Cleaning and Sanitizing

Anything that touches food must be cleaned and sanitized to minimize foodborne illness. This module
deals with Cleaning and Sanitizing. Keeping the work environment, equipment, utensils and dishes clean
and sanitary is essential in handling food safely.

Did you know? 

What is the difference between cleaning and sanitizing?

Cleaning is the physical removal of soil and food matter from a surface. Micro-organisms hide in and
attach to food residues making it especially important to thoroughly clean food contact areas. These
residues can be greasy, stuck-on and hard to remove.

Sanitizing is the reduction in number of disease-causing microbes (pathogens) on tableware, flatware,

equipment, utensils and any food contact surface.

Sanitizing takes the cleaning process one step further by destroying disease-causing microbes that
remain after scraping and scrubbing. Learn more about sanitizing methods on the next slide.

Did you know?

The scraping and scrubbing steps remove food residue and about 99% of the micro-organisms. The
remaining 1% is removed through sanitizing and air-drying.

Cleaned vs. Cleaned and Sanitized

Everything in the food premises must be cleaned at one time or another:

 Floors

 Walls

 Ceilings

 Doors

 Menus

 Tables

 Washrooms

 Everything

However, any food contact surface must be both cleaned and sanitized:

 Glasses and cups

 Silverware

 Pots

 Pans
  Kitchen utensils

 Equipment

 Cutting boards

 Other food contact surfaces such as countertops, vegetable washing sinks

There are two sanitizing methods:

1. Chemical sanitizing

2. Heat sanitizing
Using Chemical Sanitizers

There are three chemical sanitizers for use in food premises; chlorine (“bleach”), iodine and quaternary
ammonium (“quats”).

When these sanitizers are used at the correct concentrations, they are strong enough to kill pathogens
that can cause foodborne illness and they are safe enough for food.

The following lists the sanitizers and the amounts that must be measured for each to ensure the right
concentration of the chemical in water:

 Chlorine (“bleach”): 100 ppm

 Iodine: 25 ppm

 Quaternary Ammonium (“Quats”): 200 ppm

When you are using chlorine (“bleach”), mix 1 ml (1/4 teaspoon) to 500mL (2 cups) of water.

If you are using iodine or quaternary ammonium (“quats”) it is important to follow the manufacturer’s
instructions.

Be sure to check the concentration of the chemicals using test strips… more to come on this topic.

These chemical sanitizers can be used for:

 sanitizing dishes after they have been washed and rinsed.

 sanitizing other surfaces that come into contact with food.

Using Test Strips for Chemical Sanitizers

Test Strips

Be sure to check the concentration of the chemicals using test strips.

Test strips can be used in a variety of situations:

 They are great for checking the initial strength of a sanitizer.

 They can also be used throughout the sanitizing process to monitor the strength of a sanitizer.

 They are ideal for testing the strength of the sanitizer in the third sink for dishwashing or in your
storage container for wiping cloths.

How to Use Test Strips:

 Dip one into the sanitizing solution. The colour of the strip will change after it is dipped.

 Compare that colour to a colour chart. The colour will tell you whether the concentration of the
solution you have made is strong enough for sanitization.

Using Heat as a Sanitizer

Heat can be used as a sanitizer for dishwashing. There are two methods that can be used:

 A. Immersion in hot water above 82°C (180°F) for 10 seconds. This is typically seen with a high-
temperature dishwashing machine.

 B. Immersion in hot water at 77°C (171°F) for 45 seconds. This is typically seen with the
sanitizing step in manual dishwashing.

It is important to use a thermometer to test the temperature of the water.

Cleaning and Sanitizing Dishes

There are two methods for cleaning and sanitizing dishes:

1. Manual

2. Mechanical (e.g. dishwasher)

There are three methods for manual cleaning and sanitizing of dishes:

1. Three-compartment sink method

2. Two-compartment sink method

3. Clean in place method

Multi-service articles vs. Utensils

Did you know? 

Both plastic and wooden cutting boards are acceptable. All cutting boards should be in good condition;
no cuts, scratches or cracks where bacteria can hide. They should be replaced when worn. Food
handlers should use separate cutting boards for raw food and ready to eat food—for example one
cutting board should be used for raw meat and another for vegetables as they are prepared for
serving/cooking. All cutting boards must be cleaned and then sanitized after use.

Different Methods for Cleaning and Sanitizing

It is important to know the difference between Multi-service articles and utensils, since they require

different methods for cleaning and sanitizing.

Multi-service articles: These articles include anything a customer will use to eat or drink: plates, bowls,
glasses, cups, forks, knives and spoons.

Utensils: Utensils are any other equipment used to prepare or serve food that is not in direct contact
with the customer. Examples are: pots and pans, mixing bowls, detachable equipment parts, spatulas,
ladles, and mixing spoons.

Multi-service articles - Three-Compartment Sink Method

The three-compartment sink method is a 5-step method. It MUST be used to manually wash multi-

service articles, but can be used on utensils as well.

Three-compartment Sink Method:

1. Scrape – Scrape food and soil from dishes and equipment before washing.

2. Wash – Wash dishes in hot soapy water in the 1st compartment of the sink.

3. Rinse – Rinse dishes and equipment in hot water (minimum 43°C/110°F) in the 2nd
compartment.

4. Sanitize – Sanitize by immersing in hot water (minimum 77°C/171°F) or chemicals at required

concentrations in water at 24°C/76°F in the 3rd compartment for at least 45 seconds.

5. Air dry – Allow dishes to dry on clean, corrosive resistant drying racks before putting them away.

Utensils - Two-Compartment Sink Method

The two-compartment sink method is used only on utensils. Like the three-compartment method, there
are five steps.

