Cleaning And Sanitizing

Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your
food safety program. Improperly cleaned and sanitized surfaces allow harmful microorganisms to be
transferred from one food to other foods.

Cleaning

Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass, or
cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other substances. The
right cleaning agent must be selected because not all cleaning agents can be used on food-contact
surfaces. (A food-contact surface is the surface of equipment or utensil that food normally comes into
contact.) For example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot be used
because they might leave an unsafe residue on the food contact surface. The label should indicate if the
product can be used on a food-contact surface. The right cleaning agent must also be selected to make
cleaning easy. Cleaning agents are divided into four categories:

 Detergents – Use detergents to routinely wash tableware, surfaces, and equipment. Detergents
can penetrate soil quickly and soften it. Examples include dishwashing detergent and automatic
dishwasher detergents.

 Solvent cleaners – Use periodically on surfaces where grease has burned on. Solvent cleaners
are often called degreasers.

 Acid cleaners -- Use periodically on mineral deposits and other soils that detergents cannot
remove. These cleaners are often used to remove scale in warewashing machines and steam
tables.

 Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that are difficult
to remove with detergents. Some abrasive cleaners also disinfect.

Clean food-contact surfaces that are used to prepare potentially hazardous foods as needed throughout
the day but no less than every four hours. If they are not properly cleaned, food that comes into contact
with these surfaces could become contaminated.

Sanitizing

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a
method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must first be washed
properly before it can be properly sanitized. Some chemical sanitizers, such as chlorine and iodine, react
with food and soil and so will be less effective on a surface that has not been properly cleaned.

Sanitizing Methods

 Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.
Hot water is the most common method used in restaurants. If hot water is used in the third
compartment of a three-compartment sink, it must be at least 171oF (77oC). If a high-
temperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse
must be at least 180oF (82oC). For stationary rack, single temperature machines, it must be at
 least 165oF (74oC). Cleaned items must be exposed to these temperatures for at least 30
seconds.

 Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium.

Chemical Sanitizers

Different factors influence the effectiveness of chemical sanitizers. The three factors that must be
considered are:

 Concentration -- The presence of too little sanitizer will result in an inadequate reduction of
harmful microorganisms. Too much can be toxic.

 Temperature -- Generally chemical sanitizers work best in water that is between 55oF (13oC)
and 120oF (49oC).

 Contact time -- In order for the sanitizer to kill harmful microorganisms, the cleaned item must
be in contact with the sanitizer (either heat or approved chemical) for the recommended length
of time.

Sanitizer Testing

Every restaurant must have the appropriate testing kit to measure chemical sanitizer concentrations. To
accurately test the strength of a sanitizing solution, one must first determine which chemical is being
used -- chlorine, iodine, or quaternary ammonium. Test kits are not interchangeable so check with your
chemical supplier to be certain that you are using the correct kit. The appropriate test kit must then be
used throughout the day to measure chemical sanitizer concentrations.

Machine Warewashing

Most tableware, utensils, and other equipment can be cleaned and sanitized in a warewashing machine.
Warewashing machines sanitize by using either hot water or a chemical sanitizing solution.

 Check the machine for cleanliness at least once a day.

 Make sure all detergent and sanitizer dispensers are properly filled.

 Scrape, rinse, or soak items before loading them into the machine.

 Load racks correctly and use racks designed for the items being washed.

 Check temperatures and pressure at least once a day.

 Check each rack as it comes out of the machine for soiled items.

 Air-dry all items.

 Keep your warewashing machine in good repair.

Cleaning and Sanitizing in a Three-Compartment Sink

1. Rinse, scrape, or soak all items before washing them in a three-compartment sink.
2. Wash items in the first sink in a detergent solution that is at least 110oF (43oC).

3. Immerse or spray rinse items in the second sink using water that is at least 110oF (43oC).

4. Immerse items in the third sink in hot water or a properly prepared chemical sanitizing solution.

5. Air-dry all cleaned and sanitized items before storing them.

Cleaning In Place Equipment

1. Turn off and unplug equipment before cleaning.

2. Remove food and soil from under and around equipment.

3. Remove detachable parts and manually wash, rinse, and sanitize them or run through awarewashing
machine.

4. Wash and rinse all other food-contact surfaces that you cannot remove, then wipe or spray them with
a properly prepared chemical sanitizing solution.

5. Keep cloths used for food-contact and non-food-contact surfaces in separate properly marked
containers of sanitizing solution.

6. Air-dry all parts, then reassemble.

7. Resanitize food-contact surfaces handled during reassembly.

32.3. Storing Utensils, Tableware, and Equipment

Improperly storing cleaned and sanitized equipment, utensils, and linens could allow them to become
contaminated before they are used again. Contamination can be caused by moisture from flooding,
drips, or splash. Food debris, toxic materials, litter, dust, and other substances might also cause it.

32.3.1. Using Chemicals

Separate chemicals from food, equipment, utensils, linens, and single-use items. If chemicals are stored
directly above or next to any of these items, they could spill onto the item and contaminate it. Only buy
chemicals approved for use in a restaurant or food establishment. Store chemicals in their original
container away from food storage and food preparation areas. If a chemical is transferred to a new
container, label the container with the chemical name, manufacturer's name and address, and potential
hazards of the chemical.Material Safety Data Sheets (MSDS) are one way that chemical manufacturers
provide hazard information to users, such as foodservice workers.

32.4. Sanitary Facility Design

A general understanding of process and facility sanitation is important for the successful manufacturing
of food products. When a new facility or process is designed, sanitation standards can be built-in. Good
sanitation practices will improve product quality, minimize maintenance efforts, please inspectors and
delight clients.

32.4.1 Building Exterior

Design and construct the establishment so that the internal environment is protected from external
contaminants. Ensure the establishment (e.g. walls, roof) is of a sound construction and is maintained in
good repair (e.g. no evidence of damage). Take steps to prevent or minimize the entrance and
harbourage of pests, insects and contaminants (e.g. no holes or unprotected openings, weather stripping
on exterior doors). Cover air intakes and openings or equip them with appropriate screens.

32.4.2.Cross-contamination Control

Separate operations that have the potential to cause cross contamination by physical partition, by work
area designation, by designated equipment or by other effective means.

32.4.3. Personnel Facilities

Washrooms, change rooms and lunch and break areas(s) are provided and maintained to ensure that
personal hygiene can be maintained to protect the safety and suitability of food. Washrooms are
equipped with adequate lighting and an adequate number of flush toilets and hand-washing stations;
are free of condensation, excess moisture or odours; and are designed to prevent or minimize
contamination.

