Page 159 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.5.3.2 Wash Temperatures

7.5.3.2.1 Manual Wash Temperature (23)
The temperature of the wash solution in manual WAREWASHING
EQUIPMENT must be maintained at not less than the temperature
specified on the cleaning agent manufacturer’s label instructions.

7.5.3.2.2 Warewash Wash Temperatures (23)
The temperature of the wash solution in spray type warewashers
that use hot water to sanitize must not be less than
• 74°C (165°F) for a stationary-rack, single-temperature
machine.
• 66°C (150°F) for a stationary-rack, dual-temperature
machine.
• 71°C (160°F) for a single-tank, conveyor, dual-temperature
machine.
• 66°C (150°F) for a multi-tank, conveyor, multitemperature
machine.

High wash tank temperatures do not compensate for low auxiliary
rinse and/or hot water final rinse sanitizing temperatures.

7.5.3.2.3 Wash Temperatures for Chemical Machines (23)
The temperature of the wash solution in spray-type warewashers
that use chemicals to sanitize must not be less than 49°C (120°F).

7.5.3.2.4 Alarm (22)
Warewash machines for vessels built to VSP 2005 Construction
Guidelines or later or installed/replaced on existing vessels after
July 2005 must be equipped with an audible or visual alarm that
indicates when the sanitizing temperature or chemical SANITIZER
level drops below the levels stated on the machine data plate.

7.5.4 Cleaning Equipment and Utensils

7.5.4.1 Cleaning Frequency

7.5.4.1.1 Food-Contact Surfaces Clean (26 C)
FOOD-CONTACT SURFACES of EQUIPMENT and UTENSILS
must be clean to sight and touch.

7.5.4.1.2 Encrusted (26 C)
FOOD-CONTACT SURFACES of cooking EQUIPMENT and
pans must be kept free of encrusted grease deposits and other soil
accumulations.

7.0 Food Safety; 130