Cleaning & Sanitization

Definition: Clean

free from visible dirt/soil

Definition: cleaning

removal of dirt using energy

Three types of energy in cleaning

1. Physical effort

2. Detergent

3. Heat

Definition: Sanitary

safe for health, free from dangerous levels of pathogens & spoilage MOs

Definition: Sanitizing

reduction of MOs to a safe level

Three types of sanitizing

1. Chemical sanitizers

2. Steam- autoclave

3. Very hot water

Sanitization does not equal

sterilization

sterilization

ELIMINATION of all MOs and spores

Food contact surfaces

Surfaces that come into direct contact with food, containers, mixers, machinery, packaging, vats, knives, cutting boards, etc.

Hand contact surfaces

Door knobs, handles, utensils, faucets, fridge, cupboards, pens/pencils, etc.

Contamination Hazards

trash containers, cleaning cloths, aprons/uniforms

When to clean & sanitize (5)

1. Before using utensils/equipment (even if cleaned at end of previous shift)

2. As often as possible during shift, at least every 4hr if constantly used

3. When switching to working with another type of food

4. Immediately after use

5. at end of shift

Master cleaning schedule lists what

item/area, frequency, materials/method, employee

Stages of cleaning & sanitizing (5)

1. Pre-clean: removal of loose dirt

2. wash

3. Rinse with clean hot water

4. sanitize

5. air dry

Chlorine sanitizer should not sit on what material overnight

stainless steel

Safety precautions for cleaners & sanitizers (5)

1. store away from food

2. clearly label in approved containers

3. follow safety procedures & instructions (PPE, prep order, ventilation, etc.)

4.use protective clothing

5. NEVER mix chemicals

Chlorine sanitizer

minimum concentration: 50mg/L

Temp: 100F at pH 10 or less, 75F at pH8 or less

Contact time: at least 7s

Iodine sanitizer

minimum concentration: between 12.4 and 25 mg/L

Temp: 75F at pH 5 or less

contact time: at least 30s

Quats sanitizer

Minimum concentration: 200ppm

Temp: 75F at pH 7

contact Time: at least 30s

Hot water sanitizing

Temp: 171-180F

Contact time: manual immersion 30s, mechanical final rinse cycle

What is the most common chemical sanitizer

chlorine

Personal hygiene

wash hands before work, regularly, when switching btwn raw/cooked food, when handling TCS food, after bathroom, cough, sneeze, touch face, after cleaning/sanitizing, handling chemicals, before/after gloves, after trash, after phone

Hygiene physical requirements

no nail polish/ fake nails, no jewelry, protective clothing, report illness

Viruses/MOs that cause foodborne illness (employee contam)

Non-typhoidal salmonella, shigella spp., shigatoxin producing E. coli, Hep A virus, norovirus