CLEANING AND SANITATION

Chapter 9
CLEANING AND SANITATION PROGRAM
A CLEAN SURFACE IS DEFINED AS
BEING FREE FROM SOIL, FREE FROM
BAD ODOR NON-GREASY TO THE TOUCH,
AND FREE OF ANY VISIBLE OXIDATION .
A SANITIZED CLEAN SURFACE IS
DEFINED AS A CLEAN SURFACE THAT IS
SUBSTANTIALLY FREE FROM
PATHOGENIC MICROORGANISMS AND
UNDESIRABLE NUMBERS OF SPOILAGE
MICROORGANISMS.
• EFFECTIVE CLEANING AND CLEANING
PROGRAMS ARE REQUIRED TO
ACHIEVE THE CORRECT LEVEL OF
HYGEINE IN FOOD HANDLING ANF
FOOD PRODUCTION FACILITIES. IF
THESE ARE NOT FOLLOWED, THERE IS
A GREATER RISK OF FOOD BECOMING
CONTAMINATED BY PATHOGENIC OR
SPOILAGE MICROORGANISMS.
ACTIVITIES IN CLEANING AND SANITATION
PROGRAMS
1. ROUTINE PROCEDURES PERFORMED
THROUGHOUT AND AT THE
COMPLETION OF FOOD
PREPARATIONON A DAILY.
2. PERIODIC PROCEDURES REQUIRED
LESS FREQUENTLY.
3. MONITORING TO ENSURE
PROCEDURES ARE PERFORMED
CORRECTLY

4. VERIFICATION TO CHECK
EFFECTIVENESS OF THE
PROGRAM.
FUNDAMENTAL OF CLEANING PROCEDURES

1. SCAPE AND PRE- RINSE – SOILED

EQUIPMENT SURFACES ARE SCAPED
AND RINSED WITH WARM WATER TO
REMOVE LOOSE FOOD SOILS
2. CLEANING CYCLE - THE REMOVAL OF
RESIDUAL FOOD SOILS FROM
EQUIPMENT SURFACES IS BASED ON
THE MANIPULATION OF THE FOUR
BASIC CLEANING FACTORS AND THE
METHOOD OF CLEANING CYCLE
 3. Rinse- RINSE ALL THE SURFACES WITH
COLD AND HOT WATER DEPENDING ON IT’S
TEMPERATURE OF THE CLEANING CYCLE, TO
TOROUGHTLY REMOVE ALL THE REMAINING
CHEMICAL SOLUTION AND FOOD SOIL
RESIDUES.
4. ACED RINSE – A MILD, ACID RINSE OF THE
EQUIPMENT NEUTRALIZES ANY AKLAINE
RESIDUES LEFT AND REMOVES ANY MINERAL
SOIL PRESENT.
5. SANITIZE- ALL EQUIPMENT
SURFACES ARE RINSED OR
FLOODED WITH A SANITIZING
WITH AGENT. BOTH CURE AND
CHEMICAL CONCENTRATION ARE
CRITICAL FOR OPTIMUM RESULTS
ROUTINE PROCEDURES (BASIC STEPS)
DRY CLEAN TO REMOVE OBVIOUS BULK SOILING.

APPLY CLEANING AGENT

RINSE BY USING WATER TO REMOVE SOIL AND DETERGENT RESIDUES

REMOVE EXCESS WATER

APPLY SANITIZER WITH EITHER VERY HOT WATE R (>80 C) OR A

CHEMICAL SOLUTION

POST- RINSE WITH WATER IF RECOMMENDED BY SANITIZER

MANUFACTURER

LEAVE SURFACES DRY.

