NAC446.318. Maintenance and cleaning of fogger for produce.

The holder of a permit for the operation of a food establishment shall ensure that the reservoir that is used to supply water to a fogger for produce is maintained and cleaned according to the manufacturer’s specifications or at least once a week according to all the following specifications:

     1. The parts that contact water or aerosol, or both, must be completely disassembled and drained.

     2. The reservoir, aerosol tubing and discharge nozzles must be cleaned with a brush and a solution of hot water and detergent.

     3. The complete system must be flushed with water to remove the solution of hot water and detergent and any accumulation of particles.

     4. The reservoir, aerosol tubing and discharge nozzles must be rinsed by immersing those parts in, or spraying or swabbing those parts with, a solution containing at least 50 parts per million (ppm) of hypochlorite.

     (Added to NAC by Bd. of Health, eff. 5-23-96)