1111 – Cleaning and Sanitizing

Maintaining a clean and sanitary kitchen environment is fundamental to food safety in foodservice operations.

The Difference Between Cleaning and Sanitizing.

Cleaning is the process of removing visible dirt, food particles, and other debris from surfaces. This is typically achieved using water, detergent, or soap. Cleaning helps keep surfaces free of grime and organic matter but does not kill bacteria or other pathogens.

Sanitizing is the process of reducing the number of microorganisms to safe levels, as defined by public health standards. Sanitizers, such as chemical agents or heat, are used to destroy bacteria and viruses that can remain on surfaces even after cleaning.

In short, cleaning removes physical contaminants, while sanitizing ensures that any remaining harmful pathogens are minimized to safe levels.

Cleaning Methods in Foodservice

Thorough cleaning is the first step in maintaining food safety. Effective cleaning in a kitchen requires the use of appropriate methods for different surfaces and equipment:

• Manual Scrubbing: Use scrubbing pads, sponges, or brushes to physically remove food residues, grease, and dirt from surfaces like counters, cutting boards, and utensils.
• Rinsing: After scrubbing, rinse surfaces with clean water to wash away detergents and loosened debris. Rinsing helps prepare surfaces for sanitizing by removing any remaining soap.
• Drying: After cleaning, air-dry or use disposable towels. Avoid using cloth towels, which can harbor bacteria and may reintroduce contamination.
• Floor Cleaning: Sweep or vacuum floors to remove food particles before mopping with an appropriate cleaning solution. Pay attention to corners, under equipment, and other hard-to-reach areas.

Sanitizing Methods in Foodservice

After cleaning, the next crucial step is sanitizing. Surfaces must be free of food particles and debris before applying sanitizers, as organic matter can reduce the effectiveness of sanitizing agents. There are two main types of sanitization methods:

1. Chemical Sanitizers:
   • Use approved chemical sanitizers, such as chlorine-based, iodine-based, or quaternary ammonium compounds.
   • Always follow the manufacturer’s instructions for proper concentration, contact time, and application to ensure effective sanitization.
   • Surfaces should be allowed to air-dry after sanitizing to maintain the chemical’s efficacy.
2. Heat Sanitization:
   • This method involves using hot water or steam to sanitize surfaces and equipment. For example, immersing items in water heated to at least 171°F (77°C) for at least 30 seconds can effectively sanitize utensils and small equipment.
   • Automatic dishwashers also use high temperatures to sanitize dishware and utensils. The final rinse in most dishwashers reaches around 180°F (82°C) to ensure sanitation.

Best Practices for Cleaning and Sanitizing

Implementing proper cleaning and sanitizing practices ensures that foodservice operations maintain safe conditions for food preparation. Here are some best practices to follow:

• Use the Correct Order: Always clean surfaces before sanitizing. Sanitizers are most effective when surfaces are free of organic matter.
• Monitor Sanitizer Strength: Use test strips to ensure sanitizers are mixed to the proper concentration. Too strong, and they may be harmful to equipment and unsafe for food contact. Too weak, and they won’t effectively kill pathogens.
• Clean High-Touch Areas: Frequently touched surfaces like door handles, refrigerator doors, and equipment switches should be cleaned and sanitized more frequently to prevent cross-contamination.
• Establish Cleaning Schedules: Create a routine cleaning and sanitizing schedule that clearly outlines what needs to be cleaned, how often, and by whom. This schedule should cover all food contact surfaces, equipment, and non-food contact areas like floors, walls, and waste areas.
• Maintain Equipment: Regularly clean and sanitize kitchen equipment, such as mixers, slicers, and refrigerators. Ensure staff disassemble equipment as needed to clean hard-to-reach areas where bacteria can grow.
• Train Staff: Provide regular training for all employees on proper cleaning and sanitizing procedures. Make sure they understand the difference between cleaning and sanitizing and know how to use cleaning products and equipment safely.

Importance of Cleaning and Sanitizing in Foodservice

Effective cleaning and sanitizing help to:

• Prevent Cross-Contamination: Cross-contamination occurs when harmful bacteria or allergens transfer from one surface to another. Cleaning and sanitizing surfaces between tasks minimize this risk, ensuring that food contact surfaces do not harbor pathogens.
• Ensure Food Safety: Proper sanitization practices reduce the number of harmful microorganisms on surfaces, decreasing the risk of foodborne illnesses.
• Comply with Health Regulations: Adhering to proper cleaning and sanitizing protocols helps foodservice establishments stay compliant with local and national health and safety regulations, which can prevent fines or closure.
• Enhance Customer Confidence: Maintaining a clean and hygienic environment improves the reputation of a restaurant or foodservice operation, encouraging customer trust and loyalty.

Conclusion

Cleaning and sanitizing are critical components of food safety. By thoroughly cleaning surfaces and equipment to remove dirt and food particles, and then sanitizing to kill harmful microorganisms, foodservice operations can protect both their customers and their reputation. Adopting a proactive approach to cleaning and sanitizing, along with consistent staff training, ensures that food is prepared and served in the safest conditions possible.