CLEANING AND SANITIZING

OPERATIONS
EILLEN CARA D. ENCARNADO
INSTRUCTOR
 CLEANING AND SANITIZING
PROGRAM
• A CLEAN SURFACE IS DEFINED AS BEING
FREE FROM SOIL (E.G., FOOD RESIDUES),
FREE FROM BAD ODORS, BE NON-GREASY
TO THE TOUCH AND HAVE NO VISIBLE
OXIDATION (E.G., RUST).
• A SANITIZED CLEAN SURFACE IS DEFINED
AS A CLEAN SURFACE THAT IS
SUBSTANTIALLY FREE FROM PATHOGENIC
MICROORGANISMS AND UNDESIRABLE
NUMBERS OF SPOILAGE
MICROORGANISMS.
• CLEANING PRIOR TO SANITIZING IS
RECOMMENDED AS IT INCREASE THE
EFFECTIVENESS OF THE SANITIZING STEP.
• THE LACK OF PROPER SANITATION
PROCEDURES CAN COST PLANT
OPERATORS A LOT OF MONEY. OFTEN THIS
LOSS IS NOT OBVIOUS TO MANAGEMENT.
IT SHOWS UP IN TERMS OF CUSTOMERS
GOING ELSEWHERE, POOR EMPLOYEE
MORALE,UNREPORTED SPOILAGE PROBLEMS
OR POOR FOOD QUALITY IN RESTAURANTS (OF
EQUIPMENT, OVERHEAD STRUCTURES,
SHIELD, WALLS, CEILINGS, LIGHTING DEVICES,
RESULTING IN LACK OF REPEAT BUSINESS).
 CLEANING AND SANITATION PROGRAMS
INCLUDE THE FOLLOWING STEPS

1. ROUTINE PROCEDURES PERFORMED

THROUGHOUT AND AT THE COMPLETION OF
FOOD PROCESSING OR PREPARATION ON A
DAILY BASIS;
2. PERIODIC PROCEDURES THAT ARE
REQUIRED LESS FREQUENTLY;
3. MONITORING TO ENSURE THE
PROCEDURES ARE PERFORMED CORRECTLY;
AND
4. VERIFICATION TO CHECK
EFFECTIVENESS OF THE PROGRAM.
 FUNDAMENTAL CLEANING PROCEDURES

1. SCRAPE AND PRE-RINSE. SOILED

EQUIPMENT SURFACES ARE SCRAPED AND
RINSED WITH WARM WATER TO REMOVE
THE GROSS AMOUNTS OF LOOSE FOOD
SOILS.
2. CLEANING CYCLE. REMOVE OF
RESIDUAL FOOD SOILS FROM EQUIPMENT
SURFACES THROUGH MANIPULATION OF
THE FOUR BASIC CLEANING FACTORS AND
THE METHOD OF CLEANING.
3. RINSE. RINSE OFF ALL SURFACES WITH
COLD TO HOT WATER, DEPENDING UPON
THE TEMPERATURE OF THE CLEANING
CYCLE, TO THOROUGHLY REMOVE ALL
REMAINING CHEMICAL SOLUTION AND
FOOD SOIL RESIDUES.
4. ACID RINSE. A MILD ACID RINSE OF THE
EQUIPMENT NEUTRALIZES ANY ALKALINE
RESIDUES LEFT AND REMOVES ANY
MINERAL SOIL PRESENT.
5. SANITIZE. ALL EQUIPMENT SURFACES
ARE RINSED OR FLOODED WITH A
SANITIZING AGENT. TIME AND
CONCENTRATION ARE CRITICAL FOR
OPTIMUM RESULTS.
 REMOVAL OF FOOD PARTICLES

 SCRAPE AND FLUSH LARGE FOOD

PARTICLES FROM EQUIPMENT AND
UTENSILS BEFORE THE ITEMS ARE PLACED
IN A CLEANING SOLUTION.
• SPRAY THE EQUIPMENT AND UTENSILS WITH
WARM WATER. AVOID USING VERY HOT WATER
OR STEAM BECAUSE THEY TEND TO “BAKE”
FOOD PARTICLES ON THE SURFACE OF
EQUIPMENT AND UTENSILS AND THAT MAKES
CLEANING MORE DIFFICULT.
 PROPERTIES OF FOOD SOILS

• FOOD SOIL IS GENERALLY DEFINED AS

UNWANTED MATTER ON FOOD-CONTACT
SURFACES. SOIL IS VISIBLE OR INVISIBLE.
THE PRIMARY SOURCE OF SOIL IS FROM
THE FOOD PRODUCT BEING HANDLED.
 CLASSIFICATION OF SOILS

