§ 59.111. Utensils and equipment—sanitation.

 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:

   (1)  Complete immersion in hot water at a temperature of at least 170°F (77°C) for at least 5 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 5 minutes.

   (2)  Complete immersion for at least 1 minute in or exposure for at least one minute to a flow of a chemical sanitizer of acceptable strength. All product-contact surfaces shall be wetted by the sanitizing solution, and piping so treated shall be filled. Sanitizing sprays may be used.

   This section cited in 7 Pa. Code §  59.31 (relating to inspection of dairy farms); 7 Pa. Code §  59.212 (relating to cleaning and sanitizing containers and equipment); and 7 Pa. Code §  59.302 (relating to raw milk).