Two-compartment Sink Method:

1. Scrape – Scrape food and soil from dishes and equipment before washing.

2. Wash – Wash dishes in hot soapy water in the 1st compartment of the sink.

3. Rinse – Rinse dishes and equipment under hot running water (minimum 43°C/110°F).

4. Sanitize – Sanitize by immersing in hot water (minimum 77°C/171°F) or chemicals at required

concentrations in water at 24°C/76°F in the 2nd compartment for at least 45 seconds.

5. Air dry – Allow dishes to dry on clean, corrosive resistant drying racks before putting them away.

Dishes should be air dried before stacking. If they are stacked right away and are not dry, the moisture
left on the plates can support the growth of bacteria. Clean in Place Method

What do you do with items that cannot be washed in the sink or dishwasher?

Use the clean in place method for all equipment and utensils which come into contact with food, but are
too large to fit in the dishwasher or a 2 or 3-compartment sink. This method is also used for equipment
and utensils that cannot be moved from their location.

Use the clean in place method for equipment such as a meat slicer (after the blade has been removed), a
soft ice cream machine or large soup kettles.
Mechanical Cleaning and Sanitizing

Dishwashers are a reliable method for mechanically removing soil and bacteria from dishes, utensils and
kitchenware. Dishwashers follow the same 5-step method as manual cleaning and sanitizing. Ensure that
sufficient amounts of hot water are available for the entire operation and follow these guidelines:
  Ensure adequate supplies of detergent are available and that the automatic dispensing system
functions.

 If using a chemical sanitizer, ensure that an adequate supply is available and that the automatic
dispensing system functions.

 Use only potable (drinkable) water.

 Clean the machines at least once a day and as needed.

 Service the machines on a regular basis. Temperature gauges must be calibrated regularly.

Mechanical Cleaning and Sanitizing - Dishwashers

There are two types of dishwashers:

1. High Temperature Dishwasher

2. Low Temperature Dishwasher

1. High Temperature Dishwasher

With high-temperature dishwashers, it is important to monitor the water temperature gauges during
washing and sanitizing. These gauges are located on the outside of the machine.

Wash: Water temperature for the wash cycle must not be lower than 60°C (140°F) or higher than 71°C
(160°F). In combination with the detergent, water temperatures within this range are high enough to
adequately remove soil and grease, but not so hot that high protein foods, such as eggs, are baked on.

Sanitize: In this step, the dishwasher rinses and sanitizes in hot water. The water temperature must
remain above 82°C (180°F) for at least 10 seconds. The combination of this high water temperature and
the time period is adequate to destroy pathogens.
Note: In order to reach the high sanitizing temperature, a special piece of equipment is installed called
a heat booster. It is capable of reaching temperatures much higher than a regular hot water heater.

2. Low Temperature Dishwasher

Low temperature dishwashers use chemicals in the sanitizing step. Dishes are washed in hot water and
are then rinsed and sanitized in warm water mixed with the chemical of choice. Machines should be
designed to automatically dispense the chemical solution into the machine during the sanitizing cycle.
Make sure that the chemical is used in the proper concentration.

Glass washing machines are a type of low temperature dishwasher common in establishments such as
bars and pubs.

Wash: The wash water temperature is the same as a high temperature machine: not lower than 60°C
(140°F) and no higher than 71°C (160°F).

Sanitize: In this step, the dishwasher rinses and sanitizes at a temperature not lower than 24°C
(75°F) with a chemical solution of either Chlorine, Quats, Iodine or other approved sanitizer.

Storage of Clean and Sanitized Items

 Wash your hands before storing cleaned and sanitized dishes.

 Store cleaned and sanitized items at least 15 cm (6 inches) off the floor on clean shelves or in
clean containers, in a dry area.

 Ensure items are completely dry before putting them away for storage.

 Store clean glasses upside down on racks or shelves/trays lined with rubber bar matting. Rubber
bar matting allows air to circulate under glasses. Bar matting must be changed or cleaned and
sanitized regularly.

 Store clean and sanitized items well away from dirty items.

 Ensure there is adequate space in the kitchen so that cleaned and sanitized items do not come
in contact with dirty items during handling and storage.

Cleaning and Sanitizing in the Food Premises

Consider the following when cleaning and sanitizing tables, counters and trays:

 Clean the area first

 Use a cloth to sanitize; this cloth must only be used for this purpose and not used in other areas
of the food premises

 Keep the cloth in a container of sanitizing solution

 Allow sanitizer to dry on the table; it does not have to be rinsed off

 Launder (wash) soiled cloths regularly

Consider cleaning and sanitizing other surfaces in the food premises that are regularly “touched” by
customers:

 Menus

 Credit card/debit card machines

 Door knobs

When cleaning tasks are assigned, this is referred to as a cleaning program or schedule.

Cleaning Program or Schedule

A cleaning program or schedule should be developed for each food premises as a way to organize all
cleaning and sanitizing tasks.

The cleaning program or schedule should included:

 Each task that needs to be done

 Who is responsible for completing each task

 The chemical or other tools needed for the task

 How often the task should be done; hourly, daily, weekly, monthly, etc

 A follow-up check by a supervisor or manager to ensure the task was completed

Consider all areas of the food premises when developing the list of tasks:

 Floors: cleaned daily or as needed, no carpeting in the kitchen but suitable for dining areas

 Washrooms: both public and staff, should be cleaned and sanitized at least once per day

 Walls and ceiling: on a regular basis or as needed

Correct answers: