Page 156 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.5.1.2.4 Baffles/Curtains (22)
WAREWASHING machine wash and rinse tanks must be
equipped with baffles, curtains, or other means to minimize
internal CROSS-CONTAMINATION of the solutions in wash and
rinse tanks.

7.5.1.2.5 Warewash TMDs (22)
A WAREWASHING machine must be equipped with a
TEMPERATURE-MEASURING DEVICE that indicates the
temperature of the water in each wash tank, in rinse tank(s) if
present, and in the final sanitizing rinse manifold.

7.5.1.2.6 Pressure Gauge (22)
WAREWASHING machines that provide a fresh hot water
sanitizing rinse must 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 rinse control valve, the device must be mounted in
a 6.4-millimeter (1/4-inch) iron pipe size (IPS) valve.

These guidelines do not apply to a machine that uses only a
pumped or recirculated sanitizing rinse.

7.5.1.2.7 Manual Sanitizing Booster Heater (22)
If hot water is used for SANITIZATION in manual
WAREWASHING operations, the sanitizing compartment of the
sink must be designed with an integral heating device capable of
maintaining water at a temperature not less than 77°C (171°F).

7.5.1.2.8 Self Draining (22)
Sinks and drainboards of WAREWASHING sinks and machines
must be self draining.

7.5.2 Warewashing Numbers and Capacities

7.5.2.1 Three-Compartment Sinks

7.5.2.1.1 Three-Compartment Sink (22)
A sink with at least three compartments must be provided for
manually washing, rinsing, and sanitizing EQUIPMENT and
UTENSILS.

7.0 Food Safety; 127