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Cleaning and Sanitizing

Cleaning removes food and other soils from surfaces using appropriate cleaning agents like detergents, solvent cleaners, acid cleaners, or abrasive cleaners. Sanitizing with heat of at least 171°F hot water or chemicals like chlorine reduces harmful microorganisms. Both cleaning and sanitizing are essential parts of a food safety program to prevent cross-contamination and foodborne illness.

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300 views2 pages

Cleaning and Sanitizing

Cleaning removes food and other soils from surfaces using appropriate cleaning agents like detergents, solvent cleaners, acid cleaners, or abrasive cleaners. Sanitizing with heat of at least 171°F hot water or chemicals like chlorine reduces harmful microorganisms. Both cleaning and sanitizing are essential parts of a food safety program to prevent cross-contamination and foodborne illness.

Uploaded by

alimoya13
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard operatingprocedures that make up your
food safety program. Improperly cleaned and sanitizedsurfaces allow harmful microorganisms to be
transferred from one food to other foods.

CLEANING

is the process of removing food and other types of soil from a surface,such as a dish, glass, or cutting
board. Cleaning is done with a cleaning agent that removes food, soil, or other substances. The right
cleaning agent must be selected because not all cleaning agents can be used on food-contact surfaces.

(A food-contact surface is the surface of equipment or utensil that food normally comes into contact.)

For example, glasscleaners, some metal cleaners, and most bathroom cleaners cannot be used
because theymight leave an unsafe residue on the food contact surface. The label should indicate if
theproduct can be used on a food-contact surface. The right cleaning agent must also beselected to
make cleaning easy. Cleaning agents are divided into four categories.

1. Detergents
Use detergents to routinely wash tableware, surfaces, and equipment.Detergents can penetrate
soil quickly and soften it. Examples include dishwashingdetergent and automatic dishwasher
detergents.

2. Solvent cleaners
Use periodically on surfaces where grease has burned on.Solvent cleaners are often called
degreasers.

3. Acid cleaners
Use periodically on mineral deposits and other soils that detergentscannot remove. These
cleaners are often used to remove scale in ware washingmachines and steam tables.

4. Abrasive cleaners
Use these cleaners to remove heavy accumulations of soil thatare difficult to remove with
detergents. Some abrasive cleaners also disinfect. Cleanfood-contact surfaces that are used to
prepare potentially hazardous foods asneeded throughout the day but no less than every four
hours. If they are not properlycleaned, food that comes into contact with these surfaces could
becomecontaminated.
SANITIZING

is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for
sanitizing in a restaurant; radiation rarely is. The item to be sanitized must first be washed properly
before it can be properly sanitized. Some chemical sanitizers, such as chlorine and iodine, react with
food and soil and so will be less effective on a surface that has not been properly cleaned.

Sanitizing Methods

1. Heat.
There are three methods of using heat to sanitize surfaces steam, hot water, and hot air. Hot
water is the most common method used in restaurants. If hot water is used in the third
compartment of a three-compartment sink, it must be at least 171oF(77oC). If a high-
temperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse
must be at least 180oF (82oC). For stationary rack, single temperature machines, it must be at
least 165oF (74oC). Cleaned items must be exposed to these temperatures for at least 30
seconds.

2. Chemicals.
Chemicals that are approved sanitizers are chlorine, iodine, and quaternary ammonium.
Different factors influence the effectiveness of chemical sanitizers. The three factors that must
be considered are:

a. Concentration
The presence of too little sanitizer will result in an inadequate reduction of harmful
microorganisms. Too much can be toxic.

b. Temperature
Generally chemical sanitizers work best in water that is between55oF(13oC) and 120oF
(49oC).

c. Contact time
In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact
with the sanitizer (either heat or approved chemical) for the recommended length of time

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