CHAPTER 10

Cleaning and
Sanitation
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
Learning Objectives
At the end of the chapter, the student should be able to:

• Distinguish the difference between cleaning and

sanitizing;
• Identify the different process that can use to clean and
sanitize equipment and utensils for food establishments;
• Identify the steps involved in manual and mechanical
cleaning and sanitizing equipment and utensils;
• Describe the factors affecting cleaning and sanitizing
efficiency;
• Explain how proper disposal and storage of garbage and
refuse can help prevent contamination and pest
problems in a food establishment; and
• Recognize the implications of environmental sanitation.
 PART 1.
Cleaning and Sanitizing Program
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
 Cleaning and Sanitizing

•A clean surface is defined

as being free from soil
(e.g. food residues), free
from bad odors, be non-
greasy to the touch and
have no visible oxidation
(e.g. rust).
 Cleaning and Sanitizing

•A sanitized clean surface is

defined as a clean surface
that is substantially free
from pathogenic
microorganisms and
undesirable numbers of
spoilage microorganisms.
 Cleaning and Sanitizing

•Cleaning prior to
sanitizing is
recommended as it
increases the
effectiveness of the
sanitizing step.
Cleaning and Sanitizing Programs Steps:

• 1. Routine procedures
performed throughout and at
the completion of food
processing or preparation on
a daily basis;
• 2. periodic procedures that
are required less frequently;
Cleaning and Sanitizing Programs Steps:

•3. monitoring to ensure

the procedures are
performed correctly; and
•4. verification to check
effectiveness of the
program.
 PART 2.
Fundamentals of Cleaning
Procedure
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
 Steps in Cleaning and Sanitizing
(Fig. 10.1 p.218)

•A
Dry clean
Remove
excess water
Leave
surfaces dry

Apply
Apply
cleaning
sanitizer
agent

Post rinse
Rinse with water if
recommended
 Fundamentals of Cleaning
Procedures

•1. Scrape and Pre-Rinse.

• Soiled equipment surfaces are
scraped and rinsed with warm
water to remove the gross
amount of loose food soils.
 Fundamentals of Cleaning
Procedures

•2. Cleaning Cycle

• Remove of residual food soils
from equipment surfaces
through manipulation of the
cleaning factors and the
method of cleaning.
 Fundamentals of Cleaning
Procedures

•3. Rinse
• Rinse of all surfaces with cold
to hot water, depending upon
the temperature of the
cleaning cycle, to thoroughly
remove all remaining chemical
solution and food soil residues.
 Fundamentals of Cleaning
Procedures

•4. Acid Rinse

•A mild acid rinse of the
equipment neutralizes
any alkaline residues left
and removes any mineral
soil present.
 Fundamentals of Cleaning
Procedures

•5. Sanitize
• All equipment surfaces are
rinsed or flooded with a
sanitizing agent. Time and
concentration are critical
for optimum results.
 PART 3.
Removal of food
particles
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
 Removal of Food Particles

• Scrape and flush large food

particles from equipment and
utensils before the items are
placed in cleaning solution.
• Spray the equipment and
utensils with warm water.
 Properties of Food Soils

•Food Soil
• Is generally defined as
unwanted matter on food-
contact surfaces.
• Soil is visible or invisible.
• Food soils are complex in that
they contain mixtures of
several components.
Classifications of Soils:
• 1. Fat-based Soils
• Fat usually is present as an
emulsion and can generally be
rinsed away with hot water above
the melting point.
• Can be removed with alkaline
detergents.
• 2. Protein-based Soils
• By far the most difficult soils to
remove.
• Casein (a major milk protein), with
adhesive properties.
Classifications of Soils:
• 3. Carbohydrate-based
soils
• Simple sugars are readily
soluble in warm water and
are quite easily removed.
• Starch residues are also
easily removed with mild
detergents.
Classifications of Soils:
• 4. Mineral Salt-based
soils
• Calcium and
magnesium some of
the most difficult
mineral films.
• Require acid cleaner
for removal.
Classifications of Soils:
• 5. Microbiological Films
• Bacteria, yeasts, and molds
can form invisible films
(biofilms) on surfaces.
• Require cleaners and
sanitizers with strong
oxidizing properties.
 Classifications of Soils:

•6. Lubricating Greases

and Oils
•Can often be melted
with hot water or steam,
but often leave a
residue.
Classifications of Soils:
• 7. Other Insoluble Soils
• Sand, clay, fine metal
• Can be removed by
surfactant-based detergents.
• 8. Quantity of Soils
• Heavy deposits require more
detergent to remove.
Cleaning Agents
• A cleaning agent is a
chemical compound
formulated to remove
soil and dirt.
• Typically include an acid
or alkaline detergent and
may include degreasers,
abrasive materials, or a
sanitizer.
 PART 4.
Factors influencing
cleaning
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
 Factors Influencing Cleaning
• 1. Soil
• 2. Time
• 3. Temperature
• 4. Chemical
Concentration
• 5. Mechanical
Force
 PART 5.
Methods of cleaning

Fundamentals of Food Safety and Sanitation 2nd Ed.