32.4.4. Internal Structures and Fittings

Internal rooms, structures and fittings are suitable and are maintained for the operations taking place
within. Floors, walls, ceilings, overheads, doors, windows, stairs and other structures are cleanable,
properly maintained, exhibit no evidence of degradation that would cause contamination and are
suitable for the activities in each area. The condition of internal rooms, structures and fittings protects
the safety and suitability of food.

32.4.5. Lighting:

Ensure lighting levels are adequate to properly complete the tasks performed in each area (e.g. product
inspection, sanitation, maintenance, visual examination of rooms). Ensure light sources do not alter the
natural colour or appearance of food where food assessments are performed.

32.4.6. Lighting Fixtures:

Light bulbs and lighting fixtures in areas of exposed food, ingredients, packaging materials or food
contact surfaces are equipped with shatterproof bulbs or breakage shields to prevent or minimize
contamination of food if breakage occurs.

32.4.7.Air Quality and Ventilation

The establishment has and uses ventilation to keep rooms free of excessive heat, humidity, steam,
vapours, smoke, particulates and condensation. Ventilation openings have screens or filters that can be
easily cleaned or changed. Ventilation systems do not permit air to flow from contaminated areas to
clean areas.

32.4.8. Drainage and Sewage Systems

The establishment has and uses drainage and liquid waste disposal systems that are maintained to
protect the safety and suitability of food and the potable water supply. Drainage and liquid disposal
systems are equipped with back-flow preventers and no cross-connections exist with drainage or waste
systems and potable water lines. Pooling of water and liquids is prevented or addressed.

32.4.9. Equipment Design, Construction and Installation

Equipment and utensils that may impact on food safety are constructed of nontoxic materials, exhibit no
signs of degradation that could contaminate food, and are easy to clean, sanitize and maintain.
Equipment design, location, construction and installation promote effective assessment, maintenance,
and cleaning and sanitizing activities. Adequate equipment or facilities are available for the activities
conducted to protect the safety and suitability of food. Equipment functions in accordance with its
intended use.

32.4.10. Waste Containers and Utensils

Containers and utensils used for collection and holding of waste and inedible or hazardous substances
are clearly identified, function properly, exhibit no signs of degradation that could lead to the
contamination of food and can be cleaned and maintained. Containers and utensils are cleaned prior to
entering food processing, handling or storage areas.

32.5. Pest Control and Sanitation

Control of pests and use of pesticides are particularly critical in places where food is prepared, served or
packaged. Most industries and institutions (such as schools and hospitals) are inspected for sanitation by
one or more state, federal or local agencies. To assure food has been prepared, packed and held under
sanitary conditions, The Federal Food, Drug and Cosmetic Act of the Food and Drug Administration (FDA)
states the following: “Sec. 402. A food shall be deemed to be adulterated ... (a) (3) if it consists in whole
or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for food; or (4) if it has
been prepared, packed, or held under unsanitary conditions whereby it may have become contaminated
with filth, or whereby it may have been rendered injurious to health; ...”

32.5.1. Importance of Pest Control

Pests are attracted to food premises since they are an ideal habitat in which to live and reproduce. Since
pests pose a significant health risk, pest control is extremely important. Inadequate control can lead to
pest infestation and serious consequences to consumer health.Besides potential health risks, pest
infestation will inevitably lead to significant waste and, therefore, commercial loss. The loss caused by
pest infestation of raw materials or the finished product can be large.

32.5.2.Hazards Posed by Pests

Food products are at a high risk of contamination if control measures are not in place. Pests are carriers
of food poisoning microorganisms and viruses that pose major hazards to consumer health. In addition
to the contamination by microorganisms and viruses, pests can also contaminate food with

 hair

 fur

 droppings/urine

 eggs
  dead bodies.

Certain pests, rodents in particular, can also cause significant damage to a factory by, for example,
chewing through electrical wires and causing fires.

32.5.3Types of Pests

There are many different types of pests that can pose a risk to human health or the commercial viability
of your company. These include

 rats

 mice

 insects – cockroaches, flies, ants

 stored product pests – larder beetles, weevils, flour moths

 reptiles – lizards

 birds

32.5.4. Habitats of Pests

Pests require certain conditions to survive and reproduce:

 security

 shelter

 food

 water

As a food safety manager, you must understand what conditions allow pests to survive and reproduce. If
you aren’t fully aware of what these circumstances are, you business will suffer contamination and loss
that may make the business no longer sustainable.

32.5.5.Prevention

Once pests have entered your factory, it is difficult to control and totally eliminate them, particularly if
there is an infestation. You must prevent their invading your factory or facility!

Preventing any and all ingression of pests will be commercially more cost-effective than continually
eliminating pest infestation.

The control of prevention of ingression of pests requires

 proofing the premises

 monitoring for signs of infestation

 practicing good hygiene.

32.6. Conditions to Minimise the Risk of Pest Ingression

Effective proofing of your factory premises is the preferred method for control of pests. Doors and
windows pose the highest risk of ingression; thus a door and window closure policy should be
introduced. Other methods may need to be considered: fine mesh screens for windows and doors, self-
closing mechanisms on doors, and plastic curtains on internal and external door openings. Rodents can
enter a factory through the smallest of openings, so any gap under doors should be covered with a metal
plate. To prevent flying insects, reptiles, or birds, any holes or openings in the fabrication of the factory
must be filled with mortar or covered with metal/plastic sheets or mesh.

32.6.1. Awareness of Infestation

As the food safety manager, you must make sure all staff members are aware of signs of pest infestation
and possible entry points. They should also be aware of the importance of reporting the presence of any
possible infestation right away. Signs to look for are

 live animals

 dead animals

 droppings

 damaged packaging

 smell

 smears/discolouration of walls

 larvae/pupae

 eggs

 webbing

 piles of debris

 holes in fabrication.

32.6.2. Good Hygiene Practices

Denying pests food and shelter in your facility is another way of preventing infestation. This can be
achieved by practicing good hygiene practices, effective cleaning, and proper waste disposal.

By using good hygiene practices, your staff is removing the food and shelter pests need to survive. All
staff should be aware of these good hygiene practices:

 Keep the factory clean.

 Have proper waste control.

 Be sure food in preparation areas is kept covered.

 Clean spillages quickly and effectively.

 Be sure no food is left outside the facility.

  Keep food stored off the floor and away from walls.

 Be sure raw materials are checked upon intake and during storage.

 Be sure food is stored in pest-proof containers.

 Keep drains clean and screened.

 Allow no external shelter.

32.6.3. Control of Pests

Prevention methods should protect you from the ingression of pests; however it is a good practice to
ensure there are control measures in place to minimise the risk of pest infestation in your factory.

As a food safety manager, you have a responsibility to ensure control measures are in place.

There are two types of pest control:

 Physical

 Chemical

Both types are designed to control specific types of pests, but by their very nature they should be
correctly used since they themselves could pose a risk to your product or staff.

