Cleaning and Sanitizing

Cleaning and Sanitizing

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Cleaning vs. Sanitizing• Process of

removing food & other types of soil from a surface

• Process of reducing the number of microorganisms on a surface to safe levels

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Food-Contact SurfaceA food-contact surface is:– a surface that food normally touches or– a surface where food might drain, drip, or splash into a

food or onto a surface that normally touches food

Examples:– Utensils, cutting boards, slicers, countertops, storage bins,

baking sheets, refrigerator shelvesPathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers.

Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination. 3


Food-contact Surface or Not?

Cleaning and Sanitizing 4

Food-contact surface. Cutting boards




The bowl and mixer attachments are food-contact surfaces. The base is non-food-contact surface.




Food-contact surface. Slicer and knives





Factors Affecting the Cleaning Process

• Type of soil• Condition of soil• Water hardness• Water temperature • Cleaning agent and surface being cleaned• Agitation or pressure• Length of treatment

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Types of Soil to be Removed

• Food deposits (CHONs & CHOs)• Mineral deposits (salts)• Microorganisms (bacteria, viruses, fungi)• Fats and oils• Dirt and debris

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Cleaning Agents

• chemical compounds which remove food, soil, rust stains, minerals, or other deposits

• Types:Detergents – water-soluble, alkaline preparation

containing surfactantsSolvent cleaners – degreasers; alkaline detergents

that contain a grease-dissolving agent

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Cleaning Agents

Acid cleaners – cleaners with pH below 7.0 used on mineral deposits & other soils that alkaline cleaners cannot remove

Abrasive cleaners – cleaners that contain scouring agent that helps scrub-off hard-to-remove soils

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Methods of Applying Cleaning Agents

• Soaking• Spray methods• Clean-in-place method – automated cleaning

systems with permanent welded pipeline systems

• Abrasive cleaning – used only for firmly attached soil on surface

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SanitizingHeat Santizing

• Raising the temperature of a food-contact surface to 165ºF (74ºC) or above to kill microorganisms

Chemical Sanitizing• Exposing an object to

a sanitizing solution for a specific period of time to reduce the number of microorganisms on its surface

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Chemical Sanitizing• Common types: chlorine, iodine &

quaternary ammonium compounds (quats)

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Do not use any sanitizer on a food-contact surface unless it

is EPA approved.


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Advantages & Disadvantages of Common Sanitizers

Types Advantages Disadvantages

Chlorine Most commonly used sanitizerKills a wide range of microorganismsLeaves no film on surfacesLeast expensiveEffective in hard water

Less effective in pH ranges outside 6 to 7.5Dirt quickly inactivates these solutionsCorrosive to some metalsAdversely affected by temperatures above 46ºC

Iodine Effective at low concentrationsNot as quickly inactivated by dirt as chlorineColor indicates presence

Less effective than chlorineLess effective at pH levels above 5.0Becomes corrosive to some metals at temperatures >49ºCMore expensive than chlorineMay stain surfaces

Advantages & Disadvantages of Common Sanitizers

Types Advantages Disadvantages

Quats Not as quickly inactivated by dirt as chlorineRemains active for a short period of time after it has driedNon-corrosiveNon-irritating to skinWorks in most temperature & pH ranges

Leaves a film on surfacesDoes not kill certain types of microorganismsHard water reduces effectiveness

Factors Affecting Effectiveness of Sanitizers

• Contact time• Selectivity• Temperature • Concentration

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General Guidelines for Some Common Chemical Sanitizers

Sanitizer Chlorine Iodine Quats

Min. Concentration•For Immersion•For Spray Cleaning

50 ppm50 ppm

12.5–25.0 ppm12.5–25.0 ppm

220 ppm220 ppm

Temperature of Solution

Above 24ºCBelow 46ºC

29ºCWill leave solution at 49ºC

Above 24ºC

Contact Time•For Immersion•For Spray Cleaning

7 secondsFollow manufacturer’s directions

30 secondsFollow manufacturer’s directions

30 seconds – some products require longer time



pH < 8.0 < 5.0 Most effective at 7.0, but varies with compound

Corrosiveness

Corrosive to some substances

Non-corrosive

Non-corrosive

Reaction to Organic Contaminants in Water

Quickly inactivated

Made less effective

Not easily affected



Reaction to hard water

Not affected Not affected Some compounds inactivated – read label; hardness .500 ppm is undesirable

