Cleaning and

Sanitizing
 Cleaning vs. Sanitizing
• Process of • Process of reducing
removing food & the number of
other types of soil microorganisms on
from a surface a surface to safe
levels

2
 Food-Contact Surface
A 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 shelves
Pathogens 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?

Food-contact surface. Cutting boards

Cleaning and Sanitizing 4

Food-contact Surface or Not?

The bowl and

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

Cleaning and Sanitizing 5

 Food-contact Surface or Not?

Food-contact
surface.
Slicer and
knives

Cleaning and Sanitizing 6

Food-contact Surface or Not?

Cleaning and Sanitizing 7

 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

8
 Types of Soil to be Removed

• Food deposits (CHONs & CHOs)

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

9
 Cleaning Agents
• chemical compounds which remove food, soil,
rust stains, minerals, or other deposits
• Types:
Detergents – water-soluble, alkaline preparation
containing surfactants
Solvent cleaners – degreasers; alkaline detergents
that contain a grease-dissolving agent

10
 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

11
 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

12
 Sanitizing
Heat Santizing Chemical Sanitizing
• Raising the • Exposing an object to
temperature of a a sanitizing solution
food-contact surface for a specific period of
to 165ºF (74ºC) or time to reduce the
above to kill number of
microorganisms microorganisms on its
surface

13
 Chemical Sanitizing
• Common types: chlorine, iodine &
quaternary ammonium compounds (quats)

Do not use any sanitizer on a food-

contact surface unless it is EPA
approved.

14
 Advantages & Disadvantages of Common
Sanitizers
Types Advantages Disadvantages
Chlorine Most commonly used Less effective in pH ranges outside
sanitizer 6 to 7.5
Kills a wide range of Dirt quickly inactivates these
microorganisms solutions
Leaves no film on surfaces Corrosive to some metals
Least expensive Adversely affected by temperatures
Effective in hard water above 46ºC
Iodine Effective at low Less effective than chlorine
concentrations Less effective at pH levels above
Not as quickly inactivated 5.0
by dirt as chlorine Becomes corrosive to some metals
Color indicates presence at temperatures >49ºC
More expensive than chlorine
May stain surfaces
 Advantages & Disadvantages of Common
Sanitizers
Types Advantages Disadvantages

Quats Not as quickly inactivated by dirt as Leaves a film on surfaces

chlorine Does not kill certain
Remains active for a short period of types of microorganisms
time after it has dried Hard water reduces
Non-corrosive effectiveness
Non-irritating to skin
Works in most temperature & pH
ranges
 Factors Affecting Effectiveness of Sanitizers

• Contact time
• Selectivity
• Temperature
• Concentration

17
 General Guidelines for Some Common Chemical
Sanitizers
Sanitizer Chlorine Iodine Quats
Min. Concentration
•For Immersion 50 ppm 12.5–25.0 ppm 220 ppm
•For Spray Cleaning 50 ppm 12.5–25.0 ppm 220 ppm
Temperature of Above 24ºC 29ºC Above 24ºC
Solution Below 46ºC Will leave
solution at
49ºC
Contact Time
•For Immersion 7 seconds 30 seconds 30 seconds –
•For Spray Cleaning Follow Follow some products
manufacturer’s manufacturer’s require longer
directions directions time
General Guidelines for Some Common Chemical
Sanitizers
Sanitizer Chlorine Iodine Quats

pH < 8.0 < 5.0 Most effective at

7.0, but varies
with compound
Corrosiveness Corrosive to Non-corrosive Non-corrosive
some
substances
Reaction to Quickly Made less Not easily
Organic inactivated effective affected
Contaminants
in Water
 General Guidelines for Some Common
Chemical Sanitizers
Sanitizer Chlorine Iodine Quats

Reaction to Not affected Not affected Some

hard water compounds
inactivated –
read label;
hardness .500
ppm is
undesirable
Indication of Test kit required Amber color Test kit required
proper indicates
strength presence; use
test kit to
determine
concentration
Machine Warewashing
• Used for sanitizing and
cleaning most tableware,
utensils & even pots & pans
• Types:
– High-temperature machines
– Chemical-sanitizing machines

21
 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

22
 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

23
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 loaded
3. Scrape, rinse, or soak items before washing
4. Load warewasher racks correctly & use racks
designed for the items being washed
5. Check temperatures & pressure
6. Check each rack for soiled items as it comes out
of the machine
7. Air dry all items
8. Keep your warewashing machine in good repair

25
 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

26
27
 Steps in Manual Warewashing
1. Rinse, scrape, or soak items
2. Wash items in 1st sink in detergent solution that is at least
110ºF (43ºC).

DO NOT SOAK WOOD SURFACES IN

DETERGENT OR SANITIZING SOLUTION.
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

28
 Cleaning Stationary Equipment
1. Turn off & unplug equipment
2. Remove food & soil from under & around the equipment
3. Remove detachable parts & manually wash them
4. Wash & rinse fixed food-contact surfaces with clean cloth,
then wipe with chemical-sanitizing solution
5. Air dry
6. Reassemble
7. Resanitize food-contact surfaces that were touched during
reassembling

29
 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)
SHOULD BE PROVIDED BY THE CHEMICAL
MANUFACTURER OR SUPPLIER
• 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

31
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

32
Master Cleaning Schedule
• What should be cleaned?
• Who should clean it?
• When it should be cleaned?
• How it should be cleaned?

33
 Monitoring the Cleaning Program
• Supervise cleaning
• Monitor completion of tasks
• Review master schedule
• Request employee input on the program
• Conduct spot inspections

34