This document discusses best practices for cleaning and sanitizing operations in food safety. It explains that cleaning is the physical removal of soil while sanitizing reduces microorganisms to safe levels. Effective cleaning involves using a detergent, loosening and dispersing soil, and rinsing. Key factors that affect cleaning include type of soil, water quality, detergent/cleaner used, water temperature, contact time, and concentration. Common cleaning methods are soaking, spraying, clean-in-place systems, and abrasives. The document also covers sanitizing with heat or chemicals like chlorine, and factors that impact their effectiveness.

1. CLEANING &
SANITIZING
OPERATIONS
Hfoods
M.Aldana

2. Cleaning and Sanitizing
• Cleaning and Sanitizing are important
activities in a food safety program.
• Cleaning and sanitizing are two distinct
processes used for very different
purposes.

3. Cleaning
• Is the physical removal of soil and food
residues from surfaces of equipment and
utensils.

4. Sanitizing
• Is the treatment of a surface that has been
previously cleaned to reduce the number
of disease-causing microorganisms to
safe levels.

5. Effective cleaning consists of 4
events:
1. A detergent or other type of cleaner is
brought into contact with the soil.
2. The soil is loosened from the surface
being cleaned.
3. The loosened soil is dispersed in the
wash water
4. The dispersed soil is rinsed away along
with the detergent to prevent it from being
redeposited onto the clean surface.

6. Cleaning Agent
• Chemical compound formulated to remove
soil and dirt.
• Typically include an acid or alkaline
detergent and may include degreasers,
abrasive materials, or a sanitizer.

7. METHODS IN APPLYING
CLEANING AGENTS
• 1. SOAKING- immersing small equipment,
equipments parts and utensils in cleaning
solutions in a sink.
It increases the effectiveness of manual
and mechanical dishwashing.
• 2. SPRAY METHODS- spraying cleaning
solutions on equipment surfaces

8. METHODS IN APPLYING
CLEANING AGENTS
• 3. CLEAN-IN-PLACE (CIP) SYSTEMS- It
is an automated cleaning system
generally used in conjunction with
permanent-welded pipeline systems.
• - Equipment designed to be cleaned
without moving.
• -The strength and velocity of the cleaning
solutions moving through the pipes are
chiefly responsible for soil removal in
clean in place operations.

9. METHODS IN APPLYING
CLEANING AGENTS
• 4. ABRASIVE CLEANING
• - Abrasive type powders and pastes are used to
remove soil that is firmly attached to a surface
• -always rinse these cleaners completely and avoid
scratching the surface of equipment and utensils
• -they are not recommended for use in stainless
steel surfaces.
• Never use metal or abrasive scouring pads on
food-contact surfaces because small metal pieces
from the pads may promote corrosion or may be
picked up in food to become a physical hazard.

10. METHODS IN APPLYING
CLEANING AGENTS
• 5. RINSING- immediately after cleaning,
thoroughly rinse all equipment surfaces
with hot, potable water to remove the
cleaning solution.

11. FACTORS AFFECTING
CLEANING EFFICIENCY
• 1. Type of soil
• 2. Water quality
• 3. The detergent or cleaner to be used
• 4. Water temperature
• 5. Water velocity or force
• 6. Time detergent remains in contact with
the surface
• 7. The concentration of cleaner

12. TYPE OF SOIL TO BE
REMOVED
• 1. Food deposits (proteins and
carbohydrates)
• 2. Mineral deposits (salts)
• 3. Microorganisms (bacteria, viruses,
yeast and molds)
• 4. Fats and oils
• 5. Dirt and debris

13. WATER QUALITY
• - Water is the primary component of
cleaning materials used in food
establishments.
• - The water supply serving food
establishments must be safe to drink
(potable)
• - Most establishments get their water from
a public supply.

14. WATER QUALITY
• - Establishments that have a private well
should have it inspected at least once a
year and water samples tested at least
once a year to ensure the bacteriological
safety of the supply.
• - Water must be free from harmful
microorganisms, chemicals and other
substances that can cause disease

15. Detergents and Cleaners
• Detergent
• - Is defined as a cleaning or purifying
agent- a solvent
• - The origin of the word is from the Latin,
“detergeo”, meaning to wipe out.
• - Water acts as a detergent when soils
are readily soluble. However, we can
improve the cleansing action of water by
adding the following:

16. • However, we can improve the
cleansing action of water by
adding the following:

17. Soaps
• - are cleaning agents made by chemical
reaction of alkali on fats or fatty acids.
• - used as cleaners in food
establishment in a limited way.
• - In soft water they are effective for
washing hands
• - do not dissolve in cold water and
are not compatible with some sanitizers.
• - In hard water, soaps form
troublesome precipitates and films that
lose their cleaning power and break
down into fatty acids.

