Sec. 2.18. Utensils and equipment—sanitization—Item 11r

Utensils and equipment shall meet the following requirements for sanitization. All product-contact surfaces of multiuse containers, utensils and equipment used in the handling, storage or transportation of milk are sanitized before each usage by one of the following methods, or by any method which has been demonstrated to be equally effective:

(a) Complete immersion in hot water at a temperature of at least 170°F (77°C) for at least five minutes, or exposure to a flow of hot water at a temperature of at least 170°F (77°C) as determined by use of a suitable accurate thermometer (at the outlet) for at least five minutes.

(b) Complete immersion for at least one minute in, or exposure of, at least one minute to, a flow of chemical sanitizer of acceptable strength. All product-contact surfaces must be wetted by the sanitizing solution, and piping so treated must be filled. Sanitizing sprays may be used. Chemical solutions, once used, shall not be reused for sanitizing but may be reused for other purposes.