ServSafe

Cleaning and Sanitizing

GOALS

TO FOCUS ON:

Cleaning and Sanitizing

Machine Warewashing
Manual Warewashing
Cleaning and Sanitizing Equipment
Cleaning the Kitchen

 Cleaning the Premises

Tools for Cleaning
Non-Food Storage
Using Hazardous Materials
Implementing a Cleaning Program

Objectives

After completing this chapter you should

be
able to:
Explain the difference between cleaning
and sanitizing.
Identify factors that affect the efficiency
of sanitizers.
Choose appropriate cleaners and
sanitizers and safely store and handle
them.
Manually clean and sanitize tableware

Key Terms
Chemical sanitizing

Cleaning
Sanitizing
Clean
Cleaning Agent
Detergent
Solvent Cleaners
Abrasive Cleaner
Acid cleaner
Surfactants
Heat sanitizing

Sanitizer
Chlorine
Iodine
Quaternary ammonium
compounds (Quats)
Sanitary
Hazard Communication
Standard
Master cleaning
schedule

Cleaning and Sanitizing

Cleaning is the process of removing
food
and other types of soil from a surface
such
as a countertop or plate.
Sanitizing is the process of reducing
the
number of microorganisms on that
surface

Everything in your operation must be

kept
clean; however, any surface that comes
in
contact with food must be cleaned and
sanitized. All food-contact surfaces must
be
washed, rinsed, and sanitized:
After each use.
When you begin working with another type
of food.
Any time you are interrupted during a task
and the tools or items you have been

Cleaning
Factors That Affect the Cleaning
Process
Condition of soil
Water Hardness
Water Temperature
Cleaning Agent and Surface Being
Cleaned
Agitation or Pressure
Length of Treatment
see Exhibit 11a

Cleaning Agents

Cleaning agents are compounds which

remove
food, soil, rust, stains, minerals, or other
deposits.
Choose cleaning agents for specific
cleaning properties.
Check with suppliers to find out which
compounds are suitable for your needs
Cleaning agents must be stable,
noncorrosive, and safe for employees to
use.
Never combine compounds or attempt to

Four Categories of Cleaning Agents

Detergents
Solvent Cleaners
Abrasive Cleaners
Acid Cleaners

Detergents
Different types for all types of cleaning
jobs.
All detergents contain surfactants
(surface
acting agents) that reduce surface
tension
between the soil and the surface, so the
detergent can quickly penetrate and
soften
the soil. The alkaline level varies.

Solvent Cleaners
Often called degreasers, are alkaline
detergents that
contain a grease-dissolving agent.

Acid Cleaners
Acid cleaners are used on mineral deposits
and
other soil that alkaline cleaners cant remove.

Abrasive Cleaners
Abrasive cleaners contain a scouring agent
such as

Sanitizing
Two Methods that can be used to
Sanitize
surfaces.
Heat Sanitizing- The higher the heat,
the shorter the time required to kill
microorganisms.
Chemical Sanitizing- Effective,
reasonably priced, and easy to use.
Do not use any sanitizer on a foodcontact surface unless it is EPA

The three most common types of

Sanitizers

Chlorine
Iodine
Quaternary Ammonium
Compounds (quats)
see Exhibit 11b

Factors Influencing the Effectiveness

of Sanitizers
Contact Time
Selectivity (some may be more
effective in their ability to kill certain
microorganisms.)
Temperature (work best at
temperatures between 75 degrees F to
120 degrees F.
Concentration (use a test kit to check
the concentration of a sanitizing
solution.)

Machine Warewashing
They range in size from single-tank, stationaryrack
machines to multi-tank flight-type machines.
They
sanitize by using either hot water or a
chemicalsanitizing solution.
High-Temperature Machines- Final sanitizing
rinse must be at least 180 degrees F.
Stationary-rack single temperature
machines, final sanitizing rinse must be at
least 165 degrees F.
Chemical-Sanitizing Machines- Wash at no

The effectiveness of a warewashing

program
will depend on:
Sufficient water supply
A well-planned layout (see Exhibit
11e)
Separate area for cleaning pots and
pans.
Devices to indicate water pressure
and temperature.
Devices that automatically dispense
detergent and sanitizer.

All warewashing machines should be

operated
according to manufacturers instructions.
General procedures to follow to clean and
sanitize tableware, utensils, and related
items.
Check and clean as often as needed.
Make sure detergent and sanitizer are properly
loaded.
Scrape, rinse, or soak items before washing.
Load racks correctly and use racks designed for
the items being washed.
Check temperature and pressure.
Check each rack after coming out of the
machine.
Air dry all items.

Manual Warewashing
Three-compartment sinks are mostly
required.
A properly set up warewashing station will
include:
An area for scraping or rinsing off
food.
Drain boards to hold both soiled
and clean items.
A thermometer in each sink to
measure water temperature.
A clock with a second hand.

Follow the these steps when washing and

sanitizing all tableware, utensils, and
equipment (see Exhibit 11f)
Step 1: Rinse, scrape, or soak
Step 2: Wash (temperature 110
degrees F.)
Step 3: Rinse (temperature 110
degrees F.)
Step 4: Sanitize (If hot-water
immersion is used, the water must be at
least 171 degrees F. Some health codes
require 180 degrees F.)

