Cleaning and Sanitizing

Sanitary Operations: Cleaning and Sanitizing

In Module 5 we outlined the need to design, construct and use food processing equipment and utensils that are easy to clean. In this module we will discuss the part of the GMP that requires you to properly clean that equip-ment along with the rest of the processing facility.

This module will help you understand the GMP require-ments for:

• Generalmaintenanceandsanitary condition of buildings, fixtures and facilities.

• Properselection and use of cleaning and sanitiz-ing chemicals.

• Generalcleaning and sanitizing procedures.

• Propercleaning and sanitation of food contact surfaces.

• Storage and handling of cleaned equipment and utensils.

These requirements are found in Subpart B, Section §110.35 of the GMP regulation.

There are 44 pages, 5 GMP TVs, 10 links to Internet resources, and 6 questions in this Module. We’ll continue to use the GMP TV to provide some examples of good and bad practices.

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DefinitionsThe GMP requires that you keep your facility and all equipment, utensils and food contact surfaces clean and sanitary, but it does not tell you how to do it. So we will begin this Module with detailed information on how to properly clean and sanitize and then follow withadiscussionofthespecificGMPrequirements.

Beforewediscusshowtocleanandsanitize,itisimportanttounderstandthedefinitionsof cleaning, sanitizing, and food contact surfaces.

Cleaning means the removal of dirt, food residue, and any other materials from a sur-face, utensil, or equipment using detergents or other cleaning aids and either mechanical or detergent scrubbing actions, followed by rinsing.

Sanitizing means the application of a chemical or heat to a clean surface that will kill microorganisms.ThedefinitionssectionoftheGMPregulationstatesthat:Sanitize means to adequately treat food-contact surfaces by a process that is effective in destroying veg-etative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer.

Food contact surfacesaredefinedintheGMPasthose surfaces that contact human food and those surfaces from which drainage onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations. Food-contact surfaces include utensils and food-contact surfaces of equipment. Because food contact surfaces represent the highest risk of direct food contamination, they may need to be cleaned and sanitized more often and more vigorously than other areas of your processing facility. Food contact surfaces may include employee garments, gloves, and hands in addition to equipment and utensils.

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How To CleanRemove Soil: Let’s start with cleaning, which is the process of removing the soil from the plant and processing equipment. The soil that we want to remove can include food debris made up of fats, carbohydrates, proteins and minerals, dirt, and other undesir-able material which build up on food contact surfaces and provide nutrients that bacteria can use to grow and multiply. After cleaning, a sanitizer is applied to destroy microorgan-isms that may be left on the surface. It is important to remember that a sanitizer will lose its effectiveness against bacteria unless food debris has been completely removed from equipment and food contact surfaces.

There are two basic types of cleaning methods: manual and Clean-In-Place (CIP).

Manual Cleaning is not just a brush and bucket! It involves selecting the right cleaners, using the right method to apply cleaning agents, and then using whatever mechanical ac-tion is needed to remove the soil from the food contact surface.

Clean-In-Place (CIP) is a method of cleaning enclosed pipes and equipment that uses re-circulation of cleaning and sanitizing solutions. This method is used for equipment that cannot be easily broken down for cleaning.

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Use The Right ToolsWhether you use a manual or clean-in place system, developing an effective cleaning and sanitizing program requires that you have the right tools for the job.

These tools should include:

• Plentyof potable water (both hot and cold water may be needed).

• Detergents appropriate for use in food plants.

• Acceptablecleaning tools such as brushes, pads, brooms, foam applicators, and sprayers.

• Approvedsanitizing solutions that will kill microorganisms but not contaminate food.

• Effectivecleaning and sanitizing procedures for your facility and all of its equipment and utensils.

• Trained employees to conduct cleaning & sanitizing procedures properly.

• Monitoring activities to verify that procedures are effective.

Let’s look at each of these items in more detail.

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Water Is Essential For CleaningWater Quality: You must have an adequate water supply to clean soiled equipment. A desirable water sup-ply must be free of microorganisms (clean and potable), have a neutral pH (near pH 7), and a low mineral content.Somefirmsmayhavetotreat their water to achieve these qualities. A good water supply in-cludes both an adequate amount of hot and cold water and adequate water pressure.

Water Temperature: The tempera-ture of the water is also important. Some cleaners may not be effective if the water is too hot or too cold. Check the label on the cleaner that you use to see if the manufacturer recommends an appropriate water temperature. The GMP requirements for delivering hot and cold water to conduct cleaning and sanitizing activities were covered in Module 4.

Pre-Cleaning: Before you use water for cleaning equipment, you need to remove large particles and any heavy soil that has built up during food handling or processing. You can do this by physically removing large scraps of food and by scraping any areas that have fooddebristhatisdifficulttoremove.Ifyoudon’tremovetheheavysoil,youwillenduptrying to wash utensils and equipment in a soupy mixture of water, food debris, and deter-gent - a very ineffective way of cleaning.

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Detergents and Their UseNow that you have determined that you must have an adequate supply of potable water at a suitable temperature and with enough pressure, you need to decide on what type of detergent you will use. This will depend on:

• Thetype of soil or food debris to be cleaned,

• Thetype of surfaces that you are cleaning,

• Thetypeofcleaning equipment that you will be using, and

• Theamountofwater available and its chemistry (hard or soft water).

Detergents have different ingredients that aid in cleaning. Some reduce the hardness or alkalinity of the water, others tie up metals in the water, which increases wetting ability, and some make fats easier to dissolve in water. It is important to check the label instructions and match the detergent to the type of soil to be removed. There are many different products available andyoushouldconsultwithyoursuppliertofindtherightproductforyoursituation.

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How Detergents or Cleaners WorkIn order to select the right detergent for the right job, it is necessary for you to understand just how detergents work. Most detergents are composed of a mixture of in-gredientsthatareformulatedforspecifictypesofdirtorfood residue.

Basic Ingredients: Certain ingredients in the detergent make the residue that you are trying to remove dissolve better in water. Most detergents are designed to work best in hot or warm water. One ingredient in many deter-gents is called a surfactant, which binds equally well to water and fats or oils. These ingredients promote physical cleaning by helping to wet, foam, and dissolve the food debris to be removed so that it can be washed away with water.

Chemical Agents: Other ingredients are either alkaline or acidic, and are designed to chemically remove certain types of soil or food debris. For example, alkaline ingredi-ents like strong caustic soda or potash, or milder agents like phosphates are used to remove fatty material. They bind to fat to form soap, which can then be washed away with water. Other detergents that contain weak or strong acids dissolve mineral deposits, which can then be washed away with water.

