Cleaning and Sanitation

• Cleaning and sanitizing are frequently assumed to be one and the same, when in fact there are
important differences.

• Cleaning is the physical removal of visible soil and food from a surface.

• Sanitizing is a procedure that reduces the number of potential harmful microorganisms to safe
levels on food contact surfaces such as china, tableware, equipment, and work surfaces.

• Sanitized surfaces are not necessarily sterile, which means to be free of microorganisms.

• Cleaning and sanitizing are resource-intensive procedures in any foodservice operation.

Mismanagement of these two functions can result in:

• Injury or illness to employees and costumer

• Waste of chemical and money

• Damage to equipment and facilities

Principle of Cleaning
Cleaning is a two-step task that occurs when a cleaning compound (or agent) such as a detergent is put
in contact with a soiled surface.

Detergent are defined as a cleansing agent, solvent, or any substance that will remove foreign or soiling
material from surfaces.

Factors Influence on Cleaning Process

• Type of water Mineral in hard water can reduce the
effectiveness of some detergents. Hard water can
cause lime deposits or leave a scale, especially on
equipment where hot water is used, such as in
dish machines and steam tables.
• Water temperature Generally, the higher the temp. of water used for
cleaning, the faster and more efficient the action
of the detergent; however, ≤120°F is
recommend, as higher temp. can result in burns.
• Surface Different surfaces, especially metals, vary in the
ease with which they can be cleaned.
• Type of cleaning compound Soap can leave a greasy film. Abrasives such
scouring powders can scratch soft surfaces. Many
cleaning agents are formulated for specific
cleaning problems; lime removal products are an
example.
• Type of soil to be removed Soils tend to fall into one of three categories:
protein, grease or soils, water soluble. Stain tends
 to be acid or alkaline. Ease of cleaning depends
on which category the soil is from and the
condition of the soil.

Three basic phases of detergency:

• Penetration. The cleaning agent must penetrate between the particles of soil and between the
layers of soil and the surface to which it adheres.

• Suspension. An agent is required to hold the loosened soil in the washing solution so it can be
flushed away and not redeposited.

• Saponify. To turn fats into soap by reaction with an alkaline.

• Sequestering. The action prevents curd formation in hard water; otherwise, solvents or
abrasives may be needed.

• Rinsing agent. The agent used must remove and remove and flush away soils and cleaners so
they are not redeposited on the surfaces being washed.

Detergents for dishwashing machines must be a complex combination of chemicals that will completely
remove the soil in a single pass through a high-speed machine. It must soften the water, solubilize and
emulsify greases, break down proteins, suspend soil, protect the metal of the machine, increase wetting
action, and counteract minerals in the wash water.

Detergents
Solvent Cleaners. Commonly referred to as degreasers, are necessary to clean equipment and surface
areas that get soiled with grease.

Acid cleaner. Tough cleaning problems such as lime buildup on dishwashing machines and rust on
shelving are treated with acid cleaners.

Abrasives. Generally used for particularly tough soils that do not respond to solvents or acids.

Principles of Sanitation
Immediately after cleaning, all food contact surfaces must be sanitized. Heat and chemical sanitizing are
the two methods for sanitizing surfaces effectively.

Heat sanitizing. Expose the clean surface to high heat for a long enough time to kill harmful organisms.
Heat sanitizing can be done manually or by a high-temperature machine. The minimum temperature
range necessary to kill most harmful microorganisms is usually 162°F to 165°F.
Chemical sanitizing. Achieved in two ways. The first is by immersing the clean object in a sanitizing
solution of appropriate concentration and for a specific length of time, usually one minute. The second
method is by rinsing or spraying the object with the sanitizing solution. It can be done manually or by
machine.

Pest Control
All rodents and many insects found in food establishments are considered vectors because they can
transmit diseases to man by coming in contact with food and food contact surfaces of equipment.
Therefore, these animals must be given serious concern when they are found in the food establishments
and every action must be taken to eliminate them.

Two conditions, food and a place to harbor or hide and live, are required for these pest to survive.

Eco-Friendly Pest Control for Your Commercial Kitchen

Pest control in restaurants and kitchens can be tricky. Chemicals that kill pests are often harmful to
humans, too. Laws forbid the use of many chemical pesticides in food service establishments, since food
can be contaminated.

Use eco-friendly pesticides and repellants. It is cheaper and safer. If you plan on hiring a professional, a
number of eco-friendly exterminators are available.

Guidelines for Pest Prevention

The best way to eliminate pests is to prevent them from entering and finding food.

• Keep it clean. Clean all spills right away. Consistently mop floors and wipe down countertops
and tables.

• Isolate garbage. Use tight-fitting lids on waste receptacles. Throw out garbage promptly. Wash
your garbage cans every day.

• Seal points of entry. Make sure all windows and doors are tightly sealed. Do not leave open
unscreened windows or doors. Cover vents and drains with screens.

• Inspect new supplies. Check incoming inventory for roaches, pantry moths and other insects.
Immediately dispose of anything suspect.
Identifying Pest
Ants Prevention

Keep your building clean and tightly sealed. You can also prevent or repel ants somewhat effectively
with any of the following: cinnamon, cayenne pepper, black pepper, vinegar, chalk, talcum powder and
bay leaves. Control When preventive methods have not worked, there are two types of ants that could
be invading your kitchen: indoor-nesting ants and outdoor-nesting ants.

