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007.10.31-5. CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS

AR ADC 007.10.31-5Arkansas Administrative Code

West's Arkansas Administrative Code
Title 007. Department of Health
Division 10. Environmental Health Protection
Rule 31. Food Stores, Markets and Warehouses
Ark. Admin. Code 007.10.31-5
007.10.31-5. CLEANING, SANITIZATION AND STORAGE OF EQUIPMENT AND UTENSILS
Currentness
Equipment and Utensil Cleaning and Sanitization
5-101 Cleaning Frequency
(a) Utensils and food-contact surfaces of equipment shall be cleaned and sanitized after any interruption of operations during which time contamination may have occurred, between processing raw pork, or raw poultry, or raw fish, and before processing any different kind of product.
(b) Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food-contact surfaces of equipment shall be cleaned and sanitized at intervals throughout the day on a schedule based on food temperature, type of food, and amount of food particle accumulation.
(c) Non-food-contact surfaces of equipment, including transport vehicles, shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
5-102 Wiping Cloths
Cloths or sponges used for wiping food spills on surfaces of equipment shall be clean and rinsed frequently in a sanitizing solution and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses.
5-103 Manual Cleaning and Sanitizing
(a) For manual cleaning and sanitizing of equipment and utensils, a sink with two compartments shall be provided and used. Sink compartments shall be large enough to accommodate the immersion of most equipment and utensils, and each compartment of the sink shall be supplied with hot and cold potable running water. Where immersion in sinks is not practical, equipment and utensils may be washed and sanitized manually or cleaned and sanitized by pressure spray methods.
(b) Drain boards or easily movable utensil tables of adequate size shall be provided for proper storage and handling of soiled utensils prior to washing and for cleaned utensils following sanitizing and shall be located so as not to interfere with proper use of the warewashing facilities.
(c) The sinks shall be cleaned before use.
(d) Equipment and utensils shall be thoroughly washed in the first compartment with a hot detergent solution that is kept clean and at a concentration indicated on the manufacturer's label; and shall be sanitized in the second compartment.
(e) The food-contact surfaces of all equipment and utensils shall be sanitized by:
(1) Immersion for at least 30 second in clean, hot water of a temperature of at least 170° F.; or
(2) Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75° F.; or
(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
(5) Rinsing, spraying, or swabbing with a chemical sanitizing solution of at least twice the strength required for immersion in the case of equipment too large to sanitize by immersion.
(f) When hot water is used for sanitizing, the following equipment shall be provided and used:
(1) An integral heating device or fixture installed in, on, or under the sanitizing compartment of the sink capable of maintaining the water at a temperature of at least 170° F.; or
(2) A numerically scaled indicating thermometer, accurate to ±3° F., convenient to the sink for frequent checks of water temperature; and
(3) Utensil racks or baskets of such size and design to permit complete immersion of utensils and equipment in the hot water.
(g) When chemicals are used for sanitization, a test kit or other device that measures the parts per million concentration of the solution shall be provided and used.
5-104 Mechanical Cleaning and Sanitizing
(a) Warewashing machines, devices 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.
5-105 Drying
Unless used immediately after sanitation, all equipment and utensils shall be air dried. Towel drying shall not be permitted.
Retail food stores that do not have facilities for proper cleaning and sanitizing of utensils and equipment shall not prepare, dispense or store unpackaged food other than raw fruits and vegetables.
Equipment and Utensil Handling and Storage
5-201 Handling
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
5-202 Storage
(a) Utensils shall be air dried before being stored or shall be stored in a self-draining position.
(b) Stored utensils shall be covered or inverted wherever practical.
5-203 Single-Service Articles
(a) Single-service articles shall be stored in closed cartons or containers at least 6 inches above the floor or on easily movable dollies, racks, or pallets. Such storage shall protect the articles from contamination and shall not be under exposed or unprotected sewer lines, or water lines that are leaking or on which condensed water has accumulated.
(b) Single-service articles shall be handled in a manner that prevent contamination of surfaces that may come in contact with food.
5-204 Prohibited Storage Areas
Food equipment, utensils or single-service articles shall not be stored in locker rooms, toilet rooms and vestibules and garbage or mechanical rooms.
Current with amendments received through February 15, 2024. Some sections may be more current, see credit for details.
Ark. Admin. Code 007.10.31-5, AR ADC 007.10.31-5
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