Special Additives: Additional ingredients may be added to some products to make them moreeffectiveforspecifictypesofcleaning.Foodslikemilkthatarehighinproteincanbeverydifficulttoremove—especiallyiftheyhavebeenheated.Speciallyformulateddeter-gents that are alkaline, contain wetting agents, or ingredients like enzymes may be need-ed to dissolve or break down proteins.

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Biofilms and DetergentsBiofilms: Sometimes, no matter what you do to clean, some types of bacteria can produce a substance that protects them from their environment and helps them to stick to food contact surfaces.Thesebacterialcommunitiesareknownasbiofilms.Ifabiofilmdevelopsonafoodcontactsurface,itcannotbeeas-ilyseenordetectedanditisverydifficulttoremove.Harmfulbacteriacanbedislodgedfromthebiofilmduringprocessingandcontaminate food products.

Removing Biofilms: Specially formulated detergents that con-tain an oxidizing agent such as chlorine or peroxide, in addition tootheringredients,maybeneededtoremovethesebiofilms.There are many different cleaning products available for use in food processing plants. You should talk to your supplier to de-termine what products will be most effective for your particular needs. Once you determine what products to use, it is important to remember to follow all manufacturers directions when using them and make sure that they are stored properly.

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Choose An Effective Cleaner That Won’t Damage EquipmentWhile it is important to use a detergent that will remove all dirt and food debris, you also need to consider the type of surface you are trying to clean. Caustic alkaline or acidic cleaners may be effective in removing food debris, but they can also be cor-rosive to softer metals such as aluminum, copper, or lower grades of steel. Stress cracking and clouding can also occur when hard plastics are exposed to corrosive cleaning agents for prolonged periods of time. Higher grades of stainless steel are likely to be more resistant to corrosion over time, which is why it is a preferred material for handling foods that are acidic, salty, or high in fat or water.

If cleaning agents cause the surfaces that are being cleanedtodeteriorate,itwillbemuchmoredifficulttokeepthemclean.Forthisreasonit is important to use cleaning agents that are effective and get the job done, but are not so aggressive that they pit, crack, rust, corrode or otherwise damage your food contact surfaces.

Contaminated food is eaten by customers

Foodborne illness occurs and customers get sick

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Cleaning BasicsFor both manual and CIP cleaning, there are several factors that need to be considered including: contact time, temperature, concentration, and scrubbing. Let’s review them.

Contact time: Detergents or cleaners do not work instantly. It takes time for them to penetrate the soil or food debris on the food contact surface that you want to clean. That is why a dirty pan is easier to clean after it has been soaked in warm soapy water. You need to consider how cleaning agents will be applied, and how long they need to stay in contact with the item to be cleaned. The “directions for use” on the label of your cleaning agent should outline recommended dilutions and contact time. You should always refer to these directions when using any cleaner.

Soaking: If you need to extend contact time, the most common way is to use a soak tank or sink for portable items such as utensils, pans, cutting boards and other small pieces of equipment.Eachitemcanbesoakedinasolutionofthedetergentandwarmwaterforaslong as necessary. This is one reason why most state and local regulatory agencies require a two or three compartment sink equipped with hot water so that one of the compart-ments is dedicated to washing the equipment or utensils.

However, not all equipment can be submerged in a detergent solution. Larger pieces of equipment, walls, and other vertical surfaces which require an extended contact time might need to be cleaned using a foam application - which will be discussed later.

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Cleaning BasicsTemperature: As discussed earlier, each detergent has an optimum temperature at which it performs the best. If the water temperature is too cold, the detergent may not work properly. If the temperature is too high, soil could be baked onto equipment. Some detergents tend to degrade at higher water temperatures.

Concentration: There is an optimal concen-tration of detergent for each cleaning task. Again, check the “directions for use” on the container when deciding how much to use.

Scrubbing: Manual cleaning requires water, a detergent, and a physical scrubbing action in order to release the food debris that your detergent has loosened. It is not enough just to pour water with detergent on the surface of the equipment to be cleaned. You must also use some sort of brush, pad or other tool and physical labor!


Cleaning Tools and ScrubbingScrubbing is Essential: There are no detergents that are ideal for every situation. Ap-plying the right detergent for the recommended time can loosen or begin to dissolve dirt andfooddebris,butscrubbingisusuallynecessarytofinishthejob.Thisisespeciallytrueif the soil has dried or been cooked onto the surface. For most situations you will need to scrub the item or surface to be cleaned with a brush, pad or other cleaning tool to loosen all of the dirt and food debris so that it can be washed away.

Types of Cleaning Tools: There are many different types of cleaning tools. Let’s look at two of the most common types, and some of the things to consider when deciding which tools to use.

Brushes should be designed for use in food operations and constructed of a material that is easy to clean and will not be damaged by the detergents that you are using. When se-lecting brushes you should consider how they will be used. Brushes with stiff bristles may beappropriateforflatordifficulttocleansurfaces.Softerbristlesmaybeneededtocleancurved surfaces or things that may be susceptible to scratching.

Pads are popular cleaning aids. They can be used for many different tasks because they readily conform to the surface being cleaned and may only require light pressure to loosen food debris. They are also useful for cleaning utensils and hard to reach areas such as un-der the lip of a processing table. Pads should be designed for use in food establishments and made of a synthetic material that will not be damaged by cleaning chemicals. It is important to use pads that are designed for the type of material to be cleaned.

Avoid Damage: Pads, brushes, or other cleaning tools that are too abrasive can cause damage such as scratching and rusting. This damage could increase the chance that bacteriawillattachtothesurfaceandformabiofilm,whichcouldthencontaminatefoodproducts over time with harmful bacteria or other microorganisms.


Cleaning ToolsDesign Considerations: Since scrubbing is such an important part of the cleaning process, you should also consider how easy your cleaning tools are to use. For some cleaning tasks, brushes with long handles can make scrubbing easier and for others moredifficult.Cleaningtoolsthatareawkwardorcause user fatigue may decrease your employee’s motivation to clean as thoroughly as possible.

Tools to Avoid: Some cleaning tools such as sponges, wiping cloths and mops should never be used for routine cleaning in food plants. These itemsareverydifficulttocleanandsanitize.Theyalso retain moisture and water which will promote the growth of bacteria that could contaminate the surface or item that you think you are cleaning. Disposable, single-use paper towels should be used if surfaces need to be wiped.

