Cleaning and Sanitizing Basics

School Nutrition Education Program Cleaning & Sanitizing Basics USDA Professional Standards Code 2620 / 2630 Lesson Objectives • Recognize that health regulations and accepted best practices require food service facilities be kept clean and sanitary. • Understand that proper mixing and use of cleaning materials is critical to preventing cross contamination. • Recognize the difference between areas that need to be kept clean and surfaces that must be washed, rinsed and sanitized. • Understand that proper and separate cleaning and sanitizing tools are important and that best practices include keeping these tools clean and ready for use. What is the point? • Food can easily become contaminated if equipment and hard surfaces are not kept clean and sanitary. • Cleaning and sanitizing must be performed routinely and correctly. • The Food and Drug Administration (FDA) studies have shown that contaminated food service equipment is a substantial risk factor in food service facilities. • According to the FDA study, this is an area where many foodservice operations did not adhere to proper procedures. • Food handlers that follow proper cleaning and sanitiation procedures can have a significant impact on minimizing the risk of foodbourne illnesses caused by cross contamination. Rules of Thumb – • Cleaning is the removal of dirt, soil, foreign objects and pollutants. • In a kitchen the removal of food and residue from surfaces that have come in contact with food is important. • Cleanliness is a primary factor when customers are choosing a place to eat. • Examples of areas that must be cleaned routinely are: ü Floors ü Walls ü Garbage Receptacles ü Shelving ü Doors and door knobs ü Cash Registers ü Cleaning Equipment like mops and buckets School Nutrition Education Program www.SchoolFoodHandler.com

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For food contact surfaces the next step after cleaning is sanitizing. Sanitizing is the treatment of a surface after cleaning to reduce the number of disease causing micro-organisms to safe levels. This is usually done by using hot water or specific sanitizing chemicals. All food contact surfaces must be washed, cleaned and sanitized. Examples of areas that must be cleaned and sanitized routinely are: ü Food service and cooking containers such as pots & pans ü Food prep surfaces like cutting boards & prep tables ü Food preparation tools & Utensils ü Food trays and Plates ü Large mixing equipment

The Basics of Cleaning & Sanitizing – There are 4 simple steps to proper cleaning and sanitizing a food contact surface. They are as follows: 1. Clean the surface or object with an approved detergent. 2. Rinse with clear water. 3. Apply properly diluted sanitizer solution. 4. Allow the surface to air dry. Do not wipe. There are 4 specific times when we must wash, rinse and sanitize a food contact surface. They are: 1. Once the food preparation job is completed. 2. Before you begin a task involving a different type of food. 3. If your task was interrupted and you suspect your tools may have been contaminated. 4. After 4 hours of continuous food preparation use. There are 4 specific times when we must wash, rinse and sanitize a food contact surface. They are: 1. Once the food preparation job is completed. 2. Before you begin a task involving a different type of food. 3. If your task was interrupted and you suspect your tools may have been contaminated. 4. After 4 hours of continuous food preparation use. There are 3 procedures to follow to be sure a sanitizing solution is working. 1. Check the sanitizer manufacturer’s specifications to be the water is at the proper temperature. 2. Use the correct amount of sanitizer concentrate and test the solution with the proper testing materials. 3. Be sure to leave the items submersed in the sanitizing solution for the recommended amount of time. School Nutrition Education Program www.SchoolFoodHandler.com

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ALWAYS follow state and local regulations regarding the use of sanitizing solutions. If there is any doubt consult with your local regulatory agency. The following are considered best practices when using sanitizers during serving times and in the presence of food: ü Sanitizers must be mixed correctly according to manufacturers specifications and instruction. ü There are 3 approved types of chemical sanitizers: 1. Quaternary Ammonium Compounds - “Quats” 2. Chlorine 3. Iodine ü Sanitizing solutions should be stored in properly labeled containers per OSHA (Occupational Safety and Health Administration) guidelines Additional Considerations – • Personal Protective Equipment should be provided and worn while cleaning if recommended. • Safety Data Sheets (SDS) should be available and easily accessible in the food service area. • Food handlers must be: • Trained on proper use of sanitation and cleaning materials. • Aware of the location of the SDS in case of an accident or emergency. • All chemical materials must be stored in their original containers or in properly labeled use containers such as a spray bottle or bucket. • Hand written labeling is not acceptable for any chemical materials. Wrap Up – • Food and Drug Administration (FDA) studies have shown that contaminated food service equipment is a substantial risk factor in food service facilities. • Cleaning alone is very different from cleaning and sanitizing. • Cleaning is the removal of dirt, debris and possible physical contaminants. • Sanitizing is the treatment of a cleaned surface with a solution that will kill harmful bacteria and pathogens. • There are only 3 approved chemical sanitizers – • Quats – Quaternary Ammonium Compounds • Chlorine • Iodine School Nutrition Education Program www.SchoolFoodHandler.com

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Proper cleaning and sanitizing involves 4 simple steps and 4 specific times when it must be performed. All tools, buckets and wiping cloths used for sanitizing should be cleaned and sanitized daily after use. Cleaning materials, tools and wiping cloths must be stored properly away from food during service. Be aware of the location of chemical Safety Data Sheets and basic safety procedures when handling any chemical materials.

Test your knowledge . . . 1. What are the 4 steps for cleaning and sanitizing food contact surfaces? 2. Name 3 areas in a food service facility that must be cleaned and sanitized routinely? 3. List 3 of the 4 specific times when a food contact surface must be cleaned and sanitized? 4. When should a food handler wear Personal Protective Equipment (PPE) when cleaning? 5. When is a “handwritten” label on a ready to use bottle of cleaning chemical?

Congratulations!! You have completed the Lesson for – Cleaning & Sanitizing Basics USDA Professional Standards Code 2620 / 2630 Please note all staff in attendance appropriately at SchoolFoodHandler.com

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