18. Alkaline Detergents
• - an alkali is the principal detergent of
most cleaners.
• - Alkali combined with fats to form
soaps, and with proteins to form soluble
compounds easily removed by water...
• - Some alkalis are good buffers which
enhance detergency.
• - In varying degrees, alkalis corrode
aluminum, galvanized metal and tin.

19. Sodium Hydroxide
(caustic soda or lye)
• - is the strongest and cheapest of strong alkalis. It
has high detergency but is also highly corrosive
for nearly all surfaces including skin.
• Mild alkalis have moderate dissolving power and
are much less corrosive than strong alkalis.
• - Some skin contact with mild alkalis is possible.
• - Sodium carbonate is safer and less corrosive
and therefore is a common ingredient in cleaners.
• - Alkaline detergents are good general-purpose
cleaners that are commonly used to clean
equipment, utensils, floors, walls, and ceilings in
food establishments.

20. Acid Detergents
• it dissolves mineral deposits,
such as calcium and
magnesium precipitates, from
equipment surfaces.
• - They are also frequently
used to remove food and hard
water deposits from the
surfaces of equipment and
utensils.
• - They are categorized into
organic and inorganic.

21. Acid Detergents
• INORGANIC ACIDS- are called mineral or strong
acids which includes hydrochloric (HCI), Sulfuric ,
Nitric and Phosphoric acids.
• -the strong acids are extremely corrosive to metals
and are used only in special cases.
• - Cleaners to remove milk films often contain nitric
acid.
• - Cleaners to remove hard water films often contain
phosphoric acid
• ORGANIC ACIDS are the active ingredients of a wide
variety of acid cleaners. They are not as corrosive to
metals and are less irritating to the skin.

22. Degreasers
• -are specialty products that
remove grease and greasy or
oily soil. SURFACTANTS their
basic ingredients penetrate and
break up grease and oil.
• - They are designed more for
hard surfaces than for fabrics.
• - They may be used for pre-
treatment or as the sole cleaning
agent, but their use should
always be followed by rinsing.

23. Abrasives
• - when they are mixed with a
detergent are useful for jobs that
require scrubbing, scouring, or
polishing.
• - naturally occurring mineral
abrasives as pumice, quartz, and
sand are ground into small
particle size and supply scouring
and polishing action to cleaners,
hand soaps, and soap pads.
• - should be used with care since
they can cause scratches on
metal surfaces, including stainless
steel.

24. Detergent Sanitizers
• - they are compounds that contain both a
detergent and a sanitizer.
• - These products effectively clean and sanitize a
food contact surface, provided a two-step process
is used. That is, the detergent sanitizer must be
applied to a food contact surface two times. The
first time to clean the surface and a second time to
sanitize it
• - Food contact surfaces should be thoroughly
rinsed to remove chemical residues that may
remain on the surface after the cleaning and
sanitizing process.

25. Water Temperature
• - Heat stable detergents work best when the
water temperature of the solution is between 130
F (54 C) and 160 F (71 C)
• - The temperature of the wash water needs to
be hot enough to effectively remove soil, but it
should not be so hot that the soil will be “baked”
onto the food-contact surface.
• - Increased wash water temperatures help
decrease the strength of the bonds that hold soil
to the surface being cleaned.
• - Some detergents are designed specifically for
cold water

26. Velocity or Force
• - In manual cleaning procedures, force is
applied by “elbow grease”
• - For mechanical and clean-in-place systems,
the velocity and force of the cleaning solution
helps remove soil and film from food-contact
surfaces.
• - The importance of velocity and force on
cleaning decreases as the effectiveness of the
detergent increases. In other words, less “elbow
grease” will be required when the detergent is
formulated to effectively remove sol from the
surfaces of equipment and utensils.

27. Amount of Time the Detergent or
Cleaner Remains in Contact with
the Surface
• - Cleaning efficiency is increased by use
of longer contact times. The amount of
scrubbing necessary to remove soil can
be decreased by “soaking” items in
detergents or cleaners before cleaning.

28. Concentration of the Detergent
or Cleaner
• - Increasing the strength of a detergent
increases the reaction rate and magnifies its
cleaning power. However there is an upper
limit beyond which higher concentrations
neither increase nor decrease efficiency.
• - Always follow the manufacturer’s
recommendations for detergent
concentration. Using too much detergent is a
waste of money.

