D.C. Municipal Regulations (Last Updated: September 13, 2017) |
Title 25. FOOD OPERATIONS AND COMMUNITY HYGIENE FACILITIES |
SubTilte 25-A. FOOD AND FOOD OPERATIONS |
Chapter 25-A20. SANITIZATION OF EQUIPMENT AND UTENSILS |
Section 25-A2002. METHODS - HOT WATER AND CHEMICAL
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2002.1After being cleaned, equipment, food-contact surfaces and utensils shall be sanitized in:
(a)Hot water manual operations by immersion for at least thirty (30) seconds as specified in § 1810; P or
(b)Hot water mechanical operations by being cycled through equipment that is set up as specified in §§ 1804, 1811, and 1812 and achieving a utensil surface temperature of seventy-one degrees Celsius (71o C) (one hundred and sixty degrees Fahrenheit (160o F)) as measured by an irreversible registering temperature indicator. P
2002.2After being cleaned, equipment food-contact surfaces and utensils shall be sanitized 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 § 1813 by providing:
(a)Except as specified in § 2002.2(b), a contact time of at least ten (10) seconds for a chlorine solution specified in § 1813.2; P
(b)A contact time of at least seven (7) seconds for a chlorine solution of fifty micrograms per liter (50 mg/L) that has a pH of ten (10) or less and a temperature of at least thirty -eight degrees Celsius (38o C) (one hundred degrees Fahrenheit (100o F), or a pH of eight (8) or less and a temperature of at least twenty-four degrees Celsius (24o C) (seventy-five degrees Fahrenheit (75o F)); P
(c)A contact time of at least thirty (30) seconds for other chemical sanitizing solutions; P or
(d)A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields “sanitization”, as defined in this Code. P