By: Mary Jean C. Ang et.al.
 Methods of Cleaning

•1. Foam
• Increase the contact time
of the chemical solutions.
•2. High Pressure
• Increase mechanical force,
aiding in soil removal.
 Methods of Cleaning
• 3. Clean in Place (CIP)
• To clean interior surfaces of tanks and
pipelines of liquid process equipment.
• 4. Clean out of Place (COP)
• Clean tear-down part of fillers and parts
of equipment which require disassembly
for proper cleaning.
• 5. Mechanical
• Use of brush either by hand or a
machine such as floor scrubber.
 PART 6. Rinsing
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
 Rinsing
• Immediately after cleaning,
thoroughly rinse all equipment
surfaces with hot potable water to
remove the cleaning solution.
• This very important rinse step is
necessary because the product or
detergent for washing can
interfere with the germ killing
power of sanitizer.
 Rinsing

•Water Quality
• Water is the primary
component of cleaning
materials used in food
establishments.
• Must be safe to drink (potable).
• Water may contain substances
that affect hardness, taste, and
odors.
 Rinsing

•Water Quality
• Water functions to:
• Carry detergent or the
sanitizer to the surface; and
• Carry soil or contamination
from the surface.
 Rinsing

• Water Quality
• The impurities in water can
drastically alter the
effectiveness of a detergent
or a sanitizer.
• Water hardness
• is the most important
chemical property with a
direct effect on cleaning
and sanitizing efficiency.
Leaves lime scale deposits
on the surface of
equipment.
 PART 7.
Sanitizing Principle
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
SANITIZING PRINCIPLES

•Sanitizers
• Destroy disease causing
microorganisms which may be
present on equipment and
utensils even after cleaning.
• Sanitation is not sterilization.
 General Types of Sanitation

•1. Thermal Sanitizing

• Involves the use of hot
water or steam for a
specified temperature and
contact time as with any
heat treatment.
 General Types of Sanitation
• 1. Thermal Sanitizing
• Advantages (Hot water)
1. Inexpensive
2. Easy to apply
3. Readily available
4. Generally effective over broad
range of microorganisms
5. Generally non-corrosive
6. Penetrates into cracks and
crevices
 General Types of Sanitation

• 1. Thermal Sanitizing
• Disadvantages (Hot water)
1. Slow process which
requires come-up and
cool-down time;
2. Can have high energy
costs;
3. Safety concerns for
employees.
 General Types of Sanitation

•2. Chemical Sanitizing

• Involves the use of an
approved chemical
sanitizer at a specified
concentration and contact
time.
• Types of Chemical
Sanitizers:
 Types of Chemical Sanitizers:
• 1. Chlorine
• The most commonly used sanitizer.
• Advantages:
• Broad spectrum of germicides
which act on microbial membranes.
• Has activity at low temperature.
• Relatively cheap.
• Leaves minimal residue or film on
surfaces.
 Types of Chemical Sanitizers:

• 1. Chlorine
• The most commonly used
sanitizer.
• Disadvantages:
• Corrosive to many metal
surfaces (at high temperature).
• Health and safety concerns (skin
irritation, suffocation in
confined areas).
 Types of Chemical Sanitizers:
• 2. Iodine/Iodophors
• Have a broad spectrum, being,
being active against bacteria,
viruses, yeasts, molds, fungi, and
protozoans.
• Limited to lower temperature
applications.
• Disadvantage: can cause staining on
some surfaces (e.g. plastics).
 Types of Chemical Sanitizers:
• 3. Quaternary Ammonium Compounds
(QAC’s or Quats)
• Active and stable over a broad
temperature range.
• Non-corrosive and non-irritating to
skin and have no taste or odors when
used in proper dilution.
• Effective sanitizers, but do not
destroy the wide variety of germs
that chlorine and iodophors
sanitizers do.
 Factors Affecting Sanitizer
Effectiveness: PHYSICAL FACTORS

•1. Surface
characteristics.
•2. Exposure time.
•3. Temperature.
AVOID:
ABOVE 55OC (131OF)

•4. Concentration.
“FOLLOW MANUFACTURER’S LABEL INSTRUCTION”
 Factors Affecting Sanitizer
Effectiveness:
•5. Soil (including “YOU CANNOT SANITIZE AN

microbiological) UNCLEAN SURFACE”

CHLORINE:
•6. pH. INEFFECTIVE ABOVE 7.5 pH

•7. Water Properties.

