Cleaning and Sanitation in

Processing, Storage, and Food

Service Areas

Jos R. Latorre, PhD, CFSM

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 Definitions:
Hygiene: Creation and maintenance of
favorable conditions for good health;
involves cleaning and disinfection.
Cleaning: Elimination of all visible dirt
through physical and chemical means

2
 Definitions

Sanitation
The act of reducing the number of
microorganisms to acceptable levels in
clean surfaces.
This cannot be achieved if there is not
an adequate program for pest control.

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 Definitions
Detergent
A combination of one or more chemical
agents that when mixed with water, are
capable of removing surface dirt
through chemical or physical means.
Disinfectant
A chemical solution that kills
microorganisms.
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 Cleaning and Disinfection

Includes all surfaces and equipment

that come in contact with food.
cleaning removes dirt and food
residues, while disinfection applies a
chemical that kills microorganisms.
Less than a 100 cfu in 8 square inches

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Exterior installations
Conditions of the building exterior are
important
Careless maintenance of surroundings
affects water sources, waste disposal, and
residual waters.
Waste containers should be in a paved
area, away from building entrance
Remove tree branches and plants

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 Exterior Installations
Disposal of dry waste is also
important.
Accumulation of waste in
the trash implies a source of
refuge for insects, pests,
and millions of
microorganisms.

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 Cleaning and sanitation

Implies eight basic steps

1. Removal of any visible residue with a towel or
brush.
2. Pre-soaking of the equipment.
3. Cleaning with a chemical, such as a detergent.
4. Rinsing of floors and equipment.
5. Visual inspection.

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 Cleaning and sanitation
6. Disinfection with a sanitation chemical,
for example: hypochlorite, iodine
solutions, quaternary ammonia, and
phenols.
It is important to consider chemical
strength and contact time.
7. Disinfect the floors first, then the
machines.
8. Eliminate excess humidity
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 General Cleaning
Do NOT use a hose in
situations where you can
use a broom, shovel, or
squeegee
Place those residues in the
appropriate trash containers
Use a dustbin for solid
residues and papers on the
floor
You may not dry sweep in
food exhibition or service
areas
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 Cleaning / Pre-Soaking
Use a hose to eliminate all residual
dirt that remains on the floor, taking
the necessary precautions with
electrical equipment
The majority of food preparation
establishments require drainage
every 400 square feet
It is important to remember the
equipment that needs to be
disassembled for cleaning: cutters,
slicers, grinders, etc
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Cleaning / Pre-soaking

Never use excessively hot water or

steam, since proteins present in food
residues coagulate at 140 F, and stick
to the equipment in the same manner
an egg would stick to an ungreased
frying pan.

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Precaution
Do NOT allow water
to come in contact
with stored dry
foods or service
material.
Do not forget to
clean the drains, the
process of cleaning
is not over until all
the drains have
been cleaned.
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 Detergent Application.
Selection will depend on:
Alkaline, acid, or foam form
Solvents are used to clean organic parts
Acidic cleaners are used for mineral and scale
deposits
Types of dirt: grease, protein, raw
Surface to be cleaned
SS, galvanized, etc.
Quality of water
Hard or soft
Type of application.
Manual, foam, mist
Cost
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 Rinsing in Between Cleaning and
Sanitation
It is important to rinse
off all detergent, its
presence in food can
cause stomach
disturbances similar to
those of food poisoning

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Sanitizer Points to consider

Hot water
Chemicals

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 Disinfection with Hot
Water

Time
30 seconds, manual insertion
Mechanical operations with hot water should
reach necessary time and temperature
Temperature 171oF manual immersion
160oF on the surface of the mechanical
system.

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Factors that Affect the
Effectivity of Dissinfection

Time
Temperature
Concentration
pH
Hardness of water
Costs
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Washing Machine
Mechanical dishwasher
Water should be at 180 F at the last rinsing
in high temperature machines
Water should be at 75 degrees at the last
rinsing in low temperature machines
Low temperature machines use 50-100 ppm
of chlorine at the last rinsing

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 Chemical Disinfection
Time, for at least 30 seconds
Temperature, at least 75oF
Concentration, varies by chemical
Varies with type of water

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 Common Chemical
Disinfectants
Chlorine

Quaternary ammonia compounds

Iodine

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Chlorine Parameters
1 oz of Cl / 2 gallons of
water at pH<8 = 50 ppm

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Iodine Compounds

12.5 to 25 ppm (Concentration)

30 seconds (contact time)
pH of 5.0 or less (follow
manufacturer specifications)

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Quaternary Ammonia
Compounds

150 to 400 ppm (Concentration)

30 seconds (contact time)

Hardness of water
Product specification
Should not be more than 500 mg/L

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Quaternary Disinfectant
Tag

It is very
important to
read and
follow all
directions
that appear
on the tag.

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Bleach as Disinfectant
Use of home
detergents is not
permitted, because
they do not provide
instructions for use
in commercial
establishments and
do not include safety
information in case
of an accident
There has to be an
MSDS sheet for each
chemical used
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 MSDS Material Safety Data
Sheet

MATERIAL SAFETY DATA SHEETS ARE

AVAILABLE FOR EVERY CHEMICAL
PRODUCT USED
Common and chemical name of the product
Instructions on correct use
What to do in case of an emergency
Company that manufactures it

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Table 4. Approved Chemical for Plant Use.
Chemical Strength Dilution

Alkaline chlorinated Cleaner.