Cleaning and Sanitizing Equipment

Clean-in-place Equipment must be
cleaned
and sanitized every day unless otherwise
indicated by the manufacturer.

Stationary Equipment in general,

follow
these steps:
Turn off and unplug
Remove food and soil
Remove detachable parts
Wash and rinse fixed surfaces
Keep cloths used for food-contact
and non-food-contact surfaces
separate.
Air dry all parts
Resanitize food-contact surfaces

Refrigerated Units
When cleaning and sanitizing, follow
these
suggestions:
Clean before taking deliveries
Move food to another unit before
cleaning
Wash, rinse, and sanitize shelves
regularly

Cleaning the Kitchen

Kitchen floors, walls, shelves, ceiling, light

fixtures, and drains. To clean floors, follow
these steps:
Mark with signs or safety cones
Sweep first
Use a deck or scrub brush and fullstrength detergents on heavy soiled
areas
Mop or pressure-spray the area
work from walls towards drain
clean a ten-foot by ten-foot area with
both sides of mop.
Use a figure-eight motion

 Remove excess water

Rinse thoroughly with clean water
Walls and Shelves
Clean tile and stainless-steel surfaces
by
spraying or sponging with a detergent
solution.

Cleaning the Premises

Tables
When seating customers, remove
extra
tableware.
Use a dry wiping cloth to clean
crumbs and dry food spills.
Use a moist cloth to clean up other
types of food spills.

Serving Stations
Clean up spills immediately
Wash, rinse, and sanitize sinks
and countertops at least daily or
after each shift.
Clean equipment daily or as often
as recommended
Wash, rinse, and sanitize bus tubs
at least daily or after each shift.

Public Restrooms
Check public and employee restrooms
regularly.
Restock soap, toilet paper, and towel
supplies before they run out.
Clean sinks, mirrors, walls, floors,
counters, dispensers, toilets, urinals, and
waste receptacles at least daily. Use a
separate set of cleaning tools.
Remove trash at least once daily, or as
often as necessary.

Exterior Premises Should be kept in

good,

Tools for Cleaning

Brushes
Scouring Pads
Mops and Brooms

Non-Food Storage
Storage areas for cleaning supplies
should
be out of the way of kitchen traffic and
potential cross-contamination
Tableware and Equipment

At least six inches off the floor

Clean and sanitize
Clean and sanitize trays and carts
Store glasses and cups upside down
Keep food-contact surfaces of clean-in-

Cleaning Tools and Supplies

Air dry wiping cloths overnight
Hang mops, brooms, and brushes
Clean, rinse, and sanitize buckets
see Exhibit 11g

Using Hazardous Materials

Chemicals when used improperly, may

become a health hazard that can cause
injury.
The Occupational Safety and Health
Administration
(OSHA) requires employers to comply with
their
Hazard Communication Standard (HCS).
This
standard, also known as Right-to-Know or
HAZCOM, requires employers to tell their
employees
about chemical hazards to which they may be

A hazard communication program must

include the following components:
An inventory of hazardous
chemicals
Chemical labeling procedures
Chemical name
Manufactures name and address
Potential hazards of the chemical

 Material Safety Data Sheets

(MSDS)
Information about safe use and
handling
Physical, health, fire, and reactivity
hazards
Precautions
Appropriate personal protective
equipment (PPE) to wear
First-aid information and steps to
take
Manufacturers name, address, and
phone number
Date the MSDS was prepared

 Employee training
Existence and requirements of the
Hazard Communication Standard
How the hazard communication
program is implemented
Operations and processes where
hazardous chemicals are used
The inventory of chemicals
The location of MSDS
How to read the MSDS and product
labels
Physical and health hazards

 Specific procedures adopted to

provide protection
Using PPE, and steps to prevent or
reduce exposure to chemicals
safety and emergency procedures
Information on the normal use of
chemicals

 A written plan addressing hazard

communication standards
List of hazardous chemicals
Purchasing specifications
Procedures for receiving and storage
Labeling requirements
Procedures for accessing MSDS
List of personal protection equipment
(PPE)
Employee training procedures
Reporting and record-keeping
procedures
How the employer will inform employees

Implementing a Cleaning Program

A cleaning and sanitary environment is a

prerequisite to an effective HACCPbased
food-safety program.
Identify Cleaning Needs
Walk through every area of the
facility
Look at the way cleaning is
currently done
Estimate the amount of time and

Create a Master Cleaning Schedule

Master cleaning schedule list all items
that need to be cleaned and how often.
see Exhibit 11i
What should be cleaned
Who should clean it
When it should be cleaned
How it should be cleaned (see Exhibit
11j)

Choose Cleaning Materials

Pick cleaning agents and tools
according to the needs identified on the
master cleaning schedule
Replace tools that are worn out
Provide employees with the right
protective gear

Training Employees
Schedule a kick-off meeting to
introduce the program
Schedule enough time for proper
training
Provide plenty of motivation

Monitoring the Program

Monitor completion of all cleaning
tasks daily against the master
cleaning schedule
Review the master schedule every
time there is a change in menu,
procedures, or equipment
Request employee input on the
program during staff meetings
Conduct spot inspections