Preparing and serving safe foods in clean kitchens and dining rooms is obviously important to assure the goodwill of restaurant guests. Culinary Essentials, p. 46

1. SANITIZING AS YOU WORK
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2.  DEFINITION OF TERMS
 METHODS OF SANITIZING
 CHEMICAL SANITIZERS
 TYPES OF SANITIZERS AND DISINFECTANTS
 PROCEDURE FOR DISINFECTING PREMISES
 SAFETY MEASURES
 STORAGE AND SECURITY OF CHEMICALS
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3. DEFINITION OF TERMS:
1. CROSS –
CONTAMINATION
The transfer of
pathogens from one
food to another or from
a work surface to a
food is known as cross
– contamination.
The spruce.com

4. DEFINITION OF TERMS:
2. PERSONAL HYGIENE
Means good health
habits including
bathing, washing hair,
wearing clean clothing,
and frequent hand
washing. Poor personal
habits are serious
hazards in food
establishments
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5. DEFINITION OF TERMS:
3. SANITIZING
Is done using heat,
radiation, or
chemicals. Heat and
chemicals are
commonly used as a
method for sanitizing
in a restaurant than
radiation. Theimsco.com

6. METHODS OF SANITIZING
1. THERMAL SANITIZING
It involves the use of hot
water or steam. There are
three methods of using
heat to sanitize surfaces –
steam, hot water and hot
air.
Hot water is the most
common method used in
restaurants. If hot water is
used in the third
compartment of three-
compartment sink, it
must be at least 171ºF (
77ºC)
Blogcentralrestaurant.com

7. METHODS OF SANITIZING
If a high –
temperature ware
washing machine is
used to sanitize
cleaned dishes, the
final sanitizing rinse
must be at least 180°F
(82°C).
For a stationary rack,
single temperature
machines, it must be
at least 165°F (74°C).
Cleaned items must be
exposed to these
temperature for at
least 30 seconds
Blogcentralrestaurant.com

8. METHODS OF SANITIZING
2. CHEMICALS
Approved chemical
sanitizers are chlorine,
iodine, and quaternary
ammonium. Different
factors influence the
effectiveness of
chemical sanitizers. The
three factors influence
the effectiveness of
chemical sanitizers.
Webstaurantstore.com

9. The three factors to consider in using chemical
sanitizers:
a. Concentration
The presence of too
little sanitizer will
result in an
inadequate reduction
of harmful
microorganisms. Too
much can be toxic.
Blogcentralrestaurant.com

10. The three factors to consider in using chemical
sanitizers:
b. Temperature
Generally, chemical
sanitizers work best in
water that is between
55°F (13°C) and 120°F
(49°C)
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11. The three factors to consider in using chemical
sanitizers:
c. Contact Time
In order for the sanitizer
to kill harmful
microorganisms, the
cleaned item must be in
contact with the sanitizer
(either heat or approved
chemical) for the
recommended length of
time
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12. Characteristics of Ideal Chemical Sanitizer
1. Approved for food contact surface application
2. Have a wide range of scope of activity
3. Destroys microorganisms rapidly
4. Stable under all types of conditions
5.Tolerate a broad range of environmental
conditions
6.Readily solubilises and possesses some detergency

13. Characteristics of Ideal Chemical Sanitizer
7. Low in toxicity and corrosively
8. Inexpensive
9.Heat sanitizing has several advantages over
chemical sanitizing agents
10.Can penetrate small cracks and crevices
11.Non-corrosive to metal surfaces
12.Non-selective to microbial groups
13.Leaves no residues
14.Easily measurable

14. DIFFERENT CHEMICAL SANITIZERS
1. CHLORINE
Concentration: 50ppm (part per
million) in water between 75%
and 100%
Contact Time: 7 seconds
Advantage: effective on wide variety
of bacteria; highly effective; not
affected by hard water; generally
inexpensive
Disadvantage: Corrosive, irritating to
the skin, effectiveness decreases
with increasing pH of solution,
deteriorates during storage and
when exposed to light; dissipates
rapidly; loses activity in the
presence of organic matter
Statefoodsafety.com

