Page 163 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.5.5 Sanitizing

7.5.5.1 Food-Contact Surfaces (24 C)
FOOD-CONTACT SURFACES of EQUIPMENT and UTENSILS must
be sanitized.

7.5.5.2 Sanitizing Temperatures

7.5.5.2.1 Manual Hot-Water Sanitizing (24 C)
In a manual operation, if immersion in hot water is used for
sanitizing,
• The temperature of the water must be maintained at 77°C
(171°F) or above and
• The FOOD-CONTACT SURFACE must be immersed for
at least 30 seconds.

7.5.5.2.2 Warewasher Hot-Water Sanitizing (24 C)
In a mechanical operation, the temperature of the fresh hot water
sanitizing rinse as it enters the manifold must not be more than
90°C (194°F) or less than
• 74°C (165°F) for a stationary rack, single-temperature
machine.
• 82°C (180°F) for all other machines.

The UTENSIL surface temperature must not be less than 71°C
(160°F) as measured by an irreversible registering temperature
indicator.

The maximum temperature of 90°C (194°F) does not apply to
the high pressure and temperature systems with wand-type,
hand-held spraying devices used for in-place cleaning and
sanitizing of EQUIPMENT such as MEAT saws.

7.5.5.2.3 Warewasher Hot-Water Sanitizing Pressure (22)
The flow pressure of the fresh hot water sanitizing rinse in a
WAREWASHING machine must not be less than 34.5 kilopascals
(5 pounds per square inch or 0.34 bars) or more than
207 kilopascals (30 pounds per square inch or 2.07 bars) as
measured in the water line immediately downstream or upstream
from the fresh hot water sanitizing rinse control valve.

7.0 Food Safety; 134