Cleaning and Sanitizing
Cleaning and Sanitizing
Cleaning and Sanitizing
Anything that touches food must be cleaned and sanitized to minimize foodborne illness. This module
deals with Cleaning and Sanitizing. Keeping the work environment, equipment, utensils and dishes clean
and sanitary is essential in handling food safely.
Cleaning is the physical removal of soil and food matter from a surface. Micro-organisms hide in and
attach to food residues making it especially important to thoroughly clean food contact areas. These
residues can be greasy, stuck-on and hard to remove.
Sanitizing takes the cleaning process one step further by destroying disease-causing microbes that
remain after scraping and scrubbing. Learn more about sanitizing methods on the next slide.
The scraping and scrubbing steps remove food residue and about 99% of the micro-organisms. The
remaining 1% is removed through sanitizing and air-drying.
Floors
Walls
Ceilings
Doors
Menus
Tables
Washrooms
Everything
However, any food contact surface must be both cleaned and sanitized:
Silverware
Pots
Pans
Kitchen utensils
Equipment
Cutting boards
1. Chemical sanitizing
2. Heat sanitizing
Using Chemical Sanitizers
There are three chemical sanitizers for use in food premises; chlorine (“bleach”), iodine and quaternary
ammonium (“quats”).
When these sanitizers are used at the correct concentrations, they are strong enough to kill pathogens
that can cause foodborne illness and they are safe enough for food.
The following lists the sanitizers and the amounts that must be measured for each to ensure the right
concentration of the chemical in water:
Iodine: 25 ppm
When you are using chlorine (“bleach”), mix 1 ml (1/4 teaspoon) to 500mL (2 cups) of water.
If you are using iodine or quaternary ammonium (“quats”) it is important to follow the manufacturer’s
instructions.
Be sure to check the concentration of the chemicals using test strips… more to come on this topic.
Test Strips
They can also be used throughout the sanitizing process to monitor the strength of a sanitizer.
They are ideal for testing the strength of the sanitizer in the third sink for dishwashing or in your
storage container for wiping cloths.
Dip one into the sanitizing solution. The colour of the strip will change after it is dipped.
Compare that colour to a colour chart. The colour will tell you whether the concentration of the
solution you have made is strong enough for sanitization.
Heat can be used as a sanitizer for dishwashing. There are two methods that can be used:
A. Immersion in hot water above 82°C (180°F) for 10 seconds. This is typically seen with a high-
temperature dishwashing machine.
B. Immersion in hot water at 77°C (171°F) for 45 seconds. This is typically seen with the
sanitizing step in manual dishwashing.
1. Manual
There are three methods for manual cleaning and sanitizing of dishes:
Both plastic and wooden cutting boards are acceptable. All cutting boards should be in good condition;
no cuts, scratches or cracks where bacteria can hide. They should be replaced when worn. Food
handlers should use separate cutting boards for raw food and ready to eat food—for example one
cutting board should be used for raw meat and another for vegetables as they are prepared for
serving/cooking. All cutting boards must be cleaned and then sanitized after use.
Multi-service articles: These articles include anything a customer will use to eat or drink: plates, bowls,
glasses, cups, forks, knives and spoons.
Utensils: Utensils are any other equipment used to prepare or serve food that is not in direct contact
with the customer. Examples are: pots and pans, mixing bowls, detachable equipment parts, spatulas,
ladles, and mixing spoons.
1. Scrape – Scrape food and soil from dishes and equipment before washing.
2. Wash – Wash dishes in hot soapy water in the 1st compartment of the sink.
3. Rinse – Rinse dishes and equipment in hot water (minimum 43°C/110°F) in the 2nd
compartment.