DRAIN OR DRY MANUALLY
REMOVAL OF FOOD PARTICLES
SCRAPE AND FALSH FOOD
PARTICLES FROM EQUIPMENT
AND UTENSILS BEFORE THE
ITEMS ARE PLACED IN A
CLEANING SOLUTION.
CLASSIFICATION OF SOILS
FAT- BASED SOILS
FAT IS USUALLY PRESENT AS AN
EMULSION AND CAN GENERALLY BE
RINSE WITH HOT WATER ABOVE THE
MELTING POINT.
PROTEIN- BASED SOIL
IN THE FOOD INDUSTRY, PROTEINS, LIKE
HEAT- DENURATED ONES, ARE BY FAR
THE MOST DIFFICULT SOIL TO REMOVE.
PROPERTIES OF FOOD SOILS
FOOD SOIL IS GENERALLY
DEFINED AS UNWANTED A
MATTER ON FOOD CONTACT
SURFACES IT CAN BE VISILBLE OR
INVISIBLE
CLEANING COMPOUND COMPOSITION
THERE ARE TWO CLASSES OF CLEANING
COMPOUNDS ALKALINE AND ACID.
CHEMICAL FORMULATIONS FOR AKLAINE
AND ACID COMPOUNDS VARY, PROVIDING
FOR SELECTION FLEXIBILITY WHEN
CONSIDERING SANITATION PROCEDURES,
TYPES OF PROCESSING EPQUIPMENT TO BE
CLEANSED, CHEMICAL CHOICE AND
METHOD OF CLEANING.
ALKALINE COMPOUNDS
SODIUM OR POTASSIUM HYDROXIDE- HYDROXIDES
PROVIDE THE LARGEST PORTION OK ALKALINITY,
THEREBY EFFECTIVELY SAPONTIFYING FATS AND
PEPTIZING FOR REMOVAL.
SODIUM METASILICATE- THIS AIDS IN EMULSIFYING
SOIL SUSPENSION, ALONG WITH PROTECTING
AGAINST METAL CORROSION.
COMPLEX PHOSPHATES- PHOPHATE’S PRIMARY
FUNCTION IS TO SOFTEN THE WATER BY CHEATING
(BINDING UP) CALCIUM AND MAGNESIUM
HARDNESS
SURFACE ACTIVE AGENTS
(SURFACATANTS)- SURFACATANTS
EASE THE REMOVAL OF SOIL BY
HELPING BREAKDOWN IT’S
SURFACE TENSION.
CHLORINE- IS ADDED TO MANY
CHEMICAL FORMULATIONS TO
HELP PEPTIZE PROTEINS
ACID CLEANERS
PHOSPHORIC ACID- PROVIDES THE
BULK OF THE ACIDITY IN MOST ACID
CLEANERS.
OTHER ACIDULANTS- ACETIC,
HYDROXYATIC, CITRIC, SULFAMIC,
AND NITRIC ACIDS ARE USED IN
MANY CLEANERS TO A VARYING
DEGREE.
SURFACE ACTIVE (SURFACTANTS)-
HELP BREAK DOWN THE SURFACE
TENSION OF SOILS TO EASE THEIR
REMOVAL.
CHEMISTRY DETERGENTS
DETERGENTS AND CLEANING COMPOUNDS ARE
USUALLY COMPOSED OF INGREDIENTS THAT
INTERACT WITH SOILS IN SEVERAL WAYS.

1. PHYSICALLY ACTIVE INGREDIENTS AFTER

PHYSICAL CHARACTERISTICS SUCH AS VALIDITY OR
COLLOIDAL STABILITY.

