THC 2 RISK MANAGEMENT

Cleaning and Sanitizing Principles

It is important to understand the difference between cleaning and sanitizing. Cleaning is the process of removing
other types of soil from a surface, such as countertop or plate. Sanitizing is the process of reducing the number of
microorganisms on the surface to safe levels.

All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any
surface boards, must be cleaned and sanitized.

All food-contact surfaces must be washed, rinsed and sanitized:

 After each use
 Anytime you begin working with a different type of food
 Any time you are interrupted during a task and the tools or items you have been working with may have been
contaminated.
 At four-hour intervals, if the items are in constant use.

Cleaning
Several factors affect the cleaning process. These include:
Type of Soil. Certain types of soil require special cleaning methods.
Condition of the soil. The condition of the soil or stain affects how easily it can be removed. Dried or baked-on stains will
be more difficult to remove than soft, fresh stains.
Water hardness. Cleaning is more difficult in hard water because minerals react with the detergent, decreasing its
effectiveness. Hard water can cause scale or lime deposits to build up on equipment, requiring the use of lime removal 
cleaners.
Water temperature. In general, the higher the water temperature, the better a detergent will dissolve and the more
effective it will be in loosening dirt.
Surface being cleaned. Different surfaces require different cleaners. Some cleaners work well in one situation but might
not work well or might damage equipment when used in another.
Agitation or pressure. Scouring or scrubbing a surface helps remove the outer layer of soil, allowing a cleaning agent to
penetrate deeper.
Length of Treatment. The longer soil on a surface is exposed to a cleaning agent, the easier it is remove.

Solubility Characteristics of Various Soils

Type of Soil Solubility Characteristics Removal Changes Induced by heating the surface
Ease
Monovalent Water soluble, acid soluble Easy to Interaction with other constituents with
Salts difficult subsequent removal difficulty
Sugar Water soluble Easy Caramelization and removal difficulty
Fat Water insoluble, alkali soluble Difficult Polymerization and removal difficulty
Protein Water insoluble, slightly acid Very Difficult Denaturation and extremely difficult in removal
soluble, alkali soluble

Cleaners

 Are chemicals that remove food, soil, rust, stains, minerals, or other deposits. They must be stable, noncorrosive,
and safe for the employee use.
 Cleaners are divided into four categories:
A. Detergents > contain surfactants (Surface acting agents) that reduce surface tensions between the soil the
surface being cleaned.
B. Degreasers > are detergents that contain a grease-dissolving agent.
C. Delimers > are used on mineral deposits and other soils that other types of cleaners cannot remove.
D. Abrasive cleaners > contain a scouring agent that helps scrub hard to remove soil.

Fundamental Cleaning Procedures

1. Scrape and Pre rinse > Soiled equipment surfaces are scraped and rinsed with warm water to remove loose food
soils.
2. Cleaning cycle > The removal of residual food soils from equipment surfaces is based on the manipulation of the
four basic cleaning factors and the method of cleaning. Typically alkaline chemical solutions are used for the
cleaning cycles.
 3. Rinse > Rinse all surfaces with cold to hot water, depending on the temperature of the cleaning cycle, to
thoroughly remove all remaining chemical solution and food soil residues. 
4. Acid rinse > A mild, acid rinse of the equipment neutralizes any alkaline residues left and removes any
mineral soil present.
5. Sanitize > All equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and chemical
concentration are critical for optimum results.

Classification of Soils
A. Fat based soil
B. Protein based soil
C. Carbohydrate based soil
D. Mineral based soil
E. Microbiological based soil
F. Lubricating Greases and Oils
G. Other Insoluble soils

Methods of cleaning
1. Foam > is produced through the introduction of air to a detergent solution as it is sprayed on the surface that
needs to be cleaned.
2. High Pressure > chemical detergents are often used along with an increased temperature to make soil removal
more effective.
3. Clean in place (CIP) >  is a method of cleaning the interior surfaces of pipes, vessels, process equipment, filters 
and associated fittings, without disassembly.
4. Clean out of place (COP) > Cleaning Out of Place is defined as a method of cleaning equipment items by
removing them from their operational area and taking them to a designated cleaning station for cleaning. It
requires dismantling an apparatus, washing it in a central washing area using an automated system, and checking
it at reassembly. 
5. Mechanical >  most common method of cleaning

Sanitizing 
Heat and chemicals are the two ways of sanitizers most commonly used in food establishments. Sanitizers
destroy disease-causing organism which may be present on equipment and utensils even after cleaning. Sanitizing is not
sterilization, because some bacterial spores and a few highly resistant vegetative cells generally survive.