5. Air dry – Allow dishes to dry on clean, corrosive resistant drying racks before putting them away.
1. Scrape – Scrape food and soil from dishes and equipment before washing.
2. Wash – Wash dishes in hot soapy water in the 1st compartment of the sink.
3. Rinse – Rinse dishes and equipment under hot running water (minimum 43°C/110°F).
5. Air dry – Allow dishes to dry on clean, corrosive resistant drying racks before putting them away.
Dishes should be air dried before stacking. If they are stacked right away and are not dry, the moisture
left on the plates can support the growth of bacteria. Clean in Place Method
What do you do with items that cannot be washed in the sink or dishwasher?
Use the clean in place method for all equipment and utensils which come into contact with food, but are
too large to fit in the dishwasher or a 2 or 3-compartment sink. This method is also used for equipment
and utensils that cannot be moved from their location.
Use the clean in place method for equipment such as a meat slicer (after the blade has been removed), a
soft ice cream machine or large soup kettles.
Mechanical Cleaning and Sanitizing
Dishwashers are a reliable method for mechanically removing soil and bacteria from dishes, utensils and
kitchenware. Dishwashers follow the same 5-step method as manual cleaning and sanitizing. Ensure that
sufficient amounts of hot water are available for the entire operation and follow these guidelines:
Ensure adequate supplies of detergent are available and that the automatic dispensing system
functions.
If using a chemical sanitizer, ensure that an adequate supply is available and that the automatic
dispensing system functions.
With high-temperature dishwashers, it is important to monitor the water temperature gauges during
washing and sanitizing. These gauges are located on the outside of the machine.
Wash: Water temperature for the wash cycle must not be lower than 60°C (140°F) or higher than 71°C
(160°F). In combination with the detergent, water temperatures within this range are high enough to
adequately remove soil and grease, but not so hot that high protein foods, such as eggs, are baked on.
Sanitize: In this step, the dishwasher rinses and sanitizes in hot water. The water temperature must
remain above 82°C (180°F) for at least 10 seconds. The combination of this high water temperature and
the time period is adequate to destroy pathogens.
Note: In order to reach the high sanitizing temperature, a special piece of equipment is installed called
a heat booster. It is capable of reaching temperatures much higher than a regular hot water heater.
Low temperature dishwashers use chemicals in the sanitizing step. Dishes are washed in hot water and
are then rinsed and sanitized in warm water mixed with the chemical of choice. Machines should be
designed to automatically dispense the chemical solution into the machine during the sanitizing cycle.
Make sure that the chemical is used in the proper concentration.
Glass washing machines are a type of low temperature dishwasher common in establishments such as
bars and pubs.
Wash: The wash water temperature is the same as a high temperature machine: not lower than 60°C
(140°F) and no higher than 71°C (160°F).
Sanitize: In this step, the dishwasher rinses and sanitizes at a temperature not lower than 24°C
(75°F) with a chemical solution of either Chlorine, Quats, Iodine or other approved sanitizer.
Store cleaned and sanitized items at least 15 cm (6 inches) off the floor on clean shelves or in
clean containers, in a dry area.
Ensure items are completely dry before putting them away for storage.
Store clean glasses upside down on racks or shelves/trays lined with rubber bar matting. Rubber
bar matting allows air to circulate under glasses. Bar matting must be changed or cleaned and
sanitized regularly.
Store clean and sanitized items well away from dirty items.
Ensure there is adequate space in the kitchen so that cleaned and sanitized items do not come
in contact with dirty items during handling and storage.
Consider the following when cleaning and sanitizing tables, counters and trays:
Use a cloth to sanitize; this cloth must only be used for this purpose and not used in other areas
of the food premises
Allow sanitizer to dry on the table; it does not have to be rinsed off
Menus
Door knobs
When cleaning tasks are assigned, this is referred to as a cleaning program or schedule.
A cleaning program or schedule should be developed for each food premises as a way to organize all
cleaning and sanitizing tasks.
How often the task should be done; hourly, daily, weekly, monthly, etc
Consider all areas of the food premises when developing the list of tasks:
Floors: cleaned daily or as needed, no carpeting in the kitchen but suitable for dining areas
Washrooms: both public and staff, should be cleaned and sanitized at least once per day