products available for selection.The chal-
lenge is to determine the most appropriate
procedures and products and to apply them
properly.
Cleaning Principles
A clean and sanitary establishment is the
result of a planned program that is properly
supervised and followed according to sched-
ule.Workers who are rushed trying to meet
the needs of customers frequently neglect
correct practices.A knowledgeable, alert, and
strong manager is needed to prevent a break-
down in sanitation discipline.He or she must
be able to recognize and institute proper san-
itary conditions.Cleaning and sanitizing are
the basis of good housekeeping.All food
contact surfaces must be cleaned and sani-
tized after every use, when there is service
interruption during which contamination is
possible, or at regularly scheduled intervals if
the surfaces are in constant use.
Cleaning has been previously referred to
as “a practical application of chemistry.”
A specific cleaning compound should be
selected for its special cleaning properties.
Also, a compound that is effective for one
application may be ineffective for other uses.
In addition to being effective and compatible
with its intended use, a cleaning compound
should fit the needs of the establishment.
The important characteristics of a cleaning
compound were discussed in Chapter 9.
Because some cleaning agents are more
effective than others, the quantities required
to achieve desired results should be consid-
ered in making cost comparisons.
Alkaline cleaners do not affect certain
soils.For example, lime encrustations on dish-
washing machines, rust stains in washrooms,
and tarnish that darkens copper and brass.
Acid cleaners, usually in a formula that con-
tains a detergent, are used for these pur-
poses.The kind and strength of the acid vary
with the purpose of the cleaner.
If soil is attached so firmly to a surface
that alkaline or acidic cleaners will not be
effective, a cleaner containing a scouring
agent, usually finely ground feldspar or sil-
ica,is used to attack the soil.Worn and pit-
ted porcelain, rusty metals, or seriously
soiled floors can be effectively cleaned with
abrasives. Abrasives should be used cau-
tiously in a foodservice facility. Because
theycan mar a smooth surface, they should
be used sparingly on food contact surfaces.Sanitary Principles
It may appear to be unnecessary to sani-
tize cooking utensils that are subjected to
heat during cooking.However, heat from
cooking is not always uniform enough to
raise the temperature of all parts of the item
high enough for a long enough time to
ensure effective sanitizing.
Sanitizing may be accomplished through
heat or chemicals. Heat sanitizing occurs
through a high enough temperature to kill
microorganisms.Chemical sanitizing appears
to be accomplished primarily through inter-
ference of metabolism of the bacterial cell.
Regardless of the method used,it is necessary
to clean and rinse thoroughly the area and
equipment. Soil not removed by cleaning
may protect microorganisms from the sani-
tizer.(Sanitizing methods and compounds
are discussed in detail in Chapter 10.)
For foodservice establishments,chemical
sanitizing is accomplished by immersing the
object in the correct concentration of sani-
tizer for approximately 1 minute or by rins-
ing, swagging, or spraying twice the normally
recommended concentration on the surface
to be sanitized.The strength of the sanitiz-
ing solution should be tested frequently,
because the sanitizing agent is depleted in
the bacterial killing process.The sanitizer
should be changed when it is no longer effec-
tive.Sanitizer manufacturing firms normally
provide free test kits for monitoring sanitizerFoodservice Sanitation 377