CLEANING and SANITIZING OPERATIONS OBJECTIVES Recognize the difference between cleaning and sanitizing.Identify the different processes that can be used to clean and sanitize equipment and utensils in a food establishment.Identify the primary steps involved in manually and mechanically cleaning and sanitizing equipment and utensils.Describe the factors affecting cleaning efficiency.Identify the procedures used to clean environmental areas in a food establishment Principles of Cleaning and Sanitizing CleaningPhysical removal of soil and food residues from surfaces of equipment and utensils SanitizationTreatment of a surface that has been previously cleaned to reduce the number of disease-causing microorganisms to safe levels. Cleaning Removal of Particles (soil or food residue).Pre-flushing with warm waterHot water and steam may not be effective because___________ cleaning… Application of Cleaning AgentSoaking – before scrubbingSpray Method – fix or portable spray units  using hot water or steamClean-in-Place System – the strength and  velocity of the cleaning solution removes  soil and dirt cleaning… Abrasive Cleaning – for removal of firm soil  on the surfaceNot recommended for stainless steel surfaces; food contact surfacesRinsingUse hot, potable water to remove (dirt or cleaning solutions?)Detergent use may affect sanitization. Factors Affecting Cleaning Efficiency Type of residue to be removedFood depositsMineral depositsMicrobesFats and oilsDirt and debris* Knowing the type of soil determines the physical and chemical methods suited. factors… Water qualityShould use potable waterIf from wells, water should be tested once a yearHowever, hardness, taste and some odors may still be present factors… Detergents and cleaners to be usedCleaning or purifying agent“detergeo” - to wipe awayWater may be, but soaps, etc may used to improve effectivenessSoaps – composed of alkali and fatty acidsOnly effective with soft water factors… Detergents…Alkaline detergents – combines with proteins to form soluble compounds easily removed by water.Sodium hydroxide – strongest type but corrosiveSodium carbonates – safer and less corrosive 

factors… Detergents…Acid detergent – dissolve mineral deposits, used to remove food and hardwater depositsInorganics: HCl, H2SO4, HNO2,H3PO4

Used only in special cases because it is corrosive to metalsOrganic acids are not as corrosive and less irritating factors… DetergentsAbrasives – are used for jobs that require scrubbing, scouring, or polishingPumice, quartz and sand are ground into small particle size and supply scouring and polishing action to cleansers, hand soaps and soap pads.Can cause scratches on metal surfaceScraped particles may also contaminate food factors… Detergent…Detergent sanitizers – both detergent and sanitizerApplied two times: first, as detergent; second as sanitizer factors… Water TemperatureShould be between 130F (54C)and 160F (71C)Should be warm and not hotSome detergents are designed for cold water factors… Water velocityCleaning is by “elbow grease” in manual operations.May help remove soil and filmMay not be necessary if using an effective detergent factors… Time detergent remains in contact with the surfaceLonger time, more efficientSoaked items in detergent need less scrubbingConcentration of detergentFollow manufacturers’ concentration factors… Cleaning frequencyEquipment and utensils for PHF must be cleaned every four hours (FDA)Additional guidelines:Before each use with a different raw animal foodChange from raw food to RTEsBetween PHF and fruits and vegetablesBetween use and storing of measuring deviceWhen contamination is suspected Cleaning frequencyExceptions: When equipment are maintained at proper hot and cold holding temp.When utensils are in refrigerated room or area.When do we clean utensils and equipment not used with PHF?   Guidelines Before each use with different food type.Each time there is a change from working with raw foods to working with ready-to-eat foods.Between uses with raw fruits and vegetables and with PHF.Before using or storing a food temperature measuring device.At any time during the operation when contamination may have occurred Sanitizing Sanitizers destroy disease-causing microorganisms present in equipment and utensils after cleaningTypes:

