22 Cleaning and Sanitization
Learning Objectives
Describe a clean and sanitized workspace.
What is cleaning?
Clean means ‘clean to the touch’, that is, free from any food waste, dirt and grease.
Cleaning is the removal of particles so that the item or surface looks clean, feels clean and is free of odors. This is usually achieved using water and detergent. Microorganisms will be removed but the cleaning process is not designed to destroy microorganisms.
What is sanitizing?
Sanitize means to reduce the number of microorganisms on the surface to a level that does not permit the transmission of infectious disease.
Sanitizing involves applying heat and/or sanitizing chemicals to a surface.
Did you know?
Cleaning and sanitizing are not the same thing. You need to clean and sanitize as separate steps. A surface needs to be cleaned for sanitizers to be effective.
Why are cleanliness and sanitation important?
Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can grow on unsanitary surfaces and then contaminate food. Just because a work surface looks clean does not mean that it is sanitary. Always ensure that you clean and sanitize a work area before starting to process food.
One of the most effective ways for making sure your food stays safe is to keep clean premises. This will help to prevent contamination in the food you process.
Staff responsible for cleaning and sanitizing should understand:
- what needs to be cleaned
- how to use different chemicals
- how to take apart equipment such as food processors to clean and sanitize them correctly.
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What are some sources of soil?
- People (hair, nails, skin)
- Unclean equipment
- Unclean environment
- Dust particles
- Food residue
- Chemicals from sanitizing or equipment maintenance
- Contaminated water
What needs to be cleaned?
Items that do not come into contact with food need only be cleaned. This includes:
- Floors
- Walls
- Ceilings
- Rubbish bins
- Windows
- Refrigerators
- Cool rooms and freezer rooms
- Light fittings
- Cupboards and shelves
- Cleaning equipment (mop, buckets, etc)
What needs to be cleaned and sanitized?
Anything that comes into contact with food must be cleaned and sanitized. This includes:
- cutting boards
- preparation benches
- storage containers and trays
- hand washes basins.
Processing fresh food using dirty equipment will transfer contamination and possibly harmful bacteria.
Food equipment must be cleaned and sanitized before each use and between being used for raw food and processed food. Equipment may also need to be cleaned and sanitized if they have been used for long periods to prepare or process potentially hazardous foods. Equipment with surfaces that are difficult to get at such as mixers, and meat slicers may need to be dismantled first.
The surfaces that food may come in contact with must also be cleaned and sanitized.
Planning for cleaning and sanitizing
A sanitation plan is important in any food service preparation area. It ensures that all surfaces are cleaned on a regular basis and reduces the risks of transferring bacteria or other pathogens from an unclean surface to clean equipment such as cutting boards or tools. A sanitation plan has two components:
- A list of cleaning and sanitizing agents or supplies with instructions on their safe use and storage
- A cleaning schedule, outlining how each item needs to be cleaned, who is responsible, and how frequently it happens
When planning your cleaning and sanitizing program, remember the following points:
- start at the back and work towards the front. Start high and work your way down
- single-use paper towels are better than cloths. If you use cloths, they must be washed in hot water and allowed to dry after every use
- use the right size brush or cleaning tool for each task
- use food-grade detergents and sanitisers, always following the manufacturer’s instructions
- clean as you go
- keep cleaning chemicals away from food storage areas
- disassemble equipment such as the meat slicer before starting to clean it
- make sure the containers for garbage and recycled matter are large enough for the amount of waste you produce and are capable of being easily cleaned
- ensure that all equipment used for cleaning (eg. mops, buckets, cloths, brooms etc) are also kept clean.
How to clean and sanitize
The six steps for effective cleaning and sanitizing are:
- Pre-clean: scrape or wipe away food scraps and other matter and rinse with water.
- Wash: use hot water and detergent to take off any grease and dirt. Soak if needed.
- Rinse: rinse off detergent and any loosened residue.