1. FAT-BASED SOILS. FAT USUALLY IS

PRESENT AS AN EMULSION AND CAN
GENERALLY BE RINSED AWAY WITH HOT
WATER ABOVE THE MELTING POINT.
2. PROTEIN-BASED SOILS. IN THE FOOD
INDUSTRY, PROTEINS ARE BY FAR THE MOST
DIFFICULT SOILS TO REMOVE. IN FACT, CASEIN
(A MAJOR MILK PROTEIN) IS USED FOR ITS
ADHESIVE PROPERTIES IN MANY GLUES AND
PAINTS.
3. CARBOHYDRATE-BASED SOILS. SIMPLE
SUGARS ARE READILY SOLUBLE IN WARM
WATER AND ARE QUITE EASILY REMOVED.
STARCH RESIDUES, INDIVIDUALLY ARE
EASILY REMOVED WITH MILD DETERGENTS
4. MINERAL SALT-BASED SOILS. MINERAL
SALTS CAN BE EITHER RELATIVELY EASY TO
REMOVE, OR BE HIGHLY TROUBLESOME
DEPOSITS OR FILMS.
5. MICROBIOLOGICAL FILMS. UNDER
CERTAIN CONDITIONS, MICROORGANISMS
(BACTERIA, YEASTS, AND MOLDS) CAN
FORM INVISIBLE FILMS ON SURFACES.
BIOFILMS CAN BE DIFFICULT TO REMOVE
AND USUALLY REQUIRE CLEANERS AS
WELL AS SANITIZERS WITH STRONG
OXIDIZING PROPERTIES.
6. LUBRICATING GREASES AND OILS.
THESE DEPOSITS CAN OFTEN BE MELTED
WITH HOT WATER OR STEAM, BUT OFTEN
LEAVE A RESIDUE.
7. OTHER INSOLUBLE SOILS. INERT SOILS
SUCH AS SAND, CLAY, OR FINE METAL CAN
BE REMOVED BY SURFACTANT-BASED
INGREDIENTS.
8. QUANTITY OF SOIL. IT IS IMPORTANT TO RINSE
FOOD-CONTACT SURFACES PRIOR TO CLEANING
TO REMOVE MOST OF THE SOLUBLE SOIL. HEAVY
DEPOSITS REQUIRE MORE DETERGENT TO
REMOVE. IMPROPER CLEANING CAN ACTUALLY
CONTRIBUTE TO BUILD-UP OF SOIL.
 APPLICATION OF CLEANING AGENTS
A CLEANING AGENT IS A CHEMICAL
COMPOUND FORMULATED TO REMOVE SOIL
AND DIRT. THERE ARE METHODS OF
APPLYING CLEANING AGENTS AND
SOLUTIONS TO THE SURFACES OF
EQUIPMENT. CLEANING AGENTS TYPICALLY
INCLUDE AN ACID OR ALKALINE
DETERGENT AND MAY INCLUDE
DEGREASERS, ABRASIVE MATERIALS, OR A
 FACTORS INFLUENCING CLEANING

