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One of the most important steps to serving safe food is the proper cleaning
and sanitizing of equipment, utensils and facilities. This section will discuss the
two-step process of cleaning and sanitizing. You will learn the difference
between cleaning and sanitizing and understand how, when and why cleaning and
sanitizing should be done. Cleaning is the removal of food or soil debris from
the surface to which it clings. Sanitizing on the other hand is a
reduction of the microbial population on equipment, utensils or work surfaces.
First let's look at the cleaning process. In order to see how food particles cling
to surfaces you need to see the bacteria at a microscopic level. As you can see in
the picture food particles and bacteria have dried on the table surface. They
have even worked their way into surface scratches cuts and grooves. Many of these
particles are not visible to the naked eye. It is possible that food particles
and bacteria have dried on tables and countertops and even worked their way into
surface scratches and grooves if these surfaces have not been properly
cleaned and sanitized. Food contact surfaces can also have biofilms which
are formed by some bacterial. Biofilm combined with dried food particles acts
as a layer that protects the underlying bacteria from the environment and
sanitizers. Biofilms are highly resistant to cleaning and sanitizing efforts. A
thorough cleaning is the first step in removing this protective layer. Cleaning
requires three main components: water to wash and rinse, soap or detergent and
energy. Water helps loosen food and other items stuck to surfaces, dishes, utensils
and equipment. The water also serves as a carrier for soap to remove these
particles. Of course the water should be from an approved source so that we are
not cleaning with dirty water. Potable water must be used for cleaning
purposes. Water temperature should be warm to hot about 110 degrees Fahrenheit
or as recommended on the label instructions of the cleaning agent. Water
should be changed when there are visible food particles in the solution. Soap also
loosens food particles from surfaces and removes some microbes. Energy can be from
the water pressure in the dish machine or from the scrubbing friction from
hands. Pressure and scrubbing help loosen food and microbes and break up biofilms
exposing hidden bacteria. For some types of dirty dishes or equipment it can take
more than soap and water to remove visible soil. Pre-soaking or repeated
washings may be needed be sure to rinse all surfaces as part of the cleaning
step. Any surface of dishes, utensils or equipment that comes into contact with
food should be cleaned before it is sanitized. This includes cutting boards,
stationery equipment, work tables and utensils, surface equipment, flatware and
utensils, and dining room surfaces. Manual cleaning begins with fresh soapy water
in a sink or designated pail and ends with rinsing of the work surface. Water
used to clean needs to be changed frequently. Soap becomes less effective
at removing food and other particles as the water collects more food particles
and other matter. At a minimum change wash water before each meal if washable
cloths are used and get a clean one each time you change the wash water as it is
hard to clean with dirty tools. It is recommended that clean linens for the
kitchen be kept in a separate area from those used in other areas of the
facility such as for custodial or recreational purposes. Now let's look at
step 2 sanitizing. Sanitizing is done after washing and rinsing are completed.
When serving to the public it is important that food contact surfaces are
sanitized after cleaning to prevent foodborne illness. There are two ways of
sanitizing dishware and equipment either mechanically through a dish washing
machine or manually using a three compartment sink. For
mechanical sanitizing heat sanitizing with high temperatures or chemicals can
be used. Heat sanitizing uses hot water. The final hot water sanitizing rinse
temperature will vary depending on type of machine. Check machine instructions. A
final rinse temperature of 180 degrees Fahrenheit when water exits the machine
is typical. Consult with your local health inspector if you have questions
regarding final rinse temperature for the type of machine in your facility. The
water temperature should be checked when beginning dishwashing at each meal
period to make sure the machine is working properly and heat sanitizing is
occurring. Simply reading gauges on the dish machine is not enough. In order to
be sure that the water is hot enough you need to periodically check it using a
temperature sensitive strip or dish machine thermometer. The water
temperature when it comes in contact with the dishware should be at least 160
degrees Fahrenheit. Temperature sensor strips are available to measure a
variety of temperatures. Attach the strip to a serving dish or other flat item and
send it through the machine. The temperature strip will turn black if the
proper temperature has been reached. Use of the temperature sensor strip verifies
proper sanitation has occurred. Record the gauge temperatures at each meal as a
way of documenting proper operation of the machine. Attach the strip to the
cleaning and sanitizing log to verify the dish machine was working properly.
Other types of test strips can be put in the tines of a fork and sent through the
machine. These strips will also turn black if the proper temperature has been
reached. If the test strips do not turn black this indicates the machine is not
working properly and heat sanitizing is not occurring. Corrective actions should
be taken. After testing remember to run the dishware used for testing through
the dish machine again for proper cleaning and sanitizing. To avoid
re-contamination of clean dishware two people should be scheduled in the dish
room one to load soiled dishes into the machine and one
to unload clean and sanitized items. Another way to sanitize is to use
chemicals. Be sure that you only use chemicals that are approved for use in
kitchens and appropriate for equipment. Review manufacturer's instructions for
use of chemicals to be sure correct amounts are used. Chemical sanitizer
concentrations should be checked at least once during each meal for chemical
dish machines and three compartment sinks. In three compartment sinks there
often will be a fill line to indicate how much water should be in the sink. The
amount of chemical dispensed through a pump or tower should be in correct
proportion to the amount of water used. There are three types of chemical agents
used in foodservice sanitizers: quaternary ammonium or quats, chlorine
and iodine.They are not all the same. Each has different characteristics and
each requires a different concentration to be effective and a different test
strip for checking accuracy of concentrations. The proper concentration
for food contact surfaces is based on the type of sanitizer. According to the
current FDA Food Code quaternary ammonium should have a concentration as
indicated by the manufacturers use directions. Chlorine should be 50 to 100
parts per million and iodine should be 12 and a half to 25 parts per million.
The best way to ensure the sanitizer is effective is by checking it with a test
strip. There are specific test strips for each type of chemical agent. When the
test strip is placed in the solution for at least 10 seconds it should change
color. Compare the color of the test strip to the indicator on the package to
determine sanitizer concentration. Checking the concentration is important
because sanitizers become less effective over time. That doesn't mean more is
better! If the concentration is too high there is a potential for toxicity.
Sanitizer effectiveness also breaks down when food particles are present in the
solution. Most sanitizers are good for about two hours
and then should be changed. Some dish machines use quats or chlorine for
mechanical sanitizing rather than high temperature. Water chemical sanitizers
can also be applied manually using a bucket or spray bottle following
cleaning. Be sure the spray bottle is properly labeled with the name of the
agent. The cleaning solution and sanitizing solution must be kept in
separate containers. If the detergent is mixed with a sanitizer the sanitizing
solution is not as effective. You should now know the difference between cleaning
and sanitizing and the proper steps for each procedure. To avoid re-contamination
of clean and sanitized items be sure dishware and equipment are completely
dry before returning to storage. Do not use towels to dry items. Air drying is
recommended. Be sure clean hands are used to handle the clean and sanitized
dishware and equipment. Remember it's a two-step process. Step one is cleaning
which involves washing with soap or detergent and rinsing with clean water.
Step two is sanitizing either by high temperature or chemicals applied
manually or using a dish machine. Remember these tips: cleaning requires a
cleaning agent, water and energy to be effective.
Use separate cloths and pails for cleaning and sanitizing to avoid
cross-contamination. Check your dish machine temperature or sanitizer
concentration at each meal. Document the temperature or sanitizer concentration
and the date and time that they were taken. Sanitizer in sinks or buckets
should be changed several times a day. Now that you know how to properly clean
and sanitize you're on the road to serving the safest food possible.
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