General methods of sanitizing

A. Heat sanitizing > sanitation involves the use of hot water or steam for a specified temperature and contact time.
As with any heat treatment, the effectiveness of heat sanitizing is dependent on a number of factors including
initial contamination load, humidity, pH, temperature and time.

a. Steam > the use of steam as a sanitizing process has limited applications.
b. Hot water > through immersion (small parts, knives, etc.), spray (dishwashers), or circulating system is commonly
used.
B. Chemical sanitizing > involves the use of an approved chemical sanitizers at a specified concentration and
contact time.

3 common types of chemical sanitizing

a. Chlorine
b. Iodine
c. Quaternary ammonium compounds (quats)

Factors influencing the effectiveness of Sanitizers

 
1) Contact of sanitizer
a. Sanitizer used must be in contact with the surface of the equipment/utensils in order to perform its action
b. Surfaces that are not properly clean will reduce the effectiveness of the sanitizer
2) Selectivity of sanitizer
a. Chlorine has the ability to destroy microorganisms as it possesses compounds that are relatively non-selective
b. Iodophors and quaternary compounds have a narrower range of selectivity which may limit their application
3) Concentration of sanitizer
a. High concentration of chemical sanitizer proportionately leads to high rate of microbial destruction
b. However, beyond a certain concentration, the effectiveness level drops, thus further increase in concentration
 will have no advantage in destroying the microbes
4) Temperature of solution
a. Activity of chemical sanitizers increase as the solution temperature increase
b. Due to the increase in rate of reaction, increase in pH, decreases in viscosity at higher temperature
c. Recommended range of temperature: 24°C-49°C
d. Water temperature higher than 49°C should be avoided when using chlorine and iodine compounds as their
effectiveness will be reduced by them being evaporated into the surroundings
5) pH of solution
a. Chlorine and iodine compounds decrease in effectiveness with an increase in pH
b. Most soap and detergents are alkaline with a pH between 10 and 12
c. Thus, soap or detergents needs to be rinsed of completely before the surface is sanitized
6) Time of exposure
a. In order for the chemical sanitizer to destroy the microbes, time is needed
b. The longer the contact time, the higher amount of microbes will be destroyed
c. The amount of exposure time also depends on the microbial populations and their susceptibility to the sanitizer

Machine dishwashing
Tableware and utensils are often cleaned and sanitized in a dishwashing machine. These sanitize by using either
hot water or a chemical sanitizing solution.

High temperatures machines > rely on hot water to clean and sanitize. Water temperature is critical. If the water is not
hot enough, items will not be properly sanitized.

Chemical sanitizing machines > can clean and sanitize at much lower temperatures. Since different sanitizers require
different temperatures, it is important to follow the dishwashing temperature guidelines provided by the manufacturer.

Dishwashing machine operation

a. Check the machine for cleanliness at least once a day, cleaning it as often as needed.
b. Scrape, rinse, or soak items before washing.
c. Load dish racks correctly
d. Check temperatures and pressures
e. Check each rack for soiled items as it comes out of the machine
f. Air dry all items
g. Keep your dishwashing machine in good repair.

Manual Dishwashing

a. Area for rinsing away food or for scraping into garbage containers
b. Drain boards to hold both soiled and clean items
c. Thermometer to measure water temperature.
d. Clock with a second hand, allowing employees to time how long items have been immersed in the sanitizing
solution.

Cleaning and sanitizing in a Three Compartment Sink.

1. Rinse, scrape or soak all items before washing.

2. Clean items in the first sink.
3. Rinse items in the second sink
4. Sanitize items in the third sink
5. Air-dry all items.

Cleaning the premises

Tools for cleaning

Storing Utensils, Tableware and Equipment

Pest Control
 Cleaning the premises
Non-food-contact surfaces must be cleaned regularly. Examples include floors, ceilings, equipment exteriors,
restrooms, and walls. Regular cleaning prevents dust, dirt, food residue and other debris from building up.

Tools for cleaning

Cleaning is easier when you have the right cleaning tools. For example, worn out tools will not give you the
pressure or friction needed for cleaning, and tools that are the wrong size will be ineffective. However, even the correct
tools can contaminate surfaces if they are not handled carefully. Cleaning all tools before putting them away can help
prevent this, as does designated tools for specific tasks. For example, some establishments designate one set of tools to
clean food-contact surfaces and another set for non-food contact surfaces. Similarly, one set of tools can be designated
for cleaning and another for sanitizing.
Color coding each set of tools often helps reinforce these different uses. Whatever you do, always use a separate
set of tools for the restroom.

