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

CleaningProcess of removing food and other types of soil from a surface

Sanitizing

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After each use

Anytime you begin working with another type of food

After a task has been interrupted

At 4-hour intervals if items are in constant use

Food-contact surfaces must be washed, rinsed, and sanitized:

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Hot water

Surfaces can be sanitized using: Heat Chemicals

Chlorine

Iodine

Quats

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Immerse it in a specific concentration of sanitizing solution

OR

Rinse, swab, or spray it with a specific concentration of sanitizing solution

When sanitizing a food-contact surface with a chemical sanitizer, you can:

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The concentration of the sanitizer influences its effectiveness

Concentration must be checked with a test kit

Low concentrations: May fail to sanitize objects

High concentrations: May be unsafe, leave odor/bad taste, corrode metals

Change solution when dirty or when concentration is below its requirement

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Generally, sanitizers work best from 55ºF to 120ºF (13ºC to 49ºC)

At 55ºF (13ºC) or lower, sanitizers may not be effective

At 120ºF (49ºC) or higher, sanitizers may corrode metals or evaporate

The temperature of the sanitizing solution influences its effectiveness

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The sanitizer must make contact with the object for a specific amount of time

Minimum times differ for each sanitizer

A sanitizer’s contact time with an object influences its effectiveness

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Check them for cleanliness

Clear foreign objects from trays/spray nozzles

Check detergent and sanitizer levels

Scrape, rinse, or soak items before washing them

Load racks correctly

When using warewashing machines:

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Check machine temperatures/pressures

Check racks exiting machines for soiled items

Air-dry all items

Keep machine in good repair

When using warewashing machines: continued

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Steps for Cleaning and Sanitizing

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Floors

Walls

Ceilings

Equipment exteriors

Restrooms

Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris:

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Store it 6 inches off the floor

Clean and sanitize drawers/shelves before items are stored

Store glasses/cups upside down

Store flatware/utensils with handles up

Cover equipment food-contact surfaces until ready for use

When storing clean and sanitized tableware and equipment:

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Clean and sanitize them before storage

Place them in a locked area away from food and food-preparation areas

Air-dry wiping cloths and buckets overnight

Air-dry mops, brooms, and brushes on hooks

When storing cleaning tools and supplies:

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Only purchase those approved for restaurant/foodservice use

Follow manufacturer’s instructions/local regulations when discarding

Label containers with:

Chemical’s name

Manufacturer’s name/address

Description of potential hazards

Keep Material Safety Data Sheets (MSDS) for each chemical

When handling chemicals:

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