CDN DW2 Manual page 6

FDA FOOD CODE 2017
4-501.112 Mechanical Warewashing Equipment, Hot
Water Sanitization Temperatures.
(A) Except as specified in ¶ (B) of this section, in a
mechanical operation, the temperature of the fresh
hot water SANITIZING rinse as it enters the manifold
may not be more than 90°C (194°F), or less than:
(1) For a stationary rack, single temperature
machine, 74°C (165°F);
(2) For all other machines, 82°C (180°F).
(B) The maximum temperature specified under ¶ (A)
of this section, does not apply to the high pressure
and temperature systems with wand-type, hand-held,
spraying devices used for the in-place cleaning and
SANITIZING of EQUIPMENT such as meat saws.
4-703.11 Hot Water and Chemical.
After being cleaned, EQUIPMENT FOOD-CONTACT
SURFACES and UTENSILS shall be SANITIZED in:
(B) Hot water mechanical operations by being cycled
through EQUIPMENT that is set up as specified under
§§ 4-501.15, 4-501.112, and 4-501.113 and achieving
a UTENSIL surface temperature of 71°C (160°F) as
measured by an irreversible registering temperature
indicator;
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