Brushes
Brushes apply more effective pressure than wiping cloths, and the bristles loosen soil more easily. Worn brushes
will not clean effectively and can be a source of contamination. They should be discarded.
Brushes come in different shapes and sizes for each task. Lacquered wood or plastic brushes with synthetic
bristles are preferred. They do not absorb moisture, are nonabrasive, and last longer.

Scouring Pads
Steel wool and other abrasives are sometimes used to clean heavily soiled pots and pans, equipment, or floors.
However, metal scouring pads can break apart and leave residue on surfaces, which can later contaminate food. Nylon
scouring pads provide an alternative.

Mops and brooms

Keep both light and heavy-duty mops and brooms on hand. Mop heads can be all cotton or synthetic blends. It
makes sense to have a bucket and wringer for both the front and back of the house. Both vertical and push type brooms
will also be useful. 

Towels
Never use towels meant for cleaning food spills for any other purpose. Store towels in a sanitizer solution between
uses. Keep towels that come in contact with raw meat, fish, or poultry separate from other cleaning towels.

Storing Utensils, Tableware, and Equipment

Once tableware, utensils, and equipment have been cleaned and sanitized, store them so they stay that way. It is
equally important to ensure that cleaning tools and supplies are stored properly.

Tableware and Equipment

 Store tableware and utensils at least six inches (15cm) off the floor. Keep them covered or otherwise protected
from dirt and condensation.
 Clean and sanitize drawers and shelves before clean items are stored.
 Clean and sanitize trays and carts used to carry clean tableware and utensils. Do this daily or as often as
necessary.
 Store glasses and cups upside down on a cleaned and sanitized shelf or rack. Store flatware and utensils with
handles up so employees can pick them up without touching food-contact surfaces.
 Keep the food-contact surfaces of stationary equipment covered until ready for use.

Cleaning Tools and Supplies

Cleaning tools and chemical should be placed in a storage area away from food and food-preparation sites. The
area should be well lighted so employees can identify chemicals easily. It should also be equipped with hooks for hanging
mops, brooms and other cleaning tools. A utility sink should be provided for filling buckets and cleaning tools, as well as a
floor drain for dumping dirty water. Never clean mops, brushes, or other tools in sinks designated for hand washing, food
preparation, or dishwashing.

When storing tools and supplies, consider the following:

 Air dry wiping cloths overnight.
 Hang mops, brooms, and brushes on hooks to air-dry. Do not leave brooms or brushes standing on their bristles.
 Clean and rinse buckets. Let them air dry, and store them with other tools.
Using Foodservice Chemicals
Chemicals pose little threat to employees if used properly. Used improperly, they can become a health hazard
that can cause injury. To reduce this risk, you should only purchase chemicals that are approved for use in a restaurant or
foodservice establishment.
Because of the potential dangers of chemicals used in the workplace, the Occupational Safety and Health
Administration (OSHA) requires employees to comply with its Hazard Communication Standards (HCS). This standard,
also known as Right to Know or HAZCOM, requires employers to tell their employees about chemical hazards to which
they might be exposed at the establishment. It also requires employers to train employees on how to safely use the
chemicals they work with.

A hazard communication program must include the following components:

 Inventory of hazardous chemicals used at the establishment.
 Chemical labelling procedures.
 Material Safety Data Sheets (MSDF)
 Employee training
 Written plan addressing the HCS

Inventory of Hazardous Chemicals 

A hazardous chemical is any chemical that poses a physical or health hazard to humans. Chemicals known to
have acute or chronic health effects or that are explosive, flammable, or unstable are properties should be included in an
establishment’s HAZCOM program.

Labelling Procedures
OSHA requires chemical manufacturers to clearly label the outside of containers with the chemical name,
manufacturer’s name and address, and possible hazards. When receiving chemicals, only accept containers with proper
labels, and make sure they remain readable and attached  to container.

Material Safety data Sheets (MSDS)

MSDS contain the following information about the chemical.
 Information about safe use and handling
 Physical. Health, Fire and reactivity hazards.
 Precautions
 Appropriate personal protective equipment (PPE) to wear when using the chemical.
 First-aid information and steps to take in an emergency
 Manufacturer’s names, address, and phone number
 Preparation date to MSDS.
 Hazardous ingredients and identity information.