Keep Your Cleaning Tools Clean: Damaged or dirty brushes, pads or brooms can actu-ally be a source of contamination if they are not routinely cleaned and sanitized. Cleaning toolsshouldalsobededicatedtoaspecificjob.Forexample,brushes,broomsorsquee-geesusedtocleanthedirtiestareasofyourplantsuchasfloorsordrainsshouldneverbe used on equipment or food contact surfaces. Using different colored cleaning tools for different jobs can be an effective way to make sure that the right tool is used for the right job.ThisconceptwillbediscussedinmoredetailinModule8.


Cleaning ToolsGMP TV: Click on the images in the GMP TV below for additional information on cleaning tools.


Foam Application SystemsNot all equipment can be washed or soaked in a sink. If you are cleaning large pieces of equipmentlikeprocessingmachinery,tables,coolers,conveyors,floorsandwalls,thatre-quire a longer contact time for detergent to work, a foam application system can be used.

How Foamers Work: A foam application system combines air with a foaming detergent that has the consistency of shaving cream when it is applied. The foam tends to cling to vertical surfaces to allow enough contact time for the detergent to do its work. This type of application can also produce a consistent detergent concentration, and is highly visible to ensure that you have uniform coverage of the surface to be cleaned.

Use Foam Detergents Properly: It is important to follow manufacturer directions. Us-ing too much of the cleaning product or leaving it on surfaces too long can make clean-ingmoredifficultanddamageyourequipment.Someimportantthingstoconsiderwhenusing foam detergents is that you need an applicator, the foam needs a certain amount of contact time, and you may still need to manually scrub the equipment for the detergent to be effective. Again, all of this information is typically found in the “directions for use” on each detergent container label. Let’s take a look at some foam application systems in the GMP TV on the next page.


Foam Application SystemsGMP TV: Click on the Photos in the GMP TV below to learn more about different types of foam applications.


Clean-In-Place SystemsFor some types of cleaning jobs, neither manual or foaming application of a detergent would be effec-tive. This is usually the case for closed processing systems such as heat exchangers, valves, pipes or fluidlinesusedtoconveymilkorotherliquidfoodproducts. These types of food processing systems are typically cleaned without disassembling each section using the second method of cleaning that wasbrieflymentionedbefore-aClean-In-Place or CIP system.

For CIP systems, specially formulated low foaming detergents are usually required for cleaning. These detergent solutions are pumped through equipment lines at pre-determined intervals for routine cleaning. It may be necessary to periodically disassemble the entire system for more thorough cleaning. It is important to follow manu-facturers directions for these systems and select the proper cleaning and sanitizing chemi-cals to prevent product contamination.


Other Types of Cleaning Equipment and Pressure WashingCleaning Machines: Some food processing facilities may use special types of cleaning equipment such as automated dishwashers, tote washers, rack washers, or other types of cleaning cabinets. This equipment should be operated according to the manufacturers direc-tions and properly maintained so that it cleans your equipment adequately without damaging it.TheFDAFoodCodeandmostlocalandstateregulationshavespecificrequirementsforthe installation and operation of equipment such as dishwashers.

Pressure Washers: Pressure washers are widely available and it is tempting to consider us-ing them for cleaning food processing areas to remove dirt and food debris. However, pres-sure washers should not be used because of the potential for re-contaminating cleaned areas. Cleaning in food processing areas generally starts from the top down (walls to equip-menttofloor).Whenahighpressuresprayhitsthefloor,amistwillbecreatedthatcontainsthe water, dirt, food debris and harmful bacteria like Listeriathatarelikelytobeonthefloor.These contaminants will then settle on and re-contaminate the surfaces that have already beencleaned.Thisproblemwillbeevenworseifhighpressureisdirectedatornearfloordrains, which are likely to contain harmful bacteria.

Summary: Whether you are using a manual or CIP system, you need to choose the right detergent and application system for the types of soils and equipment at your facility. You should always check the directions on the label of your detergents to make sure that you are using the proper amount, the right water temperature, and an effective application method. You also need to make sure that your detergents are properly labeled and stored so that they will not contaminate the food you are receiving, storing or processing.


Sanitizing or DisinfectionAfter cleaning, you need to apply a sanitizer to kill any bacteria or other microorganisms that may still be present. Remember, sanitizers are less effective when food debris is present. Food contact surfaces must be completely free of food residue before sanitizers are applied.

Traditionally the words disinfect and disinfectants were used to respectively describe the procedures and agents used to kill microorganisms and reduce their numbers to a safe level. In the GMP regulation, and in this course, the word sanitize has the same meaning as disinfect, and the disinfectants or agents used to kill harmful microorganisms are called sanitizers.

Microorganisms can be destroyed by heat, chemicals, ultraviolet (UV) light, or radiation. Two of these options, heat and chemicals, are commonly used in food processing or stor-age facilities. Heat may be an option for sanitizing certain pieces of equipment or utensils, butisnotappropriateforlargepiecesofequipment,orthefloors,walls,ceilingsandotherparts of the plant.


Choosing A SanitizerUsing Sanitizers: Just like detergents, there are also many different types of sanitizers that can be used in food processing facilities. By law, you can only use chemical sanitizers that have been approvedforuseinfoodfacilities,andspecificrequirementsorregulationsmayvaryfromstatetostate. As always, it is essential that you follow directions provided on the manufacturers label, and that the chemicals are stored properly. If not used properly, sanitizers could make the food you produce unsafe and harm your employees.

