Cleaning vs. sanitizing
 Cleaning
is the process of removing food
and other types of soil from a surface,
such as a countertop or plate
 sanitizing is the process of reducing the
number of microorganisms on that surface
to safe levels.
Cleaners are divided into 4
categories:




detergent: contain surface acting agents that reduce surface tension
between the soil and the surface being cleaned. General purpose
detergents are alkaline
Degreasers: contain a grease dissolving agent. Work in the areas:
oven doors, hoods
Delimers: are used on mineral deposits and other soils that other types
of cleaner cannot remove. And leaving the surface bright. Are often
used to remove scale in dishwashing machines and tarnish
Abrasive cleaner: contain a scouring agent that help scrub hard to
remove soil. They come in powder and liquid form and contain a kind of
built-in elbow grease, which helps cut down on the hard rubbing to
remove soil. Scouring pads are included in this category.
Some categories may overlap, for
example most abrasive cleaners
and some delimers contain
detergent ,some detergents also
may contain degreasers.
Sanitizing
Heat sanitizing
 One way is soak them in hot water, the
water must at least 77Celsius degree ,the
items must be soaked for at least 30
seconds
 Another way to sanitizing items is to run
them through a high-temperature
dishwasher.
sanitizing
 Chemical
sanitizing: tableware, utensils, and
equipment can be sanitizing by soaking them
in a chemical sanitizing solution.
Sanitizer effectiveness
Concentration.
 Sanitizing solution is a mix of chemical sanitizer
and water. Too little sanitizer may make weak and
useless. Too much sanitizer may make the
solution too strong and unsafe. It can also leave a
bad taste or corrode metal.
 To check the concentration of a sanitizer solution,
use a test kit, these kits are usually available from
the chemical manufacturer or supplier.
 Check the concentration often
Sanitizer effectiveness
 Temperature.
The water in sanitizing
solution must be the correct temperature.
Sanitizer effectiveness
 Contact
time: For a sanitizer solution to kill
pathogens, it must make contact with the
object being sanitized for a specific amount
of time.
Sanitizer effectiveness
Water hardness
 Water hardness can affect how well a
sanitizer works
 Water hardness is the amount of minerals in
your water.
Sanitizer effectiveness
 pH
Water pH can also affect a sanitizer.
 pH: potential of Hydrogen
 Find out what the PH of your water is from
your municipality. Then work with your
supplier to find out the right amount of
sanitizer to use for your water
How and when to clean and sanitizer
How to clean and sanitize:
 Scrape or remove food bits from surface
 Wash the surface
 Rinse the surface
 Sanitize the surface
 Allow the surface to air-dry.
When to clean and sanitize
 After
they are used
 Before food handlers start working with a
different type of food
 Any time food handlers are interrupted
during a task and the items being used may
have been contaminated
 After four hours if items are constant use