1. Cleaning and Sanitizing
Chapter Number 12
Cleaning and Sanitizing
Class Name
Instructor Name
Date, Semester
Book Title
Book Author

2. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes
12.0
Correct cleaners for specific tasks
12.1
Approved sanitizers including chlorine, iodine, and quats
12.2
Factors affecting the efficiency of sanitizers
12.3
How to clean and sanitize food-contact surfaces
At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning outcomes on this slide.
12.4
12.5
Required frequency for cleaning and sanitizing food-contact surfaces

3. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes
12.0
Correct machine-dishwashing procedures
12.6
How to clean and sanitize items in a three-compartment sink
12.7
How to clean nonfood-contact surfaces
12.8
Storage and disposal requirements for chemicals
At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning outcomes on this slide.
12.9
How to store clean and sanitized tableware and equipment
12.10

4. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes
12.0
How to clean the premises
12.11
How to develop a cleaning program
12.12
At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning outcomes on this slide.

5. 12.0 • Cleaning: Process of removing
KEY TERMS
• Cleaning: Process of removing
food and other types of dirt from
a surface, such as a countertop or
plate.
• Sanitizing: Process of reducing the
number of microorganisms on a
clean surface to safe levels.
• Detergents: Cleaners designed to
penetrate and soften dirt to help
remove it from a surface.

6. 12.0 • Degreasers: Alkaline detergents, KEY TERMS
• Concentration: The amount of
sanitizer to water measured in
parts per million (ppm). The
concentration of sanitizer affects
the effectiveness of the sanitizer
solution.
• Degreasers: Alkaline detergents,
often called degreasers, that contain
a grease-dissolving agent.
• Water hardness: The amount of
minerals in water. Water hardness
affects how well a sanitizer works.

7. 12.0
KEY TERMS
• Delimers: Used on mineral deposits and other soils that alkaline
cleaners cannot remove, such as scale, rust, and tarnish.
• Material Safety Data Sheet (MSDS):
Sheets supplied by the chemical
manufacturer listing the chemical
and its common names, its
potential physical and health
hazards, information about using
and handling it safely, and other
important information. OSHA
requires employers to store these
sheets so they are accessible to
staff.
• Abrasive cleaners: Cleaners
containing a scouring agent used
to scrub off hard-to-remove dirt.
They may scratch some surfaces.

8. Correct cleaners for specific tasks
12.1
Correct cleaners for specific tasks
DETERGENTS
General-purpose detergents are mildly alkaline cleaners that remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils.
Heavy-duty detergents are highly alkaline cleaners that remove wax, aged or dried dirt, and baked-on grease.

9. Correct cleaners for specific tasks
12.1
Correct cleaners for specific tasks
Detergents
General-purpose detergents are mildly alkaline cleaners that remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils.
Heavy-duty detergents are highly alkaline cleaners that remove wax, aged or dried dirt, and baked-on grease.
Degreasers
Degreasers are detergents that contain a grease-dissolving agent.
These cleaners work well in areas where grease has been burned on.

10. Correct cleaners for specific tasks
12.1
Correct cleaners for specific tasks
Delimers
Delimers are used on mineral deposits and other dirt that other cleaners cannot remove.
They are often used to remove scale in dishwashing machines and on steam tables.
Follow the instructions carefully and use delimers with caution.
Abrasive Cleaners
Abrasive cleaners contain a scouring agent that helps scrub hard-to-remove dirt.
These cleaners are often used to remove baked-on food in pots and pans.
Use abrasives with caution because they can scratch surfaces.

11. Approved sanitizers including chlorine, iodine, and quats
12.2
Approved sanitizers including chlorine, iodine, and quats
SANITIZING
Sanitizing reduces pathogens on a surface to safe levels.
Food-contact surfaces must be sanitized after they have been cleaned and rinsed.
This can be done by using heat or chemicals.
Heat Sanitizing
Items must be soaked in hot water for at least 30 seconds.
The water must be at least 171°F (77°C).
You may need to install a heating device to maintain this temperature.
You may also use a high-temperature dishwasher.

12. Approved sanitizers including chlorine, iodine, and quats
12.2
Approved sanitizers including chlorine, iodine, and quats
CHEMICAL SANITIZING
Three common types of chemical sanitizers are:
chlorine
iodine
quaternary ammonium compounds, or quats
Chemical sanitizers are regulated by state and federal environmental protection agencies (EPAs).
Tableware, utensils, and equipment can be sanitized by:
soaking them in a chemical sanitizing solution
rinsing, swabbing, or spraying them with sanitizing solution
using detergent-sanitizer blends to clean then sanitize

13. Factors affecting the efficiency of sanitizers
12.3
Factors affecting the efficiency of sanitizers
SANITIZER EFFECTIVENESS
Several factors influence the effectiveness of chemical sanitizers.
The most critical include:
concentration
water temperature
contact time
water hardness pH

14. Factors affecting the efficiency of sanitizers
12.3
Factors affecting the efficiency of sanitizers
Concentration
Sanitizer solution is a mix of chemical sanitizer and water.
The concentration of this mix—the amount of sanitizer to water—is critical.
Too little sanitizer may make the solution weak and useless.
Too much sanitizer may make the solution too strong and unsafe.
It can also leave a bad taste on items or corrode metal.
Concentration is measured in parts per million (ppm).
To check the concentration of a sanitizer solution, use a test kit made for the sanitizer being used.
Hard water, food bits, and leftover detergent can reduce the solution’s
effectiveness.
Change the solution when it looks dirty or its concentration is too low.
Check the concentration often.