Choosing A Sanitizer: The following table describes the advantages and disadvantages of com-mon sanitizers that are approved for use in food processing facilities. Click here to print out this chartforfuturereference.(24kpdf)

Type of Sanitizer Advantages DisadvantagesChlorine Kills most microorganisms

EffectiveatlowtemperatureTest strips determine concentration Relatively inexpensive Doesnotformfilms

May corrode metal & weaken rubberIrritating to skin, eyes & throatUnstable, dissipates quicklyLoses strength with organic materialMay be unstable at high temperature

Iodine Kills most microorganismsLess affected by organic materialSolution color indicates activityDissipates slowly & leaves residue

May stain plastic & porous materialsInactivatedabove120ºF(49ºC)May be unsuitable for CIP

Quaternary Ammonium Compounds(Quats or QAC)

Non corrosiveResidual activity if not rinsedLess affected by organic materialTest strips determine concentrationCan be applied as foam

Inactivated by most detergentsIneffective for certain microorganismsEffectivenessvarieswithformulationMay be inactivated by hard waterMay be unsuitable for CIP

Chlorine Dioxide Kills most microorganismsStronger oxidizer than chlorineLess affected by organic materialLess corrosive than chlorine

Unstable and cannot be storedPotentially explosive and toxicRelative high initial equipment cost

Ozone Kills most microorganismsStronger oxidizer than chlorine & chlorine dioxide

More expensive than many sanitizersUnstable and cannot be storedMay corrode metal & weaken rubberPotentially toxicInactivated by organic material

Peroxy Compounds WorkswellonbacteriainbiofilmsKills most microorganismsRelatively stable in useEffectiveatlowtemperatureSuitable for CIP

More expensive than some sanitizersInactivated by some metalsMay corrode some metalsNot as effective against yeast & molds

Continued


Hot Water171 to 190ºF (77 to 88ºC)

Kills most microorganismsPenetrates irregular surfacesSuitable for CIPRelatively inexpensive

MayformfilmsorscaleonequipmentPotential burn hazard for employeesContact time sensitiveInappropriate for general sanitation

Carboxylic Acid Kills most microorganismsSanitize and acid rinse in one stepLow foaming, suitable for CIPStable if organic material is presentLess affected by hard water

Inactivated by some detergentsLess effective than chlorine at low temp.May damage some materialsLess affective against yeast & moldspH sensitive

Acid-Anionic Sanitizers Sanitize and acid rinse in one stepVery stableLess affected by organic materialCan be applied at high temperatureNot affected by hard water

EffectivenessvariesbymicroorganismMore expensive than some sanitizersMay corrode some metalsUnsuitable for CIP due to foaming

Adapted from Sanitation Control Procedures Manual, National Seafood HACCP Alliance, Florida Sea Grant Re-portNo.119,Gainesville,FL,2000.


Using Sanitizers CorrectlyJust like detergents, sanitizers must be used and applied properly or they will either be ineffective in killing microorganisms or cause damage to the plant, processing equipment, or employees.

Concentration: First, you must use the right sanitizer at the right strength or concentra-tion. If the sanitizer concentration is too low, you will not kill microorganisms. If the con-centration is too high, you could make the food you produce unsafe, damage equipment, orevenharmemployees.Thefederalregulationsforsanitizingsolutionsin21CFRPart178.1010givethemaximumamountofactivesanitizerthatshouldbeusedinfoodpro-cessing establishments. The following table gives the maximum concentration allowed and the most commonly used concentration range for common sanitizers.

Sanitizer Concentrations Commonly Used in Food Processing Facilities

Sanitizer Concentration pH Minimum Temp.Chlorine 50 ppm

100 ppm Maximum200ppmfor FCS

8orless 10 or less

75°F(24°C) 55°F (13°C)

Iodine 12.5to25ppmMaximum25ppmfor FCS

5 or less 75°For24°C

Quats Minimum concentra-tion per manufac-turer directions Maximum200ppmfor FCS

Follow manufacturer directions.Water hardness must be 500 ppm or less

75°For24°C

Chlorine dioxide 100to200ppmMaximum200ppmforFCS

Peroxy Compounds Minimum and Maximum amounts of hydrogen peroxide, acetic acid, peroxyacetic acid, peroxyoctanoic acid and other ingredients asspecifiedforapprovedformulasin21CFR178.1010

MaximumandminimumconcentrationvaluesforFoodContactSurfaces(FCS)arespecifiedinapprovedsanitizerformulasin21CFR178.1010,SanitizingSolutions.pHandminimumtemperaturesarefromthe2001FDAFoodCode.Contacttimeis at least 1 minute. Table adapted from FDA Food Code and Sanitation Control Procedures Manual, National Seafood HACCP Alliance, Florida Sea Grant Report No. 119, Gainesville, FL, 2000.


Use The Right Amount of SanitizerConcentration: Sanitizer concentration is measured in ppm or parts per million. This is an extremely small amount of ac-tive sanitizer. To help you appreciate just how small this is, 100 parts per million would be equivalent to:

• 81/3feetin16miles;or

• 1hourand40minutesin2years;or

• 6¼poundsin64,000pounds;or

• One$100dollarbillinastackof10,000$100dollarbills;or

• 100carsinabumper-to-bumpertrafficjamfromClevelandto San Francisco.

Making Sanitizer Solutions: To make solutions that have the proper amount of sanitizer, you need to carefully follow the directions for use provided on the sanitizers’ label. Because the amount you need is so small, if even a little mistake is made when these solutions are prepared, the concentration could be too high or too low. That is why you need to check the concen-tration of your sanitizing solution with a test strip each time it is prepared and periodically during use to make sure that you have the right concentration so that the sanitizer will work properly.


Measuring Sanitizer ConcentrationTest Strips or Kits: Your chemical supplier should be able to provide an appropriate test strip or kit for the sanitizer that you are using. Test strips are available for chlorine, iodine, Quats, peroxide and other sanitizers. When these test strips are dipped in the solution that you have prepared for a certain amount of time, they will change color based on the amountoftheactivesanitizerinthesolution.Thefinalcolorofthestripiscomparedtoacolorchartonthecontainertotellyoutheamountofsanitizerinthesolution.Eachsani-tizer will need a different test strip. For example, test strips for chlorine will not measure iodine or Quats. You should also make sure that the strips you use are capable of mea-suring in the concentration range that you are working with. For example, if you need to measurechlorineinthe100to200ppmrange,thestripyouuseshouldnotmeasureinthe 0 to 10ppm range.

GMP TV: Click on the GMP TV below to learn more about test strips that can be used to measure sanitizer concentrations.


Using Sanitizers ProperlySanitizers, just like detergents, aren’t effective if they are not used properly. You need to consider contact time, water, organic material or the amount of soil present in the solution, and their application. Let’s look at each of these factors.

Contact Time: Just like detergents, sanitizers must be in contact with the cleaned surface long enough to kill bacteria and other microorganisms. In general, sanitizers like chlorine, iodine, and Quats need at least 1 minute of contact time with the cleaned food contact surfaces in order to be effective. Some sanitizer formulas may have different suggested contact times, and you should follow the directions on the sanitizers’ label. Sanitizers like Quats may provide residual sanitizing activity over a longer period of time if the surface is not rinsed after the sanitizer has been applied.

