US FDA Food Code 2026
Chapter 4: Equipment, utensils and linens – US FDA Food Code 2026

US FDA Food Code 2026 4-7: 4-701 to 4-703 Sanitization of equipment and utensils

Food contact surfaces and utensils are sanitized before use after cleaning (P). Methods (P): manual hot water immersion for at least 30 seconds at 77°C (171°F) or above; mechanical hot water cycles meeting the machine requirements and bringing utensil surfaces to 71°C (160°F) on an irreversible registering indicator; or chemical immersion, swabbing, brushing or spraying with a solution meeting 4-501.114 and EPA label contact times, at least 10 seconds for chlorine (7 seconds for 50 mg/L chlorine at the stated pH and temperature), 30 seconds for other chemicals, or a validated combination of time, temperature, concentration and pH.

Maintained by Gerard Blokdyk

What else in your programme already covers this

This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) · 1 control

  • 11.1.2 11.1.2 Cleaning and disinfection methods and procedures

Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.

Other controls in Chapter 4: Equipment, utensils and linens – US FDA Food Code 2026

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The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.

MCP endpointAll US FDA Food Code 2026 controls