1. Cleaning vs. sanitizing  Cleaning is the process of removing food and other types of soil from a surface, such as a countertop or plate  sanitizing is the process of reducing the number of microorganisms on that surface to safe levels.

2. Cleaners are divided into 4 categories:  detergent: contain surface acting agents that reduce surface tension between the soil and the surface being cleaned. General purpose detergents are alkaline  Degreasers: contain a grease dissolving agent. Work in the areas: oven doors, hoods  Delimers: are used on mineral deposits and other soils that other types of cleaner cannot remove. And leaving the surface bright. Are often used to remove scale in dishwashing machines and tarnish  Abrasive cleaner: contain a scouring agent that help scrub hard to remove soil. They come in powder and liquid form and contain a kind of built-in elbow grease, which helps cut down on the hard rubbing to remove soil. Scouring pads are included in this category.

3. Some categories may overlap, for example most abrasive cleaners and some delimers contain detergent,some detergents also may contain degreasers.

4. Sanitizing Heat sanitizing One way is soak them in hot water, the water must at least 77Celsius degree,the items must be soaked for at least 30 secondsCelsiusdegree Another way to sanitizing items is to run them through a high-temperature dishwasher.

5. sanitizing  Chemical sanitizing: tableware, utensils, and equipment can be sanitizing by soaking them in a chemical sanitizing solution.

6. Sanitizer effectiveness Concentration.  Sanitizing solution is a mix of chemical sanitizer and water. Too little sanitizer may make weak and useless. Too much sanitizer may make the solution too strong and unsafe. It can also leave a bad taste or corrode metal.  To check the concentration of a sanitizer solution, use a test kit, these kits are usually available from the chemical manufacturer or supplier.  Check the concentration often

7. Sanitizer effectiveness  Temperature. The water in sanitizing solution must be the correct temperature.

8. Sanitizer effectiveness  Contact time: For a sanitizer solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time.

9. Sanitizer effectiveness Water hardness  Water hardness can affect how well a sanitizer works  Water hardness is the amount of minerals in your water.

10. Sanitizer effectiveness  pH Water pH can also affect a sanitizer.  pH: potential of Hydrogen  Find out what the PH of your water is from your municipality. Then work with your supplier to find out the right amount of sanitizer to use for your water

11. How and when to clean and sanitizer How to clean and sanitize:  Scrape or remove food bits from surface  Wash the surface  Rinse the surface  Sanitize the surface  Allow the surface to air-dry.

12. When to clean and sanitize  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 constant use