007.10.17-5. CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS
AR ADC 007.10.17-5Arkansas Administrative Code
Ark. Admin. Code 007.10.17-5
007.10.17-5. CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS
Equipment and Utensil Cleaning and Sanitization
5-101 Cleaing frequency | ||
(a) Tableware shall be washed, rinsed and | 22 | clean, free |
and sanitized after each use. | 20 | sanitized |
(b) To prevent cross contamination, kitchenware and food contact surfaces of equipment shall be washed, | 22 | clean |
rinsed and sanitized after each use and following any | 22 | free |
interruption of operations during which time contamination may have occurred. | 20 | sanitized |
(c) Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous | 22 | clean |
or production line basis, utensils and the | 22 | free |
and the food contact surfaces of equipment shall be washed, rinsed and sanitized at intervals throughout the day on a schedule based on food temperature, type of food, and amount of food particle accumulation. | 20 | sanitized |
(d) The food contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day except that this shall not apply to hot oil cooking equipment and hot oil filtering systems. The food contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. | 22 | clean |
(e) Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. | 23 | clean |
5-102 Wiping cloths | ||
(a) Cloths used for wiping food spills on tableware, such as plates or bowls being served to the | 21 | clean |
consumer, shall be clean, dry and used for no other purpose. | 21 | restricted |
(b) Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of | 21 | clean |
equipment shall be clean and rinsed frequently in one | 21 | restricted |
of the sanitizing solutions permitted in section 5-103 of these Regulations and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses. | 21 | stored |
(c) Moist cloths or sponges used for cleaning non-food contact surfaces of equipment such as counters, | 21 | clean |
dining table tops and shelves shall be clean and rinsed | 21 | restricted |
as specified in section 5-102 (b) of these Regulations and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses. | 21 | stored |
5-103 Manual cleaning and sanitizing | ||
(a) For manual washing, rinsing and sanitizing of | 16 | designed |
utensils and equipment a sink with not fewer, than three | 16 | designed |
compartments shall be provided and used. Sink compartments shall be large enough to permit the accommodation | 27 | hot/cold |
of the equipment and utensils and each compartment of the sink shall be supplied with hot and cold potable running water. Fixed equipment and utensils and equipment too large to be cleaned in sink compartments shall be washed manually or cleaned through pressure spray methods. | 16 | operated |
(b) Drain boards or easily movable dish tables of adequate size shall be provided for proper handling of | 16 | installed |
soiled utensils prior to washing and for cleaned utensils following sanitizing and shall be located so as not to interfere with the proper use of the dishwashing facilities. | 16 | located |
(c) Equipment and utensils shall be preflused or | 18 | preflushed |
prescraped and when necessary, presoaked to remove | 18 | scraped |
gross food particles and soil. | 18 | soaked |
(d) Except for fixed equipment and utensils too large to be cleaned in sink compartments, manual washing, rinsing and sanitizing shall be conducted in the following sequence: | ||
(1) Sinks shall be cleaned prior to use. | 16 | operated |
(2) Equipment and utensils shall be | 19 | temperature |
thoroughly washed in the first compartment with a hot detergent solution that is kept clean. | 19 | clean |
(3) Equipment and utensils shall be rinsed | 22 | free |
free of detergent and abrasives with clean water in the second compartment. | 19 | clean |
(4) Equipment and utensils shall be sanitized in the third compartment according to one of the methods included in section 5-102 (e) (1) through (2) of these Regulations. | 20 | sanitized |
(e) The food-contact surfaces of all equipment and utensils shall be sanitized by: | ||
(1) Immersion for at least one-half (1/2) | 20 | clean. time |
minute in clean, hot water at a temperature of at least 170°F or | 20 | temperature |
(2) Immersion for at least one minute in a | 20 | clean |
clean solution containing at least 50 parts per | 20 | concentration |
million of available chlorine as a hypochlorite and at a temperature of at least 75°F or | 20 | temperature |
(3) Any other effective chemical sanitizing agent which has been approved by the Health Authority or | ||
(4) Treatment with steam in the case of equipment too large to sanitize by immersion, but in which steam can be confined; or | 41 | used |
(5) Rinsing, spraying or swabbing with a chlorine sanitizing solution of at least twice the strength required for that sanitizing solution under section 5-103 (e)(2) of these Regulations in the case of equipment too large to sanitize by immersion. | 20 | concentration |
(f) When hot water is used for sanitizing the following facilities shall be provided and used: | ||
