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Cleaning and sanitizing are necessary steps in ensuring food is safe for consumers. If equipment, utensils, and dishes aren’t cleaned or sanitized correctly, pathogens can spread to everything they touch. Protect both your customers and your job by learning how to properly clean and sanitize. Why clean and sanitize?Pathogens can be found on almost every surface—counters, cutting boards, knives, pots and pans, and even your hands! Without proper safety practices like cleaning and sanitizing, handwashing, and wearing gloves, these pathogens can spread and grow, potentially causing foodborne illness. Cross-contamination can also contribute to the spreading of pathogens. Cleaning vs sanitizingFirst, let’s talk about the difference between cleaning and sanitizing. Cleaning is the removal of grime and dirt from utensils, equipment, and other food-contact surfaces. Sanitizing involves using a sanitizing solution or high heat to kill remaining bacteria. Always clean and sanitize your equipment and food-contact surface in the following situations:
Acceptable sanitizers for food-contact surfacesPathogens can be killed using heat, radiation, or chemicals. In the food industry, the most popular way to sanitize is with chemical sanitizers. The FDA Food Code identifies a few chemical sanitizers that are approved for use on food-contact surfaces, including chlorine, iodine, and quaternary ammonium. To get the most out of your sanitizers, keep three factors in mind: temperature, concentration, and time. 1. Use sanitizer at the right temperatureIf a sanitizer is not prepared and used with water of the correct temperature, the effectiveness of the sanitizer may be decreased. The ideal temperature depends on your type of sanitizer.
Source: 2017 FDA Food Code 2. Mix sanitizer at the correct concentrationIf the concentration of the sanitizer is incorrect, it could be ineffective or even dangerous to use. Always follow the manufacturer’s instructions when preparing your sanitizing solution. 3. Give the sanitizer timeFor a sanitizer to be effective, it must be in contact with the item you are cleaning for the recommended amount of time. Follow the manufacturer’s instructions for your sanitizer. How to test sanitizer concentrationFor a sanitizer, concentration is everything. If the concentration is too high, you could risk dangerous levels of chemicals left on food-contact surfaces, potentially causing chemical contamination. Ensure your sanitizer has been mixed properly by using sanitizer test strips to check its concentration. Storing chemicals and sanitizers properlyLabeling chemicals and sanitizers correctly is an important step in keeping food-contact surfaces safe. If a chemical is labeled incorrectly, or you are not sure what chemical it is, dispose of it. Always store chemicals away from food and food-contact surfaces. Your chemical storage area should be separate from the food storage area to avoid contamination. If chemicals are stored close to food preparation areas, it is very easy for them to be spilled into food. Finally, avoid using chemicals around where food is being prepared. Droplets of chemicals may become airborne and taint nearby food. Day-to-day uses of sanitizerYou should use sanitizer whenever you’re washing dishes or cleaning equipment. Related article: Maintaining a Cleaning ScheduleWashing dishes in a three-compartment sinkThree-compartment sinks make cleaning and sanitizing dishes easy and efficient. Here are the five steps for cleaning and sanitizing using a three-compartment sink:
Cleaning equipment in placeYou should clean your equipment in three instances: before using it, throughout the day as needed to prevent recontamination, and at least every 24 hours. Follow the proper process for cleaning in place. For more information on how cleaning and sanitizing help keep you and your customers safe, get your food handlers card through our online training course. — Juli Shelley Which of the following must be cleaned and sanitized every 4 hours?Food-contact surfaces
Any food-contact surface, such as a knife or cutting board, constantly used with time/temperature control for safety (TCS) foods should be cleaned at least every four hours. Why the four hour rule?
How often should a food contact surface?A. Food-contact surfaces. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
How often should you sanitize surfaces?If no one with confirmed or suspected COVID-19 has been in a space cleaning once a day is usually enough to remove virus that may be on surfaces. This also helps maintain a healthy facility.
When a food contact surface in constant should be used to clean every ?3. Food-contact surfaces should be cleaned and sanitized at least every a. seven hours.
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