Cleaning and sanitizing
1. 1. CLEANINGand SANITIZING Procedures must be a part of the standard operating
procedures that make up your food safety program.
2. 2. CLEANING • process of removing food and other types of soil from a surface, such as a
dish, glass, or cutting board. • It must be done with a cleaning agent that removes food, soil
or other substances. • Right cleaning agent must be selected because not all
3. 3. 1. Detergents 2. Solvent Cleaners 3. Acid Cleaners 4. Abrasive Cleaners Cleaningagents
are dividedinto fourcategories
4. 4. 1. DETERGENTS-used to wash tableware , surfaces and equipment. It can penetrate soil
quickly and soften it.
5. 5. 2. Solvent cleaners -- Often called degreasers, solvent cleaners are alkaline detergents
that contain a grease-dissolving agent. These cleaners work well in areas where grease has
been burned on.
6. 6. 3. Acid cleaners -- Use on mineral deposits and other soils alkaline cleaners cannot
remove, these cleaners are often used to remove scale in ware washing machines and
steam tables.
7. 7. 4. Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil often
found in small areas. The abrasive action is provided by small mineral or metal particles, fine
steel wool, copper, or nylon particles.
8. 8. SANITIZING • It is done using heat radiation, or chemicals. • Heat and chemicals are
commonly used as a method for sanitizing in restaurant. • of creating conditions that promote
the safe production of food.
9. 9. HEAT There are three methods of using heat to sanitize surfaces– steam, hot water, and
hot air. Cleaned items must be exposed to these temperatures for at least 30 seconds. HOT
WATER- it is being used in the third compartment , it must be 77 Celsius. STEAM- is an
excellent agent for treating food equipment.
10. 10. CHEMICALS The approved sanitizers are chlorine, iodine and quaternary ammonium.
Different factors influence the effectiveness of chemical sanitizers.
11. 11. Approvedsanitizers 1. Chlorine 2. iodine 3. quaternary ammonium
12. 12. it is used as the production of household item such as bleach and disinfectant to bullet-
resistant vests, computer hardware, silicon chips Household item such as bleach and
disinfectant to bullet- resistant vests, computer hardware, silicon chips and automotive parts.
It is used worldwide to purify water supply as the ultimate defense against waterborne
microbiological infection. Chlorine
13. 13. IODINE It is widely used in the general food industry and breweries. Diluted iodophor is
often used by brewers and winemakers to sanitize equipment and bottles. it can also leave
unattractive orange-brown stains on plastic parts and equipment that it is left in contact with.
14. 14. Quaternary Ammonium poor detergents but excellent germicides. Longer contact time is
needed with this sanitizer, since it is slow-acting against some common spoilage bacteria.
15. 15. b. countertops, tables or other stationary equipment
16. 16. Three factorsthatmust be Considered: 1. CONCENTRATION- the presence of too little
will result in an inadequate reduction of harmful microorganisms . Too much can be toxic. 2.
TEMPERATURE- Generally chemical sanitizers work best in water that is between 13
Celsius and 49 Celsius 3. CONTACT TIME-the cleaned item must be in contact with the
sanitizer( either heat or approved chemical) for the recommended length of time.
17. 17. SANITIZERTESTING Every restaurant must have the appropriate testing kit to measure
chemical sanitizer concentrations. In order to test the strength of a sanitizing solution , one
must first determine which chemical is being used. The appropriate test kit must be used
throughout the day to measure chemical sanitizer
18. 18. Open your module on page 21 : Advantages and Disadvantages of Different Chemical
Sanitizers
19. 19. Cleaning and Sanitizing Utensils • A dishwasher is effective at sanitizing if it has a hot
wash and drying cycle. • After washing the utensils should look clean and there should be no
food or anything else visible on them. • Effective cleaning will remove most
20. 20. Cleaning and Sanitizing Utensils • If you do not have dishwasher, you will need to
sanitize in a sink using a chemical sanitizer or very hot water. • When using chemical
sanitizer make sure that it is safe for eating, cooking and drinking utensils .
21. 21. Cleaning and Sanitizing Utensils • Air drying is best but tea towels can be used if they
are clean . • If you are washing up to the big event, make sure you have access to plenty of
hot water. • If hot water is not available, disposable drinking and eating utensils should be
used.