15. Factors affecting the efficiency of sanitizers
12.3
Factors affecting the efficiency of sanitizers
Temperature
The water in sanitizing solution must be the correct
temperature. Follow manufacturers’ recommendations.
Contact time
For a sanitizer solution to kill pathogens, it must make
contact with the object being sanitized for a specific amount of time.
Different requirements must be followed for each type of sanitizer. Follow the manufacturers’ recommendations.

16. Factors affecting the efficiency of sanitizers
12.3
Factors affecting the efficiency of sanitizers
Water hardness
Water hardness is the amount of minerals in your water.
Find out what your water hardness is from your municipality.
Work with your supplier to identify the correct amount of sanitizer to use for your water. pH
Find out what the pH of your water is from your municipality.
Work with your supplier to find out the correct amount of sanitizer to use for your water.

17. How to clean and sanitize food-contact surfaces
12.4
How to clean and sanitize food-contact surfaces
HOW AND WHEN TO CLEAN
AND SANITIZE
All surfaces must be cleaned and rinsed.
This includes walls, storage shelves, and garbage containers.
However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.

18. How to clean and sanitize food-contact surfaces
12.4
How to clean and sanitize food-contact surfaces
To clean and sanitize a surface, follow these steps:

19. Required frequency for cleaning and sanitizing food-contact surfaces
12.5
Required frequency for cleaning and sanitizing food-contact surfaces
WHEN TO CLEAN AND SANITIZE
All food-contact surfaces need to be cleaned and sanitized at these times:
• After they are used
• Before food handlers start working with a different type of food
• Any time food handlers are interrupted during a task and the items being used may have been contaminated
• After four hours if items are in constant use

20. Correct machine-dishwashing procedures
12.6
Correct machine-dishwashing procedures
DISHWASHING
There are two methods used by operations to wash dishes:
Machine dishwashing
Manual dishwashing

21. Correct machine-dishwashing procedures
12.6
Correct machine-dishwashing procedures
MACHINE DISHWASHING
Tableware and utensils are often cleaned and sanitized
in a dishwashing machine.
The effectiveness of your dishwashing program will depend on the
following factors:
• Well-planned layout in the dishwashing area, including a scraping and
soaking area and enough space for both dirty and clean items
• Sufficient water supply, especially hot water
• Separate area for cleaning pots and pans
• Devices that indicate water pressure and temperature of the wash and
rinse cycles
• Protected storage areas for clean tableware and utensils
• Staff trained to operate and maintain the equipment and use the
correct chemicals

22. Correct machine-dishwashing procedures
12.6
Correct machine-dishwashing procedures
HIGH-TEMPERATURE MACHINES
High-temperature machines use hot water to clean and sanitize.
If the water is not hot enough, items will not be sanitized.
If the water is too hot, it can bake food onto the items.
The dishwasher must have a built-in thermometer which checks water temperature at the manifold.

23. Correct machine-dishwashing procedures
12.6
Correct machine-dishwashing procedures
CHEMICAL-SANITIZING MACHINES
Chemical-sanitizing machines can clean and sanitize at much lower temperatures.
Different sanitizers require different temperatures, so follow the manufacturer’s dishwashing guidelines.
Items washed and rinsed at these lower temperatures may take longer to air-dry.

24. Correct machine-dishwashing procedures
12.6
Correct machine-dishwashing procedures
DISHWASHING MACHINE OPERATION
Operate your dishwasher according to the manufacturer’s
recommendations, and keep it in good repair. However, no matter what
type of machine you use, you should follow these guidelines.
Cleanliness Clean the machine as often as needed, checking it at least once a day. Clear spray nozzles of food and foreign objects. Remove mineral deposits when needed. Fill tanks with clean water, and make sure detergent and sanitizer dispensers are filled.
Preparation Scrape, rinse, or soak items before washing. Presoak items with dried-on food.

25. Correct machine-dishwashing procedures
12.6
Correct machine-dishwashing procedures
DISHWASHING MACHINE OPERATION
Loading Use the correct dish racks. Load them so the water spray will reach all surfaces, as shown in the photo at left. Never overload dish racks.
Air-drying Air-dry all items. Never use a towel to dry items. You could re-contaminate them.
Monitoring Check water temperature, pressure, and sanitizing levels. Take appropriate corrective action if necessary. Use heat tape or test strips to monitor the temperature of the sanitizing rinse. You can also use a maximum registering thermometer to do it.

