Methods—Rinsing procedures (2009 FDA Food Code 4-603.16).

Washed utensils and equipment must be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:
(1) Use of a distinct, separate water rinse after washing and before sanitizing if using:
(a) A three-compartment sink;
(b) Alternative manual warewashing equipment equivalent to a three-compartment sink as specified under WAC 246-215-04305(3); or
(c) A three-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;
(2) Use of a detergent-sanitizer as specified under WAC 246-215-04570 if using:
(a) Alternative warewashing equipment as specified under WAC 246-215-04305(3) that is approved for use with a detergent-sanitizer; or
(b) A warewashing system for CIP equipment;
(3) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink operation;
(4) If using a warewashing machine that does not recycle the sanitizing solution as specified under subsection (5) of this section, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is:
(a) Integrated in the application of the sanitizing solution; and
(b) Wasted immediately after each application; or
(5) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.
[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-04645, filed 1/17/13, effective 5/1/13.]
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