Physical Control

Physical means of control is usually the preferred option. By their very nature, however, physical means
of control are not always 100% effective, a point that should be very seriously considered. In the event of
a significant infestation, physical controls cannot cope with the numbers of pests, so alternative methods
of elimination must be considered.

Typical physical control methods include

 electric fly killers

 rodent traps

 sticky fly strips

 curtains

 bird screens

 pheromone traps.

Since several of these methods will actually kill pests, you should consider the location and placement of
control mechanisms such as electric fly killers and sticky fly traps in order to avoid possible product
contamination.

Chemical Control

Chemical control measures are much more effective than physical control methods: however, chemical
substances do pose possible risks to staff, so their use should be frequently and carefully controlled and
monitored. Chemical substances also pose a risk to food contamination, so they should also be used only
under controlled and monitored conditions.

Because of the risks involved, it is good practice to employ a professional to carry out chemical pest
control.

Chemical controls include

 rodenticides

 insecticides

 fumigates.

A General Cleaning and Sanitizing Program is an essential part of maintaining a clean, healthy, and safe
environment, especially in places like restaurants, hospitals, offices, and manufacturing facilities. Below
is a basic outline of a program that incorporates cleaning and sanitizing practices, along with the
necessary steps and considerations.

General Cleaning and Sanitizing Program Overview

The program focuses on ensuring cleanliness through regular cleaning (removal of dirt and debris) and
sanitizing (reducing pathogens to a safe level). This is crucial for preventing the spread of infectious
diseases and maintaining a hygienic environment.

1. Establish a Cleaning and Sanitizing Policy

 Purpose: Set clear expectations for cleanliness and sanitization. This should cover all areas and
items that need cleaning.

 Scope: Define the areas (e.g., kitchens, restrooms, office spaces) and items (e.g., desks,
equipment, floors) to be cleaned.

 Frequency: Establish cleaning schedules (e.g., daily, weekly, monthly).

2. Assign Roles and Responsibilities

 Cleaning Staff: Designate personnel responsible for carrying out daily and periodic cleaning
tasks.

 Supervisors/Managers: Ensure the program is followed correctly and conduct regular

inspections.

3. Use Approved Cleaning and Sanitizing Products

 Cleaning Agents: Choose appropriate cleaning agents for specific surfaces (e.g., all-purpose
cleaners, degreasers).

 Sanitizing Agents: Select approved sanitizers for different surfaces (e.g., bleach solutions,
alcohol-based sanitizers, disinfecting wipes). Ensure the product is effective against a wide range
of pathogens.
  Safety: Always follow manufacturer's instructions for correct usage, dilution, and safety
precautions (e.g., gloves, ventilation).

4. Establish Cleaning Procedures

Daily Cleaning Tasks

 High-Touch Surfaces: Clean and sanitize surfaces like doorknobs, light switches, phones,
keyboards, and countertops.

 Floors: Sweep and mop floors as required (daily or as needed).

 Restrooms: Clean and sanitize toilets, sinks, mirrors, and other high-touch surfaces.

 Trash Removal: Empty trash bins and replace liners.

Weekly or Periodic Cleaning Tasks

 Deep Clean: Regularly clean under and behind furniture and equipment.

 Windows and Walls: Clean windows, walls, and light fixtures as needed.

 HVAC Systems: Inspect and clean ventilation systems, filters, and ducts regularly to avoid dust
and mold buildup.

5. Sanitizing Procedures

 Identify Critical Surfaces: Prioritize sanitizing high-touch areas where pathogens are more likely
to spread.

 Proper Application: Apply sanitizing products and allow them to sit for the recommended
contact time (usually 30 seconds to 5 minutes).

 Use of PPE: Wear gloves and other personal protective equipment when handling cleaning and
sanitizing products.

6. Training and Education

 Staff Training: Ensure that cleaning staff and other personnel are properly trained on cleaning
and sanitizing protocols, including the use of chemicals and equipment.

 Ongoing Education: Periodically refresh training to adapt to any new guidelines, safety
protocols, or products.

7. Record Keeping

 Cleaning Logs: Keep a record of when cleaning and sanitizing were performed, by whom, and
what products were used.

 Inspection Logs: Document inspections and any issues found during the process for follow-up.

8. Monitor and Evaluate the Program

  Regular Audits: Conduct regular audits and inspections to assess the effectiveness of the
cleaning program and ensure compliance.

 Feedback Mechanism: Establish a way for staff and visitors to provide feedback on cleanliness
and sanitization.

9. Continuous Improvement

 Review and Revise: Regularly review the program to ensure it remains up-to-date with the latest
health and safety regulations, as well as evolving best practices.

 Adjust Frequency and Products: Adapt the cleaning and sanitizing program based on emerging
needs, changes in the environment, or products that become available.

10. Documentation and Compliance

 Ensure all cleaning and sanitizing procedures comply with relevant health regulations (e.g., CDC,
OSHA, or local guidelines) and industry standards.

3. Key Areas to Focus on in the Baking Industry

a. Production Areas

 Tables and Counters: These need to be sanitized before and after each shift or batch to prevent
cross-contamination.

 Work Surfaces: Ensure surfaces that come in direct contact with raw dough, batter, and finished
products are cleaned and sanitized regularly.

 Baking Equipment: Clean and sanitize ovens, mixers, beaters, rolling pins, and other kitchen
tools after each use.

 Floors: Clean floors thoroughly to prevent the accumulation of crumbs, flour, or other
ingredients that could become a breeding ground for bacteria.

b. Ingredients Storage Areas

 Dry Goods Storage: Ensure shelves, bins, and containers storing flour, sugar, and other dry
ingredients are clean, organized, and free from pests.

 Refrigerators/Freezers: Clean these areas regularly to avoid spills and maintain proper storage
conditions for perishable items.

c. Packaging Areas

 Packaging Equipment: Ensure that all machines, conveyors, and packaging areas are cleaned
after production to avoid contamination of finished products.

 Storage of Finished Goods: Store baked goods in sanitized containers and ensure storage areas
are clean.

d. Restrooms and Employee Areas

  Restrooms: Regular cleaning and sanitization of restrooms to meet food safety standards.

 Employee Locker Rooms: Clean and sanitize these spaces to ensure that hygiene is maintained
before staff enter production areas.

4. Establish Roles and Responsibilities

 Cleaning Personnel: Designate staff responsible for carrying out regular cleaning tasks, including
sanitation of surfaces, equipment, and production areas.

 Supervisors/Managers: Ensure that the cleaning schedules are followed, inspections are done,
and any deviations are addressed.

 Food Safety Officers: If applicable, a food safety officer should oversee the implementation of
food safety standards and ensure compliance with sanitation procedures.