(1) An integral heating device or fixture | 16 | installed |
installed in, on, or under the sanitizing compartment of the sink capable of maintaining the water at a temperature of at least 170°F and | 16 | maintained |
(2) A numerically scaled indicating thermometer, accurate to ±3°F convenient to the sink for frequent checks of water temperature, and | 17 | thermometer |
(3) Dish baskets of such size and design to permit complete immersion of the tableware kitchenware, and equipment in the hot water | 16 | operated |
(g) When chemicals are used for sanitization a test kit or other device that accurately measures | 41 | used |
the parts per million concentration of the solution shall be provided and used. | 17 | kits |
5-104 Mechanical cleaning and sanitizing | ||
(a) Cleaning and sanitizing may be done by spray type or immersion dishwashing machines or by any other | 16 | installed |
type of machine or device if it is demonstrated that | 16 | maintained |
it thoroughly cleans and sanitizes equipment and utensils. These machines and devices shall be properly installed and maintained in good repair. Machines and devices shall be operated in accordance with manufacturers instructions and utensils and equipment placed in the machine shall be exposed to all dishwashing cycles. Automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors, if any, shall be properly installed and maintained. | 16 | operated |
(b) The pressure of final rinse water supplied to | 16 | maintained |
spray type dishwashing machines shall not be less than 15 nor more than 25 pounds per square inch measured in the water line immediately adjacent to the final rinse control valve. A 1/4″ IPS valve shall be provided immediately upstream from the final rinse control valve to permit checking the flow pressure of the final rinse water. | 17 | gauge cock |
(c) Machine or water line mounted numerically scaled indicating thermometers, accurate to ±3°F shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold. | 17 | thermometers |
(d) Rinse water tanks shall be protected by baffles, curtains, or other effective means to minimize | ||
the entry of wash water into the rinse water. Conveyors in dishwashing machines shall be accurately timed to assure proper exposure times in wash and rinse cycles in accordance with manufacturer's specifications attached to the machines. | 16 | maintained |
(e) Drain boards shall be provided and be of adequate size for the proper handling of soiled | 16 | installed |
utensils prior to washing and of cleaned utensils | 16 | designed |
following sanitization and shall be so located and | 16 | located |
constructed as not to interfere with the proper use of the dishwashing facilities. This does not preclude the use of easily movable dish tables for the storage of soiled utensils or the use of easily movable dish tables for the storage of clean utensils following sanitization. | 16 | constructed |
(f) Equipment and utensils shall be flushed or | 18 | preflushed |
scraped and, when necessary, soaked to remove gross | 18 | scraped |
food particles and soil prior to being washed in a dishwashing machine unless a prewash cycle is a part of the of the dishwashing machine operation. Equipment and utensils shall be placed in racks, trays or baskets, or on conveyors, in a way that food contact surfaces are | 18 | soaked |
exposed to the unobstructed application of detergent | 16 | operated |
wash and clean rinse water and that permits free | 19 | clean |
draining. | 16 | operated |
(g) Machines (single tank, stationary rack, door-type machines and spray type glass washers) using chemicals for sanitization may be used: Provided, that, | ||
(1) The temperature of the wash water shall not be less than 120°F. | 19 | temperature |
(2) The wash water shall be kept clean. | 19 | clean |
(3) Chemicals added for sanitization purposes shall be automatically dispensed. | 16 | operated |
(4) Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance | 20 | time |
with manufacturers specifications for time and concentration. | 20 | concentration |
(5) The chemical sanitizing rinse water temperature shall be not less than 75°F nor less than the temperature specified by the machine's manufacturer. | 20 | temperature |
(6) When chlorine is relied upon for sanitization, | 20 | concentration |
it shall be applied in a concentration of 50 ppm for not less than 30 seconds. | 41 | clean |
(7) A test kit or other device that accurately measures the parts per million concentration of the solution shall be available and used. | 17 | kit |
(h) Machines using hot water for sanitizing may be used provided that wash water and pumped rinse water shall be kept clean and water shall be maintained at not less than the temperature stated in section 5-104 (h) (1) through (4) of these Regulations. | 19 | clean |
(1) Single tank stationary rack dual temperature machine: | ||
Wash temperature...150°F. | ||
Final rinse temperature, 180°F. | ||
(2) Single tank, conveyor machine: | 19 | temperature |
Wash temperature...160°F | 20 | temperature |
Final rinse temperature 180°F | ||
(3) Multitank conveyor machine: | ||
Wash temperature...150°F | ||
Final rinse temperature 180°F | ||
