§ 46.718. Rinsing procedures.

 Washed utensils and equipment shall 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 any of the following:

     (i)   A three-compartment sink.

     (ii)   Alternative manual warewashing equipment equivalent to a three-compartment sink as specified in §  46.612(c) (relating to manual warewashing: sink compartment requirements).

     (iii)   A three-step washing, rinsing and sanitizing procedure in a warewashing system for CIP equipment.

   (2)  Use of a detergent-sanitizer as specified in §  46.676(f) (relating to manual warewashing equipment) if using either of the following:

     (i)   Alternative warewashing equipment as specified in §  46.612(c) that is approved for use with a detergent-sanitizer.

     (ii)   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 in paragraph (5), or alternative manual warewashing equipment (such as sprayers), use of a nondistinct water rinse that is the following:

     (i)   Integrated in the application of the sanitizing solution.

     (ii)   Wasted immediately after each application.

   (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.

   This section cited in 7 Pa. Code §  46.301 (relating to preventing contamination from food contact with equipment and utensils); 7 Pa. Code §  46.676 (relating to manual warewashing equipment); and 7 Pa. Code §  46.692 (relating to single-service and single-use articles).