5. Selecting Appropriate Cleaning & Sanitizing Agents

Cleaning Agents

 All-Purpose Cleaners: Use for cleaning counters, floors, and general areas where dust and dirt
accumulate.

 Degreasers: Necessary for removing grease, oils, and sticky residues from production equipment
like mixers and baking sheets.

 Detergents: Effective for removing food residues and other stubborn stains.

Sanitizing Agents

 Food-Safe Sanitizers: Use sanitizers that are approved for food contact surfaces. Common
options include chlorine-based sanitizers, iodine-based solutions, or alcohol-based sanitizers.

 pH Neutral Sanitizers: Preferred in the baking industry because they are gentle on equipment
and surfaces but effective at killing bacteria and pathogens.

Important Considerations

 Non-toxic and Non-corrosive products: Ensure cleaning and sanitizing agents are safe for food
production environments.

 Follow manufacturer’s instructions: Always adhere to the recommended usage of products,

including dilution ratios and contact times.

6. Cleaning and Sanitizing Procedures

a. Daily Tasks
  Work Surfaces: Clean and sanitize all surfaces that come into contact with ingredients or
products.

 Ovens and Mixers: Wipe down ovens and mixers after each batch. Ensure all food debris is
removed to avoid cross-contamination between batches.

 Conveyor Belts: Clean after each production cycle to ensure no product residue or flour buildup.

 Floors: Sweep and mop floors at least once a day, paying special attention to high-risk areas
(e.g., around mixing stations and ovens).

 Employee Hygiene Areas: Restrooms, sinks, and employee areas should be cleaned multiple
times throughout the day.

b. Weekly Tasks

 Deep Cleaning Equipment: Disassemble and clean heavy equipment like ovens and dough
dividers to remove grease, dough, or ingredient buildup.

 Check for Mold/Fungi: Inspect areas prone to moisture, such as dough-proofing areas or
refrigerators, for mold growth.

 Storage Areas: Clean and sanitize shelves, bins, and storage units in dry ingredient areas.

c. Monthly or Periodic Tasks

 Clean Ventilation Systems: Ensure that the HVAC system and exhaust fans are free from dust
and debris.

 Inspect and Clean Walls: Wash down the walls in production and storage areas, as these can
accumulate dust and grease.

7. Training and Education

 Staff Training: All staff should be trained on cleaning procedures, including the use of cleaning
agents, safety measures, and the importance of preventing contamination.

 Ongoing Refresher Courses: Update employees regularly on best practices and new food safety
standards or regulations.

 Sanitation Protocols: Teach staff the correct way to sanitize equipment and work areas to ensure
thorough disinfection.

8. Monitoring and Record-Keeping

 Cleaning Logs: Keep detailed records of all cleaning activities, noting the tasks performed, the
time of cleaning, and who was responsible. This helps with traceability and auditing.
  Inspection Checklists: Use checklists to track cleaning schedules and ensure that all required
areas are sanitized.

 Monitoring Compliance: Regular inspections and audits by management ensure adherence to

cleaning and sanitizing standards.

9. Compliance with Health and Safety Regulations

Ensure compliance with food safety regulations, such as:

 FDA Guidelines for food production

 HACCP (Hazard Analysis Critical Control Point) principles

 OSHA (Occupational Safety and Health Administration) standards for safe cleaning practices in a
food facility

10. Continuous Improvement

 Review Procedures: Regularly evaluate the cleaning and sanitizing program for effectiveness.

 Feedback Loop: Implement a system for employees to provide feedback on cleaning practices
and identify areas for improvement.

 Adjust Program as Needed: Based on production changes or new health and safety guidelines,
make adjustments to the cleaning and sanitizing protocols.

A General Cleaning and Sanitizing Program involves several effective cleaning methods to maintain a
clean and sanitary environment. These methods are essential for preventing contamination, maintaining
hygiene, and meeting health and safety standards. Below, I’ve outlined common cleaning and sanitizing
methods to incorporate into such a program, including the steps for both cleaning and sanitizing.

General Cleaning Methods

1. Dry Cleaning (Dusting and Sweeping)

 Purpose: This method is used for removing dust, dirt, and debris from surfaces before a wet
cleaning process.

 Common Tools:

o Brooms

o Dustpans

o Dusting cloths (microfiber or soft cloths)

o Air blowers (for equipment or hard-to-reach areas)

 Procedure:
 1. Sweep or dust all surfaces to remove loose dirt, debris, and dust.

2. Use a dust mop or vacuum cleaner for floors and carpets to remove particles effectively.

2. Wet Cleaning (Using Water and Detergents)

 Purpose: This method removes grease, sticky substances, and visible dirt from surfaces.

 Common Tools:

o Mop and bucket (for floors)

o Scrub brushes or sponges (for hard surfaces)

o Microfiber cloths

o Pressure washers (for large equipment or areas)

 Procedure:

1. Fill a bucket with warm water and a suitable detergent.

2. Soak the mop or sponge in the solution and clean surfaces.

3. Scrub any stubborn areas where dirt has accumulated.

4. Rinse and wipe down surfaces to remove detergent residue.

3. Scraping and Scrubbing (Manual Removal of Stubborn Dirt)

 Purpose: Used for cleaning surfaces where dirt, grease, or food residues are stuck and cannot be
removed by basic wet cleaning.

 Common Tools:

o Scrapers (plastic or metal depending on the surface)

o Brushes (stiff or soft, depending on the surface)

 Procedure:

1. Use a scraper to manually remove heavy residues or sticky substances.

2. Apply a detergent or degreaser to the area to loosen any remaining buildup.

3. Scrub the area with a suitable brush or sponge.

4. Rinse thoroughly with water to remove residues.

4. Spot Cleaning (Targeted Cleaning of Specific Areas)

 Purpose: This is used for areas that may not require full cleaning but need attention due to
localized spills or messes.

 Common Tools:
 o Disinfecting wipes or cloths

o Spot treatment sprays

 Procedure:

1. Identify areas with localized stains or spills.

2. Apply a cleaner or disinfectant to the area.

3. Wipe the surface using a clean cloth or wipe.

4. Repeat as necessary until the area is clean.

Sanitizing Methods

1. Chemical Sanitization

 Purpose: Sanitizing is the process of reducing pathogens on a surface to safe levels. This method
is commonly used in environments like kitchens, food processing, and healthcare facilities.

 Common Chemicals:

o Chlorine bleach (sodium hypochlorite)

o Quaternary ammonium compounds (Quats)

o Hydrogen peroxide solutions

o Iodine-based sanitizers

 Procedure:

1. Choose the appropriate sanitizer for the surface.

2. Dilute the sanitizer according to the manufacturer’s instructions (often diluted in water).

3. Apply the sanitizer to surfaces using a spray bottle or clean cloth.

4. Allow the solution to sit on the surface for the recommended contact time (usually 30
seconds to 5 minutes, depending on the sanitizer).