- Sanitize: use a sanitizer to destroy any remaining bacteria.
- Final Rinse: wash off sanitiser if necessary (refer to manufacturer’s instructions)
Cleaning with soap and other detergents is just one step of the cleaning procedure. It is also necessary to sanitize. Cleaning will remove any dirt or grease, but will not necessarily kill any bacteria or other pathogens. Only a sanitizer will kill bacteria and ensure the area is safe for food processing. Leading sanitizers used in the food processing industry are chlorine solutions (bleach), quaternary solutions (quats), and iodine. Use these materials according to the manufacturer’s instructions that accompany the product.
Products to use
Water for cleaning purposes:
- Water temperature can make the cleaning and sanitizing process more efficient
- If the food residue left on the equipment contains mainly proteins, the water temperature should not exceed 75℃
- If the food residue left on the equipment contains mainly carbohydrates or fats, the water temperature should be between 80℃ and 90℃
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Cleansers
There are two main types of cleansers: alkaline cleansers and acid cleansers.
Alkaline Cleansers:
| Type of Alkaline: | Examples | Usage | Corrosiveness | Safety |
| Strong Alkaline | Sodium Hydroxide | For heavily soiled areas | Very corrosive | Hazardous to humans |
| Mildly Alkaline | Sodium Carbonate | For lightly soiled areas | Can be corrosive | Safe to use by hand |
**Important note: Sodium Hexametaphosphate, Sodium Tripolyphosphate, and Sodium Tetraborate are all also alkaline cleansers. They are usually mixed with other cleansers to improve efficiency, remove fat and soften hard water. They are considered to be relatively corrosive and have environmental drawbacks.
Acid Cleansers:
| Type of Acids: | Examples | Usage | Corrosiveness |
| Strong Acids | Hydrochloric, Sulfuric or Nitric Acid | Used for heavily bonded debris | Very corrosive |
| Mild Acids | Phosphoric Acids, Gluconic Acids, Hydroxyacetic | Used after alkaline cleanser to ensure cleanliness | Mildly corrosive |
Sanitizers
There are three main groups of sanitizers: chlorine solutions (bleach), quaternary solutions (quats), and iodine (iodophors).
| Type: | Efficiency | Leaves residue/film? | Corrosiveness | Concentration | Shelf life |
| Chlorine | Efficient against all microorganisms | No | Corrosive in high concentrations | 100-200 ppm | Short |
| Iodine | All microorganisms except bacterial spores | No | Mildly corrosive (less so than chlorine) | 12.5-25 ppm | Long |
| Quaternary | Limited efficiency | Yes | Non-corrosive | 200 ppm | Long |
What is not a suitable sanitizer
- vinegar and lemon juice are not effective sanitizers and should not be used
- methylated spirits is unsuitable as it can leave chemical residues
- disinfectants and cleaning agents designed for use on floors and toilets are not suitable for use with food contact surfaces because they may contain fragrances, colours or other chemicals that may not be food-grade.
Methods for sanitizing
- Use a commercial dishwasher on the sanitizing cycle
- Soak items in hot water at 77˚C
- Use a food-grade sanitiser following the manufacturer’s instructions
- Soak items in water that contain plain unscented bleach
Cleaning procedures and records
A cleaning procedure is a set of written instructions that describe everything that needs to be done to keep your business clean. It sets out the tasks of cleaning and sanitizing, how often each job needs to be done, how it should be done, and who should do it.
A cleaning record is a way of documenting that the cleaning tasks have been done by the responsible personnel.
What does a cleaning procedure and record look like?
Begin at the back of your premises, write down every piece of equipment that needs to be cleaned as you walk towards the front.
Then, write down how you will clean that piece of equipment, how often you will clean it, what materials and chemicals will be used and who will do the cleaning. These instructions will be noted on the cleaning procedure.
Sources for this section
https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/
https://www.gov.mb.ca/agriculture/food-safety/at-the-food-processor/information-centre.html
https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/