Food Handler's Lesson 5: Clean & Sanitize

Cleaning and Sanitizing Processes

• Cleaning involves removing dirt, debris, stains, and spills using hot water, detergent, and rinsing.
• Sanitizing reduces the number of germs on cleaned surfaces using heat or chemicals.
• A three-step process: First, surfaces must be cleaned and rinsed; then sanitized. Follow the steps: pre-scrape, wash, rinse, sanitize, and air dry.

Cleaning Methods

• The 3-sink process:

  • Sink 1: Wash dishes in detergent water (minimum 110°F).
  • Sink 2: Rinse cleaned dishes under hot running water.
  • Sink 3: Sanitize using chemical solutions (Chlorine: 50-100 ppm; Quaternary ammonium: 100-150 ppm) for at least 30 seconds at 75°F-120°F.
  • Air dry items in a strainer; avoid using towels.

• The 2-sink process:

  • Sink 1: Similar to the first sink of the 3-sink process.
  • Sink 2: Sanitize using either chemical sanitizer or immersion in water (minimum 171°F).
  • Items should be air-dried.

Dishwasher Use

• Load rinsed and scraped dishes properly for thorough cleaning.
• High-temperature dishwashers sanitize using water at 180°F-194°F; excessive heat can bake food onto dishes.
• Low-temperature dishwashers operate at 120°F, using chemicals for sanitization.
• Always allow dishes to air-dry after use.

Equipment Cleaning

• Clean and sanitize cutting boards, knives, and utensils after each use.
• Rinse food processors and slicers with clean water and then sanitize.

Electric Equipment and Utensils

• Always unplug equipment before cleaning.
• Wash surfaces with soapy water, rinse, and use a bleach solution to sanitize.
• Clean removable parts separately and allow them to air-dry before reassembly.

Sanitizing Solutions

• Use test strips to measure sanitizing solution strength; a blue strip indicates 50-100 ppm concentration for bleach.
• Ensure solutions are fresh and at the correct concentration to be effective.

Wiping Cloths

• Use separate cloths for surfaces that come into contact with food and those that do not.
• Store each type of cloth in its own sanitizing solution bucket and always use sanitized cloths for clean-up.

Spill Management

• Warn individuals to avoid spilled areas and clean up using a mop with the correct solution.
• Post warning signs while the area dries and wash hands after dealing with spills.

Chemical Storage

• Always store cleaners and non-food items separately from foods, in designated shelves or cupboards.