5. Wipe or air-dry the surface. For some sanitizers, rinsing may be required, especially on
food contact surfaces.

2. Heat Sanitization

 Purpose: Heat sanitization is an effective method for killing bacteria and viruses using hot water
or steam.

 Common Tools:

o Dishwashers (with a sanitizing cycle)

 o Steam cleaners

 Procedure:

1. For equipment or utensils, use a dishwasher with a sanitizing cycle.

2. Use a steam cleaner to sanitize hard surfaces or machinery.

3. Ensure the surface is exposed to the hot water or steam for the recommended time to
ensure pathogens are killed.

4. Allow equipment to cool before use.

3. Alcohol-Based Sanitizers

 Purpose: Alcohol (typically isopropyl alcohol or ethanol) is effective for sanitizing surfaces that
require quick drying and where chemical residue from other sanitizers is undesirable.

 Common Tools:

o Alcohol-based wipes

o Spray bottles filled with alcohol solution (60-90% concentration)

 Procedure:

1. Apply alcohol-based sanitizer to surfaces, making sure to coat the entire area.

2. Let the solution air-dry.

3. This method is ideal for high-touch surfaces like door handles, counters, and equipment
in food production areas.

4. UV Light Sanitization

 Purpose: UV light can be used for sanitizing surfaces or air in environments that require low-
touch or no-contact methods.

 Common Tools:

o UV sterilization units

 Procedure:

1. Place the UV sanitization unit in the area you wish to disinfect.

2. Expose the surfaces to the UV light for the recommended time (typically 10 to 20
minutes).

3. This method is suitable for high-risk areas that cannot be easily reached with chemical
sanitizers.

Combination Methods
1. 2-Step Cleaning and Sanitizing Method

 Purpose: Combining both cleaning and sanitizing in two steps is essential for ensuring effective
hygiene in areas that handle food or sensitive products.

 Procedure:

1. Step 1 – Cleaning: First, remove dirt, grease, and other visible contaminants by using a
detergent or degreaser and a scrubbing tool.

2. Step 2 – Sanitizing: Once surfaces are clean, apply a sanitizing solution (chemical, heat,
or alcohol-based) and allow it to remain on the surface for the recommended time.

3. Ensure proper drying time between cleaning and sanitizing to avoid contamination.

2. Automated Cleaning and Sanitizing Systems

 Purpose: Some industries use automated systems (e.g., in food manufacturing) that combine
cleaning and sanitizing in a single process.

 Common Systems:

o CIP (Clean-In-Place) systems

o Automated spraying or foam systems

 Procedure:

1. Set up the automated system with the correct cleaning and sanitizing agents.

2. Activate the system to clean and sanitize equipment or surfaces.

3. The system often uses both hot water and chemical solutions in the process.

General Tips for Effective Cleaning and Sanitizing

 Follow Manufacturer Instructions: Always use cleaning and sanitizing products according to the
manufacturer's guidelines for dilution, contact time, and usage.

 Use Separate Equipment for Cleaning and Sanitizing: Avoid cross-contamination by using
different cloths, mops, and brushes for cleaning and sanitizing.

 Regular Maintenance: Regularly inspect and clean cleaning equipment (e.g., mops, scrubbers) to
ensure effectiveness.

 PPE (Personal Protective Equipment): Always wear gloves, masks, or goggles when handling
cleaning chemicals and sanitizing solutions.

 Training: Ensure all personnel are properly trained on cleaning and sanitizing methods, safety
protocols, and food safety regulations.
.

cleaning out of place

1. Cleaning Equipment in the Wrong Area

 Problem: Cleaning tools or equipment in areas that are not designated for cleaning can lead to
cross-contamination, especially if those tools are then used in food preparation areas.

 Example: Cleaning a dough mixer in the same area where raw ingredients are handled, or
cleaning a whisk in the same sink used for washing hands.

 Solution: Set up specific cleaning zones that are separate from food production areas. Use
dedicated sinks and washing areas for cleaning equipment and utensils. For example, always
clean mixing tools or baking trays in a designated washing station and not in the food
preparation area.

2. Improper Cleaning of High-Risk Surfaces

 Problem: Not properly cleaning and sanitizing high-touch surfaces or equipment after each use
could result in contamination.

 Example: Not cleaning baking trays, ovens, or countertops between different batches of
products, leading to potential contamination from allergens, bacteria, or previous ingredients.

 Solution: Ensure that all equipment and surfaces, especially high-touch or high-risk items (e.g.,
mixing bowls, countertops, and baking trays), are properly cleaned and sanitized after each use,
particularly when switching between different types of ingredients (e.g., allergens like nuts or
dairy).

3. Incorrect Use of Cleaning Products

 Problem: Using the wrong cleaning agents or not following proper dilution ratios can result in
ineffective cleaning and sanitation, or even leave harmful residues on food-contact surfaces.

 Example: Using a cleaning agent that is not approved for food-contact surfaces or over-diluting a
sanitizer, reducing its effectiveness.

 Solution: Use food-safe cleaners and sanitizers specifically designed for use in the baking
industry. Always follow the manufacturer's instructions on dilution ratios and usage times for
cleaning agents.

4. Not Cleaning Equipment After Each Batch

 Problem: Leaving equipment uncleaned between production batches can allow for the build-up
of residues, which can affect the quality of baked goods and pose a risk of cross-contamination.

 Example: Not cleaning mixers or proofing racks between different batches, leading to
contamination of the new batch with ingredients from the previous one.
  Solution: Develop and enforce a standard operating procedure (SOP) that requires all equipment
and surfaces to be cleaned thoroughly after each batch, especially when different types of
products are produced (e.g., sweet and savory).

5. Cleaning During Production

 Problem: Cleaning during active production can lead to contamination of ingredients, utensils, or
equipment with cleaning chemicals or other substances.

 Example: Cleaning floors or countertops while the baking process is ongoing, causing dust or
cleaning residues to settle on the products.

 Solution: Schedule cleaning tasks outside of production hours or designate specific times during
the shift for non-production cleaning. Ensure no cleaning chemicals or debris interfere with the
food production process.

6. Using Contaminated or Dirty Cleaning Tools

 Problem: Using cleaning tools that are themselves contaminated can spread germs or allergens
onto surfaces that are supposed to be sanitized.

 Example: Reusing dirty mops, rags, or brushes that have not been properly cleaned or sanitized
between uses.

 Solution: Implement a system for cleaning and sanitizing tools regularly. Ensure that mops, rags,
and brushes are cleaned and stored properly after each use. Maintain a stock of clean tools to
use when necessary.

7. Neglecting Proper Drying

 Problem: After cleaning and sanitizing, failing to properly dry surfaces and equipment can lead
to mold, bacteria growth, and the accumulation of moisture, which can impact the quality and
safety of baked goods.

