ServSafe

Chapter 11

Cleaning and Sanitizing

 GOALS
TO FOCUS ON:
Cleaning and Sanitizing

Machine Warewashing

Manual Warewashing

Cleaning and Sanitizing Equipment

Cleaning the Kitchen

Cleaning the Premises

Tools for Cleaning

Non-Food Storage

Using Hazardous Materials

Implementing a Cleaning Program

 Objectives
After completing this chapter you should be
able to:
Explain the difference between cleaning and
sanitizing.
Identify factors that affect the efficiency of
sanitizers.
Choose appropriate cleaners and sanitizers
and safely store and handle them.
Manually clean and sanitize tableware and
equipment.
Use proper machine warewashing techniques
 Key Terms
Cleaning Chemical sanitizing
Sanitizing Sanitizer
Clean Chlorine
Cleaning Agent Iodine
Detergent Quaternary ammonium
Solvent Cleaners compounds (Quats)
Abrasive Cleaner Sanitary
Acid cleaner Hazard Communication
Surfactants Standard
Heat sanitizing Master cleaning
schedule
 Cleaning and Sanitizing
Cleaning is the process of removing food
and other types of soil from a surface such
as a countertop or plate.

Sanitizing is the process of reducing the

number of microorganisms on that surface
to safe levels.
Everything in your operation must be kept
clean; however, any surface that comes in
contact with food must be cleaned and
sanitized. All food-contact surfaces must be
washed, rinsed, and sanitized:
After each use.
When you begin working with another type of
food.
Any time you are interrupted during a task and the
tools or items you have been working with may
have been contaminated.
At four-hour intervals if the items are in constant
use.
 Cleaning
Factors That Affect the Cleaning Process
Condition of soil
Water Hardness
Water Temperature
Cleaning Agent and Surface Being
Cleaned
Agitation or Pressure
Length of Treatment

see Exhibit 11a

 Cleaning Agents
Cleaning agents are compounds which remove
food, soil, rust, stains, minerals, or other deposits.

Choose cleaning agents for specific cleaning

properties.
Check with suppliers to find out which
compounds are suitable for your needs
Cleaning agents must be stable, noncorrosive,
and safe for employees to use.
Never combine compounds or attempt to
make up your own cleaning agents.
Four Categories of Cleaning Agents
Detergents

Solvent Cleaners

Abrasive Cleaners

Acid Cleaners
Detergents
Different types for all types of cleaning jobs.
All detergents contain surfactants (surface
acting agents) that reduce surface tension
between the soil and the surface, so the
detergent can quickly penetrate and soften
the soil. The alkaline level varies.
Solvent Cleaners
Often called degreasers, are alkaline detergents that
contain a grease-dissolving agent.

Acid Cleaners
Acid cleaners are used on mineral deposits and
other soil that alkaline cleaners can’t remove.

Abrasive Cleaners
Abrasive cleaners contain a scouring agent such as
silica that helps scrub off hard-to-remove soils.
 Sanitizing
Two Methods that can be used to Sanitize
surfaces.
Heat Sanitizing- The higher the heat, the
shorter the time required to kill
microorganisms.

Chemical Sanitizing- Effective, reasonably

priced, and easy to use. Do not use any
sanitizer on a food-contact surface unless it
is EPA approved.
The three most common types of Sanitizers

Chlorine

Iodine

Quaternary Ammonium Compounds

(quats)

see Exhibit 11b

Factors Influencing the Effectiveness
of Sanitizers
Contact Time
Selectivity (some may be more effective in
their ability to kill certain microorganisms.)
Temperature (work best at temperatures
between 75 degrees F to 120 degrees F.
Concentration (use a test kit to check the
concentration of a sanitizing solution.)

see Exhibit 11c

 Machine Warewashing
They range in size from single-tank, stationary-rack
machines to multi-tank flight-type machines. They
sanitize by using either hot water or a chemical-
sanitizing solution.
High-Temperature Machines- Final sanitizing rinse
must be at least 180 degrees F. Stationary-rack
single temperature machines, final sanitizing rinse
must be at least 165 degrees F.
Chemical-Sanitizing Machines- Wash at no less
than 120 degrees F. Rinse-water temperature
should be between 75 and 120 degrees F.
The effectiveness of a warewashing program
will depend on:
Sufficient water supply
A well-planned layout (see Exhibit 11e)
Separate area for cleaning pots and pans.
Devices to indicate water pressure and
temperature.
Devices that automatically dispense
detergent and sanitizer.
Protected areas for clean tableware and
utensils
Trained employees.
All warewashing machines should be operated
according to manufacturers’ instructions.
General procedures to follow to clean and
sanitize tableware, utensils, and related items.
 Check and clean as often as needed.
 Make sure detergent and sanitizer are properly
loaded.
 Scrape, rinse, or soak items before washing.
 Load racks correctly and use racks designed for the
items being washed.
 Check temperature and pressure.
 Check each rack after coming out of the machine.
 Air dry all items.
 Keep machine in good repair.
 Manual Warewashing
Three-compartment sinks are mostly required.
A properly set up warewashing station will
include:
An area for scraping or rinsing off food.
Drain boards to hold both soiled and
clean items.
A thermometer in each sink to measure
water temperature.
A clock with a second hand.
Follow the these steps when washing and
sanitizing all tableware, utensils, and
equipment (see Exhibit 11f)
Step 1: Rinse, scrape, or soak
Step 2: Wash (temperature 110 degrees F.)
Step 3: Rinse (temperature 110 degrees F.)
Step 4: Sanitize (If hot-water immersion is
used, the water must be at least 171 degrees
F. Some health codes require 180 degrees F.)
Step 5: Air Dry
Cleaning and Sanitizing Equipment

