This document discusses methods of sanitizing in restaurants. There are two main methods: heat and chemicals. Heat sanitizing involves using hot water, steam, or hot air to sanitize surfaces by exposing cleaned items to temperatures of at least 171F for hot water or 180F for dish machines for a minimum of 30 seconds. Chemical sanitizing uses approved chemicals like chlorine, iodine, or quaternary ammonium compounds in proper concentrations and contact times to reduce microorganisms. Hot water in a third sink compartment is the most common sanitizing method used in restaurants.

1. Lesson 04

2. METHODS OF
SANITIZING

4. Sanitizing is done using heat, radiation,
or chemicals. Heat and chemicals are
commonly used as a method for
sanitizing in a restaurant than radiation.
The item to be sanitized must first be
washed properly before it can be
properly sanitized.

5. 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.
METHOD 01
METHOD 02
2. Chemicals.
Approved chemicals
sanitizers are chlorine,
iodine, and
quaternary
ammonium.

6. Hot water is the most common method used in
restaurants.
If hot water is used in the third compartment of
a three-compartment sink, it must be at least
171 degrees F (77 degrees C).

7. If a high temperature in a washing machine is
used to sanitize cleaned dishes, the
final sanitizing rinse must be at least
180degrees F (82degrees C).
For stationary rack, single temperature
machines, it must be at least 165oF (74degrees
C).
Cleaned items must be exposed to these
temperatures for at least 30 seconds.

8. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet
light)
e. filtration

9. HOT WATER
STEAM

10. DRY HEAT
UV LIGHT

11. a. Concentration. The presence of
too little sanitizer will result in an
inadequate reduction of harmful
microorganisms. Too much can be
toxic.
b. Temperature. Generally,
chemical sanitizers work best in
water that is between 55 degrees F
(13 degrees C) and 120 degrees F
(49 degrees C).

12. 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.

13. chlorine
ammonia
carbolic acid
.

14. Approved for food
contact surface
application
Have a wide range
or scope of activity
 Destroy
microorganisms
rapidly
 Be stable under all
types of conditions

15.  Low in toxicity and
corrosivity
 Inexpensive
Tolerate a broad
range of
environmental
conditions
Readily solubilized
and possess some
detergency

16. 1
3
2
 can penetrate
small cracks
and crevices;
 is non-
corrosive to
metal
surfaces;
 leaves no
residues;
and
 is easily
measurable.
 is non-
selective to
microbial
groups;

17. Be ready for the
Activity

18. SEE YOU NEXT TIME