Indication of proper strength

Test kit required

Amber color indicates presence; use test kit to determine concentration

Test kit required

Machine Warewashing• Used for sanitizing and

cleaning most tableware, utensils & even pots & pans

• Types:– High-temperature machines– Chemical-sanitizing machines

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High Temperature Machines

• Rely on hot water to clean & sanitize• Has built-in thermometer• Final sanitizing rinse temp.: at least 180ºF

(82ºC); 165ºF (74ºC) for stationary-rack single temperature machines

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Chemical-Sanitizing

• Often wash at lower temperatures (<120ºF or 49ºC)

• Rinse-water temp.: 75ºF – 120ºF (24ºC – 49ºC)

• Items washed may take longer to air dry

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Factors Affecting Effectiveness of Warewashing Program

• Sufficient water supply• Well-planned layout• Separate area for cleaning pots & pans• Indicator water pressure & temperature• Automatic dispenser of detergent &

sanitizer• Protected storage areas• Trained employees

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General Procedure of Machine Warewashing

1. Check machine for cleanliness 2. Make sure detergent & sanitizer dispensers are

properly loaded3. Scrape, rinse, or soak items before washing4. Load warewasher racks correctly & use racks

designed for the items being washed5. Check temperatures & pressure6. Check each rack for soiled items as it comes out

of the machine7. Air dry all items8. Keep your warewashing machine in good repair

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Parts of a Manual Warewashing Station

• Area for scraping or rinsing food

• Drain boards to hold soiled & clean items

• Thermometer in each sink

• Clock with a second hand

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Steps in Manual Warewashing1. Rinse, scrape, or soak items2. Wash items in 1st sink in detergent solution that is at least

110ºF (43ºC).

3. Immerse or spray-rinse items in 2nd sink using water that is at least 110ºF (43ºC).

4. Immerse items in 3rd sink in hot water (at least 171ºF or 77ºC for 30 s) or a chemical-sanitizing solution

5. Air dry on a drain board

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DO NOT SOAK WOOD SURFACES IN DETERGENT OR SANITIZING SOLUTION.


Cleaning Stationary Equipment1. Turn off & unplug equipment2. Remove food & soil from under & around the equipment3. Remove detachable parts & manually wash them4. Wash & rinse fixed food-contact surfaces with clean cloth,

then wipe with chemical-sanitizing solution5. Air dry6. Reassemble7. Resanitize food-contact surfaces that were touched during

reassembling

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Hazard Communication Standard (HCS)

• Right-to-Know or HAZCOM• Requires employers to tell their employees about

chemical hazards to which they may be exposed to at the establishment

• Includes:– Inventory of hazardous chemicals used at the

establishment– Chemical labeling procedures– Material Safety Data Sheets (MSDS)– Employee training– Written plan addressing hazard communication

standards

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Material Safety Data Sheets (MSDS)

• Information about safe use & handling• Physical, health, fire, & reactivity hazards• Precautions• Appropriate personal protective equipment (PPE)• First-aid information• Manufacturer’s name, address, & phone #• Date the MSDS was prepared• Hazardous ingredients & identity information

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SHOULD BE PROVIDED BY THE CHEMICAL MANUFACTURER OR SUPPLIER


Implementing a Cleaning Program

• Prerequisite to an effective HACCP-based food-safety program

• Basic steps:– Identify cleaning needs– Create a master cleaning schedule– Choose cleaning materials– Train employees– Monitor the program

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Master Cleaning Schedule• What should be cleaned?• Who should clean it?• When it should be cleaned?• How it should be cleaned?

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Monitoring the Cleaning Program

• Supervise cleaning• Monitor completion of tasks• Review master schedule• Request employee input on the program• Conduct spot inspections

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Cleaning and Sanitizing

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