Clean-in-place Equipment must be cleaned

and sanitized every day unless otherwise
indicated by the manufacturer.
Stationary Equipment in general, follow
these steps:
Turn off and unplug
Remove food and soil
Remove detachable parts
Wash and rinse fixed surfaces
Keep cloths used for food-contact and
non-food-contact surfaces separate.
Air dry all parts
Resanitize food-contact surfaces that
were touched putting parts back on
Refrigerated Units
When cleaning and sanitizing, follow these
suggestions:

Clean before taking deliveries

Move food to another unit before

cleaning

Wash, rinse, and sanitize shelves

regularly
 Cleaning the Kitchen
Kitchen floors, walls, shelves, ceiling, light
fixtures, and drains. To clean floors, follow
these steps:
Mark with signs or safety cones
Sweep first
Use a deck or scrub brush and full-strength
detergents on heavy soiled areas
Mop or pressure-spray the area
work from walls towards drain
clean a ten-foot by ten-foot area with both
sides of mop.
Use a figure-eight motion
Remove excess water
Rinse thoroughly with clean water

Walls and Shelves

Clean tile and stainless-steel surfaces by
spraying or sponging with a detergent
solution.
 Cleaning the Premises
Tables
When seating customers, remove extra
tableware.
Use a dry wiping cloth to clean crumbs
and dry food spills.
Use a moist cloth to clean up other
types of food spills.
Serving Stations
Clean up spills immediately
Wash, rinse, and sanitize sinks and
countertops at least daily or after each
shift.
Clean equipment daily or as often as
recommended
Wash, rinse, and sanitize bus tubs at
least daily or after each shift.
Public Restrooms
Check public and employee restrooms regularly.
Restock soap, toilet paper, and towel supplies
before they run out.
Clean sinks, mirrors, walls, floors, counters,
dispensers, toilets, urinals, and waste
receptacles at least daily. Use a separate set of
cleaning tools.
Remove trash at least once daily, or as often as
necessary.

Exterior Premises Should be kept in good,

clean condition.
 Tools for Cleaning
Brushes
Scouring Pads
Mops and Brooms
 Non-Food Storage
Storage areas for cleaning supplies should
be out of the way of kitchen traffic and
potential cross-contamination

Tableware and Equipment

At least six inches off the floor
Clean and sanitize
Clean and sanitize trays and carts
Store glasses and cups upside down
Keep food-contact surfaces of clean-in-place
equipment covered.
Cleaning Tools and Supplies

Air dry wiping cloths overnight

Hang mops, brooms, and brushes

Clean, rinse, and sanitize buckets

see Exhibit 11g

Using Hazardous Materials
Chemicals when used improperly, may
become a health hazard that can cause
injury.
The Occupational Safety and Health Administration
(OSHA) requires employers to comply with their
Hazard Communication Standard (HCS). This
standard, also known as Right-to-Know or
HAZCOM, requires employers to tell their employees
about chemical hazards to which they may be
exposed to at the establishment.
A hazard communication program must
include the following components:
An inventory of hazardous chemicals

Chemical labeling procedures

Chemical name
Manufacture’s name and address
Potential hazards of the chemical
Material Safety Data Sheets (MSDS)
Information about safe use and handling
Physical, health, fire, and reactivity
hazards
Precautions
Appropriate personal protective
equipment (PPE) to wear
First-aid information and steps to take
Manufacturer’s name, address, and
phone number
Date the MSDS was prepared
Hazardous ingredients and identify
information
Employee training
Existence and requirements of the
Hazard Communication Standard
How the hazard communication program
is implemented
Operations and processes where
hazardous chemicals are used
The inventory of chemicals
The location of MSDS
How to read the MSDS and product labels
Physical and health hazards
Specific procedures adopted to provide
protection
Using PPE, and steps to prevent or
reduce exposure to chemicals
safety and emergency procedures
Information on the normal use of
chemicals
A written plan addressing hazard
communication standards
List of hazardous chemicals
Purchasing specifications
Procedures for receiving and storage
Labeling requirements
Procedures for accessing MSDS
List of personal protection equipment (PPE)
Employee training procedures
Reporting and record-keeping procedures
How the employer will inform employees of
the hazards of nonroutine tasks
Implementing a Cleaning Program
A cleaning and sanitary environment is a
prerequisite to an effective HACCP- based
food-safety program.

Identify Cleaning Needs

Walk through every area of the facility
Look at the way cleaning is currently
done
Estimate the amount of time and what
skills are needed for each task
Create a Master Cleaning Schedule

Master cleaning schedule list all items

that need to be cleaned and how often.
see Exhibit 11i
What should be cleaned
Who should clean it
When it should be cleaned
How it should be cleaned (see Exhibit 11j)
Choose Cleaning Materials
Pick cleaning agents and tools according to
the needs identified on the master cleaning
schedule
Replace tools that are worn out
Provide employees with the right protective
gear

Training Employees
Schedule a kick-off meeting to introduce the
program
Schedule enough time for proper training
Provide plenty of motivation
Monitoring the Program

Monitor completion of all cleaning tasks

daily against the master cleaning schedule
Review the master schedule every time
there is a change in menu, procedures, or
equipment
Request employee input on the program
during staff meetings
Conduct spot inspections