 Example: Leaving trays or equipment wet after cleaning, creating a breeding ground for
microorganisms.

 Solution: Ensure that all equipment is thoroughly dried after cleaning. Use air-drying racks or
clean towels to dry surfaces and equipment thoroughly before they are used again.

8. Cleaning Equipment After It’s Been Stored

 Problem: Cleaning equipment after it’s been put away or stored is ineffective. Food residues or
cleaning chemicals might remain on equipment that is not easily accessed for cleaning.

 Example: Storing mixing bowls or baking pans without cleaning them, and only cleaning them
after they’ve been stored for an extended period.

 Solution: Clean all equipment before storing it, ensuring that it’s free from food residues and
contaminants before being placed in storage. This reduces the chance of contamination when
the equipment is later used.
9. Inconsistent Cleaning Schedules

 Problem: Irregular cleaning routines can lead to areas being cleaned only intermittently, allowing
contaminants to build up over time.

 Example: Cleaning production areas or storage spaces sporadically, leading to the buildup of
flour dust, oils, or ingredients.

 Solution: Develop a regular and consistent cleaning schedule for all areas, and ensure it is
followed meticulously. Maintain logs to document cleaning tasks and times.

10. Ignoring High-Risk Areas

 Problem: High-risk areas like dough preparation zones, proofing areas, and baking equipment
require frequent and thorough cleaning. Failure to clean these areas properly could lead to
contamination.

 Example: Not properly cleaning proofing racks, which can harbor bacteria and mold due to the
warm, moist environment.

 Solution: Pay special attention to high-risk areas that are prone to contamination, such as
proofing areas, mixing stations, and ovens. These areas should be cleaned more often,
particularly between shifts and after working with raw dough.

Preventing "Cleaning Out of Place" in the Baking Industry

1. Establish Standard Operating Procedures (SOPs): Clearly define when and where cleaning
should happen, along with the specific tasks for each zone (e.g., production areas, storage, or
packaging).

2. Training and Education: Ensure all staff are trained on the correct cleaning methods, the
importance of cleanliness in the baking process, and how to avoid cross-contamination.

3. Dedicated Equipment: Use designated tools for cleaning food-contact surfaces versus non-food-
contact areas to avoid cross-contamination.

4. Regular Audits and Inspections: Perform routine audits of cleaning schedules and practices to
ensure adherence to proper protocols. Any issues or lapses in cleaning should be addressed
immediately.

5. Keep Records: Maintain logs that track cleaning activities, equipment inspections, and sanitation
practices to ensure accountability and traceability.

In the baking industry, food soils refer to the residues and contaminants left behind on equipment,
surfaces, and utensils during food processing. These food soils typically consist of flour, dough, oils,
sugar, fats, and other ingredients commonly used in baking. Cleaning agents are essential to break down
and remove these food soils, ensuring hygiene, safety, and quality in food production.

Here’s an overview of the properties of food soil cleaning agents used in the baking industry:
1. Cleaning Agents: Types and Properties

a. Detergents

 Properties:

o Surface-active agents (Surfactants): These agents reduce the surface tension of water,
allowing it to spread more easily and penetrate food residues on surfaces. Surfactants
help lift and emulsify grease, oils, and fats.

o Wetability: Detergents improve the wetting ability of water, which allows better
penetration into food soil buildup.

o Emulsification: Detergents help break down oil and fat into smaller particles, making it
easier to remove these residues.

o Degreasing Action: Particularly useful for removing fats, oils, and greases found in
baking processes.

 Common Use: Used for cleaning surfaces that have accumulated oil, grease, or sticky dough.

b. Alkaline Cleaners

 Properties:

o Strong Solvent Action: Alkaline cleaners are effective in breaking down fatty acids and
oils commonly found in bakery soils.

o High pH (Basic Nature): These cleaners work well on food soils like oils, sugars, and
starches. They are also effective against protein-based soils (e.g., from dough or cake
batters).

o Degradation of Starches: Alkaline solutions break down starch residues from flour or
dough, making them easier to clean.

 Common Use: Used for cleaning greasy surfaces, baking trays, and ovens that may have
accumulated fats, sugars, or dough residues.

c. Acidic Cleaners

 Properties:

o Low pH (Acidic Nature): Acidic cleaners are effective at removing mineral-based soils like
lime scale, hard water stains, and some residues from ingredients.

o Scale Removal: Acidic cleaners break down mineral deposits or water scale, which may
form in areas with hard water, such as on equipment or floors.

o Rust and Corrosion Control: Acidic solutions can also be used to remove rust or other
metal contamination from bakery equipment.
  Common Use: Used to clean areas where mineral deposits or scale buildup is a problem, such as
in dishwashers or water lines in bakeries.

d. Enzyme-based Cleaners

 Properties:

o Targeted Action: Enzymes break down specific food residues, such as proteins,
carbohydrates, and lipids, making them ideal for use in environments with food residues
like dough, batter, and oils.

o Biodegradable: Enzyme-based cleaners are often biodegradable, which makes them

environmentally friendly.

o Non-Toxic: These cleaners are non-toxic and safe for use in food production areas,
ensuring that no harmful residues are left behind.

 Common Use: Ideal for cleaning organic soils such as dough, sugar, or cake batter residues.
Enzymes like protease, lipase, and amylase are often used to break down proteins, fats, and
carbohydrates, respectively.

e. Solvent Cleaners

 Properties:

o Effective for Sticky Residues: Solvent cleaners are highly effective for removing sticky
residues like syrups, sugars, and other caramelized food particles.

o Evaporative Action: Many solvents evaporate quickly, leaving no residue behind.

o Grease and Oil Removal: Solvents are particularly effective at breaking down oils,
grease, and fat residues.

 Common Use: Used in cases where thick sugars or oils have been left behind, such as on baking
trays, pans, or ovens.

2. Key Factors Affecting Cleaning Agent Performance

a. pH Level

 Alkaline pH (Basic Cleaners): Break down fats, oils, and proteins. Great for cleaning areas with a
lot of greasy or sticky soils (e.g., mixing equipment, trays, and baking racks).

 Acidic pH (Acid Cleaners): Used for removing scale, rust, and mineral-based soils. Not ideal for
food residues but effective in dealing with hard water buildup.

b. Wetting Ability

 Effective Wetting Agents: Cleaning agents should spread evenly across surfaces and penetrate
food soils, ensuring that even tight or hard-to-reach spots are cleaned. This is especially critical
for food soils like flour dust, dough, and sugar residues.
c. Cleaning Time

 Contact Time: The time a cleaning agent needs to be in contact with the surface to be effective.
Longer contact time is often necessary for cleaning agents that tackle heavy grease or baked-on
residues.

