1. Cleaning
And
Sanitizing
Operation

2. Objectives
 Recognize the difference between cleaning and
sanitizing.
 Identify the different processes that can be use to
clean and sanitize equipment and utensils in a
food establishment.
 Identify the primary steps involved in manually
and mechanically cleaning and sanitizing
equipment and utensils.
 Identify the procedures used to clean
environmental areas in a food establishments.
 Describe the factors that affect cleaning
effeciency.

3. Principles of Cleaning and Sanitizing
CLEANING – is the physical
removal of soil and food residues
from surfaces of equipment and
utensils.
SANITIZING – is the treatment of
a surface that has been
previously cleaned to reduce the
number of disease-causing
microorganisms to safe levels.

4. Application of Cleaning Agents
 Soaking – increasing the effectiveness of manual
and mechanical diswashing.
 Spray Methods – a cleaning solution that uses
hot water or steam.
 CIP System – automated cleaning system
generally use in conjunction with permanent-
welded pipeline systems.
 Rinsing – thoroughly rinse all equipment
surfaces with hot , potable water to remove the
cleaning solution.

5. Factors Affecting Cleaning Efficiency
 Type of soil to be remove
 Water quality
 The detergent or cleaner to be use
 Water temperature
 Water velocity or force
 Time detergent
 The concentration of cleaner

6. Types of Soil to be Removed
 Food deposits
 Mineral deposits
 Microorganisms
 Fats and oils
 Dirt and debris

7. Water Quality
- The water supply serving food establishments
must be safe to drink.
- Water must be free from harmful
microorganisms, chemicals and other substances
that can cause disease
- “Hard” water – caused by dicsolved salts of
calcium, magnesium, and iron.

8. Detergents And Cleaners
 Detergent - define as a cleaning or purifying
agent. The origin of the word is from the Latin
“detergeo” means “to wipe away”.
 Acid detergents – frequently used to remove food
and hard water deposits from the surfaces of
equipment and utensils.
 Degreasers – are specialty products that remove
grease and greasy or oily soil.
 - designed more for hard surfaces than for
fabrics.
 - used for pre-treatment.

9. Abrasives
 Mixed with a detergent.
 Should be used with care.

10. Water Temperature
 Between 130 degrees fahrenheit (54 degree
celsius) and 160 degrees ‘F (71 degrees celsius).

11. Velocity or Force
 Velocity and force of the cleaning solution help
remove soil and film from food-contact surfaces.

12. Cleaning Frequency
 Cleaned atleast every four hours.

13. Sanitizing Principles
 2 Types of Sanitizers
 Heat
 Chemicals
HEAT SANITIZING
 Moist heat- much more efficient in killing
microorganisms than dry heat.
 Dry heat

14. Low Pressure, high temperature steam/vapor cleaning
system

15. When using heat
sanitization, it is the
temperature at the
utensil surface that is
most important to
ensure proper
destruction of
microorganisms.

16. Used to measure the temperature of hot
water sanitizers

17. CHEMICAL SANITIZING
 Immersing an object in a sanitizing solution by
brushing or pressure spraying a sanitizing
solution directly on the surface to be sanitize.
 The effectiveness of a chemical sanitizer weakens
as bacteria and other microorganisms are
destroyed.

18. Factors that affect the action of chemical
sanitizer
 Contact of sanitizer
 Selectivity of sanitizer
 Concentration of sanitizer
 Temperature of solution
 pH of solution
 Time of exposure

19.  Chlorine- chemical component of hypochlorites.
 Iodine- chemically related to chlorine and has
long been used to kill germs.
Iodophors- iodine containing sanitizers commonly
used in retail food establishments.
 Iodophors function best in water that is acidic.
 Effective against a wide range 0f bacteria, small viruses,
and fungi.
 Effective for killing disease-causing bacteria that are
found on human hands.
 Kill more quickly than either chlorine or the quaternary
ammonium compounds.