strength.Any sanitizing agents that are toxic
to humans should be applied only on non-
food-contact surfaces.
Sanitizers may be blended with cleaning
compounds to create detergent sanitizers.
These products can sanitize, but sanitizing
should be a separate step from cleaning.
A separate step is necessary because the san-
itizing power can be destroyed during clean-
ing.The chemical sanitizer can react with
organic matter in the soil.Generally, deter-
gent sanitizers are more expensive than regu-
lar cleaning compounds and are more limited
in their applications than are detergents.
Cleaning and sanitizing most portable
food-contact items require a washing area
away from the food preparation area.The
work station should be equipped with three
or more sinks, separate drain boards for
clean and soiled items, and an area for scrap-
ing and rinsing food wastes into a garbage
container or disposal.If hot water is used to
sanitize, the third compartment of the sink
must be equipped with a heating unit to
maintain water near 77°C and with a ther-
mometer. Requirements for cleaning and
sanitizing equipment vary among areas.
Therefore, regulations that apply to the area
should be checked.
Cleaning Steps
There are eight basic steps for manual
cleaning and sanitizing of a typical food-
service facility:
1 .Clean sinks and work surfaces before
each use.
2 .Scrape heavy soil deposits and presoak
to reduce gross deposits that contribute
to deactivation of the cleaning com-
pound.Sort items to be cleaned, and
presoak silverware and other utensils in
a solution designated for that purpose.
3 .Wash items in the first sink in a clean
detergent solution at approximately50 °C, using a brush or dish mop to
remove any residual soil.
4 .Rinse items in a second sink.It should
contain clear, potable water that is
approximately 50°C for removal of all
traces of soil and cleaning compound
that may interfere with the activity of
the sanitizing agent.
5. Sanitize utensils in a third sink by
immersing the items in hot water
(82°C) for 30 seconds or in a chemical
sanitizing solution at 40 to 50°C for 1
minute.The sanitizing solution should
be mixed to twice the recommended
strength ifitems are immersed in water.
Therefore, water carried from the rinse
sink will not dilute the sanitizing solu-
tion below the minimum concentration
required to be effective. Air bubbles
that could shield the interior from the
sanitizer should be avoided.
6 .Air-dry sanitized utensils and equip-
ment.Wiping can re-contaminate sani-
tized utensils and equipment.
7 .Store clean utensils and equipment in a
clean area more than 20 cm off the
floor for protection from splash, dust,
and contact with food.
8 .Cover the food contact surfaces of
fixed equipment when not in use.Stationary Equipment
Stationary food preparation equipment
should be cleaned according to the manufac-
turer’s instructions for disassembly and
cleaning.Generally, these procedures are:
1 .Unplug all electrically powered equip-
ment.
2 .Disassemble, wash, and sanitize all
equipment.
3. Wash and rinse the balance of the food
contact surfaces with a sanitizing solu-
tion mixed to twice the strength
required for sanitizing by immersion.