•Chapter Number 12
•Cleaning and
Sanitizing
Class Name
Instructor Name
Date, Semester
Book Title
Book Author
1
12.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
12.1
Correct cleaners for specific tasks
12.2
Approved sanitizers including chlorine,
iodine, and quats
12.3
Factors affecting the efficiency of sanitizers
12.4
How to clean and sanitize food-contact
surfaces
12.5
Required frequency for cleaning and
sanitizing food-contact surfaces
2
12.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
12.6
Correct machine-dishwashing procedures
12.7
How to clean and sanitize items in a threecompartment sink
12.8
How to clean nonfood-contact surfaces
12.9
Storage and disposal requirements for
chemicals
12.10
How to store clean and sanitized
tableware and equipment
3
12.0
Learning Objectives
After this presentation, you should be able to complete the following
Learning Outcomes
12.11
How to clean the premises
12.12
How to develop a cleaning program
4
12.0 KEY TERMS
• Cleaning:
Process of removing
food and other types of dirt from
a surface, such as a countertop or
plate.
• Sanitizing: Process of reducing the
number of microorganisms on a
clean surface to safe levels.
• Detergents:
Cleaners designed to
penetrate and soften dirt to help
remove it from a surface.
12.0 KEY TERMS
• Concentration: The amount of
sanitizer to water measured in
parts per million (ppm). The
concentration of sanitizer affects
the effectiveness of the sanitizer
solution.
• Degreasers:
Alkaline detergents,
often called degreasers, that contain
a grease-dissolving agent.
• Water hardness: The amount of
minerals in water. Water hardness
affects how well a sanitizer works.
12.0 KEY TERMS
• Delimers:
Used on mineral deposits and other soils that alkaline
cleaners cannot remove, such as scale, rust, and tarnish.
• Material Safety Data Sheet (MSDS):
Sheets supplied by the chemical
manufacturer listing the chemical
and its common names, its
potential physical and health
hazards, information about using
and handling it safely, and other
important information. OSHA
requires employers to store these
sheets so they are accessible to
staff.
• Abrasive cleaners: Cleaners
containing a scouring agent used
to scrub off hard-to-remove dirt.
They may scratch some surfaces.
12.1 Correct cleaners for specific tasks
DETERGENTS
 General-purpose detergents are mildly
alkaline cleaners that remove fresh dirt from
floors, walls, ceilings, prep surfaces, and
most equipment and utensils.
 Heavy-duty detergents are highly alkaline
cleaners that remove wax, aged or dried dirt,
and baked-on grease.
12.1 Correct cleaners for specific tasks
Detergents
 General-purpose detergents are mildly alkaline cleaners that remove
fresh dirt from floors, walls, ceilings, prep surfaces, and most
equipment and utensils.
 Heavy-duty detergents are highly alkaline cleaners that remove wax,
aged or dried dirt, and baked-on grease.
Degreasers
 Degreasers are detergents that contain a greasedissolving agent.
 These cleaners work well in areas where grease has
been burned on.
12.1 Correct cleaners for specific tasks
Delimers
 Delimers are used on mineral deposits and other dirt that other
cleaners cannot remove.
 They are often used to remove scale in dishwashing machines and on
steam tables.
 Follow the instructions carefully and use delimers with caution.
Abrasive Cleaners
 Abrasive cleaners contain a scouring agent that helps scrub hardto-remove dirt.
 These cleaners are often used to remove baked-on food in pots and
pans.
 Use abrasives with caution because they can scratch surfaces.
Approved sanitizers including chlorine,
12.2 iodine, and quats
SANITIZING
Sanitizing reduces pathogens on a surface to safe levels.
 Food-contact surfaces must be sanitized after they have been
cleaned and rinsed.
 This can be done by using heat or chemicals.
Heat Sanitizing
 Items must be soaked in hot water for at least 30 seconds.
 The water must be at least 171°F (77°C).
 You may need to install a heating device to maintain this
temperature.
 You may also use a high-temperature dishwasher.
Approved sanitizers including chlorine,
12.2 iodine, and quats
CHEMICAL SANITIZING
• Three common types of chemical sanitizers are:
o chlorine
o iodine
o quaternary ammonium compounds, or quats
 Chemical sanitizers are regulated by state and federal
environmental protection agencies (EPAs).
Tableware, utensils, and equipment can be sanitized by:
o soaking them in a chemical sanitizing solution
o rinsing, swabbing, or spraying them with sanitizing solution
o using detergent-sanitizer blends to clean then sanitize
Factors affecting the efficiency
12.3 of sanitizers
SANITIZER EFFECTIVENESS
• Several factors influence the effectiveness of
chemical sanitizers.
• The most critical include:
o concentration
o water temperature
o contact time
o water hardness
o pH
Factors affecting the efficiency
12.3 of sanitizers
Concentration
Sanitizer solution is a mix of chemical sanitizer and water.