1. SOIL. DEPENDING UPON THE FOOD

PRODUCT BEING MANUFACTURED AND THE
PROCESS EQUIPMENT USED, VARYING
DEGREES OF FOOD SOIL WILL BE DEPOSITED
ON THE EQUIPMENT DURING PRODUCTION.
2. TIME. THE LONGER THE CLEANING
SOLUTION REMAINS IN CONTACT WITH THE
EQUIPMENT SURFACE, THE GREATER THE
AMOUNT OF FOOD SOIL THAT IS REMOVED.
INCREASING TIME REDUCES THE CHEMICAL
CONCENTRATION REQUIREMENTS.
3. TEMPERATURE. SOILS ARE AFFECTED TO
VARYING DEGREES BY TEMPERATURE. IN THE
PRESENCE OF A CLEANING SOLUTION MOST
SOILS BECOME MORE READILY SOLUBLE AS
THE TEMPERATURE IS INCREASED.
4. CHEMICAL CONCENTRATIONS.
CHEMICAL CONCENTRATIONS VARY
DEPENDING UPON THE CHEMICAL ITSELF,
TYPE OF FOOD SOIL, AND THE EQUIPMENT
TO BE CLEANED. CONCENTRATION WILL
NORMALLY BE REDUCED AS TIME AND
TEMPERATURE ARE INCREASED.
5. MECHANICAL FORCE. MECHANICAL
FORCE CAN BE SIMPLE HAND SCRUBBING
WITH A BRUSH OR AS COMPLEX AS
TURBULENT FLOW AND PRESSURE INSIDE A
PIPELINE. MECHANICAL FORCE AIDS IN SOIL
REMOVAL AND TYPICALLY REDUCES TIME,
TEMPERATURE, AND CONCENTRATION
REQUIREMENTS.
 METHODS OF CLEANING
1. FOAM. FOAM IS PRODUCED THROUGH
THE INTRODUCTION OF AIR INTO A
DETERGENT SOLUTION AS IT IS SPRAYED
ONTO THE SURFACE TO BE CLEANED. FOAM
CLEANING WILL INCREASE THE CONTACT
TIME OF THE CHEMICAL SOLUTIONS,
ALLOWING FOR IMPROVED CLEANING
WITH LESS MECHANICAL FORCE AND
TEMPERATURE.
2. HIGH PRESSURE. HIGH PRESSURE
CLEANING IS USED TO INCREASE THE
MECHANICAL FORCE, AIDING IN SOIL
REMOVAL. IN HIGH PRESSURE CLEANING
CHEMICAL DETERGENTS ARE OFTEN USED
ALONG WITH INCREASED TEMPERATURE TO
MAKE SOIL REMOVAL MORE EFFECTIVE.
3. CLEAN IN PLACE (CIP). CIP CLEANING IS
UTILIZED TO CLEAN INTERIOR SURFACES
OF TANKS AND PIPELINES OF LIQUID
PROCESS EQUIPMENT. A CHEMICAL
SOLUTION IS CIRCULATED THROUGH A
CIRCUIT OF TANKS AND OR LINES THEN
RETURN TO RESERVOIR ALLOWING FOR
REUSE OF THE CHEMICAL SOLUTION.
4. CLEAN OUT OF PLACE (COP). COP
CLEANING IS UTILIZED TO CLEAN TEAR-
DOWN PARTS OF FILLERS AND PARTS OF
OTHER EQUIPMENT WHICH REQUIRE
DISASSEMBLY FOR PROPER CLEANING.
PARTS REMOVED FOR CLEANING ARE
PLACED IN A CIRCULATION TANK AND
CLEANED USING A HEATED CHEMICAL
SOLUTION AND AGITATION.
5. MECHANICAL. MECHANICAL CLEANING
NORMALLY INVOLVES THE USE OF A BRUSH
EITHER BY HAND OR A MACHINE SUCH AS
FLOOR SCRUBBER. MECHANICAL CLEANING
USES FRICTION FOR FOOD SOIL REMOVAL.
 WATER QUALITY

WATER QUALITY IS THE PRIMARY COMPONENT

OF CLEANING MATERIALS USED IN FOOD
ESTABLISHMENT. THE WATER SUPPLY SERVING
FOOD ESTABLISHMENTS MUST BE SAFE TO
DRINK. MOST ESTABLISHMENTS GET THEIR
WATER FROM A PUBLIC SUPPLY.
WATER FUNCTIONS TO:
1. CARRY THE DETERGENT OR THE
SANITIZER TO THE SURFACE; AND
2. CARRY SOILS OR CONTAMINATION FROM
THE SURFACE.
 SANITIZING PRINCIPLES

HEAT AND CHEMICALS ARE THE TWO TYPES OF

SANITIZERS MOST COMMONLY USED IN FOOD
ESTABLISHMENT. SANITIZERS DESTROY
DISEASE-CAUSING ORGANISMS WHICH MAY BE
PRESENT ON EQUIPMENT AND UTENSILS EVEN
AFTER CLEANING.
 GENERAL TYPES OF SANITATION

1. THERMAL SANITIZING
a. STEAM
b. HOT WATER
2. CHEMICAL SANITIZING
THERMAL SANITIZING VS. CHEMICAL SANITIZING

HEAT SANITIZING HAS SEVERAL ADVANTAGES

OVER CHEMICAL SANITIZING AGENTS BECAUSE IT:
1. CAN PENETRATE SMALL CRACKS AND
CREVICES;
2. IS NON-CORROSIVE TO METAL SURFACES
3. IS NON-SELECTIVE TO MICROBIAL
GROUPS;
4. LEAVES NO RESIDUE; AND
5. IS EASILY MEASURABLE
FACTORS AFFECTING SANITIZER EFFECTIVENESS

PHYSICAL FACTORS:
1. SURFACE CHARACTERISTICS
2. EXPOSURE TIME
3. TEMPERATURE
4. CONCENTRATION
5. SOIL
6. PH
7. WATER PROPERTIES
8. INACTIVATORS