Water Chemistry and Temperature: The effectiveness of some sanitizers may be af-fected by the pH (acidity or alkalinity) or the hardness of the water that is used to make up the sanitizer solution. For example, chlorine is especially affected by pH and it will lose its effectiveness if used in very basic (alkaline) solutions. Again, it is important to check the directions for use on the label and prepare your sanitizer accordingly. For most appli-cations,roomtemperaturewateratapproximately75°F(24°C)shouldbeusedtomakeup sanitizer solutions.


Using Sanitizers ProperlyOrganic material: Sanitizers like chlorine will react with the organic material in food debris that contains protein, fat or carbo-hydrate and make the sanitizer unavailable to kill bacteria and other microorganisms. That is why it is necessary to clean food contact surfaces to remove this soil before they are sanitized. If sanitizers are used in solutions where employees are dipping their hands, the amount of available sani-tizer also decreases as organic material builds up. For this reason you need to pe-riodically check the concentration of these solutions during the work day and change them as often as necessary.

Application: Just like detergents, you may also need to consider how you will apply a sanitizer solution to food contact surfaces, equipment,floorsandwallsaftercleaning.Forutensilsandportableitems,itiseasyto immerse them in a sanitizing solution after cleaning. For large pieces of equipment, wallsandfloorsitmaybenecessarytospraythesanitizersolutionontothesurfaceina way that will ensure that it is in contact with the surface for at least 1 minute or for the time suggested by the manufacturer. Options can include portable sprayers or even in-line metered systems that mix the proper amount of sanitizer and water. Application methods and tools can often be provided by your chemical supplier.


Additional ResourcesIf you would like to learn more technical details about cleaning and sanitizing chemicals, how they work, and how to use them, click on the links below to university fact sheets. More information is also available from trade associations, university or extension food safety specialists, and government agencies. Click on the buttons below to review these re-sources. Use your browsers BACK button at the top of the screen to return to this module.

There are many different chemical suppliers. Most of them have a national network of dis-tributors. One way to locate a chemical supplier would be to check your yellow page list-ings under food processing or restaurant equipment and supplies. For additional informa-tion, Click on the following links which contain directories of many different chemical and cleaning suppliers across the U.S.


Basic Cleaning and Sanitizing ProcedureSo far this module has discussed the things you should consider when selecting cleaning and sanitizing products. Now you need to develop and implement a procedure for clean-ing and sanitizing everything in your processing facility. To do this you should start with a basic procedure for proper cleaning and sanitizing, and then identify any variations that maybeneededforvariousareasoftheplant,specificprocessingorstorageequipmentlike refrigeration units, and portable equipment and utensils. Let’s look at the basic steps that should be included in a complete cleaning and sanitizing procedure.


Developing Your Cleaning and Sanitizing ProceduresGeneral Components: You can use the information provided in this Module to develop effective cleaning and sanitizing procedures for your operation to meet GMP requirements. The GMP requires you to have effective procedures but it does not currently require that theybewrittendown.Eachprocedureshouldincludehow and what you will clean and sanitize, where and when this will be done, and who will do it.

Basic Procedures: The basic 10 Step procedure described on the previous page can be used to help you develop a procedure that describes how you will clean and sanitize. Some operations may only need one or two procedures. For example, one procedure for cleaningallequipmentandfixeditemsliketables,conveyors,andprocessingmachines,and another procedure for portable items and utensils using a three-compartment sink. More complex operations may need to develop separate procedures for different areas of the plant, for different pieces of equipment, or for different processing systems. You will also need procedures for cleaning and sanitizing cleaning tools like brushes, pads, scrap-ers, brooms, and squeegees.

Customized Procedures: For each procedure you must decide which cleaning agents and sanitizer will be used, the concentration that is needed, and how they will be applied. You may need different cleaners, sanitizers, and application methods for different parts of the facility or pieces of equipment. These different procedures should be included in your sanitation procedure to be sure that employees who do routine or periodic cleaning and sanitizing tasks know exactly how to clean and sanitize each utensil, piece of equipment, or processing area.


Developing Your Cleaning and Sanitizing ProceduresSet Up A Schedule: You must also decide when and how often you need to clean and sanitize your facility and its equipment and utensils. At a minimum, it is likely that all food contact surfaces will need to be cleaned and sanitized at least once per day, and those areas that become dirty during processing may need to be cleaned and sanitized more than once per day. Some areas or equip-ment such as refrigerated coolers, freez-ers, or dry storage areas may only need to be cleaned and sanitized periodically. Your procedure should describe when each routine and periodic task should be completed. The goal of the GMP require-ment is to make sure that you protect foodfrombeingcontaminatedwithfilthandharmfulbacteriaonuncleanfoodcontactsurfaces.

Assign Tasks: Finally, your cleaning and sanitizing procedure should indicate who is responsibleforcleaningandsanitizingtasks.Somefirmsmayhaveadedicatedclean-ing crew who conducts these tasks after food handling or processing stops at the end of theshiftorworkday.Othersmayassignspecificcleaningandsanitizingtaskstoproduc-tionemployeesthatmustbecompletedattheendoftheirshift.Eachemployeewhohasa cleaning and sanitizing responsibility must be trained to understand why their task is important and how to do it properly.


Monitoring The Effectiveness of Your ProceduresMonitoring: Because cleaning and sanitizing is so important to protect the food you are processing from contamination, you should monitor these ac-tivities. At a minimum, a supervisor or other des-ignated person should visually inspect equipment, utensils and other food contact surfaces to make sure that they are clean before food is handled and processed each day. Cleaning and sanitizing tasks should also be monitored routinely to make sure that the procedures you have developed are being conducted properly.

Monitoring Tools: Because visual inspections are subjective, you may also want to periodically measure how effective your procedures are. Several types of tools are available to help you measure the effectiveness of your cleaning and sanitizing procedures. However, the GMP only requires that your sanitation procedures be effective, it does not require testing. Since these monitoring tools can be expensive, eachfirmmustdecidewhetherornottheyareneededandhowtousethem.

Sanitation test kits are available to measure the amount of organic material (food de-bris and bacteria) on a surface. This type of test involves swabbing a food contact surface that has been cleaned and sanitized. The swab is then exposed to an enzyme solution that reacts with a particular chemical in food debris and soil to produce light. The amount of light produced is measured by an instrument that indicates how much organic material was picked up on the swab. Other quick test kits can detect protein or sugars on food con-tact surfaces. A food contact surface is swabbed and the swab is immersed in a solution that reacts with the protein or sugar on the swab to produce a color that shows how well the surface was cleaned.