29. Cleaning Frequency
• - The FDA food code requires food
contact surfaces of equipment and
utensils that are used with potentially
hazardous foods to be cleaned at least
every four hours

30. Additional Guidelines for cleaning
food-contact surfaces include:
• Before each use with a different type of raw
animal food such as beef, fish, lamb, pork, or
poultry.
• Each time there is a change from working with raw
foods to working with ready-to-eat foods
• Between uses with raw fruits and vegetables and
with potentially hazardous foods
• Before using or storing a food thermometer
measuring device
• At any time during the operation when
contamination may have occurred.

31. • The FDA Food Code allows some
exceptions to the four hour rule for
cleaning frequency. Surfaces of utensils
and equipment that come into contact with
potentially hazardous food may be
cleaned less frequently than every four
hours.

32. Room Temperature and
Cleaning Frequency
Room Temperature Cleaning Frequency
41 F (5.0 C) or less At least once every 24 hours
41 F-45 F (0 C-7.2 C) At least once every 20 hours
45 F-50 F (7.2 C- 10.0 C) At least once every 16 hours
50 F-55 F (10.0 C- 12.8 C) At least once every 10 nours

33. Non Potentially Hazardous
• *Ice tea dispensers, carbonated beverage
dispenser nozzles, water dispensing units,
ice makers and ice bins are examples of
equipments that routinely come into contact
with food that is not potentially hazardous.
• *These types of equipment must be cleaned
on a routine basis to prevent the development
of slime, mold or soil residues that may
contribute to an accumulation of
microorganisms.

34. Non Potentially Hazardous
• The FDA Food Code recommends surfaces of
utensils and equipment contacting food that is
not potentially hazardous be cleaned:
• At any time when contamination may have
occurred
• At least every 24 hours for iced tea dispensers
and consumer self service utensils such as
tongs, scoops or ladles
• Before restocking consumer self-service
equipment and utensils such as condiment
dispensers and display containers

35. SANITIZING PRINCIPLES
• HEAT - CHEMICALS
• Two types of sanitizers most commonly
used in food establishments.
• Sanitizers- destroy disease causing
organisms which may be present on
equipment and utensils even after cleaning
• “Sanitation is not sterilization, because some
bacterial spores and a few highly resistant
vegetative cells generally survive.”

36. Heat Sanitizing
• Heat has several advantages over
chemical sanitizing agents because it:
– Can penetrate small cracks and crevices
– Is non- corrosive to metal surfaces
– Is non selective to microbial groups
– Leaves no residue
– Is easily measurable

37. • “Moist heat is much more efficient in killing
microorganisms than dry heat.”
• Heat sanitation is used in both manual and
mechanical ware washing operations.
• *Heat sanitizing in manual ware washing
operations involves immersing cleaned
equipment and utensils for at least 30
seconds and in hot water that is maintained
at 171 F (77 C) or above.

38. Heat Sanitizing in Mechanical
Warewashing
• *Heat sanitizing in mechanical ware washing
operations:
• The FDA Food Code requires a temperature of not
less than 180 F (82 C) for the hot water sanitizing
rinse in mechanical ware washers. However, in
single tank, stationary rack, and single
temperature machines, the final rinse temperature
must be at least 165 F (74C). The temperature of
the hot water sanitizing rinse in a mechanical ware
washing machine must not be more than 194 F
(90 C) at any time.

39. • Steam/vapor cleaning machine- one of the most
attractive features of this machine is the low amount of
water it uses while cleaning and even without the use
of chemicals. It should be 171 F (77 C) for at least 15
minutes or 200 F (94 C) for at least 5 minutes.
• *When using heat for sanitization, it is the temperature
at the utensil surface that is most important to insure
proper destruction of microorganisms.
• *T-stick, maximum registering thermometer-
commonly used device for measuring the temperature
of hot water sanitizers.

40. Chemical Sanitizing
• To chemically sanitize, one either
immerses an object in a sanitizing solution
or by swabbing, brushing, or pressure
spraying a sanitizing solution directly on
the surface to be sanitized.

41. Factors that affect the action of
chemical sanitizers
• 1. Contact of the sanitizer- in order for a chemical to
react with microorganisms, it must achieve intimate
contact.
• 2. Selectivity of sanitizer- certain sanitizers are non
selective in their ability to destroy microorganisms,
whereas other exhibit a degree of selectivity. Chlorine
is relatively non-selective. However, both iodophors
and quarternary compounds have a selectivity which
may limit their application.
• 3. Concentration of sanitizer- in general, increasing
the concentration of a chemical sanitizer
proportionately increases the rate of microbial
destruction.