15. DIFFERENT CHEMICAL SANITIZERS
2. IODINE
Concentration: 12.5-25ppm(part per
million) in water that is at least
75°F
Contact Time: 30 seconds
Advantage: forms brown colour that
indicates strength; not affected
by hard water; less irritating to
the skin than is chlorine; and
activity not lost rapidly in the
presence of the organic water
Disadvantage: effectiveness decreases
greatly with an on crease in pH
most active at PH 3.0; very low
acting at pH 7.0); should not be
used in water that is at 120°F or
hotter; and might discolour
equipment and surfaces corporatefacilitysupply.com
En.wikipedia.com
Britannica.com

16. DIFFERENT CHEMICAL SANITIZERS
3. QUATERNARY AMMONIUM
COMPOUNDS
Concentration: U to 200ppm in water
that is at least 75°F
Contact Time: 30 seconds
Advantage: non-toxic, odourless,
colourless, non-corrosive, non-
irritating; stable to heat and
relatively stable in the presence
of organic matter, active over a
wide pH range
Disadvantage: slow destruction of
some microorganisms; not
compatible with some detergents
and hard water.
Solutiondesignedforhealthcare.com

17. TYPES OF SANITIZERS AND DISINFECTANTS
1. CHEMICAL
A. Chlorine
B. Carbolic Acid
C. Ammonia
D. Detergents
E. Dishwashing Liquid
F. Timsen
G. Soap
H. Alcohol
I. Boric Acid

18. TYPES OF SANITIZERS AND DISINFECTANTS
1. HEAT SANITIZER
A. Hot Water
B. Steam
C. Dry Heat
D. UV light (ultraviolet light)
E. Filtration

19. PROCEDURE FOR DISINFECTING PREMISES
A. Preliminary cleaning is required
B. Apply solution to hand, non-
porous surface thoroughly
wetting it with cloth, mop, and
sponge. Treated surface must
remain wet for 10 minutes. Wipe
with dry cloth.
C. Sponge on mop or allow to air
dry
D. Use a spray device for spray
application. Spray 6-8 inches
from the surface, rub with a
brush, sponge or cloth. Avoid
inhaling sprays.
E. Rinse all surfaces that come in
contact with food such as
exterior of appliances, tables and
stove top with potable water
before rinse.
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20. FIRST AID PROCEDURE CAUSED BY CHEMICAL
POISONING
 If the person has been exposed to
poisonous fumes, such as carbon
monoxide, get him or her into fresh
air immediately
 If the person swallowed the poison,
remove remaining in the mouth
 If the suspected poison is a
household cleaner or other chemical,
read the label and follow instructions
for accident poisoning. If the product
is toxic, the label will likely advise
you to call the hospital/doctor.
 Follow treatment directions given by
poison centers
 If the poison is spilled on the
person’s clothing remove the
clothing and pour the body with
continuous tap water
 Ref: First aid, Fourth Edition,
American College of Emergency
Physicians
Uky.edu

21. SAFETY MEASURES
 Ensure adequate ventilation
 Have knowledge of basic
first aid
 Wear cotton clothing to
cover your limbs and other
parts of your body that
might be exposed to the
cleaning or sanitizing agent
 Wear suitable footwear-it
should be closed in and have
a steel toe
 Wear industrial strength,
thick plastic or rubber gloves
 Wear protective eye and face
wear
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22. STORAGE AND SECURITY OF CHEMICALS
 Keep them in a separate area, away from food and other products
 Keep on lower shelves to prevent accidents and to keep chemicals
form falling into food products
 Store in a cool, well-lit and well ventilated room
 Do not store near heat
 Do not keep punctured aerosol cans
 Store chemicals with lids tightly on
 Make sure chemicals and other cleaning agents are clearly
labelled, specifying their content and use
 Ensure that the use by date or manufactured date is clearly
readable
 Storage containers should be free of corrosion and moisture
 The storage area should be kept secure and locked when not in use
 Always store chemicals in designated container
 Do not mix chemicals

23. STORAGE AND SECURITY OF CHEMICALS
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24. REFERENCES:
1. Kong, Aniceta S, Dorno, Anecita P., Technical-
Vocational- Livelihood, Home Economics,
Cookery Manual, Deped, 2016, pp.48 - 59
2. Mc Swane, David et al., Essentials of Food Safety
and Sanitation 2002, pp.98-100
3. Bing and Google Search Engine Images