Article 7. Sanitization of Equipment and Utensils
2VAC5-585-1880. (Repealed.)
Historical Notes
Derived from Virginia Register Volume 24, Issue 2, eff. October 16, 2007; repealed, Virginia Register Volume 26, Issue 7, eff. January 1, 2010.
2VAC5-585-1885. Food-contact surfaces and utensils.
Equipment food-contact surfaces and utensils shall be sanitized.
Statutory Authority
§ 3.2-5121 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 32, Issue 22, eff. July 12, 2016.
2VAC5-585-1890. Before use after cleaning.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.P
Statutory Authority
§ 3.2-5121 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 24, Issue 2, eff. October 16, 2007; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016.
2VAC5-585-1900. Hot water and chemical.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:
1. Hot water manual operations by immersion for at least 30 seconds as specified under 2VAC5-585-1670;P
2. Hot water mechanical operations by being cycled through equipment that is set up as specified under 2VAC5-585-1610, 2VAC5-585-1680, and 2VAC5-585-1690 and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator;P or
3. 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 under 2VAC5-585-1700. Contact times shall be consistent with those on EPA-registered label use instructions by providing:
a. Except as specified under subdivision 3 b of this section, a contact time of at least 10 seconds for a chlorine solution specified under subdivision 1 of 2VAC5-585-1700;P
b. A contact time of at least seven seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 100°F (38°C) or a pH of 8.0 or less and a temperature of at least 75°F (24°C);P
c. A contact time of at least 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 2VAC5-585-40.P
Statutory Authority
§ 3.2-5121 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 24, Issue 2, eff. October 16, 2007; amended, Virginia Register Volume 32, Issue 22, eff. July 12, 2016; Volume 37, Issue 19, eff. June 24, 2021.