Cleaning and Sanitizing Notes

Cleaning and Sanitizing

Basics of Cleaning and Sanitizing

Critical for preventing food contamination.
Covers dishwashing (machine and manual), surface cleaning, mopping, and creating a cleaning program.
Prevents foodborne illness outbreaks when done correctly.

Cleaning vs. Sanitizing

Cleaning: Removes food and dirt from surfaces (visible).
Sanitizing: Reduces pathogens to safe levels.

Requirements for Cleaners

Stable, non-corrosive, and safe to use.
Must be provided and available to employees during all hours of operation.

Types of Cleaners

Detergents
Degreasers
Delimers
Abrasive cleaners
Consult suppliers for options.
Carefully follow manufacturer's instructions.
Using cleaners incorrectly may render them ineffective or harmful.
Do not substitute one cleaner for another unless their intended use is the same.

Sanitizing Methods

Heat
- Soaking in hot water: at least $171^{\circ}F$ ( $77^{\circ}C$ ) for at least 30 seconds.
- High-temperature dishwasher
Chemicals
- Soaking items in a chemical sanitizing solution.
- Rinsing, swabbing, or spraying with sanitizing solution.

Common Chemical Sanitizers

Chlorine
Iodine
Quaternary ammonium compounds (quats)
Detergent-sanitizer blends (for two-compartment sinks): use once to clean, then again to sanitize.
Chemical sanitizers are regulated by state and federal environmental protection agencies.
Sanitizers must be available to employees during all hours of operation.

Factors Influencing Sanitizer Effectiveness

Concentration
Temperature
Contact time
Water hardness
pH

Sanitizer Solution

A mix of chemical sanitizer and water.
Concentration (amount of sanitizer to water) is critical.
- Too weak: won't sanitize.
- Too strong: unsafe, bad taste, corrodes metal.
Use a test kit to check sanitizer strength (measured in parts per million or ppm).
Change solution when dirty or concentration is low, and check concentration often.
Food bits, leftover detergent, and hard water reduce effectiveness.

Water Hardness and pH

Water hardness: the amount of minerals in water.
Water pH: impacts sanitizer effectiveness.
Determine water hardness and pH from your municipality and consult supplier for proper sanitizer amount.

Contact Time

The time sanitizer solution must contact the object to kill pathogens.
Depends on factors like sanitizer type, temperature, and concentration.

Chlorine Sanitizer

With water at $100^{\circ}F$ ( $38^{\circ}C$ ) or higher:
- Water pH: 10 or lower.
- Water hardness: Meets manufacturer's recommendations.
- Sanitizer concentration: 50-99 ppm.
- Contact time: 7 seconds or greater.
With water at $75^{\circ}F$ ( $24^{\circ}C$ ) or higher:
- Water pH: 8 or lower.
- Water hardness: Meets manufacturer's recommendations.
- Sanitizer concentration: 50-99 ppm.
- Contact time: at least 7 seconds.

Quaternary Ammonium Sanitizer (Quats)

With water at $75^{\circ}F$ ( $24^{\circ}C$ ):
- Water pH: within manufacturer's recommendations.
- Water hardness: 500 ppm or lower (or as per manufacturer).
- Concentration: depends on manufacturer's recommendation.
- Contact time: 30 seconds.

Iodine Sanitizer

With water at $68^{\circ}F$ ( $20^{\circ}C$ ):
- Water pH: 5 or lower (or as per manufacturer).
- Water hardness: Meets manufacturer's recommendation.
- Sanitizer concentration: 12.5-25 ppm.
- Contact time: at least 30 seconds.

Cleaning and Sanitizing Surfaces

Non-food contact surfaces (floors, walls, storage shelves, garbage containers): clean and rinse to prevent dust, dirt, and food residue buildup.
Food contact surfaces (knives, stock pots, cutting boards): clean, rinse, and sanitize.

Five Steps to Cleaning and Sanitizing a Surface

Scrape or remove food bits (nylon brush/pad or cloth towel).
Wash the surface (approved cleaner and cloth towel).
Rinse the surface (clean water and cloth towel).
Sanitize (correct sanitizing solution at correct concentration and cloth towel; ensure entire surface contact).
Let the surface air dry.

Take corrective action immediately if surfaces aren't cleaned/sanitized correctly.

Cleaning and Sanitizing Stationary Equipment

Unplug the equipment.
Remove removable parts (wash, rinse, and sanitize by hand or dishwasher).
Scrape or remove food from non-removable surfaces.
Wash equipment with approved cleaner and tool (nylon brush/pad or cloth towel).
Rinse equipment surfaces with clean water and cloth towel.
Sanitize surfaces, ensuring correct sanitizer concentration and contact.
Let everything air dry.
Reassemble.