Indoor-Nesting Ants Small and reddish-brown in color, pharaoh ants nest indoors. The most effective
safe pesticide is boric acid.

Recipe: Mix one teaspoon boric acid or borax with a jar of jelly or 2 cups of sugar water. Place the jelly or
tiny cotton balls dipped in the sugar-water mixture near the ant problem, but do not block the ant trail.
Place one to three pieces of bait every 25 feet. Hopefully, the ants will carry the boric acids back to their
colony and decimate themselves.

Outdoor-Nesting Ants Large or black ants are probably outdoor-nesting ants that are foraging inside.
Here are a few tips to get rid of outside-nesting ants the eco-friendly way:

• Follow the ant trail to identify the ants’ entry points. Seal entry points with caulk or screens. For
a temporary seal, use baking soda paste.

• Apply sticky barriers to the wall foundation or legs of tables.

• Spray soapy water to kill individual ants or erase their trails.

Fruit Flies Prevention

Flies need damp, decaying or fermenting organic material to breed. The best way to keep flies away is
to consistently clean breeding areas. Probable breeding areas include garbage cans, moist mops, sides of
drains and drain traps. To clean drains safely, use pure vinegar, followed by baking soda and boiling
water.

Control

Never use a fogger. Other than keeping breeding areas clean, the only safe way to control fruit flies is to
use fly traps like the following:

• Covered jar or bowl: Fill a large jar or bowl with bait, like beer, wine or vinegar and honey-water.
Cover with plastic wrap and poke holes in the top. Flies enter but cannot find their way out.

• Soapy water bowl: Fruit flies are attracted to bright yellow. Fill a yellow bowl with soapy water.
Flies will drown.

• Bottle traps: Cut holes five inches from the bottom of a two liter bottle. Fill with bait like wine,
beer or a solution of vinegar, water and honey. Suspend from ceiling to trap and drown flies.
 • Sticky flypaper: Buy flypaper or make your own. Boil together honey, sugar and water, dip
packing tape in the bait and suspend the strips from your ceiling.

• Ultraviolet fly traps: Decorative ultraviolet fly traps are available. Some zap bugs and some trap
them. Never use zappers in food handling areas, or customers will find pieces of fly in their food.

Cockroaches Prevention

To prevent cockroaches from ever invading your kitchen, eliminate their access to food and damp, dark
areas. Clean consistently. Cover garbarge and put wet rags and sponges in airtight containers overnight.
Hang mops up to dry. Fix leaky faucets and drains. Plumbing is like a cockroach’s highway system, so
cover vents and floor and sink drains with screens.

Use osage oranges. Also known as osage apples, hedge balls, hedge apples, bodark and monkey balls,
osage oranges contain a chemical that has been scientifically proven to repel the common cockroach.
Place green osage oranges in dark and damp places and around the kitchen.

Control

• Use boric acid. It is by far the most effective safe method of cockroach control. Thankfully, boric
acid and its salts, like borax, are about as toxic as table salt, making them ideal for pest control
around food.

• Apply 99% boric acid or borax to cracks and crevices, under sinks, behind and beneath cabinets
and equipment and inside any wall cavities.

• Mix 1 pound borax, 4 pounds powdered sugar and 2-3 ounces cocoa powder. Sprinkle in cracks,
dark places, and under and behind equipment.

Mice Prevention
A full-grown rodent can pass through a hole as small as a dime. Seal the outside of your building to
prevent mice from ever entering. Especially in the fall, keep the perimeters of your establishment clean
and the grass well-cut to discourage mice from hiding around your building and looking for a way in.
Store trash in a covered container.

Control
Close your business at the first sign of a mouse. The best thing to do is to call an eco-friendly
exterminator. Traps are effective, but many codes ban them from food service establishments. Traps
also take several days to work because mice are wary of new additions to their environment. If you
cannot afford an exterminator or are willing to wait to reopen, try one of the following traps:
 • Live traps: Also known as "Have-a-Heart Traps," live traps capture the mice in a metal mesh
cage. Make sure you release the mouse far away from your building. Find and seal the mouse's
point of entry.

• Snap traps and glue traps: Many consider these traps to be inhumane. Check your local codes,
because often snap and glue traps are banned from restaurants and other food service
establishments. If you must, use a flat board glue trap or a snap trap with a sensitive, expanded
trigger. Position the traps against wall at a 90º angle.

Checks and Inspections

Maintaining high standards of sanitations is essential in all foodservice establishments regardless of type
nor size.

All foodservice operations are regulated by local, state, or federal agencies. The purpose of these
agencies is to administer and enforce regulations and standards for food protection.

Food and Drug Administration (FDA). The FDA has the responsibility for developing model codes to be
adopted by state and local health departments.

The Food and Drug Administration of the Philippines (Filipino: Pangasiwaan ng Pagkain at Gamot, or
FDA, formerly the Bureau of Food and Drugs or BFAD) was created under the Department of Health to
license, monitor, and regulate the flow of food, drugs, cosmetics, medical devices, and household
hazardous waste in the Philippines.

The FDA's main goal is to ensure the health and safety of food and drugs made available to the public.