 Quick Action: For busy bakery environments, cleaning agents that act quickly and can be wiped
off or rinsed away in a short period are highly desirable.

d. Safety and Non-Toxicity

 Non-toxic: Cleaning agents must be safe for use in food production areas, and any residues left
behind must not be harmful. Non-toxic, food-grade detergents and sanitizers are often used.

 Skin and Eye Safety: Many cleaning agents in the bakery industry are safe for employees to use,
but safety precautions such as wearing gloves, masks, and goggles are still necessary, especially
with highly concentrated solutions.

e. Environmental Impact

 Biodegradability: Enzyme-based and other biodegradable cleaning agents are preferred in many
bakeries, as they reduce environmental impact and improve workplace safety.

 Low Volatility: Non-volatile cleaning agents reduce the risk of inhaling toxic fumes, improving
the air quality in the bakery.

3. Examples of Common Food Soil Cleaning Agents in the Baking Industry

1. Sodium Hydroxide (Caustic Soda)

o Properties: Strong alkaline cleaner, effective at breaking down fats and oils, and used for
heavy-duty cleaning tasks like oven cleaning.

o Common Use: Removes sticky dough, fats, and caramelized sugars from ovens and
equipment.

2. Citric Acid

o Properties: Acidic cleaner used to remove hard water deposits, lime scale, and mineral
buildup.

o Common Use: Used for cleaning equipment in areas where hard water stains or mineral
deposits accumulate.

3. Amylase Enzyme Cleaners

o Properties: Breaks down starches and carbohydrates, making them ideal for cleaning
food residues like flour and dough.

o Common Use: Used in mixing machines or surfaces where dough and flour are handled.
 4. Surfactant-Based Detergents

o Properties: Reduce surface tension, penetrate greasy soils, and emulsify fats, oils, and
greases.

o Common Use: Used for cleaning surfaces with grease and oil buildup, such as baking
trays, mixers, and countertops.

5. Hydrogen Peroxide

o Properties: Effective sanitizer and stain remover, with mild bleaching properties that can
disinfect without leaving harmful residues.

o Common Use: Used to sanitize surfaces and clean delicate equipment or utensils.

4. Choosing the Right Cleaning Agent for Different Food Soils

 For Grease and Oil (Fatty Soils): Use alkaline cleaners or detergents. These agents are effective
in breaking down oils, fats, and grease from bakery equipment and surfaces.

 For Sugars and Syrups (Sticky Soils): Solvent cleaners or enzyme-based cleaners are effective.
Solvents break down sticky residues, while enzymes help with sugar or carbohydrate-based soils.

 For Starches (Flour, Dough): Alkaline cleaners or enzyme-based cleaners (such as amylase)
work best for breaking down starch residues left by flour or dough.

 For Mineral Deposits and Hard Water Stains: Acidic cleaners such as citric acid or phosphoric
acid work well to break down lime scale or mineral buildup from hard water.

The effectiveness of sanitizers in the bakery industry is influenced by several physical and chemical
factors. These factors can either enhance or hinder the ability of sanitizers to effectively reduce harmful
microorganisms, ensuring a hygienic and safe food production environment. Below is a breakdown of the
key physical and chemical factors that influence the effectiveness of sanitizers in the bakery industry.

Physical Factors Influencing Sanitizer Effectiveness

1. Temperature

 Effect on Sanitizer Effectiveness:

o Higher temperatures generally enhance the action of sanitizers by increasing their rate
of chemical reactions. Warmer water or air allows sanitizers to more efficiently break
down microbial cells and residues.

o However, excessive heat can degrade certain sanitizers (especially chlorine-based or

peracetic acid-based sanitizers), making them less effective.

 Application in Bakery Industry:

 o Ideal Temperature Range: Most sanitizers perform best in warm, but not excessively
hot, water—usually between 50°F to 120°F (10°C to 49°C).

o For example, when cleaning equipment such as mixers, proofing racks, or trays, the
temperature of the cleaning solution should be regulated to ensure optimal sanitizer
effectiveness without damaging the surfaces or the sanitizer itself.

2. Contact Time

 Effect on Sanitizer Effectiveness:

o The contact time refers to how long a sanitizer is in contact with the surface or
equipment being cleaned. Longer contact times generally improve sanitizer efficacy,
allowing the active ingredients more time to work on breaking down microbes.

o Insufficient contact time may result in incomplete sanitization, allowing harmful

microorganisms to remain on surfaces.

 Application in Bakery Industry:

o Always ensure that surfaces, utensils, and equipment remain wet with sanitizer for the
recommended contact time (typically between 30 seconds to 10 minutes depending on
the sanitizer). For example, when sanitizing baking trays or mixing bowls, it's essential to
let the sanitizer remain on the surface for the right duration before wiping or rinsing.

3. Surface Type

 Effect on Sanitizer Effectiveness:

o The surface texture and porosity can affect the sanitizer’s ability to make full contact
with microorganisms. Rough or porous surfaces (like wooden shelves or some plastic
tools) may retain more soil or contaminants, making it harder for the sanitizer to
penetrate and kill pathogens.

o Smooth, non-porous surfaces (such as stainless steel countertops or glass) are easier to
sanitize.

 Application in Bakery Industry:

o Surfaces like mixing bowls, rolling pins, and baking trays should be carefully inspected
for cracks, rough areas, or food residues that may hinder sanitizer action. It's also
important to ensure that porous items like wooden equipment (rolling pins, for example)
are properly cleaned and sanitized, which can require more time and attention.

4. Mechanical Action (Scrubbing and Agitation)

 Effect on Sanitizer Effectiveness:

o Physical agitation, such as scrubbing or wiping, can significantly enhance the

effectiveness of sanitizers. Agitation helps to remove food residues or biofilms, which
can harbor microorganisms and reduce the efficacy of sanitizers.
 o Mechanical action helps expose more microbial sites to the sanitizer, improving its
overall performance.

 Application in Bakery Industry:

o When cleaning baking equipment such as mixers, dough sheeters, or proofing racks, it's
essential to use appropriate scrubbing tools (brushes, sponges) to remove dough, sugar,
or grease before applying sanitizers. The cleaning process should combine both
mechanical scrubbing and sanitizer application for optimal results.

Chemical Factors Influencing Sanitizer Effectiveness

1. pH of the Sanitizer Solution

 Effect on Sanitizer Effectiveness:

o The pH of a sanitizer solution is a critical factor for its activity. Many sanitizers, such as
chlorine-based and quaternary ammonium compounds (quats), work best at specific
pH ranges.

o Chlorine-based sanitizers, for example, are most effective in slightly alkaline conditions
(pH 7.5 to 8.5). Acidic conditions can degrade chlorine, making it ineffective.

o Quaternary ammonium compounds (quats), on the other hand, may lose effectiveness
in highly alkaline or acidic environments.