Clean-in-place equipment (e.g., soft serve yogurt machine) holding TCS food must be cleaned and sanitized daily (unless manufacturer indicates otherwise).

Dishwashing

Tableware and utensils: often cleaned in a dishwashing machine.
Larger items (pots and pans): often cleaned by hand in a three-compartment sink.
Follow specific practices for correct dishwashing.
Store items correctly after cleaning and sanitizing to protect from contamination.

Dishwashing Machines

Sanitize using hot water or chemical solution.
High-temperature machines use hot water.
- Final sanitizing rinse must be at least $180^{\circ}F$ ( $82^{\circ}C$ ).
- Stationary rack, single temperature machines: at least $165^{\circ}F$ ( $74^{\circ}C$ ).
- Machines must have a built-in temperature gauge at the manifold.
Chemical sanitizing machines clean at lower temperatures.
Follow manufacturer's guidelines for each machine.
Clean and maintain dishwashers (check at least once per day).
- Keep spray nozzles clear.
- Fill tanks with clean water.
- Fill detergent and sanitizer dispensers.
- Remove mineral deposits.

Dishwashing Procedure

Scrape, rinse, or soak items.
Pre-soak items with dried-on food.
Do not overload dish racks.
Use the correct rack for the items.
Load each rack correctly for water spray to reach all surfaces.
Air dry everything on a clean, sanitized surface before stacking/storing.
Monitor machines during use (water temperature, pressure, sanitizer levels), and take corrective action as necessary.

High-temperature dishwashing operations should have a quick way for staff to measure surface temperatures using maximum registering thermometers or heat-sensitive tape.

Three-Compartment Sink

Used for washing large items like pots and pans.

Storing Tableware and Utensils

Store correctly to protect from contamination.
Clean and sanitize shelves/drawers before storing clean items.
Clean trays/carts used to carry clean items daily.
Keep food contact surfaces of stationary equipment covered until use.

Cleaning the Operation

Non-food contact surfaces (floors, walls, restrooms) need regular cleaning to prevent dust, dirt, food residue, pathogen growth, and pests.

Wiping Cloths

Never use cloths meant for wiping food spills for other purposes.
Wet cloths: store in sanitizer solution between uses; change solution when it no longer meets requirements. Keep separate cloths for raw meat, fish, and poultry.
Dry cloths: used to wipe food spills from tableware during service; must be kept dry and free of food debris.

Cleaning Up Vomit and Diarrhea

Operations must have written procedures for cleaning up vomit and diarrhea to prevent norovirus spread.
Procedures must address specific actions to minimize contamination and exposure to food, surfaces, and people.
Employees must be trained on these procedures.

Storing Cleaning Tools and Supplies

Store cleaning tools and chemicals so they don't contaminate food and equipment in a designated area away from food.
Storage area should have good lighting, hooks for mops/brooms, a utility sink for filling buckets and washing tools, and a floor drain for dumping dirty water.
Never dump mop water or liquid waste into toilets or urinals.
Don't clean mops, brushes, or other tools in sinks used for handwashing, food prep, or dishwashing.
Air dry mops, brooms, and brushes overnight.
Clean and rinse buckets, let them air dry, and store them with the other tools.
Take corrective action immediately if chemicals or cleaning tools have not been used or stored correctly.

Handling Chemicals

Use only chemicals approved for food service operations.
Remove or cover items that could become contaminated before using chemicals.
Clean and sanitize equipment and utensils after using chemicals.
Follow the law and manufacturer's directions when using chemicals.
Store chemicals separately from food, equipment, utensils, and linens (use spacing or partition).
Always store chemicals below food, equipment, utensils, and linens.
Store chemicals in their original containers with a manufacturer's label or label new working containers with the common name of the chemical.

Developing a Cleaning Program

Create a master cleaning schedule.
Train staff to follow it.
Monitor the program to ensure it works.

Master Cleaning Schedule

What: list items to be cleaned (food contact and non-food contact surfaces).
Who: assign each task to a specific individual.
When: schedule cleaning as needed and major cleaning when food will not be contaminated or service will not be affected; Allow enough time during work shifts.
How: write clear procedures, listing cleaning tools and chemicals by name, and follow manufacturer's directions.
Post cleaning instructions near the item to be cleaned.
Schedule time for training (small groups or by area).
Supervise daily cleaning routines and check tasks against the master schedule daily.
Adjust the master schedule as needed for menu, procedures, or equipment changes.
Ask staff for input on the program. Monitor the program and see if everything is working as it should.