42. Factors that affect the action of
chemical sanitizers
• 4. Temperature of solution- all the common
sanitizers increase in activity as the solution
temperature increases. “Chemical reactions
in general are speeded up by raising the
temperature.” The recommended range of
water temperature for chemical sanitizing
solutions is between 75 F (24 C) and 120 F
(49 C). Water temperatures above 120 F (49
C) should be avoided when using chlorine
and iodine. At high temperature the potency
of these sanitizers is lost by its evaporation
into the atmosphere.

43. Factors that affect the action of
chemical sanitizers
• 5. pH of Solution- water hardness can affect the
pH of water which exerts significant influence on
most sanitizers. Chlorine and iodophors generally
decrease in effectiveness with an increase in pH.
Most soaps and detergents are alkaline with a pH
between 10-12. That is why the soap or detergent
must be rinsed off before a surface is sanitized.
• 6. Time of exposure- allow sufficient time for
chemical reactions to destroy the microorganism.
The amount of exposure time depends on the
preceding factors as well as the size of the
microbial populations and their susceptibility to the
sanitizer.

44. Chlorine
• is a chemical component of hypochlorites.
These compounds are commonly used as
chemical sanitizers in retail food
establishments.

45. Advantages of hypochlorites as
sanitizer:
• • Control a wide range of
microorganisms through germicidal action
• • Deodorize and sanitize
• • Are non-toxic to humans when used at
recommended concentrations
• • Are colorless and non-staining
• • Are easy to handle
• • Are economical to use.

46. • Hypochlorites are available as powders or
liquids.
• Hypochlorites release hypochlorous acid
in solution, it is the hypochloous acid that
provides chlorine’s germ killing power.

47. • Calcium hypochlorite- is generally available in powder form
and contains 70% available chlorine.
• Sodium hypochlorite- more commonly called household
bleach, comes in a liquid form and contains between 2 and
6% available chlorine. Industrial strength hypochlorites usually
contain between 10-18% available chlorine.
• - The germicidal effectiveness of chlorine –based
sanitizers depends in part on water temperature and pH of the
solution.
• - The effectiveness of hypochlorites is reduced by even
small amounts of food soils and other types of organic matter.

48. Iodine
is chemically related to chlorine and has
long been used to kill germs.
• - The iodine –containing sanitizers
commonly used in retail food
establishments are called iodophors.

49. Iodine
• IODOPHORS- are effective against a wide range of bacteria, small
viruses and fungi
• They are especially effective for killing disease-causing bacteria that
are found on human hands.
• Kill more quickly than either chlorine or the quarternary ammonium
compounds.
• It functions best in water that is acidic and at temperatures between
75 F and 120 F.
• Must be exposed 30 seconds to the food contact surface to ensure
proper disinfection.
• Are less influenced by organic matter than are hypochlorites
• They are more expensive to use.
• They will discolor and stain some surfaces such as silver, silver
plate and copper.
• Are slippery and harder to handle than hypochlorites.

50. Iodine
• IODOPHORS- are effective against a wide range of bacteria, small
viruses and fungi
• They are especially effective for killing disease-causing bacteria that
are found on human hands.
• Kill more quickly than either chlorine or the quarternary ammonium
compounds.
• It functions best in water that is acidic and at temperatures between
75 F and 120 F.
• Must be exposed 30 seconds to the food contact surface to ensure
proper disinfection.
• Are less influenced by organic matter than are hypochlorites
• They are more expensive to use.
• They will discolor and stain some surfaces such as silver, silver
plate and copper.
• Are slippery and harder to handle than hypochlorites.

51. QUATS
QUARTERNARY AMMONIUM COMPOUNDS (quats)- are
ammonia salts that are used as chemical sanitizers in retail
food establishments.
Are effective sanitizers, but they do not destroy the wide variety
of germs that chlorine and iodophore sanitizers do.
They are non-corrosive and non-irritating to skin and have no
taste or odor when used in the proper dilution.
Is more heat stable, they work well at all temperatures above 75
F
They are effective in a wide pH range (although they are most
effective in slightly alkaline water)
The recommended contact time for quats is at least 30 seconds.

52. Advantages and Disadvantages
SANITIZER ADVANTAGES DISADVANTAGES
Chlorine
compound
Economical cost
Kills many types of microbes
Good for most sanitizing
applications
Corrosive to equipment
Can irritate human skin
and hands
Iodophors Less corrosive to equipment
Less irritating to skin
Good for killing germs on
hands
Moderate cost
Can stain equipment
Quats Quats stable at high
temperature
Stable for a longer contact
time
Good for in-place sanitizers
Very expensive