2. CINEMATICALLY ACTIVE INGREDIENTS MODIFY

SOIL COMPONENTS TO MAKE THEM EASIER TO
REMOVE.
3. IN SOME DETERGENTS, SPECIFIC
ANZYMES ARE ADDED TO
CATALYTICALLY REACT WITH AS
DEGRADED SPECIFIC FOOD SOIL
COMPONENTS.
PHYSICALLY ACTIVE INGREDIENTS
THE PRIMARY ACTIVE INGREDIENTS
ARE THE COMPOUNDS CALLED
SURFACTANTS. ORGANIC MOLECULES
HAVE THE GENERAL STRUCTURAL
CHARACTERISTICS WHERE A
PERFORM OF THE STRUCTURE IS
HYDROPHILIC (WATER-LOVING) AND
A PORTION BY HYDROPHOBIC
CLASSES OF SURFACTANTS
1. NON-IONIC SURFACTANTS WHICH DO NOT
DISSOCIATE WHEN DISSOLVED IN WATER
HAVE BROADEST RANGE OF PROPERTIES
DEOENDING UPON THE RATIO OF
HYDROPHILICY BALANCE.
2. IONIC SURFACTANTS WHICH ARE NEGATIVELY
CHANGED IN WATER SOLUTION ARE CALLED
ANOINIC SURFACTANTS. CONVERSELY
POSITIVELY CHARGED IONIC SURFACTANTS
ARE TERMED CALCIUM SURFACTANTS.
SURFACE CHARACTERISTICS
THE CLEANABILITY OF A SURFACE IS A
PRIMARY CONSIDERATION IN EVALUATING
CLEANING EFFECTIVENESS.
1. STAINLESS STEEL IS THE PREFFERED
SURFACE FOR FOOD EQUIPMENT AND IS
SPECIFIED IN INDUSTRY AND REGULATORY
DESIGN AND CONTRUCTION STANDARDS.
HIGHLY ACIDIC OR HIGHLY CORROSIVE
PRODUCTS ARE RECOMMEND TO BE USED
ON MORE COMMON RESISTANT MATERIALS.
SUCH MOLECULES FUNCTION IN
DETERGENTS BY PROMOTING THE
PHYSICAL ACTIONS THROUGH
EMULSIFICATION, PENETRATION,
SPEADABILITY, AND FOEMABILITY.
SOFT METALS ARE ALSO USEDAS
FOOD CONTACT SURFACES .
THESE MATERIALS ARE
GENERALLY LESS CORROSION
RESISTANT.
STAINLESS STEEL
SOFT METALS
1. ALUMINUM- IS READILITY ATTACKED BY
ACIDS AS WELL AS HIGHLY ALKALINE
CLEANERS WHICH ON RENDER THE
SURFACE NON- CLEANABLE.
2. HARD WOOD OR SEALED WOOD-
SURFACES SHOULD ONLY BE USED IN
LIMITED SURFACES.
3. MISHANDLING- CAN RESULT IN PITTED,
CRACKED, CORRODED, OR ROUGHENED
SURFACES.
4. DETERGENTS- CAN BE SIGNIFICANT
CONTRIBUTORS TO WASTE DISCHARGE
OPEN (EFFLUENT) OF PRIMARY CONCERN
OF Ph.
 HARD WOOD OR
ALUMINUM SEALED WOOD

