4. Wipe all non-food contact surfaces.
Periodically wring out cloths used for
wiping down stationary equipment and
surfaces in a sanitizing solution.Keep
them separate from other wiping cloths.
5 .Air-dry all cleaned parts before
reassembling.
6 .Clean stationary items that are
designed to have a detergent and sani-
tizing solution pumped through-
out according to the manufacturer’s
instructions.High-pressure, low-volume
cleaning equipment (as discussed in
Chapter 11) can be used for cleaning,
and spray devices can be used for san-
itizing.For sanitizing, spray for 2 to 3
minutes with double-strength solution
of the sanitizer.
7. Any wooden cutting boards should be
scrubbed with a nontoxic detergent
solution and stiff-bristled nylon brush
(or a high-pressure, low-volume clean-
ing wand).Also, a sanitizing solution
should be applied after every use.As
wooden cutting boards reflect wear
from cuts and scars, they should be
replaced with polyethylene boards.
Wooden cutting boards should not be
submerged in a sanitizing solution.Floor Drains
Floor drains should be cleaned daily at the
end of the cleaning operation. Sanitation
workers should wear heavy-duty rubber
gloves to remove the drain cover and the
debris with a drain brush.When the cover is
replaced,it should be flushed with a hose
through the drain.Water should not splatter.
A heavy-duty alkaline cleaner should be
poured down the drain, following the manu-
facturer’s directions for solution prepara-
tion.Then the drain should be washed with
a hose or drain brush and rinsed.If a qua-
ternary ammonium (quat) plug is not used, a
chlorine or quat sanitizing solution should
be poured down the drain.Light Fixtures
Light fixtures should be cleaned at least
monthly and when a light bulb is changed.
More frequent cleaning is necessary when
lights are installed above exposed food.The
electricity at the switch should be turned off
and the fixtures should be removed and
washed thoroughly with a warm, low foam
compound.Cleaning Tools
Cleaning tools should be stored separately
from those used to sanitize equipment and
other areas.Clothes, scrubbing pads, brushes,
mops, and sponges should be rinsed, sani-
tized, and air-dried after use.Clothing should
be laundered daily.All buckets and mop pails
should be emptied, washed, rinsed, and sani-
tized at least once a day.Mechanized Cleaning and Sanitizing
If properly operated and maintained,
mechanized cleaning can more effectively
remove contamination from utensils and
equipment than can hand cleaning.A trend
toward more emphasis on sanitation,com-
bined with increased volume, has been
responsible for extensive use of dishwashing
machines.In addition, portable high-pres-
sure, low-volume cleaning can be effectively
adapted to larger foodservice establish-
ments.
There are two basic types of dishwashing
machines.They are high-temperature wash-
ers and chemical sanitizing machines.High-Temperature Washers
The major high-temperature washers will
be discussed according to model.The sani-
tizing temperature for these washers should
be a minimum of 82°C and maximum of
90 °C.Foodservice Sanitation 379