These measurements do not distinguish between living bacteria and food debris, but provide a general estimate of cleanliness. Several different companies manufacture instru-ments or test kits to measure cleanliness. Check with your sanitation supplier or search the Internet using the terms ATP Testing or Luminometers.


Monitoring The Effectiveness of Your Proce-duresBacterial Testing: In some situations, you may want to know if bacteria have survived the cleaning and sanitizing process on surfaces. Test kits, such as contact plates, are available for some types of bacteria. These plates are touched to the surface to be tested and stored at the proper temperature for one or more days. The plates are visually checked to estimate the number of bacteria that were on the surface. For some food products, there may be specificrequirementsfortestingforcertaintypesof bacteria like Listeria, E. coli, or Salmonella. Food testing laboratories can provide the necessary sup-plies to take appropriate samples and determine if these bacteria are present.

Resource Information: One useful resource for information on commercial test kits for different types of bacteria can be found on the Internet in the Compendium of Fish and Fishery Product Processes, Hazards, and Controls at the University of California at Davis. For information on testing for different types of bacteria click here. When you get to this site, click on the organism or test of interest in the Biological Hazards section, and then click on commercial test kits.


GMP Requirements for Cleaning and SanitizingNow that you have a basic understanding of how to clean and sanitize your facility and measure the effectiveness of your program, complying with the GMP requirements should be easy. Let’s take a look at those requirements and what you can do to meet them.

GMP Requirement: General maintenance. Buildings, fixtures and other physical fa-cilities of the plant shall be maintained in a sanitary condition and shall be kept in repair sufficienttopreventfoodfrombecomingadulterated.Cleaning and sanitizing of utensils and equipment shall be conducted in a manner that protects against the contamination of food, food-contact surfaces, or food packaging materials.

Maintenance:ThefirstpartofthisGMPrequirementsaysthatnotonlyyourbuilding,butalso everything in the facility must be kept in a sanitary condition to prevent the food that you receive, process or store from getting contaminated.

The control strategies that we reviewed earlier for the maintenance of your facility, its equipment, and your employee’s practices in Modules 3, 4, 5 and 6 are included in the GMP to make sure that you can maintain your facility in a sanitary condition. To comply with this part of the GMP you also need to have procedures to clean and sanitize those parts of your facility that may not come in direct contact with food, but may eventually lead to food or food contact surface contamination if they are not kept in a sanitary condi-tion.

Cleaning and Sanitizing Equipment and Utensils: The second part of this GMP re-quirement says that you must clean and sanitize your equipment and utensils in a way that will protect your food and anything that comes into contact with food from contami-nation. This will require that the procedures that are routinely used to clean and sanitize equipment and utensils will not contaminate any food in your facility. For example, this is why it is necessary to remove all food products from the area before you begin your cleaning procedures.


Sanitation of Food Contact SurfacesGMP Requirement: Sanitation of food contact surfaces. All food contact surfaces, in-cluding utensils and food contact surfaces of equipment, shall be cleaned as frequently as necessary to protect against contamination of food.

Food Contact Surfaces: This part of the GMP focuses on all of the things in your opera-tion that will come into contact with food. These food contact surfaces include things like: cutting boards, food preparation tables, conveyor belts, processing machinery, knives, spoons, other utensils, pans, tubs, totes, ice and any other item that will come in direct contact with food during handling, processing, or storage.

Frequency of Cleaning: This GMP requirement says that all food contact surfaces must be cleaned as frequently as necessary to prevent contamination. There is no rule for deciding how often it is necessary to clean all of the different pieces of equipment or uten-sils in your plant that may come in contact with food. Most food contact surfaces should be cleaned at a minimum of once a day depending on the food being processed. In some cases equipment and utensils may need to be cleaned after every use. Also, if a piece of equipment is accidently contaminated by the plant environment itself, it would need to be cleaned.Forexample,ifsomeoneusesahighpressurehosetocleanthefloor,andthewaterfromthedirtyfloorsplashesontocleanedfoodcontactsurfaces,thosefoodcontactsurfaces would need to be re-cleaned and re-sanitized before they are used.

Factors that Effect Frequency Can Include:

• Thetypeoffood.

• Whethertheprocessingenvironmentiswetordry.

• Theambienttemperatureintheprocessingarea.

Everyoperationmustdeterminehowoftencleaningandsanitizingisnecessarybasedontheir processing activities, the types of equipment used, and most importantly on the food that is being processed. For example, if you are processing a ready-to-eat product (a food that will not be cooked before it is eaten) then cleaning and sanitizing may need to be done more frequently to prevent these foods from being contaminated by harmful bacteria like Listeria.


Special Requirements for Low Moisture Foods and Wet ProcessingGMP Requirement: Food contact surfaces used for manufacturing or holding low moisture food shall be in a dry, sanitary condition at the time of use. When the surfaces are wet-cleaned, they shall, when necessary, be sanitized and thoroughly dried before subsequent use.

GMP Requirement: In wet processing, when cleaning is necessary to protect against the introduction of microorganisms into food, all food contact surfaces shall be cleaned and sanitized before use and after any interruption during which the food contact surfaces may have become contaminated. Where equipment and uten-sils are used in a continuous production operation, the utensils and food contact surfaces of the equipment shall be cleaned and sanitized as necessary.

The GMP has special requirements for two different types of food that can help you decide both how and how often food contact surfaces should be cleaned and sanitized.

Low moisture foods are foods like grain or cereal products, baked goods, and dried foods that have a low amount of moisture. Because there is not enough water available in these foods, harmful microorganisms cannot grow. We will discuss the appropriate mois-ture content for these foods further in our review of process controls in Module 10. This part of the GMP requires that equipment, utensils or other items that come in contact with these foods must be dry to prevent these foods from absorbing moisture. It also states that if this equipment is wet cleaned, it must be thoroughly dried before it is used.

Wet processing activities are generally used for foods like seafood, meat, poultry, fruits, and vegetables. Because it is much easier for contaminants like bacteria and other micro-organisms to contaminate food contact surfaces in a wet environment, this GMP require-mentsaysthatfirmsthatreceive,storeorprocessthesefoodsmustcleanandsanitizeequipment, utensils and any other food contact surface before it is used and after any interruption in processing activities that could have caused them to get contaminated. For continuous operations, the GMP requires processors to use good judgment to decide how often it is necessary to clean and sanitize equipment to prevent contamination.


