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Cleaning and Sanitizing

This document discusses cleaning and sanitizing in food service. It defines cleaning as removing soil and outlines four categories of cleaning agents: detergents, solvent cleaners, acid cleaners, and abrasive cleaners. Sanitizing kills pathogens and must follow proper cleaning. There are three sanitizing methods - heat, chemicals, and radiation. Common chemical sanitizers are chlorine, iodine, and quaternary ammonium compounds. Sanitizers must be at the proper concentration and pH to be effective.

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Grace Gomez
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114 views

Cleaning and Sanitizing

This document discusses cleaning and sanitizing in food service. It defines cleaning as removing soil and outlines four categories of cleaning agents: detergents, solvent cleaners, acid cleaners, and abrasive cleaners. Sanitizing kills pathogens and must follow proper cleaning. There are three sanitizing methods - heat, chemicals, and radiation. Common chemical sanitizers are chlorine, iodine, and quaternary ammonium compounds. Sanitizers must be at the proper concentration and pH to be effective.

Uploaded by

Grace Gomez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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CLEANING AND

SANITIZING
Cleaning
•the process of removing food
and other types of soil from a
surface, such as a dish, glass,
or cutting board.
*Cleaning is done with a
cleaning agent that removes
food, soil, or other substances.*
Food-contact surfaces
•the surface of equipment or
utensil that food normally
comes into contact.
• The label should indicate if the
product can be used on a food-
contact surface.
• The right cleaning agent must also
be selected to make cleaning easy.
Four Categories
of Cleaning Agents
1. Detergents
•Use to routinely wash tableware,
surfaces, and equipment.
(e.g. dishwashing and automatic
dishwasher detergents)
1. Detergents
2. Solvent Cleaners
•Use periodically on surfaces
where grease has burned on.
(degreasers)
2. Solvent Cleaners
3. Acid cleaners
• Use periodically on mineral deposits
and other soils that detergents cannot
remove. Often used to remove scale
in ware washing machines and steam
tables.
3. Acid cleaners
4. Abrasive cleaners
•remove heavy accumulations of
soil that are difficult to remove
with detergents. Some abrasive
cleaners also disinfect.
4. Abrasive cleaners
Objectives
• Recognize different sanitizing methods;
• Discuss advantages and disadvantages
of different chemical sanitizers:
SANITIZING
• is done using heat, radiation, or
chemicals. The item to be sanitized
must first be washed properly before
it can be properly sanitized.
Some chemical sanitizers, such as
chlorine and iodine, react with
food and soil and so will be less
effective on a surface that has not
been properly cleaned.
SANITIZING METHODS
SANITIZING METHODS

Heat
•Three methods – steam, hot
water, and hot air.
•(Hot water is the most common
method used in restaurants)
SANITIZING METHODS

2. Chemicals
•Approved sanitizers are chlorine,
iodine, and quaternary
ammonium.
Three factors affecting
effectiveness of chemical
sanitizers
1.Concentration -
•The presence of too little
sanitizer
SANITIZER TESTING
•Every restaurant must have the
appropriate testing kit to
measure chemical sanitizer
concentrations.
• To accurately test the strength of
a sanitizing solution, one must
first determine which chemical is
being used -- chlorine, iodine, or
quaternary ammonium.
Advantages and Disadvantages
of Chemical Sanitizers
Chlorine
• 7 seconds
• Effective on a wide variety of
bacteria; highly effective; not
affected by hard water; generally
inexpensive
Chlorine
• 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

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