26. How to clean and sanitize items in a three-compartment sink
12.7
How to clean and sanitize items in a three-compartment sink
MANUAL DISHWASHING
Operations often use a three-compartment sink to clean and sanitize large Items.
Follow these procedures:
• Clean and sanitize each sink and drain board.
• Fill the first sink with detergent and water. The water temperature must be at least 110˚F (43˚C). Follow the manufacturer’s recommendations.
• Fill the second sink with clean water. This is not necessary if items will
be spray-rinsed instead of being dipped.
• Fill the third sink with water and sanitizer to the correct concentration.
Hot water can be used as an alternative.
• Provide a clock with a second hand. This will let food handlers time how
long items have been in the sanitizer.

27. How to clean and sanitize items in a three-compartment sink
12.7

28. How to clean and sanitize items in a three-compartment sink
12.7
How to clean and sanitize items in a three-compartment sink

29. How to clean nonfood-contact surfaces
12.8
How to clean nonfood-contact surfaces
NONFOOD-CONTACT SURFACES
Nonfood-contact surfaces must be cleaned regularly.
Examples include:
Floors
Ceilings
Equipment exteriors
Restrooms
Walls
Regular cleaning prevents dust, dirt, and food residue from building up.

30. Storage and disposal requirements for chemicals
12.9
Storage and disposal requirements for chemicals
USING FOODSERVICE CHEMICALS
Many of the chemicals used in the operation can be hazardous, especially
if they are used the wrong way. To reduce your risk, you should only use
chemicals that are approved for use in a foodservice operation.
You should also follow these guidelines:
Storage and labeling Store chemicals in their original containers away
from food and prep areas. Separate by spacing or partitioning. If chemicals are transferred to a new container, the label on that container must list the common name of the chemical.
Disposal When throwing out chemicals, follow the instructions on the
label and any requirements from your local regulatory authority.

31. Storage and disposal requirements for chemicals
12.9
Storage and disposal requirements for chemicals
MATERIAL SAFETY DATA SHEETS
The Occupational Safety and Health Administration (OSHA) has requirements for using chemicals. OSHA requires chemical manufacturers and suppliers to provide a Material Safety Data Sheet (MSDS) for each hazardous chemical they sell.

32. Storage and disposal requirements for chemicals
12.9
Storage and disposal requirements for chemicals
MATERIAL SAFETY DATA SHEETS
An MSDS contains the following information about the chemical:
• Safe use and handling
• Physical, health, fire, and reactivity hazards
• Precautions
• Appropriate personal protective equipment (PPE) to wear when using the chemical
• First-aid information and steps to take in an emergency
• Manufacturer’s name, address, and phone number
• Preparation date of MSDS
• Hazardous ingredients and identity information

33. How to store clean and sanitized tableware and equipment
12.10
How to store clean and sanitized tableware and equipment
STORING TABLEWARE AND EQUIPMENT
Once utensils, tableware, and equipment have been cleaned and sanitized,
they must be stored in a way that will protect them from contamination.
Follow these guidelines:
Storage
Store tableware and utensils at least six inches (15 centimeters)
off the floor. Protect them from dirt and moisture.
Storage surfaces
Clean and sanitize drawers and shelves before storing
clean items.
Glasses and flatware
Store glasses and cups upside down on a clean and
sanitized shelf or rack. Store flatware and utensils with handles
up so staff can then pick them up without touching food-contact surfaces.
Trays and carts
Clean and sanitize trays and carts used to carry clean
tableware and utensils. Check them daily, and clean as often as needed.
Stationary equipment
Keep the food-contact surfaces of stationary equipment covered until ready for use.

34. How to store clean and sanitized tableware and equipment
12.11
How to store clean and sanitized tableware and equipment
CLEANING THE PREMISES
Keeping your operation clean means using the correct tools, supplies, and storage to prevent contamination. Many of the chemicals you will use are hazardous, so you also have to know how to handle them to prevent injury. For all of your cleaning efforts to come together, you need a master cleaning schedule. Making this schedule work also means training and monitoring your staff to be sure they can follow it.

35. How to develop a cleaning program
12.12
How to develop a cleaning program
DEVELOPING A CLEANING PROGRAM
A clean and sanitary operation is a foundation for a successful food safety management system. You can keep your operation in this condition with an effective cleaning program. To develop your program, first identify what the operation needs. Then create a master cleaning schedule. Train staff to clean equipment and surfaces correctly and monitor the program to ensure that it is effective.

36. How to develop a cleaning program
12.12
How to develop a cleaning program
IDENTIFYING CLEANING NEEDS
Identify cleaning needs using the following guidelines:
• Review the facility to identify all surfaces, tools, and equipment that
need cleaning.
• Look at how cleaning is currently done. Get input from staff. Ask them how and why they clean a certain way. Find out which procedures can be improved.
• Estimate the time and skills needed for each task. Some jobs may be done more efficiently by two or more people. Others might require an outside contractor. Determine cleaning frequency as well.

37. How to develop a cleaning program
12.12
How to develop a cleaning program
CREATING A MASTER CLEANING SCHEDULE
Use the information you gather while identifying your cleaning needs to develop a master cleaning schedule.
The schedule should include the following:
What should be cleaned
Who should clean it
When it should be