Cleaning and Sanitizing in Food Service Operations

Cleaning

Physical removal of soil from surfaces.

Sanitizing

Reduces disease-causing microorganisms on cleaned surfaces.

Cleaning Agent

Chemical compound formulated to remove soil and dirt.

Soaking

Immersing items in cleaning solutions for effectiveness.

Spray Methods

Applying cleaning solutions directly onto surfaces.

Clean-In-Place Systems

Automated cleaning for fixed pipeline systems.

Abrasive Cleaning

Uses powders to remove firmly attached soil.

Rinsing

Thoroughly washing surfaces with hot, potable water.

Water Quality

Water must be safe and free from contaminants.

Detergent

Cleaning agent that acts as a solvent.

detergeo

latin term for detergent

Soaps

Cleaning agents made from alkali and fats.

Alkaline Detergents

Principal detergents that enhance cleaning action.

Sodium Hydroxide

Strong alkali, highly corrosive but effective.

Acid Detergents

Dissolves mineral deposits from equipment surfaces.

Inorganic Acids

Strong acids, extremely corrosive to metals.

Organic Acids

Less corrosive, active in various acid cleaners.

Degreasers

Specialty products designed to remove grease.

Surfactants

Ingredients that break up grease and oil.

Water Temperature

Affects cleaning efficiency and detergent action.

Abrasives

Materials that scrub, scour, or polish surfaces.

Detergent Sanitizers

Compounds combining detergent and sanitizer for cleaning.

Velocity or Force

Applied force helps remove soil during cleaning.

FDA Cleaning Frequency

Clean food contact surfaces every four hours.

Non-Potentially Hazardous Equipment

Includes iced tea dispensers and beverage nozzles.

Sanitizers

Destroy disease-causing organisms on surfaces.

Heat Sanitizing

Effective, non-corrosive, and leaves no residue.

Moist Heating

Moist heat kills microorganisms better than dry heat.

Manual Heat Sanitizing

Immerse items for 30 seconds at 171 F (77 C).

Mechanical Heat Sanitizing

Requires at least 180 F (82 C) for final rinse.

Chemical Sanitizing

The process of immersing an object in a sanitizing solution or applying a sanitizing solution directly on the surface to be sanitized.

Chlorine

A chemical component of hypochlorites commonly used as a chemical sanitizer in retail food establishments.

Hypochlorites

Compounds that control a wide range of microorganisms, are non-toxic to humans at recommended concentrations, and are available as powders or liquids.

Calcium hypochlorite

A powder form of hypochlorite that contains 70% available chlorine.

Sodium hypochlorite

Commonly known as household bleach, it comes in liquid form and contains between 2 and 6% available chlorine.

Iodine

A chemical related to chlorine, used to kill germs, with iodophors being the iodine-containing sanitizers used in retail food establishments.

Iodophors

Sanitizers effective against a wide range of bacteria, small viruses, and fungi, especially effective for killing disease-causing bacteria on human hands.

QUATS

Quaternary ammonium compounds used as chemical sanitizers in retail food establishments, effective but not as broad-spectrum as chlorine or iodophors.