4-703.11C3 - Critical - Method of sanitizing equipment food-contact surfaces and utensils, chemical manual or mechanical, exposure time for other chemical solutions (Corrected on site)
7-102.11 - Critical - Working containers used for storing poisonous or toxic materials, taken from bulk containers shall be clearly and individually identified with the common name of the material. (Corrected on site)
Aug 19, 2008
4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable smalldiameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
4-703.11C3 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (C) 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 § 4-501.114 by providing: (3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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