Pumped rinse temperature 160°F | ||
(4) Single tank pot, pan and utensil washer (either stationary or moving rack): | ||
Wash temperature...140°F | ||
Final rinse temperature 180°F | ||
(i) Any other type of machine device or facilities and procedures may be approved by the Health Authority for cleaning or sanitizing equipment and utensils, if it can be readily established among other things that such machine, device or facilities and procedures will routinely render equipment and utensils clean to sight and touch and provide effective bactericidal treatment. | ||
(j) All dishwashing machines shall be thoroughly cleaned at least once a day or more often when necessary to maintain them in a satisfactory operating condition. | 16 | maintained |
5-105 Drying | ||
After sanitization all equipment and utensils shall be air dried. | 24 | handling |
REASON: Regular effective cleaning and sanitizing of equipment, utensils, and work or dining surfaces minimize the probability of contaminating food during preparation, storage, or service and the transmission of disease organisms to consumers and employees. Effective cleaning will remove soil and prevent the accumulation of food residues which may decompose or support the rapid development of food poisoning organisms or toxins. Application of effective sanitizing procedures destroys those disease organisms which may be present on equipment and utensils after cleaning and prevents the transfer of such organisms to consumers or employees, either directly through tableware such as glasses, cups, and flatware or indirectly through the food.
Equipment and Utensil Storage
5-201 Handling | ||
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Spoons, knives and forks shall be touched only by their handles. Cups, glasses, bowls, plates and similar items shall be handled without contact with inside surfaces or surfaces that contact the user's mouth. | 24 | handling |
5-202 Storage | ||
(a) Cleaned and sanitized utensils and equipment shall be stored at least 6 inches above the floor in a | 24 | storage |
clean, dry location in a way that protects them from | 14 | located |
contamination by splash, dust, and other means. The food-contact surfaces of fixed equipment shall also be protected from contamination. Equipment and utensils shall not be placed under exposed sewer lines or water lines except for automatic fire protection sprinkler heads that may be required by law. | 14 | located |
(b) Utensils shall be air dried before being | 24 | handling |
stored or shall be stored in a self-draining position. | 24 | storage |
(c) Glasses and cups shall be stored inverted. | 15 | constructed |
Other stored utensils shall be covered or inverted | 24 | storage |
wherever practical. Facilities for the storage of knives, forks, and spoons shall be designed and used to present the handle to the employee or consumer. Unless tableware is prewrapped, holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handle of the utensil to the consumer. | handling | |
5-203 Single-service articles | ||
(a) Single-service articles shall be stored at least 6 inches above the floor in closed cartons or containers which protect them from contamination and shall not be placed under exposed sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law. | 25 | storage |
(b) Single-service articles shall be handled and dispensed in a manner that prevents contamination of surfaces which may come in contact with food or with the mouth of the user. | 25 | dispensing |
(c) Single service knives, forks and spoons packaged in bulk shall be inserted into holders or be wrapped by an employee who has washed his hands immediately prior to sorting or wrapping the utensils. Unless single-service knives, forks and spoons are prewrapped | 25 | dispensing |
or pre-packaged, holders shall be provided to protect | 12 | washed |
these items from contamination and present the handle of the utensil to the consumer. | 25 | dispensing |
5-204 Prohibited storage area | ||
The storage of food equipment, utensils or | 24 | storage |
single service articles in toilet rooms or vestibules is prohibited. | 25 | storage |
REASON: Improper storage of equipment and utensils exposes them to contamination from many factors in the storage environment such as splash, dust, or food particulates. Additional contamination may occur as the result of normal employee functions during food preparation or service or consumer handling during self-service if the sanitary requirements for equipment or utensil storage are not observed.
Accordingly, the storage and handling procedures for cleaned and/or sanitized equipment and utensils and single-service articles must be adapted to the protective storage requirements imposed by the varied storage conditions encountered in general storage, storage incidental to food preparation or service, and the storage environment specified by consumer self-service.
Current with amendments received through February 15, 2024. Some sections may be more current, see credit for details.
Ark. Admin. Code 007.10.17-5, AR ADC 007.10.17-5
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