 Application in Bakery Industry:

o Monitor pH levels when mixing sanitizer solutions. Ensure that the solution’s pH is in the
optimal range for the type of sanitizer being used. For instance, when using chlorine
sanitizers, keep the pH between 7 and 8 to maintain effectiveness.

2. Concentration of the Sanitizer

 Effect on Sanitizer Effectiveness:

o The concentration of the sanitizer is one of the most critical factors affecting its efficacy.
Using too low a concentration can result in insufficient microbial kill, while overly high
concentrations can damage surfaces or leave toxic residues.

o Most sanitizers will have recommended dilution ratios provided by the manufacturer,
and it is essential to follow these instructions.

 Application in Bakery Industry:

o Follow dilution instructions carefully for sanitizers like chlorine-based, iodophors, or

quats to ensure you are using the correct concentration. For instance, using a chlorine
solution in a too-diluted form may not kill the pathogens, whereas a too-concentrated
solution can cause damage to equipment or even contaminate food surfaces.
3. Type of Microorganisms

 Effect on Sanitizer Effectiveness:

o Different sanitizers have varying levels of effectiveness against different types of

microorganisms. Some sanitizers may be more effective against bacteria, while others
may work better on viruses, yeasts, or molds.

o Biofilm (a layer of microorganisms that stick to surfaces) can also reduce the
effectiveness of sanitizers. Biofilms form when microorganisms stick to surfaces and
produce a protective layer, making it harder for the sanitizer to reach and kill the
microbes.

 Application in Bakery Industry:

o Regularly clean and sanitize surfaces that may develop biofilms, such as mixing
machines, dough handling equipment, and storage areas. Choose sanitizers with broad-
spectrum activity to ensure they are effective against both bacteria (such as Salmonella
or E. coli) and fungi (like molds or yeasts) commonly found in bakery environments.

4. Organic Matter (Soil Load)

 Effect on Sanitizer Effectiveness:

o The presence of organic matter (such as flour, dough, sugar, fats, or other residues) can
inhibit the action of sanitizers. Organic material can either bind with the sanitizer,
reducing its availability, or physically shield microorganisms from the sanitizer,
preventing effective disinfection.

o For example, flour and dough residues can interact with sanitizers like chlorine and
quats, reducing their ability to kill microbes effectively.

 Application in Bakery Industry:

o Always clean surfaces thoroughly to remove organic matter before applying sanitizers.
This includes wiping down surfaces to remove flour dust, dough residues, sugar, and fats.
Rinsing with clean water before sanitizing can help ensure maximum sanitizer
effectiveness.

5. Water Quality (Hard vs. Soft Water)

 Effect on Sanitizer Effectiveness:

o The hardness of water can affect the performance of certain sanitizers, especially
chlorine-based or quaternary ammonium sanitizers. Hard water contains calcium and
magnesium ions, which can react with sanitizers, reducing their effectiveness.

o Soft water, which has fewer minerals, enhances sanitizer effectiveness because there is
less interference with the chemical action.
  Application in Bakery Industry:

o Use soft water when mixing sanitizer solutions to ensure optimal performance. If your
bakery uses hard water, consider using water softeners or adjust sanitizer
concentrations accordingly to counteract the effects of minerals in the water.

Sanitizing

Thermal Sanitizing

As with any heat treatment, the effectiveness of thermal sanitizing is dependant upon a number of
factors including initial contamination load, humidity, pH, temperature, and time.

Steam

The use of steam as a sanitizing process has limited application. It is generally expensive compared to
alternatives, and it is difficult to regulate and monitor contact temperature and time. Further, the
byproducts of steam condensation can complicate cleaning operations.

Hot Water

Hot-water sanitizing—through immersion (small parts, knives, etc.), spray (dishwashers), or circulating
systems—is commonly used. The time required is determined by the temperature of the water. Typical
regulatory requirements (Food Code 1995) for use of hot water in dishwashing and utensil sanitizing
applications specify immersion for at least 30 sec. at 77°C (170°F) for manual operations; and a final rinse
temperature of 74°C (165°F) in single tank, single temperature machines and 82°C (180°F) for other
machines.

Many state regulations require a utensil surface temperature of 71°C (160°F), as measured by an
irreversibly registering temperature indicator in warewashing machines. Recommendations and
requirements for hot-water sanitizing in food processing may vary. The Grade A Pasteurized Milk
Ordinance specifies a minimum of 77°C (170°F) for 5 min. Other recommendations for processing
operations are 85°C (185°F) for 15 min., or 80°C (176°F) for 20 min.

The primary advantages of hot-water sanitization are relatively inexpensive, easy to apply, and readily
available, generally effective over a broad range of microorganisms, relatively non-corrosive, and
penetrates into cracks and crevices. Hot-water sanitization is a slow process that requires come-up and
cool-down time; can have high energy costs; and has certain safety concerns for employees. The process
also has the disadvantages of forming or contributing to film formations and shortening the life of
certain equipment or parts thereof (gaskets, etc.).

Chemical Sanitizing

The ideal chemical sanitizer should:

 be approved for food contact surface application.

 have a wide range or scope of activity.

 destroy microorganisms rapidly.

  be stable under all types of conditions.

 be tolerant of a broad range of environmental conditions.

 be readily solubilized and possess some detergency.

 be low in toxicity and corrosivity.

 be inexpensive.

No available sanitizer meets all of the above criteria. Therefore, it is important to evaluate the
properties, advantages, and disadvantages of available sanitizer for each specific application.

Regulatory Considerations

The regulatory concerns involved with chemical sanitizers are antimicrobial activity or efficacy, safety of
residues on food contact surfaces, and environmental safety. It is important to follow regulations that
apply for each chemical usage situation. The registration of chemical sanitizers and antimicrobial agents
for use on food and food product contact surfaces and on nonproduct contact surfaces is through the
U.S. Environmental Protection Agency (EPA). (Prior to approval and registration, the EPA reviews efficacy
and safety data, and product labeling information.)

The U.S. Food and Drug Administration (FDA) is primarily involved in evaluating residues form sanitizer
use that may enter the food supply. Thus, any antimicrobial agent and its maximum usage level for direct
use on food or on food product contact surfaces must be approved by the FDA. Approved no-rinse food
contact sanitizers and nonproduct contact sanitzers, their formulations and usage levels are listed in
the Code of Federal Regulations (21 CFR 178.1010). The U.S. Department of Agriculture (USDA) also
maintains lists of antimicrobial compounds (i.e., USDA List of Proprietary Substances and Non Food
Product Contact Compounds), which are primarily used in the regulation of meats, poultry, and related
products by USDA's Food Safety and Inspection Service (FSIS).