10.1 Cleaning and Sanitizing Principles

Cleaning and sanitizing are two distinct and critical processes in food safety. Many food handlers confuse these terms, but understanding the difference is essential for preventing foodborne illness.

Cleaning vs. Sanitizing

Cleaning removes visible dirt, food particles, grease, and other residue from surfaces. It's done with soap (detergent), hot water, and mechanical action. Cleaning removes dirt but does NOT kill pathogens.

Sanitizing reduces the number of pathogens to safe levels on food-contact surfaces. It's done with heat or chemical sanitizers after the surface has been cleaned.

Critical Exam Point: You MUST clean before you sanitize. Sanitizing a dirty surface is ineffective because bacteria hide under food particles.

The Five-Step Cleaning and Sanitizing Process

The standard manual process for cleaning food-contact surfaces follows these steps:

1. Scrape or remove - Remove food bits and debris with a rubber spatula or scraper
2. Wash - Scrub with hot water (110°F or higher) and detergent to remove all grease and residue
3. Rinse - Use clean running water to remove all soap and food particles
4. Sanitize - Immerse in sanitizing solution at the correct concentration and temperature for the required contact time
5. Air-dry - Allow surfaces to dry naturally on a clean rack; never use dirty towels

Never towel-dry food-contact surfaces after sanitizing—this recontaminates them.

Three-Compartment Sink Setup

The three-compartment sink is the standard manual dishwashing method in most food service operations. Each basin serves a specific purpose:

Setup Requirements:

• Provide a clock with a second hand for timing sanitization contact time
• Keep all three basins clean and sanitized before use
• Have test kits available to verify sanitizer concentration
• Drain and refill basins throughout the shift as water becomes dirty

When to Clean and Sanitize

Food-contact surfaces must be cleaned and sanitized:

• After each use - Always after handling raw meat, poultry, or fish
• Before handling different food types - Switch from raw chicken to vegetables? Clean and sanitize first
• After 4 hours of continuous use - Even if actively in use, surfaces need cleaning every 4 hours
• After an interruption - If food preparation is interrupted, clean and sanitize before resuming
• After any potential contamination - If a surface comes into contact with raw meat, bodily fluids, or pests
• At the end of each shift - All food-contact surfaces must be thoroughly cleaned and sanitized

Factors That Affect Sanitizer Effectiveness

Five critical factors determine whether a sanitizer will actually kill pathogens:

1. Concentration (ppm) - Must match label instructions exactly; too low = ineffective, too high = waste
2. Temperature - Warmer water helps sanitizers work faster, but each sanitizer has minimum requirements
3. pH (acidity) - Affects chemical reaction rate; affects different sanitizers differently
4. Contact time - Surface must stay wet with sanitizer for the minimum required time
5. Water hardness - Hard water can interfere with certain sanitizers; may require adjustment

For the Exam: "Five factors affect sanitizer effectiveness"—you may be asked to list or identify them.

Storing Chemicals Safely

Cleaning chemicals and sanitizers must be:

• Stored in a separate area away from food and food preparation areas
• Stored in clearly labeled, original containers with manufacturer labels visible
• Kept in a secure location where staff can easily access Material Safety Data Sheets (MSDS)
• Never stored above food, on the same shelf, or in areas where food is handled
• Disposed of according to local regulations (never dumped in toilets or food-prep sinks)

Staff must:

• Read and follow all label instructions
• Understand basic safety procedures
• Know where MSDS documents are located
• Report spills or exposures immediately to management