Brand: Quickclean. cup concentrate in 6 gallons of water (26
mL of concentrate in 10 L of water)
Use: Equipment, food contact surfaces, utensils,
bathrooms.

Liquid Hand Sanitizer Soap

Brand: SaniHands Not diluted
Use: Hand wash facilities.

Sodium Hypochlorite Sanitizer

cup concentrate in13 gallons of water (12 mL
Brand: Hipo-San. 100 ppm
concentrate in 10 L of water)
Use: food contact surfaces.

Quaternary Ammonia Sanitizer

400 ppm
Marca: Sani QUAT cup concentrate in 4 gallons of water (39 mL
of concentrate in 10 L of water).
Use: Floors.
800 ppm cup concentrate in 2 gallons of water (7.75
Use: Foot baths. mL of concentrate in 10 L of water).

Iodine Sanitizers
Brand: Sani I cup concentrate in 26 gallons of water (6 mL
25 ppm
of concentrate in 10 L of water).
Use: Hand Sanitizing Solutions

Lubricants
Brand: Magic Grease
Use: Food Processing equipment.
Brand: White Grease
Use: Non Food Processing Areas.
Revised: __________________________

Revised by (Plant Manager): __________________________ Date: ___________________

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 Equipment to sanitize
In a sink with three compartments
Wash Rinse Disinfect Air dry
Do not use paper towels to dry

Requires:
50-100 ppm if chlorinated
12.5 to 25 ppm iodine
Or the requirements of the quaternary
ammonium manufacturer (200 fourths of a
gallon)

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 Cleaning of Maintenance Tools *

Sinks used to prepare food, wash

equipment, or wash hands CANNOT
be used for:
1. Maintenance of material or tools
2. Mop water

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Sanitization of the
environment
Mechanical dishwasher
Water needs to reach 180 F at the
last rinse in high temperature
machines
Water needs to be 75 degrees at the
last rinse in low temperature
machines
Low temperature machines use 50-
100 ppm of chlorine in the last rinse

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 Sanitization of the
Environment
General Principles
A written cleaning program should exist that includes an
itinerary
Clean everything that comes in contact with food every four
hours

You should always clean when working with raw foods and after it is
ready to eat.
Clean all floors, equipments and work surfaces daily.

Clean all walls, ceilings, walk in coolers, and floors as many

times as necessary, at least once a week.
Equipment on the table should have at least 4 of space
between the table and the equipment

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Daily duties: Verified by: Date

When, Person
What How Type of solution Signature
Frequency Responsible

Bathroom mirrors Every shift Cleaning of Glass cleaners

spots 6.5 oz/gal

Bathroom sinks Every 4 Cleaning, Cleaner, fresh

and faucets hours rinsing, and water, and
disinfection disinfectants (200
ppm)

Coffeemaker During the Cleaning, Cleaner, fresh

shift and at rinsing, and water and
the end of te disinfection disinfectants (200
day ppm)

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Cleaning Brush and Detergent

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 Service Sink and Mop Drying
At least one service sink and cleaning
container, equipped with a floor drain,
should be provided.
It should be conveniently located for mop
cleaning, or similar equipment for cleaning
of floors, for the disposal of mop water,
and liquid waste.
The mop should be air dried after being
used.

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Part 4-6
Equipment and Utensil Cleaning
4-601.11* They should be clean to the
touch and sight.

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Meat Grinder

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Floor Mixer

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4-601.11(C) Microwave Filter

Filter

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Containers for Serving Iced
Tea/Coffee

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Other Areas
Door entrance handles of sanitary
facilities and refrigerator doors daily
Light protector system
Food-heating lamps
Ventilation system
Air conditioning system filters

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Cleaning and Disinfection:
All equipment used for cleaning and
disinfection operations such as:
brushes, rags, mops, brooms or towels
should also be cleaned before being
stored.
By not doing so, they could turn into a
food source for microorganism growth.

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 4-602.11(A)*
Cleaning Frequency

Based on Equipment and Food Product

Change of food from raw animal origin
Change of raw foods to ready-to-eat foods (R-T-E)
Between uses with fruits and raw vegetables and
potentially hazardous foods (P-H-F)
Before putting away instruments used to measure
food temperature
During any moment in the process where
contamination can occur.

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 4-602.11(B)*
Cleaning Frequency
9 Based on the order of use of different foods
9 Before each use with a different type of raw
FOOD of animal origin

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 4-602.11(E)
Cleaning Frequency

Based on surfaces that come into contact with

foods that are not potentially hazardous
During any moment when contamination
could have occurred
Every 24 hours for containers used to serve iced
tea and self-service equipment for consumers
Before refilling EQUIPMENT AND UTENSILS for
self-service customers.

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Cleaning Frequency
At least every 24 hours if you work with the
same kind of food, except:
Containers for potentially hazardous foods,
and their contents, are maintained at
specific temperatures and are cleaned once
emptied

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 Cleaning Frequency
4-602.11(D)(2)(a)
Table for refrigeration equipment

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 Part 4-8 Laundry
4-801.11 Clean table linens (after
each use)

4-802.11 Frequency
Table linen in contact with foods
No contact
Fabric gloves
Dry or wet wiping cloths (before use)
4-803.13 Use of laundry facilities

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4-9 Protection of clean
items

Air-drying required
Storage of clean
utensils
Kitchen and table
utensils

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