Cleaning

Process of removing food and other types

of soil from a surface

Sanitizing
Process of reducing the number
of microorganisms on a clean surface
to safe levels

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Food-contact surfaces must
be washed, rinsed, and sanitized:
After each use

Anytime you begin working

with another type of food

After a task has been interrupted

At 4-hour intervals if items

are in constant use

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 Common Food Service Cleaners

Detergents are cleaners used in three compartment sinks for pots and
pans and for washing floors and prep surfaces. The contain
surfactants that loosen soil and emulsify fats. (Dawn and Tide are
examples)
Degreasers are heavy duty detergents for dissolving baked on grease
and dried grease on stoves, hoods, grill back splashes and oven
doors. These are very alkaline. (Drain-O is an example)
Delimers are acidic cleaners for cleaning hard water deposits from
steam tables and water faucets.(Lime-Away and CLR are examples)
Abrasive cleaners have a souring agent for scrubbing hard to remove
soil. They may scratch surfaces. (Comet and Ajax are examples)
Surfaces can be sanitized using:
Heat Chemicals
Hot water Chlorine

For immersion, the water Iodine

must be 171 degrees and
soaked for 30 seconds Quats

Sanitizer effectiveness depends

on the contact time, the solution
strength (ppm), and the water
temperature and hardness

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 Common Sanitizers
Chlorine Bleach (unscented) is the most common available sanitizer. It
works best in warm water (100° F.). If you are soaking an item the
strength is 50 PPM for 10 seconds and if you are spraying an item
like a meat slicer, then 100 PPM recommended.
Iodine is best in areas without hard water .(Spokane has pretty hard
water). The concentration and contact is 12.5 PPM for soaking 30
seconds and 25 PPM for spraying.
Quats or quaternary ammonium compounds are base on
manufacturers recommendations but usually 200 PPM for soaking
30 seconds and 400 PPM for spraying. It is the most effective hard
water sanitizer and leaves less residue so it is often used in the
Spokane region.
When sanitizing a food-contact surface
with a chemical sanitizer, you can:
Immerse it in a specific concentration
of sanitizing solution

OR

Rinse, swab, or spray it with a

specific concentration of sanitizing solution

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 The concentration of the sanitizer influences
its effectiveness
Concentration must be checked with a test kit

Low concentrations:
May fail to sanitize objects

High concentrations:
May be unsafe, leave odor/bad taste,
corrode metals

Change solution when dirty or when

concentration is below its requirement
•Chemical sanitizers are mixed with water until the proper concentration (ratio of sanitizer
to water) is reached.
•Concentration is measured using a sanitizer test kit and is expressed in parts per million
(ppm). The test kit should be designed for the sanitizer you are using and is usually
available from the manufacturer or your supplier.
•The concentration of a sanitizing solution must be checked frequently, since the sanitizer
is depleted during use. It can become bound up by hard water, food particles, or
detergent that is not adequately rinsed from a surface.
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 The temperature of the sanitizing
solution influences its effectiveness
Generally, sanitizers work best from
55ºF to 120ºF (13ºC to 49ºC)

At 55ºF (13ºC) or lower, sanitizers

may not be effective

At 120ºF (49ºC) or higher, sanitizers

may corrode metals or evaporate

Spokane water is 48ºF out of the tap and maybe colder in the winter.
Sanitizer buckets and sanitizer sinks should be kept lukewarm and not
cold for effective sanitizing.

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A sanitizer’s contact time with
an object influences its effectiveness
The sanitizer must make contact with the object
for a specific amount of time

Minimum times differ for each sanitizer, but normally it

is at least 10 seconds and maybe up to a minute
depending on the water temperature and hardness.

12-8
When using warewashing machines:
Check them for cleanliness

Clear foreign objects from trays/spray nozzles

Check detergent and sanitizer levels

Scrape, rinse, or soak items

before washing them

Load racks correctly

•Check the machine for cleanliness at least once a day, cleaning it as often
as needed. Fill tanks with clean water. Use an acid cleaner on the machine
whenever necessary to remove mineral deposits caused by hard water.
•Make sure detergent and sanitizer dispensers are properly filled.
•Pre-soak items with dried on food.
•When loading racks, make sure all surfaces will be exposed to the spray
action. Never overload racks.
12-9
When using warewashing machines:
continued
Check machine temperatures/pressures

Check racks exiting machines for soiled items

Air-dry all items

Keep machine in good repair

Heat sanitizing machines must have the final rinse cycle of 180º F.
water. They will have a booster heater to heat the kitchen hot
water from 120º to180º. These are the best machines as the dishes
and glasses air dry quickly. Chemical sanitizing machines use 120º
water. Sanitizers begin to evaporate at about 150º F.

12-10
 Steps for Cleaning and Sanitizing

• Prior to cleaning and sanitizing items in a three-compartment sink, each sink and
all work surfaces must be cleaned and sanitized.
• Wash items in the first sink in a detergent solution at least 110ºF (43ºC). Water should be
changed when the suds are gone or the water is dirty.
• Immerse or spray items in the second sink with water at least 110ºF (43ºC). All traces of
food and detergent should be removed. If the immersion method is used, the water
should be replaced when it becomes cloudy or dirty.
• Immerse items in the third sink in hot water or a chemical sanitizing solution. If hot water
is used, it must be at least 171ºF (77ºC). (Some jurisdictions require 180ºF.) If chemical
sanitizing is used, the concentration of the sanitizer should be checked with a test kit.
• Air-dry items to prevent contamination.

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Clean the following surfaces
regularly to prevent accumulation
of dust, dirt, food residue, and debris:
Floors

Walls

Ceilings

Equipment exteriors

Restrooms

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When storing clean and
sanitized tableware and equipment:
Store it 6 inches off the floor

Clean and sanitize drawers/shelves

before items are stored

Store glasses/cups upside down

Store flatware/utensils with handles up

Cover equipment food-contact surfaces

until ready for use

12-13
When storing cleaning tools
and supplies:
Clean and sanitize them before storage

Place them in a locked area away from

food and food-preparation areas

Air-dry wiping cloths and buckets overnight

Air-dry mops, brooms, and brushes on hooks

•Hand washing sinks, food-preparation sinks, and ware washing sinks should
never be used to clean mops, brushes, or other tools, or to dispose of soiled
water.

12-14
 When handling chemicals:
Only purchase those approved for restaurant/foodservice use

Follow manufacturer’s instructions/local regulations when discarding chemicals

Label small spray or usage containers with: Chemical’s name , the

Manufacturer’s name/address and the Description of potential hazards

Train all employees of the proper use of your cleaning chemicals on a regular
basis. Your distributor may provide this training.

Keep Material Safety Data Sheets (MSDS) for each chemical

•Ifchemicals are transferred to a new container, the label on that container must include
the chemical name, manufacturer’s name and address, and potential hazards of the
chemical.
•OSHA requires chemical manufacturers and suppliers to provide MSDS for each chemical
at your establishment. These are sent periodically with shipments or can be requested by
the establishment. MSDS must be kept in a location accessible to all employees while on
the job.
•OSHA also requires employers to comply with its Hazard Communication Standard
(HCS). This standard is known as HAZCOM or the right-to know the hazards
associated with the chemicals that are used in the establishment. Employers now
must develop a HCS for its establishment. It is best to work with your supplier to get
this important information.
12-15
 Master Cleaning Schedule
The schedule should contain:
What is to be cleaned
Who should clean it
When it should be cleaned
How it should be cleaned
Train your employees
Introduce the cleaning program
Train your staff
Motivate your staff
Monitor the Cleaning Program
What’s Wrong with This Picture?

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