaces of equipment and utensils used to handle potentially hazardous foods, shall be sanitized prior to each use by one of the following sanitizing methods:

(a) Immersion for at least 30 seconds in clean water at a temperature of at least 170 ° F (77 ° C).

(b) Immersion for a period of at least 2 minutes in a sanitizing solution containing at least 100 ppm of available chlorine, and having a pH not higher than 8.3, at a temperature not less than 75 ° F (24 ° C) nor more than 110 ° F (44 ° C).

(c) Immersion for a period of at least one minute in a sanitizing solution containing at least 12.5 ppm of available iodine, and having an acid pH not higher than 5.0, at a temperature of not less than 75 ° F (24 ° C) nor more than 110 ° F (44 ° C).

(d) Immersion in a caustic sanitizing solution according to s. ATCP 70.24 .

(e) Application, according to manufacturer's instructions, of a nontoxic chemical sanitizer or sanitizing method which has been demonstrated to be equally effective for sanitizing purposes as the methods described under pars. (a) through (d) , and which has been approved by the department under sub. (4) .

(2)   Baking and cooking containers; exemption. Subsection (1) does not apply to baking and cooking containers if heating time and temperature combinations meet industry standards and are adequate to destroy pathogenic microorganisms, provided that the containers are cleaned, stored, and used in a manner which prevents contamination of food.

(3)   Sanitizers; maximum concentrations. Sanitizers and cleaning compounds used on food contact surfaces shall not be used in a way that leaves a toxic residue on the food contact surface. Sanitizing solutions shall not exceed the maximum concentrations established by the food and drug administration, United States department of health and human services, under 21 CFR 178.1010 . A test kit or other device that measures the concentration of sanitizing solutions in parts per million shall be used as necessary to ensure compliance with this subsection at all times.

(4)   Sanitizers; department approval.

(a) Sanitizers approved under ch. ATCP 75 Appendix , Wisconsin Food Code section 4-501.114 are also approved by the department for purposes of sub. (1) (e) . The department may approve other sanitizers and sanitizing methods that it finds to be safe and effective for the purpose used.

(b) The department may deny or withdraw approval of any sanitizer or sanitizing method approved under par. (a) , regardless of whether that sanitizer or sanitizing method is approved by any other state or federal agency, if the department determines that the sanitizer or sanitizing method is not safe or effective for the purpose or under the conditions used, or that it adversely affects the sanitary characteristics of equipment, utensils or food packages.

Cr. Register, October, 1989, No. 406 , eff. 11-1-89; CR 09-009 : r. and recr. (4) Register October 2009 No. 646 , eff. 11-1-09.

Note

Copies of 21 CFR 178.1010 are on file with the department and the legislative reference bureau. Microsoft Windows NT 6.1.7601 Service Pack 1