Heat and Chemical Sanitising

Study Notes

Heat sanitizing uses high temperatures to kill bacteria and microorganisms on surfaces.
It's typically performed using hot water at a minimum of 77°C (171°F) for 30 seconds, or by using steam.
It is widely used in dishwashing and other commercial kitchen processes.

Chemical sanitizing uses approved chemical agents to eliminate bacteria and other pathogens.
It is effective at lower temperatures
It is commonly used in food service establishments.
Examples of common sanitisers include chlorine, iodine, and quaternary ammonium compounds (quats).

Chlorine is a chemical sanitizer effective against a wide range of microorganisms.
It is typically used as sodium hypochlorite (bleach)
A concentration of 50–200 ppm (parts per million) is required for sanitation.
It is commonly used for sanitizing food contact surfaces, kitchen equipment, and dishwashing.
Chlorine has the chemical symbol Cl and atomic number 17.
It is a reactive halogen, used as a sanitizer because of strong oxidative properties.
In sanitization, chlorine is found as elemental chlorine (Cl₂), hypochlorous acid (HOCl), and hypochlorite ion (OCl⁻).
When chlorine dissolves in water, it goes through hydrolysis, creating hypochlorous and hydrochloric acid.

Iodine is a chemical sanitizer used in food service and healthcare.
It is effective at lower concentrations (12.5–25 ppm)
It has best results in slightly acidic conditions
Iodine-based sanitizers are used in handwashing stations and to sanitize food equipment.
It can leave a slight taste or discoloration on surfaces. – Iodine (symbol I, atomic number 53) is a halogen, used as a chemical sanitizer due to strong antimicrobial properties.
In sanitization, iodine is used as iodophors, which are complexes of iodine and surfactants or carriers like polyvinylpyrrolidone (PVP).
This allows for controlled release and better solubility in aqueous solutions.
The main antimicrobial agent is free iodine (I₂), which has bactericidal, virucidal, and fungicidal activity.

What is the importance of sanitising?
What are the risks of overusing sanitisers in food prep environment?
If a restaurant gets a low sanitation score, what steps they should take to improve?