Non-Food Contact Surfaces of EquipmentGMP Requirement: Non-food contact surfaces of equipment used in operation of food plants should be cleaned as frequently as necessary to protect against the contami-nation of food.

The GMP also requires that the parts of equipment that do not routinely come in con-tact with food must also be cleaned as often as necessary to prevent contamination. This requirement is included because of the potential for dirty water and harmful bacteria or other microorganisms to be easily transferred to the parts of the equipment that do come in contact with food when it is being used.

Eachoperationmustevaluatetheequipmentthattheyuseanddeterminehowandwhennon-food contact parts of equipment need to be cleaned. For some items such as knives, both food and non-food contact parts are likely to be cleaned and sanitized at the same time. For large pieces of processing machinery it may be necessary to clean or sanitize food contact surfaces once or more per day, but other parts that do not come in direct contact with food may only need to be cleaned and sanitized every few days or once per week, depending on how they are used and the likelihood of contamination.


Storage of Cleaned Equipment & Single Service ArticlesGMP Requirement: Storage and handling of cleaned portable equipment and utensils. Cleaned and sanitized portable equipment and utensils should be stored in a lo-cation and manner that protects food contact surfaces from contamination.

GMP Requirement: Single service articles (such as utensils intended for one time use, paper cups and paper towels) should be stored in appropriate containers and shall be handled, dispensed, used, and disposed of in a manner that protects against contamination of food or food contact surfaces.

These two parts of the GMP are included to make sure that equipment, utensils, and other food contact surfaces are stored properly after they are cleaned and sanitized so that they do not become contaminated before they are used. Disposable or single-use items must also be stored properly to prevent contamination that could be transferred to food.

Proper Storage Conditions: Cleaned equipment and utensils should be stored in a lo-cation that will allow them to dry and prevent them from getting contaminated by work activities or the plant environment. At a minimum, cleaned items should never be stored onthefloor,whichislikelytobethedirtiestpartoftheplant.Cleaneditemsshouldbestored in a way that will prevent water from splashing or dripping on them. For reference, the FDA Food Code requires cleaned equipment, utensils, single use items, and laundered linenstobestoredataminimumof6inchesabovethefloor.Itemsthathavebeenwetcleaned should be stored in a dry environment, turned upside down or otherwise allowed to drain and protected from dust.


Equipment StorageGMP TV: Click on the GMP TV below to learn more about proper storage of cleaned equip-ment, utensils or other items that come in direct contact with food.


What You Can Do

To meet the general GMP requirements for cleaning and sanitizing food contact surfaces, equipment, utensils, and non-food contact surfaces in the plant environment as necessary you need to:

Develop sanitation procedures for equipment, utensils, containers, processing areas, and all other plant facilities as necessary. These procedures must be effective but the GMP does not currently require that they be written down.

A complete sanitation procedure should describe:

• Whatareasofyourfacilityandwhatequipmentandutensilsneedtobecleanedand sanitized.

• Howeachitemorareawillbecleanedandsanitizedincluding: • The chemical cleaning and sanitizing products to be used. • Instructions on how to prepare cleaning and sanitizing solutions properly and

test or verify their concentration. • Instructions on how to apply these solutions. • The cleaning tools to be used for each task. • Instructions for each of the steps in the procedure and their proper order or se-

quence. • Instructions for proper storage of cleaned equipment.• Wheneachcleaningandsanitizingtaskwillbedone.• Whowillconducteachtask.

Different types of procedures may be needed. For example, some operations may needoneprocedureforcleaningandsanitizingthetables,wallsandfloorsfortheirentireplantattheendoftheday.Otherfirmsmayneedoneprocedurefortheareaof the plant that handles raw products, and a different procedure for the area of the plantwherefinishedproductsarepackaged.Youmayalsoneeddifferentproceduresfor different pieces of equipment that are cleaned and sanitized in place, and for por-table items and utensils that are cleaned and sanitized in a three-compartment sink.

Implement each of the cleaning and sanitation procedures that are needed. Imple-mentation includes purchasing the necessary chemicals and equipment to complete all tasks, placing these items in the proper location, and storing them properly.

Train employees who have cleaning and sanitizing responsibilities to make sure that they understand what tasks must be completed and how to conduct them properly.

Monitor cleaning and sanitizing activities to make sure that they are conducted prop-erly and consistently. Monitoring could include testing to verify that the procedures developed are effective.


How To Monitor

Periodic checks of the condition of the facility, equipment and utensils should be conducted as described in Modules 3, 4, 5 and 6 to make sure that they are in acceptable condition. Cleaning and sanitizing activities should be rou-tinely checked to be sure that they are conducted properly and at the proper time as described in your sanitation procedure. This may include monitor-ing the proper use of detergents and cleaning aids, sanitizers, and cleaning and sanitizing procedures. Additional periodic checks using monitoring tools forcleanlinessand/ortestsforspecifictypes of bacteria should be conducted as needed or required by regulations for certain types of food products. Although the current GMP does not require monitoring records, you may want to keep a record of the results of your observations for your own use. If any corrections are necessary to correct problems, those actions should also be noted on a written record.


Use Safe and Effective Cleaners and SanitizersGMP Requirement: Sanitizing agents shall be adequate and safe under conditions of use. Any facility, procedure, or machine is acceptable for cleaning and sanitizing equipment and utensils if it is established that the facility, procedure, or machine will routinely render equipment and utensils clean and provide adequate cleaning and sanitizing treatment.

GMP Requirement: Substances used in cleaning and sanitizing. Cleaning compounds and sanitizing agents used in cleaning and sanitizing procedures shall be free from undesirable microorganisms and shall be safe and adequate under the con-ditions of use.Compliancewiththisrequirementmaybeverifiedbyanyeffectivemeansincludingpurchaseofthesesubstancesunderasupplier’sguaranteeorcertification,orexamination of these substances for contamination.

These two sections of the GMP require that the sanitizing agents used in food establish-ments be effective and safe to use and that you have some type of documentation that the products that you are using are acceptable and free of contamination from undesirable microorganisms.