The concentration of this mix—the amount of sanitizer to water—is critical.
• Too little sanitizer may make the solution weak and useless.
• Too much sanitizer may make the solution too strong and unsafe.
o It can also leave a bad taste on items or corrode metal.
•
•
•
•
•
Concentration is measured in parts per million (ppm).
To check the concentration of a sanitizer solution, use a test kit made for the
sanitizer being used.
Hard water, food bits, and leftover detergent can reduce the solution’s
effectiveness.
Change the solution when it looks dirty or its concentration is too low.
Check the concentration often.
Factors affecting the efficiency
12.3 of sanitizers
Temperature
The water in sanitizing solution must be the correct
temperature. Follow manufacturers’ recommendations.
Contact time
 For a sanitizer solution to kill pathogens, it must make
contact with the object being sanitized for a
specific amount of time.
 Different requirements must be followed for each type
of sanitizer. Follow the manufacturers’
recommendations.
Factors affecting the efficiency
12.3 of sanitizers
Water hardness
Water hardness is the amount of minerals in your water.
• Find out what your water hardness is from your municipality.
• Work with your supplier to identify the correct amount of
sanitizer to use for your water.
pH
 Find out what the pH of your water is from your municipality.
 Work with your supplier to find out the correct amount of
sanitizer to use for your water.
How to clean and sanitize
12.4 food-contact surfaces
HOW AND WHEN TO CLEAN
AND SANITIZE
• All surfaces must be cleaned and rinsed.
• This includes walls, storage shelves, and
garbage containers.
• However, any surface that touches food, such
as knives, stockpots, cutting boards, or prep
tables, must be cleaned and sanitized.
How to clean and sanitize
12.4 food-contact surfaces
To clean and sanitize a surface, follow these steps:
Required frequency for cleaning and
12.5 sanitizing food-contact surfaces
WHEN TO CLEAN AND SANITIZE
• All food-contact surfaces need to be cleaned and
sanitized at these times:
• 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 in constant use
Correct machine-dishwashing
12.6 procedures
DISHWASHING
• There are two methods used by
operations to wash dishes:
 Machine dishwashing
 Manual dishwashing
Correct machine-dishwashing
12.6 procedures
MACHINE DISHWASHING
Tableware and utensils are often cleaned and sanitized
in a dishwashing machine.
The effectiveness of your dishwashing program will depend on the
following factors:
• Well-planned layout in the dishwashing area, including a scraping and
soaking area and enough space for both dirty and clean items
• Sufficient water supply, especially hot water
• Separate area for cleaning pots and pans
• Devices that indicate water pressure and temperature of the wash and
rinse cycles
• Protected storage areas for clean tableware and utensils
• Staff trained to operate and maintain the equipment and use the
correct chemicals
Correct machine-dishwashing
12.6 procedures
HIGH-TEMPERATURE MACHINES
High-temperature machines use hot water to clean
and sanitize.
 If the water is not hot enough, items will not be
sanitized.
 If the water is too hot, it can bake food onto the
items.
The dishwasher must have a built-in thermometer
which checks water temperature at the manifold.
Correct machine-dishwashing
12.6 procedures
CHEMICAL-SANITIZING MACHINES
Chemical-sanitizing machines can clean and
sanitize at much lower temperatures.
 Different sanitizers require different
temperatures, so follow the manufacturer’s
dishwashing guidelines.
 Items washed and rinsed at these lower
temperatures may take longer to air-dry.
Correct machine-dishwashing
12.6 procedures
DISHWASHING MACHINE OPERATION
Operate your dishwasher according to the manufacturer’s
recommendations, and keep it in good repair. However, no matter what
type of machine you use, you should follow these guidelines.
 Cleanliness Clean the machine as often as needed, checking it at
least once a day. Clear spray nozzles of food and foreign objects.
Remove mineral deposits when needed. Fill tanks with clean water,
and make sure detergent and sanitizer dispensers are filled.
 Preparation Scrape, rinse, or soak items before washing.
Presoak items with dried-on food.
Correct machine-dishwashing
12.6 procedures
DISHWASHING MACHINE OPERATION
 Loading Use the correct dish racks. Load them so the water spray
will reach all surfaces, as shown in the photo at left. Never overload
dish racks.
 Air-drying Air-dry all items. Never use a towel to dry items. You
could re-contaminate them.
 Monitoring Check water temperature, pressure, and sanitizing
levels. Take appropriate corrective action if necessary. Use heat
tape or test strips to monitor the temperature of the sanitizing rinse.
You can also use a maximum registering thermometer to do it.
How to clean and sanitize items in a
12.7 three-compartment sink
MANUAL DISHWASHING
Operations often use a three-compartment sink to clean and
sanitize large Items.