DETERGENTS
RINSING
IMMEDIATELY AFTER CLEANING
THOROUGHLY RINSE ALL EQUIPMENT
SURFACES WHICH NOT POTABLE TO
REMOVE THE CLEANING SOLUTION.
RINSE
WATER QUALITY
WATER IS THE PRIMARY COMPONENT OF
CLEANING MATERIALS USED IN FOOD
ESTABLISHMENTS. WATER QUALITYMUST
BE SAFE TO DRINK.
SANITIZING PRINCIPLES
HEAT AND CHEMICALS ARE THE TWO TYPES
OF SANITIZERS MOST COMMONLY USED IN
FOOD ESTABLISHMENTS. SANITIZERS
DESTROY DISEASE CAUSING ORGANISMS
WHICH MAY BE PRESENT ON EQUIPMENT
AND UNTENSILS EVEN AFTER CLEANING.
GENERAL TYPES OF SANITAZATION
1. THERMAL SANITIZING
THERMAL SANITIZING
INVOLVES THE USE OF HOT
WATER OR STEAM FOR A
SPECIFIED TEMPERATURE AND
CONTACT TIME.
A. STEAM
Steaming is a method of cooking using steam. This
is often done with a food steamer, a kitchen
appliance made specifically to cook food with
steam, but food can also be steamed in a wok. In
the American southwest, steam pits used for
cooking have been found dating back about 5,000
years. Steaming is considered a healthy cooking
technique that can be used for many kinds of food.
B. HOT WATER
As long as it's hot enough and it reaches a
certain temperature first -- was more than
sufficient to use in the place of a standard
Sanitizer solution instead.
C. CLEANED SANTIZING
Cleaning physically removes food or soil from a
surface usually with the aid of a detergent,
water and some muscle power. Cleaning agents
include detergents, solvents, abrasive cleaners,
acid cleaners or some combination of these.
Read the manufacturer’s product description
to help you choose the cleaning agent that best
serves your cleaning needs.
Sanitizing takes cleaning a step further by
reducing the number of bacteria and other
microorganisms. Sanitizing can help prevent
disease transmission, contamination and/or
spoilage. Sanitizing, however, is not a substitute
for cleaning. In addition, a sanitized surface is
not sterile or completely free of bacteria.
Sterilization is impractical for a foodservice
facility.
PEST CONTROL
THE IMPORTANCE OF RODENT AND
INSECT CONTROL CANNOT BE
EMPHASIZED ENOUGH. RATS, MICE,
FLIES, ROACHES, GRAIN INSECTS,
FRUIT FLIES, AND ANTS ALL
FACILITATE THE TRANMISSION OF
COMMUNICABLE DISEASE.
THEREFORE, IT IS ESSENTIAL FOR
ANY FOOD SERVICE
ESTABLISHMENTS TRY TO
COMPLETE ELIMINATION OF
PEST.
• PREVENT ENTRY OF INSECTS AND RODENTS
INTO THE ESTABLISHMENTS.

• ELIMINATE THE FOOD, WATER, AND PLACES

WHERE PEST CAN HIDE.

• IMPLEMENT AN INTEGRADED PEST

MANAGEMENT PROGRAM TO CONTROL THE
ENTRY OF PEST INTO THE ESTABLISHMENT.
HOUSE MOUSE
THE HOUSE MOUSE IS CONSIDERED TO
BE THE MMOST WIDESPREAD
TERRESTERIAL MAMMAL IN THE
WORLD. THEY ARE WELL ADAPTED TO
LIVING IN CLOSE CONTACT WITH
HUMANS AND THRIVE IN CONDITIONS
THAT MAN PROVIDES, PARTICULARLY
WHERE HYGIENE AND HOUSEKEEPING
STANDARDS ARE LOW
• LOOK OUT FOR:

DROPPING, NORMALLY ½ CM LONG AND

ROD SHAPED

GNAWING, PARTICULARLY ON SACKS AND

BOXES WHICH MAY SPOILAGE OF FOOD.
COMMON RATS
• RATS CAN CARRY A RANGE OF SERIOUS
DISEASE TRANSMITTED TO PEOPLE SUCH
AS DISEASE, SALMONELLA FOOD
POISONING, AND TOXOPLAMOSIS.
COCKROACHES
• THEY ARE USUALLY FOUND IN AREAS WITH
HIGH TEMPERATURE, SUCH AS KITCHEN
AND OFFICE. MANY PATHOGENIC
BACTERIA HAVE BEEN FOUND TO BE
CARRIED BY THE COMMON COCKROACH,
INCLUDING SALMONELLA, AND THE TAPE
WORM.
LOOK OUT FOR:

• DROPPING
• EGGS
ANTS
WORKERS ANTS ARE A NUISANCE AS THEY
FORAGE WIDELY FOR FOOD AND WATER
FOLLOWING SCENT-MARKED TRAILS.
COMMON HOUSE FLIES
COMMON HOUSE FLIES ARE
UBIQUITOUS INSECTS WITH A
FLIGHT RANGE OF A LEAD EIGHT
KILOMETERS. THEY ARE HIGHLY
ACTIVE INDOORS.
MOTH
MOTH CAN BE FOUND IN A VARIETY OF
STORED PRODUCTS. SOME SPECIES ARE
ASSOCIATED WITH GOODS OF VEGETABLES
ORIGIN, WHILE OTHERS ARE ASSOCIATED
WITH ANIMAL PRODUCTS.