2128 Cleaning vs. Sanitizing

Cleaning and sanitizing procedures in the kitchen are essential to maintain a safe and hygienic environment for food preparation. These procedures help prevent contamination and the spread of harmful bacteria and pathogens.

Maintaining a high standard of cleanliness and sanitation is crucial in the restaurant industry for ensuring food safety and providing a welcoming environment for guests. It’s important for all restaurant staff, not just managers, to understand the distinct roles of cleaning and sanitizing. This article explains the definitions, methods, and best practices for cleaning and sanitizing with an international perspective, suitable for employee training.

Definitions

• Cleaning: Cleaning involves removing dirt, food particles, and other debris from surfaces. This process, typically accomplished with water and detergents, physically removes visible contaminants from surfaces.
• Sanitizing: Sanitizing reduces the number of bacteria and other pathogens on a surface to safe levels, as defined by public health standards. This process can be achieved using chemical sanitizers or heat, aimed at killing microorganisms to make surfaces hygienically safe for food preparation and serving.

Methods

Proper understanding and implementation of cleaning and sanitizing practices are fundamental for all restaurant employees. These practices not only protect the health of customers and staff but also contribute to the overall success of the restaurant. By embracing these best practices, employees ensure a safe and pleasant dining experience for everyone.

Cleaning Methods

• Manual Scrubbing: Use brushes, sponges, and cloths along with suitable detergents to scrub surfaces, effectively removing grime and buildup.
• Rinsing: After scrubbing, always rinse surfaces with clean water to remove any remaining detergent and loosened dirt, preparing the surface for effective sanitization.

Sanitizing Methods

• Chemical Sanitizers: Use appropriate sanitizers that are approved for use in food service environments by local health authorities. Follow the manufacturer’s instructions for dilution, application, and necessary contact time to ensure the sanitizers are effective.
• Heat Sanitization: Utilize methods such as steaming or immersing in hot water above 171°F (77°C) for at least 30 seconds to sanitize equipment and utensils effectively.

Best Practices

• Choose Appropriate Products: Select cleaning and sanitizing agents that are suitable for the surfaces and types of equipment in your restaurant. Ensure all products are appropriate for use in food-handling areas.
• Sequential Steps: Always clean surfaces before sanitizing. Surfaces must be free from organic materials like food residues and grease to ensure that sanitizers can perform effectively.
• Employee Training: Regularly provide or attend training sessions for cleaning and sanitizing, emphasizing the correct procedures and safety measures. Practical demonstrations can help understanding.
• Maintain Cleaning and Sanitizing Schedules: Develop and adhere to a cleaning and sanitizing schedule that meets or exceeds local health regulations. This schedule should outline what needs to be cleaned, how often, and by whom.
• Monitor and Document: Keep records of cleaning and sanitizing activities to monitor compliance and effectiveness. Regularly review these logs during staff meetings to discuss improvements or changes in protocol.
• Focus on High-Touch Areas: Areas that are frequently touched, such as door handles, light switches, and menus, should be sanitized more frequently to prevent the spread of pathogens.

Cleaning

• Cleaning Preparation: Gather all necessary cleaning supplies, including soap, warm water, scrub brushes, sponges, and cleaning cloths, to ensure you have everything needed for effective cleaning.
• Washing Surfaces: Wash all food contact surfaces, such as countertops, cutting boards, and utensils, with hot, soapy water. Scrub away any visible debris or food residues to ensure surfaces are clean.
• Rinsing: Rinse the surfaces thoroughly with clean, warm water to remove any soap residue and remaining debris, ensuring that no cleaning agents remain on the surfaces.
• Drying: Dry the surfaces with clean, dry towels or allow them to air dry. It’s important to avoid using cloth towels that may harbor bacteria, opting for disposable or dedicated towels instead.
• Sinks and Drains: Regularly clean and sanitize sinks and drains, as they can be breeding grounds for bacteria due to the accumulation of food particles.
• Appliances: Ensure kitchen appliances, including ovens, stovetops, microwaves, and refrigerators, are cleaned and sanitized both inside and out to maintain a hygienic cooking environment.
• Floors: Sweep or vacuum floors to remove loose debris before mopping with a cleaning solution suitable for the flooring material, ensuring the entire kitchen floor is clean.

Sanitizing

• Sanitizing Preparation: After cleaning, prepare a sanitizing solution according to the manufacturer’s instructions. Common sanitizers include chlorine bleach or commercial sanitizing agents, which are effective at killing bacteria and viruses.
• Sanitizing Surfaces: Apply the sanitizer to all food contact surfaces, following the recommended contact time to ensure effective sanitization. Allow the surfaces to air dry or maintain wet contact time as specified by the sanitizer’s instructions.
• Utensils and Cutting Boards: It’s crucial to sanitize utensils, cutting boards, and other equipment that comes into direct contact with food. Thoroughly air-dry these items after sanitizing to prevent bacterial growth.
• Sanitizing Solution Strength: Ensure the sanitizing solution is prepared at the correct concentration to effectively kill pathogens while being safe for food contact surfaces.
• Regular Sanitization: Establish a regular schedule for sanitizing high-touch surfaces, including doorknobs, handles, and light switches, to reduce the risk of cross-contamination.
• Sanitizing Dishware: Use a dishwasher that reaches the appropriate sanitizing temperature, typically around 180°F (82°C), to ensure dishware is sanitized properly.
• Sanitizing Utensils: Regularly wash and sanitize cleaning cloths, sponges, and mops to prevent them from becoming sources of bacterial contamination.

Regular and thorough cleaning and sanitizing in the kitchen are vital practices for maintaining a safe and sanitary environment for food preparation. These practices not only ensure food safety but also contribute to the overall cleanliness and reputation of the kitchen or food establishment.