Follow these procedures:
• Clean and sanitize each sink and drain board.
• Fill the first sink with detergent and water. The water temperature must be at
least 110˚F (43˚C). Follow the manufacturer’s recommendations.
• Fill the second sink with clean water. This is not necessary if items will
be spray-rinsed instead of being dipped.
• Fill the third sink with water and sanitizer to the correct concentration.
Hot water can be used as an alternative.
• Provide a clock with a second hand. This will let food handlers time how
long items have been in the sanitizer.
How to clean and sanitize items in a
12.7 three-compartment sink
How to clean and sanitize items in a
12.7 three-compartment sink
12.8 How to clean nonfood-contact surfaces
NONFOOD-CONTACT SURFACES
Nonfood-contact surfaces must be cleaned regularly.
Examples include:
•
•
•
•
•
Floors
Ceilings
Equipment exteriors
Restrooms
Walls
• Regular cleaning prevents dust, dirt, and food residue
from building up.
Storage and disposal requirements
12.9 for chemicals
USING FOODSERVICE CHEMICALS
Many of the chemicals used in the operation can be hazardous, especially
if they are used the wrong way. To reduce your risk, you should only use
chemicals that are approved for use in a foodservice operation.
You should also follow these guidelines:
 Storage and labeling Store chemicals in their original containers away
from food and prep areas. Separate by spacing or partitioning. If
chemicals are transferred to a new container, the label on that
container must list the common name of the chemical.
 Disposal When throwing out chemicals, follow the instructions on the
label and any requirements from your local regulatory authority.
Storage and disposal requirements
12.9 for chemicals
MATERIAL SAFETY DATA SHEETS
The Occupational Safety and Health
Administration (OSHA) has requirements for using
chemicals. OSHA requires chemical manufacturers
and suppliers to provide a Material Safety Data
Sheet (MSDS) for each hazardous chemical they
sell.
Storage and disposal requirements
12.9 for chemicals
MATERIAL SAFETY DATA SHEETS
• An MSDS contains the following information about the chemical:
• Safe use and handling
• Physical, health, fire, and reactivity hazards
• Precautions
• Appropriate personal protective equipment (PPE) to wear
when using the chemical
• First-aid information and steps to take in an emergency
• Manufacturer’s name, address, and phone number
• Preparation date of MSDS
• Hazardous ingredients and identity information
How to store clean and sanitized
12.10 tableware and equipment
STORING TABLEWARE AND EQUIPMENT
Once utensils, tableware, and equipment have been cleaned and sanitized,
they must be stored in a way that will protect them from contamination.
Follow these guidelines:
•
Storage
Store tableware and utensils at least six inches (15 centimeters)
off the floor. Protect them from dirt and moisture.
•
Storage surfaces
Clean and sanitize drawers and shelves before storing
clean items.
•
Glasses and flatware
Store glasses and cups upside down on a clean and
sanitized shelf or rack. Store flatware and utensils with handles
up so staff can then pick them up without touching food-contact surfaces.
•
Trays and carts
Clean and sanitize trays and carts used to carry clean
tableware and utensils. Check them daily, and clean as often as needed.
•
Stationary equipment
Keep the food-contact surfaces of stationary equipment covered until ready for use.
How to store clean and sanitized
12.11 tableware and equipment
CLEANING THE PREMISES
Keeping your operation clean means using the correct
tools, supplies, and storage to prevent contamination.
Many of the chemicals you will use are hazardous, so you
also have to know how to handle them to prevent injury.
For all of your cleaning efforts to come together, you need a
master cleaning schedule. Making this schedule work also
means training and monitoring your staff to be sure they
can follow it.
12.12 How to develop a cleaning program
DEVELOPING A CLEANING PROGRAM
A clean and sanitary operation is a foundation for a
successful food safety management system. You can
keep your operation in this condition with an effective
cleaning program.
To develop your program, first identify what the
operation needs. Then create a master cleaning
schedule. Train staff to clean equipment and
surfaces correctly and monitor the program to ensure
that it is effective.
12.12 How to develop a cleaning program
IDENTIFYING CLEANING NEEDS
Identify cleaning needs using the following guidelines:
• Review the facility to identify all surfaces, tools, and equipment that
need cleaning.
• Look at how cleaning is currently done. Get input from staff. Ask
them
how and why they clean a certain way. Find out which procedures can be
improved.
• Estimate the time and skills needed for each task. Some jobs may
be done more efficiently by two or more people. Others might require
an outside contractor. Determine cleaning frequency as well.
12.12 How to develop a cleaning program
CREATING A MASTER CLEANING
SCHEDULE
Use the information you gather while identifying your
cleaning needs to develop a master cleaning
schedule.
The schedule should include the following:
 What should be cleaned
 Who should clean it
 When it should be