Page 158 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.5.3 Warewashing Equipment Maintenance and Operation

7.5.3.1 Good Repair and Proper Adjustment

7.5.3.1.1 Warewash Equipment Repair (22)
WAREWASHING EQUIPMENT must be maintained in good
repair and proper adjustment, including the following:
• WAREWASHING EQUIPMENT must be maintained in a
state of repair and condition that meets the standards of the
materials, design, and construction of these guidelines.
• Water pressure and water TEMPERATURE-MEASURING
DEVICES must be maintained in good repair and be
accurate within the intended range of use.

7.5.3.1.2 Warewash Equipment Cleaning (22)
WAREWASHING machines, drainboards, and the compartments
of sinks, basins, or other receptacles used for washing and rinsing
EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping
cloths must be cleaned as follows:
• Before use.
• Throughout the day at a frequency necessary to prevent
recontamination and accumulation of debris and to ensure
the EQUIPMENT performs its intended function.
• At least every 24 hours (if used).

7.5.3.1.3 Warewash Equipment Operation (22)
A WAREWASHING machine and its auxiliary components must
be operated in accordance with the machine’s data plate and other
manufacturer’s instructions.

A WAREWASHING machine’s conveyor speed or automatic
cycle times must be maintained accurately timed in accordance
with manufacturer’s specifications.

7.5.3.1.4 Cleaners (22)
When used for WAREWASHING, the wash compartment of a
sink, mechanical warewasher, or wash receptacle of alternative
manual WAREWASHING EQUIPMENT must contain a wash
solution of soap, detergent, acid cleaner, alkaline cleaner,
degreaser, abrasive cleaner, or other cleaning agent according to
the cleaning agent manufacturer’s label instructions.

7.5.3.1.5 Solution Clean (22)
The wash, rinse, and sanitize solutions must be maintained clean.

7.0 Food Safety; 129