Use Safe and Effective Cleaners and SanitizersUse Approved Sanitizers:Therearespecificregulationsthatidentifywhatsanitizingso-lutionsareacceptable.ThisregulationisfoundinPart178ofTitle21oftheCodeofFed-eralRegulations.Part178.1010statesthat:

Sanitizing solutions may be safely used on food processing equipment and utensils, and on other food contact articles within the following conditions:

a: Sanitizing solutions are used, followed by adequate draining, before contact with food.

b: The solutions consist of one of the following, to which may be added components that are generally regarded as safe or components which are permitted by prior sanction or approval. The remaining section of this regulation describes 46 different acceptable sanitizing solutions and the minimum concentrations of active sanitizer that are needed for each type.

TheU.S.EnvironmentalProtectionAgency(EPA)alsohasregulationsrelatedtosanitizersinPart180ofTitle40oftheCodeofFederalRegulations.ThisregulationdescribesEPAtolernace exemptions for active and inert ingredients for use in anti-microbial formula-tions.Foodcontactsurfacesanitizingsolutionscanbefoundinsection180.940.

Click on the buttons below to see these regulations. Use your browsers BACK button at the top of the screen to return to this module.

FDA-ApprovedSanitizersin21CFRPart178EPA-ToleranceExemptions40CFRPart180

Use Effective Procedures: These GMP requirements also say that the procedures, equipment or service that is used for cleaning and sanitizing must be acceptable, and that you need assurance that they will routinely provide adequate cleaning and sanitiz-ing.Standardcleaningandsanitizingproceduresidentifiedinreferenceinformationfromgovernment, university, or trade associations should be acceptable if implemented prop-erly. One such standard procedure was provided earlier in this Module. When using special sanitizing equipment, you may need technical information or a statement from the manu-facturer indicating that it provides adequate cleaning and sanitizing consistent with cur-rent regulations if used according to instructions.


What You Can Do

To meet the GMP requirements to use safe and effective cleaning and sanitizing agents that are free from harmful microorganisms you need to:

Evaluate all cleaning and sanitizing agents used in your facility to determine if they are approved for use in food establishments.

Obtain written documentation from the manufacturer or supplier of your cleaning and sanitizing chemicals to verify that these products meet current regulations and are approved for use in food establishments.

Check your procedures to verify that they are consistent with manufacturer rec-ommendations and label directions for the proper use of all cleaning and sanitizing products including test kits to verify sanitizer concentration.

Monitor chemical deliveries to verify that the proper products are received, thattheproperdocumentationisonfile,andthattheinstructionsforusehavenotchanged.

How To Monitor

Keep appropriate records from your supplier to show that the cleaning and sanitizing chemicals that you use are approved and adequate when used properly. Monitor clean-ing and sanitation procedures daily to be sure that they are conducted properly. Use test stripstoconfirmthatyouhavetheappropriatesanitizerconcentrationeachtimethatsanitizing solutions are prepared. Although the current GMP does not require monitoring records, you may want to keep a record of the results of your observations for your own use. If any corrections are necessary to correct problems, those actions should also be noted on a written record.


Checklist Questions for GMP Requirements in Module 7In Module 7 we reviewed the GMP requirements for: the sanitary condition of the building andfacilities;selectingandusingcleaningandsanitizingchemicals;propercleaningandsanitizingproceduresforfoodcontactsurfaces,equipment,utensilsandfacilities;andtheproper storage and handling of cleaned and sanitized equipment and utensils. We have compiledtheitemsfromtheWhatYouCanDosectionsofthisModuleintoasimplifiedse-ries of questions to help you create a list of things that you may need to do to meet these GMP requirements.

Use this list to remind yourself to:

• Evaluatethestatusorconditionofyourexistingfacilitiesorsystems,andtodevelopaplan to make any changes that are needed.

• Createnewproceduresorchangeexistingproceduresifnecessary.

• Developnewmonitoringproceduresorchangeyourexistingprocedures.

TodownloadtheChecklistbelowasaPDFfilethatyoucanprint,clickonthebutton.

Download Module 7 Checklist and Internet Resources

Cleaning and Sanitizing Procedures

Do you have cleaning and sanitizing procedures for all food contact surfaces, equip-ment, utensils, processing lines, conveyors, storage units, and non food contact sur-faces and facilities that describe:

• Whatcleaningandsanitizingchemicalswillbeused?

• Howthepropersolutionswillbepreparedandtheconcentrationwillbechecked?

• Howcleaningandsanitizingsolutionswillbeappliedandwhatcleaningtoolsshouldbeused?

• Thepropersequenceofstepsforeachcleaningandsanitizingprocedure?

• Whentheseprocedureswillbeconducted?

• Whowillconducttheseprocedures?


Do you need to develop any new procedures or use new chemicals, delivery methods, orcleaningtoolsormodifyanyexistingones?Ifso,howwillyoumakethenecessarychangesandwherewillyougetthenecessarychemicals,equipmentortools?Whatresources are available to help such as sanitation suppliers, university specialists, or tradeassociations?

Do you train employees who conduct cleaning and sanitizing activities to make sure thattheyunderstandhowtoconductproceduresproperly?Doyouneedtoaddnewtrainingprograms,modifyexistingones,orconductthemmorefrequently?

Do you routinely monitor the effectiveness of cleaning and sanitizing procedures us-ingvisualinspectionsandtestingifnecessary?Doyouneedtodevelopnewmonitor-ingproceduresormodifyexistingones?

Cleaning and Sanitizing Agent

Do you have documents from suppliers of cleaning and sanitizing chemicals that demonstrate that they comply with all current regulations for use in food establish-mentsandaresafetouse?Ifnot,whatdocumentsareneededandhowcanyouobtainthem?

Do you have written or label instructions that describe how to use and store all clean-ingandsanitizingchemicalsproperly?Ifnotwhatinformationisneededandhowcanyouobtainit?

Do you have procedures to check all deliveries of cleaning and sanitation chemicals to make sure that they are what were ordered and that all of the necessary instructions anddocumentationareonfile?Ifnot,whatproceduresareneededandhowwilltheybedeveloped?



Check Your KnowledgeThis concludes the study material for Module 7. You now need to review the 6 ques-tionsforthisModule,findthecorrectanswertoeachquestion,andsubmityouranswerswhile you are logged into the course with your Username and Password.

Eachofthefollowingpageshasasinglequestionthatwillappearonyourscreen.Clickon the answer you think is correct. You will see a text box that will tell you if this answer iscorrectorwrongandwhy.Whenyoufindthecorrectanswer,besuretowritedownthequestion number and the correct answer. Then move on to the next question.

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Cleaning and Sanitizing