1. Cleaning and Sanitizing
SERVSAFE/Chapter 10
Cleaning and Sanitizing

2. How to Clean and Sanitize:
Clean the Surface
Rinse the Surface
Sanitize the Surface
Allow the surface to air-dry

3. When should a surface be cleaned and sanitized?
After they are used.
Before foodhandlers start working with a different type of food.
Any time foodhandlers are interrupted during a task and the items being used may have been contaminated.
After four hours if items are in constant use.

4. Cleaners are…
chemicals that remove food, dirt, rust, stains, minerals and other deposits.

5. Heat Sanitizing
Water must be at least 171 degrees F.
Items must be soaked for 30 seconds.
Use a high-temperature dishwasher.

6. Chemical Sanitizing Chlorine Iodine
3 Common types:
Chlorine
Iodine
Quaternary ammonium compunds (quats)

7. Sanitizer Effectiveness
Sanitizer solution is a mix of chemical sanitizer and water
Concentration is measured in parts per million (ppm)
To check the concentration of a sanitizer, use a test kit
Hard water, food bits, and leftover detergent can reduce the solution’s effectiveness

8. Machine Dishwashing
The temperature of the final sanitizing rinse must be at least 180 degrees F. (82 degrees C.)
For stationary rack, single-temperature machines, it must be at least 165 degrees F. (74 degrees C.)

9. Manual Dishwashing Sink station must include:
Area for rinsing away food or scraping it into garbage containers
Drain board to hold dirty items
Drain board to hold clean items
Thermometer to measure water temperature
Clock with a second hand to time how long items have been in the sanitizer

10. How to Clean and Sanitize in a Three-Compartment Sink
Rinse, scrape, or soak items before washing them.
Clean items in the first sink.
Rinse items in the second sink.
Sanitize items in the third sink.
Air-dry items.

11. Cleaning and Sanitizing in a Three-Compartment Sink continued…
Wash items in a detergent solution at least 110 degrees F. (43 degrees C.)
Never rinse items after sanitizing them.
Dishwasher must have a cycle that sanitizes items before they are rinsed.
When air drying items, place the items upside down so they will drain.

12. Storing Tableware and Equipment
Store tableware and utensils at least six inches off the floor.
Store glasses and cups upside down on a clean and sanitized shelf or rack. This enables the staff to pick them up without touching food-contact surfaces.
Keep the food-contact surfaces of stationary equipment covered until ready for use.

13. Using Foodservice Chemicals
Store chemicals in their original containers away from food and prep areas.
Keep MSDS sheets on file and accessible.

14. MSDS SHEETS must contain the following information…
Safe use and handling
Physical, health, fire and reactivity hazards
Precautions
Appropriate personal protective equipment
First-aid information and steps to take in an emergency
Manufacturer’s name, address, and phone number
Preparation date of MSDA
Hazardous ingredients and identity information

15. Master Cleaning Schedule should include…
WHAT should be cleaned
WHO should clean it
WHEN it should be cleaned
HOW it should be cleaned