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CLEANING AND
SANITIZING
CLEANING
is the process of
removing food
and other types
of soil from a
surface, such as a
dish, glass, or
cutting board.
is done with a
cleaning agent
that removes
food, soil, or
other substances.
4
CATEGORIES
OF
CLEANING
AGENTS
Detergents
Solvent cleaners
Acid cleaners
Abrasive Cleaners
DETERGENTS
Use detergents to routinely
wash tableware, surfaces, and
equipment.
Detergents can penetrate soil
quickly and soften it.
Examples include dishwashing
detergent and automatic
dishwasher detergents.
SOLVENT
CLEANERS
Use periodically on
surfaces where grease
has burned on.
Solvent cleaners are
often called
degreasers.
ACID
CLEANERS
Use periodically on
mineral deposits and
other soils that
detergents cannot
remove.
These cleaners are often
used to remove scale in
ware washing machines
and steam tables.
ABRASIVE
CLEANERS
• Use these cleaners to
remove heavy
accumulations of soil
that are difficult to
remove with
detergents. Some
abrasive cleaners also
disinfect. Clean food-
contact surfaces that
are used to prepare
potentially hazardous
foods as needed
throughout the day
but no less than every
four hours. If they are
not properly cleaned,
food that comes into
contact with these
surfaces could
become
contaminated.
SANITIZING
• Is done using heat,
radiation, or
chemicals. Heat and
chemicals are
commonly used as a
method for sanitizing
in a restaurant;
radiation rarely is. The
item to be sanitized
must first be washed
properly before it can
be properly sanitized.
Some chemical
sanitizers, such as
chlorine and iodine,
react with food and
soil and so will be less
effective on a surface
that has not been
properly cleaned.
SANITIZING
METHODS
• Heat
• Chemicals
HEAT
• There are three methods
of using heat to sanitize
surfaces – steam, hot
water, and hot air. Hot
water is the most
common method used in
restaurants. If hot water
is used in the third
compartment of a three-
compartment sink, it
must be at least 171oF
(77oC). If a high-
temperature ware
washing machine is used
to sanitize cleaned
dishes, the final
sanitizing rinse must be
at least 180oF (82oC).
For stationary rack, single
temperature machines, it
must be at least 165oF
(74oC). Cleaned items
must be exposed to
these temperatures for
at least 30 seconds.
CHEMICALS
• Chemicals that are
approved sanitizers are
chlorine, iodine, and
quaternary
ammonium. Different
factors influence the
effectiveness of
chemical sanitizers.
• The three factors
that must be
considered are:
CONCENTRATION
• The presence of too little
sanitizer will result in an
inadequate reduction of
harmful microorganisms.
Too much can be toxic.
TEMPERATURE
• Generally chemical sanitizers
work best in water that is
between 55oF(13oC) and
120oF (49oC).
CONTACT TIME
• In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in
contact with the sanitizer (either heat or
approved chemical) for the recommended
length of time.
SANITIZER TESTING
• Every restaurant must have the appropriate
testing kit to measure chemical sanitizer
concentrations. To accurately test the strength
of a sanitizing solution, one must first
determine which chemical is being used ---
chlorine, iodine, or quaternary ammonium.
Test kits are not interchangeable so check with
your chemical supplier to be certain that you
are using the correct kit. The appropriate test
kit must then be used throughout the day to
measure chemical sanitizer concentrations.

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Cleaning and Sanitizing PT 1.pdf

  • 2. CLEANING is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. is done with a cleaning agent that removes food, soil, or other substances.
  • 4. DETERGENTS Use detergents to routinely wash tableware, surfaces, and equipment. Detergents can penetrate soil quickly and soften it. Examples include dishwashing detergent and automatic dishwasher detergents.
  • 5. SOLVENT CLEANERS Use periodically on surfaces where grease has burned on. Solvent cleaners are often called degreasers.
  • 6. ACID CLEANERS Use periodically on mineral deposits and other soils that detergents cannot remove. These cleaners are often used to remove scale in ware washing machines and steam tables.
  • 7. ABRASIVE CLEANERS • Use these cleaners to remove heavy accumulations of soil that are difficult to remove with detergents. Some abrasive cleaners also disinfect. Clean food- contact surfaces that are used to prepare potentially hazardous foods as needed throughout the day but no less than every four hours. If they are not properly cleaned, food that comes into contact with these surfaces could become contaminated.
  • 8. SANITIZING • Is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must first be washed properly before it can be properly sanitized. Some chemical sanitizers, such as chlorine and iodine, react with food and soil and so will be less effective on a surface that has not been properly cleaned.
  • 10. HEAT • There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three- compartment sink, it must be at least 171oF (77oC). If a high- temperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least 180oF (82oC). For stationary rack, single temperature machines, it must be at least 165oF (74oC). Cleaned items must be exposed to these temperatures for at least 30 seconds.
  • 11. CHEMICALS • Chemicals that are approved sanitizers are chlorine, iodine, and quaternary ammonium. Different factors influence the effectiveness of chemical sanitizers. • The three factors that must be considered are:
  • 12. CONCENTRATION • The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic.
  • 13. TEMPERATURE • Generally chemical sanitizers work best in water that is between 55oF(13oC) and 120oF (49oC).
  • 14. CONTACT TIME • In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer (either heat or approved chemical) for the recommended length of time.
  • 15. SANITIZER TESTING • Every restaurant must have the appropriate testing kit to measure chemical sanitizer concentrations. To accurately test the strength of a sanitizing solution, one must first determine which chemical is being used --- chlorine, iodine, or quaternary ammonium. Test kits are not interchangeable so check with your chemical supplier to be certain that you are using the correct kit. The appropriate test kit must then be used throughout the day to measure chemical sanitizer concentrations.