1. Cleaning and Sanitizing LESSON 4

2. Cleaning vs. Sanitizing
Sanitize
Cleaning vs. Sanitizing
Cleaning and sanitizing are sometimes used interchangeably, but the two words do not mean the same thing.
Clean
Clean implies that your hands, your food preparation work surface, the table top, or your equipment is free of soil or food particles.
Detergents remove soil and food particles.
You CAN look at a knife, for example, and see if it is clean.
Sanitize
Sanitized, on the other hand, means the number of microorganisms has been reduced to a safe level.
You CANNOT look at a knife and see if it is sanitized.
Clean an item or area first and then sanitize
Photos by Candace Heer
Photo of bacteria from government website
Clean an item or area first and then sanitize

3. Keep food preparation areas and equipment clean at all times.
Cleaning
Keep food preparation areas and equipment clean at all times.
Cleaning
Cleaning removes food and dirt from a surface.
Unless we maintain clean equipment and surrounding areas, we can quickly undo much that has been accomplished through careful food handling and storage practices.
Keep food preparation areas and equipment clean at all times.
Work surfaces should be kept clean and sanitized.
Floors should be cleaned regularly and frequently.
Walls may need occasional washing.
Storage areas require good ventilation and should be kept clean and neat.
Equipment like mixers, slicers, can openers, and blenders should be cleaned and sanitized accord­ing to manufacturer directions.
Photo of mixer: pixabay.com
Photos by Candace Heer

4. Sanitizing To make a sanitizing solution:
Mix 1 tablespoon of unscented liquid chlorine bleach with 1 gallon clean water.
Mix 1 teaspoon of unscented liquid chlorine bleach with 1 quart clean water.
Use on work surfaces, tabletops, dishes and utensils.
Allow the surfaces to air dry.
Sanitizing
Detergents do not sanitize.
To make a sanitizing solution:
Mix 1 tablespoon of unscented liquid chlorine bleach with 1 gallon clean water.
Mix 1 teaspoon of unscented liquid chlorine bleach with 1 quart clean water.
Use on work surfaces, tabletops, dishes and utensils.
Allow the surfaces to air dry.
Fill a spray bottle with sanitizing solution to spray counter tops and work surfaces after soil and food particles have been removed. Allow the surface to air dry.
Keep your sanitizing cloth in a bucket of sanitizing solution at all times.
Cloths used for wiping down equipment and other surfaces should be wrung out frequently in a sanitizing solution and stored in the solution when not in use.
Launder cleaning cloths daily or more often, if necessary. Keep cloths used for food contact surfaces separate from other wiping cloths.
Refer to Mini-Poster, 4-2, Making a Sanitizing Solution.
Introduce Handout 4-2, Dishwashing: Manual Cleaning and Sanitizing.
Refer to Mini-Poster 4-3, Dishwashing Procedure.
Photos: pixabay.com

5. Washing Dishes in a 3-Compartment Sink
Rinse, scrape and soak to remove additional food particles.
Wash in hot, soapy water.
Rinse in hot clean water.
Sanitize in a chemical sanitizer
Air dry.
Occasional quantity cooks may be working in facilities without proper cleaning equipment. This does not mean that proper cleaning can’t be done.
Use tubs, buckets, or other large containers to create a three-compartment sink.
3 compartment Sink –
Hot soapy water in first sink.
Rinse clear water in second sink.
Third sink – sanitizing solution or hot water. Hot water must be maintained at 170 degrees – immerse in hot water for at least 30 seconds.
If using sanitizing solution in 3rd sink – chlorine bleach sanitizing solution – immerse for 7 seconds or more.
It is recommended to leave all items submerged in the sanitizer solution for at least 30 seconds to effective sanitizing.
Cutting boards – special problems.
If wooden boards are used, scrub them after every use with a nontoxic detergent solution and stiff-bristled nylon brush, rinse and treat with a sanitizing solution.
NEVER submerge wooden cutting boards in a sanitizing solution.
Cloths used for wiping down equipment and other surfaces should be wrung out frequently in a sanitizing solution and stored in the solution when not in use.
Launder cleaning cloths daily or more often, if necessary. Keep cloths used for food contact surfaces separate from other wiping cloths.
Photos by Candace Heer

6. Additional Cleaning Points
Here are some additional points to remember on kitchen cleanliness.
Wash or replace soiled sponges, brushes, dishcloths, and towels frequently.
Clean up food spills and crumbs.
Counter tops and work tables should be cleaned thoroughly and sanitized between food preparation tasks and after all food preparation is complete.
Workers and/or kitchen visitors should NOT be allowed to sit on such surfaces or lean against them. Remember, these are food contact surfaces and must be treated as such.
Photos: pixabay.com
Photo by Candace Heer

7. Remember that cleaning and sanitizing are TWO separate processes.
You must first clean the item or area to remove any visible soil.
Then sanitize, using your sanitizing solution, to reduce the number of microorganisms to safe levels.
Clean and sanitize equipment, utensils, work and serving area as the last step of your event.
Sanitize using a commercial sanitizing solution or a household bleach solution.
Refer back to Handout 4-1, Making a Sanitizing Solution and Handout 4-2, Dishwashing: Manual Cleaning and Sanitizing for discussion. 
Even though you are finishing the meal, sanitizing after cleanup is important, also. Bacteria can thrive and can contaminate food the next time the equipment or facility is used for food preparation.