Heat sanitizingChemical sanitizing Heat Sanitizing (>77°C for 30 min) Advantages:Can penetrate small cracks and crevicesNon-corrosive to metal surfaceNon-selective to microbial groupsLeaves no residuesEasily measured Heat sanitizing In manual ware washing, involves immersing cleaned equipment and utensils for at least 30s in hot water that is maintained at 171F (>77C)In mechanical, at least 165F (74C) but not more than 194F (90C)More important is the temperature in the utensil Chemical Sanitizing To chemically sanitize, one can immerse objects in sanitizing solutions or by swabbing, brushing or pressure spraying asanitizing solution directly on the surface. Factors affecting action of chemical sanitizers Contact of sanitizerIntimate contact between microbes and sanitizerSelectivity of sanitizerChlorine – non- selective ConcentrationIncreasing concentration reaches maximumMore is not always better; and high concentrations can be toxic. Temperature of solutionCommon sanitizers increase activity as temp. increasesBetween 75F (24C) and 120F (49C).Chlorine should not be use with temp. above 49C due to _________. pH of solutionchlorine and iodophors generally decrease in effectiveness with an increase in pH. Soaps should be rinsed before using sanitizer.Time of exposureAllow sufficient timeCommonly Used Sanitizers ChlorineComponent of hypochlorites.Advantages:Control wide range of microbesDeodorize and sanitizeNon-toxic at recommended conc.Colorless and non-stainingEasy to use and economical Hypochlorites release hypochlorus acid which killsEffectiveness is decreased even with small amount of food soilsSoaps must be rinsed off before sanitizing ≤ 10 >10 pH 7s 38C 50 ppm 10s 49C 25 ppm 10s 13C 100 ppm Exposure  

Temperature Chlorine Conc. IodineIodophors are iodine-containing sanitizersEffective for disease-causing bacteria found on human hands.Function best in acidic pH, and bet. 24C and 49C.At least 25 parts per million for 30sLess influenced by organic matter but are expensive, may discolor, stain and be slippery when in use. 30s <7 24-49C 12.5 ppm (soaking) 30s <7 24-49C 25 ppm(swab & spray) pH Exposure  Temperature IodophorsConc.Quaternary Ammonium CompoundsAmmonia saltsNon-corrosive and non-irritating to skin and have no taste or odor at proper conc.Do not destroy wide variety of microbes200 parts per millionMore heat stable; work well above 24C    30s >7 >24C 200 ppm(immersion) pH Exposure  Temperature QuatsConc. Very expensive Stable at high temp; stable for longer time; good for in-place sanitizers Quats Moderate cost; can stain equipment Less corrosive to equipment; less irritating to skiin; good for killing germs on hands Iodophors Corrosive to equipment; can irritate human skin and hands Economic cost; Kills many microbes; good for sanitizing applications Chlorine Compounds Disadvantages Advantages Sanitizer Mechanical Dishwashing Use for cleaning and sanitization of multiple-use equipment and utensilsFor equipment with no electrical partsMajor problems are operational and require on going supervision and surveillance. Manual Dishwashing Performed in sink with three components: washing, rinsing and sanitizing

Hot and cold potable water must be supplied to each compartment of the sink Submerge utensils in hot water or chemical sanitizer solution. Hot water must be ≥ 77 and for 30s. Utensils are rinsed in clean, warm water with at least 49C Wash with warm water and effective cleaning agent. Water temp. should not be less than 43C. Nylon etc should be used to loosen and remove soil Sanitize Rinse Wash Fixed equipment Cannot be cleaned and sanitizedShould be disassembled to expose food-contact surfacesSteps:Foam or spray method for large equipmentBucket method for those damaged by spray Clean-in-place Designed for equipment to be cleaned and/or sanitize by circulating chemical solutions through the equipmentExample:Soft ice cream machineYogurt machine Cleaning Environmental Areas CeilingsWet or dry cleaning methodsWallsAround sink and food production areas are considered food-contact surfacesBucket or spray method FloorsUsually cleaned using spray system for washing, rinsing andsanitizing.