Agriculture_Markets
Andrew M. Cuomo, Governor | Richard A. Ball, Commissioner
 
 

Sanitizing Solutions

THE FOOD CONTACT SURFACES OF ALL EQUIPMENT AND UTENSILS MUST BE SANITIZED BY ONE OF THE FOLLOWING METHODS:

IMMERSION

EQUIPMENT MUST BE SOAKED FOR AT LEAST ONE MINUTE IN A CLEAN SOLUTION OF AT LEAST 75 DEGREES FAHRENHEIT CONTAINING EITHER:

50 PARTS PER MLLION (PPM) CHLORINE

OR

*150 - 400 PARTS PER MILLION OF A QUATERNARY AMMONIUM COMPOUND

OR

12.5 PARTS PER MILLION OF AN IODINE SOLUTION

RINSING - SPRAYING- SWABBING

RINSING, SPRAYING OR SWABBING OF EQUIPMENT REQUIRES TWICE THE STRENGTH OF CHLORINE SOLUTIONS (100 PPM) AND IODINE SOLUTIONS (25 PPM)

CHLORINE SOLUTIONS SHALL NOT EXCEED 200 PPM.

IODINE SOLUTIONS SHALL NOT EXCEED 25 PPM.

A TEST K1T OR OTHER DEVICE THAT MEASURES THE PARTS PER MILLION CONCENTRATION OF THESE SOLUTIONS MUST BE PROVIDED AND USED.

*DEPENDING ON THE BRAND. REFER TO THE PRODUCT LABEL OR THE NYS A&M RETAIL FOOD STORE REGULATIONS