What’s keeping your kitchen clean?
Cleaning vs. Sanitizing
 Cleaning
 Removes the “things you can see” food and
other soils from a surface.
 Sanitizing
 Removes the “things you can’t see” from a
 Reduces the number of microorganisms on a
surface that has been cleaned to safe levels
 Surfaces must be cleaned/washed and rinsed
before sanitizing
 Surfaces should be air dried after sanitizing
Food Contact vs. Non Food Contact
Food Contact Surfaces are those that come directly in contact with food
during preparation, cooking, serving, etc. and include:
 Prep tables, cutting boards, slicers, kettles, pots, pans, utensils, etc.
 Food contact surfaces MUST be washed, rinsed and sanitized
Non Food Contact Surfaces are those that do not come directly in contact
with food and include:
 Floors, walls, ceilings, equipment exterior, cafeteria tables, service lines, etc.
 Non food contact surfaces should be thoroughly cleaned on a regular basis
 Non food contact surfaces such as cafeteria tables and serving lines should
be cleaned daily. Since these are high touch/traffic areas they should also
be disinfected after they have been cleaned to help reduce the amount of
germs that customers could be exposed to.
Cleaning Food Contact Surfaces
Food-contact surfaces must
be washed, rinsed, and sanitized:
 After each use
 Anytime you begin working
with another type of food
 After a task has been interrupted and the
items may have been contaminated
 At 4-hour intervals if the items
are in constant use
Cleaning Materials
Cleaning agents must be:
 Safe for employee use
 Stable and noncorrosive
When using them:
 Follow manufacturers instructions carefully – especially if
cleaning equipment that requires specific brand of cleaner
 Never combine cleaners or attempt to make up cleaning
agents - potentially dangerous
 Do not substitute one type of detergent for another unless
the intended use is stated clearly on the label
 The water must be at
least 171 F°
 Items must be immersed
for 30 seconds
 Chemicals
 Chlorine
 Iodine
 Quats
Food contact surfaces can be sanitized by:
• Immersing items in a specific concentration of sanitizing solution for a specific
amount of time
• Rinsing, swabbing or spraying with a specific concentration of a sanitizing solution
Confirming Sanitizer Effectiveness
Concentration – must be checked frequently with an
approved test kit.
Be sure to follow instructions on test kit
Low test – may not kill germs
High test – solution may be unsafe
Change when solution is dirty, or when
concentration falls below required level
 Check with manufacturer to confirm proper
Temperature – follow manufacturer’s recommendation
for proper temperature
Contact time – the sanitizer must make contact with the
item for a specific amount of time to ensure a maximum
germ kill - check with manufacturer
Mechanical Sanitation
High-Temperature Machines
 Temperature of the final sanitizing rinse
must be at least 180°F (82°C)
 For stationary rack, single-temperature
machines 165°F (74°C)
Chemical-Sanitizing Machines
 Follow the temperature guidelines
provided by the manufacturer
Dish Machine Tips
Help prevent unnecessary
 Clean out machine daily
 Delime regularly
 Monitor and log daily:
 Wash temperature
 Final Rinse temperature
 Final Rinse Pressure
 Address mechanical issues as
soon as possible
Before Deliming
After Deliming
Three-Compartment Sinks
Rinse, scrape
or soak
110°F (43°C)
or higher
Tools for Cleaning
To Prevent Contamination
 Clean tools before putting them away
 Assign tools for specific tasks
 One set of tools for cleaning another set for sanitizing
 Use a separate set of tools for cleaning restrooms
Wiping Cloths
Wiping cloths should be stored in a bucket of clean
sanitizer when not in use
 Soaking the towels in the sanitizer bucket kills germs
between uses and prevents cross contamination
 Remember to test the sanitizer solution before using
 Remember to change the buckets throughout your shift
Sanitation Logs
 Consider keeping the following logs:
 Dish Machine Log (wash, rinse and pressures)
 Sanitizer Log (sink, bucket, spray bottles)
 Avoid falsifying information “dry lab”:
 Are the temperatures/concentrations always
really the same?
 Are they always taken at the same exact time?
 Follow the manufacturers procedures for mixing and use for all
cleaning materials and chemicals
 Protect yourself - use personal protective equipment
 Germs are everywhere
 Cleaning chemicals, hot water, etc. can cause skin irritation.
 MSDS – “recipe” cards for cleaning materials that are necessary
in the event of an accident.
Chemical Storage Area
Cleaning tools and chemicals
 Should be placed in a storage area
away from food and food-prep areas
The storage area should provide:
 A utility sink for filling buckets and
washing cleaning tools
 A floor drain for dumping dirty water
 Hooks for hanging mops, brooms,
and brushes to allow them to air-dry
Using Hazardous Materials
 Only purchase cleaners approved for use in a
foodservice establishment
 Store them in their original container away from food
and food-preparation areas
 When transferring them to a new container label it
 The chemical’s name
 The manufacturer’s name and address
 A description of potential hazards
 Keep MSDS for each chemical
Laundry (if applicable)
Laundry DO’s
 Do not overload machine, smaller loads will yield
better results
 Use the correct amount of detergent and bleach
(use separately if possible)
 Use the hottest water available – helps cut grease
Be Aware
 Overloading, or using too much detergent/bleach,
may result in residues being left in towels
 This may neutralize sanitizer in wiping cloth
 Cloths may develop waxy residue that is difficult
to remove
 Leave streaks on equipment
When to call for help
When in doubt, check with your Manager, or Director for guidance first:
 Power Outage (could result in temporary closure of your operation)
 may effect freezer and refrigerators ability to keep food cold
Sewage backup (could result in temporary closure of your operation)
Fire or flood (could result in temporary closure of your operation)
Interruption of water service (could result in temporary closure of your operation)
Signs of pests (rodents or insects) (could result in temporary closure of your operation)
Equipment doesn’t operate properly
 Electrical issue or cord wear (avoid being shocked)
 Booster heater, or dish machine doesn’t operate properly
 Bloodborne Pathogen, or Bodily Fluid situation
 Vomit or blood spills
Time for Discussion
 What’s the Health Department’s role as it pertains to
Sanitation? How do you react when they show up?
 Why shouldn’t students be involved in the cleaning
process (e.g. cafeteria table cleaning). If applicable.
 What are the challenges that you face in keeping a
clean kitchen? How can you overcome them?
ServSafe Essential - 5th Edition
SMART Systems
Google Images
FDA Food Code 2009