•8. In-activators.
 Ware Washing

•Ware washing
• The process of washing
and sanitizing dishes,
glassware, flatware, and
pots and pans either
manually or mechanically.
 Ware Washing

•Manual Dishwashing
•Typically performed in
a sink that has at least
3 compartments.
 PART 8.
Ware Washing
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
 Ware Washing (Manual)

5. Drain and air-

dry.
1. Scrape and pre-
rinse.

2. 1st. WASHING 3. 2nd. RINSE 4. 3rd. SANITIZE

- Warm with - Warm to rinse off - Immerse in hot
detergent detergent. water at 77
between 43-49 degrees C for 30
degrees C seconds.
 Ware Washing

• Dishwashing Machine
• Designed to clean and
sanitize large quantities of
equipment and utensils that
will fit into the machine and
that have no electrical parts.
• Air-dry utensils. Do not wipe
soiled multi-use cloth towels.
Ware Washing (Mechanical)
4. SANITIZE
Heat = 82OC
Chemical = 60OC
 PART 9.
Pest Control
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
 Pest Control
• The benefits of proper
cleaning and sanitizing of
equipment and utensils,
time and temperature
controls, and food handling
can all be wasted if insect
and rodent are allowed to
contaminate food and food-
contact surface.
 Pest Control
• Three activities to keep pests in
check:
1. Prevent entry of insects and
rodent into the establishment;
2. Eliminate food, water, and
places, where insect and rodent
can hide; and
3. Implement an integrated pest
management program to control
insect and rodent pest that enter
the establishment.
Pest in Food
Service Facility
• 1. House Mouse
• Considered to be the most widespread
terrestrial mammal in the world.
• Well adapted to living in close contact
with human.
• Thrive in the conditions which man
provides – where hygiene and
housekeeping standards are low.
• Carry a wide range of diseases
transmittable to humans.
Pest in Food
Service Facility

•2. Cockroach
• Usually found in areas of
high temperature such as
kitchens and offices.
• Carrier of many pathogenic
bacteria including
salmonella, gastro-enteritis,
and the tapeworm.
Pest in Food
Service Facility

•3. Ants
• Pose risk to health.
• Pathogenic organisms may
be transmitted mechanically
as the ants feed in
unhygienic places including
drains, refuse bins, etc.
Pest in Food
Service Facility

• 4. Moths
• Can be found in a variety of
stored products like vegetables
and animal products.
• Moth larvae can cause damage
to stored goods by feeding or
by contamination with their
own products (e.g. webbing).
Pest in Food
Service Facility
• 5. Common House Fly
• Ubiquitous insects, with flight
range of at least 8 km.
• Highly active indoors.
• Can transmit intestinal worms or
their eggs, and are potential
vectors or diseases such as
dysentery, gastroenteritis,
typhoid, cholera, and
tuberculosis.
 PART 10.
Environmental
Sanitation
Fundamentals of Food Safety and Sanitation 2nd Ed.
By: Mary Jean C. Ang et.al.
 Environmental Sanitation

•The environment that

restaurants and hotel
provide must be clean
and free from disease-
causing pests in order
to appeal to customers.
Ecology and Public Responsibility

• A recent focus of ecological

concern has been the litter in
public areas that is sometimes
generated by restaurants,
especially, fast-food
restaurants, and other general
unsanitary conditions created
by improper garbage disposal.
Ecology and Public Responsibility

•The food service

operation must support
the customers’ concern
with environmental
problems.
•Assignment:
7 Types of Wastes

• 1. Trash – Debris, cardboard, wood

boxes, sweeping, and some plastic
rubber (up to 10%).
• 2. Rubbish – Paper, cardboard, wood,
landscaping debris, and food waste up
to 20% but no plastic or rubber.
• 3. Refuse is approximately half rubbish
and half garbage.
• 4. Garbage – Animal and vegetable food
scraps.
7 Types of Wastes

• 5. Paper wastes – documents, cardboard

folders, printed materials, and data
processing punch cards.
• 6. Liquid wastes – sewage, drainage
waters, and cooling waters that are not
reused.
• 7. Gaseous wastes – hot air from dining
rooms and lodging, ventilation and
cooling exhaust fumes cooking.
Waste Disposal Systems
(Solid/liquid waste disposal)
• Trash presents fire hazards.
• Refuse and garbage are health hazards.
• Liquid waste can ruin property.
• Each type of waste must be removed
speedily and inexpensively in a manner
that is aesthetically acceptable and
consistent with health and fire
regulations.
• Solid waste disposal system.
• Sanitary liquid waste disposal.
End.

• Quiz next meeting.