GENERAL SANITATION

Whats keeping your kitchen clean?

 Cleaning vs. Sanitizing
Cleaning
Removes the things you can see food and other
soils from a surface.

Sanitizing
Removes the things you cant see from a
surface
Reduces the number of microorganisms on a
surface that has been cleaned to safe levels
Surfaces must be cleaned/washed and rinsed
before sanitizing
Surfaces should be air dried after sanitizing
 Food Contact vs. Non Food Contact

Food Contact Surfaces are those that come directly in contact with food during
preparation, cooking, serving, etc. and include:
Prep tables, cutting boards, slicers, kettles, pots, pans, utensils, etc.
Food contact surfaces MUST be washed, rinsed and sanitized

Non Food Contact Surfaces are those that do not come directly in contact with food
and include:
Floors, walls, ceilings, equipment exterior, cafeteria tables, service lines, etc.
Non food contact surfaces should be thoroughly cleaned on a regular basis
Non food contact surfaces such as cafeteria tables and serving lines should be cleaned
daily. Since these are high touch/traffic areas they should also be disinfected after
they have been cleaned to help reduce the amount of germs that customers could be
exposed to.
 Cleaning Food Contact Surfaces

Food-contact surfaces must

be washed, rinsed, and sanitized:
After each use
Anytime you begin working
with another type of food
After a task has been interrupted and the
items may have been contaminated
At 4-hour intervals if the items
are in constant use
 Cleaning Materials

Cleaning agents must be:

Safe for employee use
Stable and noncorrosive

When using them:

Follow manufacturers instructions carefully especially if
cleaning equipment that requires specific brand of cleaner
Never combine cleaners or attempt to make up cleaning
agents - potentially dangerous
Do not substitute one type of detergent for another unless
the intended use is stated clearly on the label
 Sanitizing

HEAT Chemicals
The water must be at Chlorine
least 171 F Iodine
Items must be immersed Quats
for 30 seconds

Food contact surfaces can be sanitized by:

Immersing items in a specific concentration of sanitizing solution for a specific
amount of time
Rinsing, swabbing or spraying with a specific concentration of a sanitizing solution
Confirming Sanitizer Effectiveness

Concentration must be checked frequently with an

approved test kit.
Be sure to follow instructions on test kit
Low test may not kill germs
High test solution may be unsafe
Change when solution is dirty, or when
concentration falls below required level
Check with manufacturer to confirm proper concentration
Temperature follow manufacturers recommendation for
proper temperature
Contact time the sanitizer must make contact with the
item for a specific amount of time to ensure a maximum
germ kill - check with manufacturer
 Mechanical Sanitation

High-Temperature Machines
Temperature of the final sanitizing rinse
must be at least 180F (82C)
For stationary rack, single-temperature
machines 165F (74C)
Chemical-Sanitizing Machines
Follow the temperature guidelines
provided by the manufacturer
 Dish Machine Tips

Help prevent unnecessary

breakdowns
Clean out machine daily
Delime regularly
Monitor and log daily:
Wash temperature
Final Rinse temperature
Final Rinse Pressure
Address mechanical issues as soon
as possible
Before Deliming After Deliming
 Three-Compartment Sinks

1 5
Rinse, scrape Air-Dry
or soak

2 3 4
Wash Rinse Sanitize
110F (43C)
or higher
 Tools for Cleaning

To Prevent Contamination
Clean tools before putting them away
Assign tools for specific tasks
One set of tools for cleaning another set for sanitizing
Use a separate set of tools for cleaning restrooms
 Wiping Cloths

Wiping cloths should be stored in a bucket of clean

sanitizer when not in use
Soaking the towels in the sanitizer bucket kills germs
between uses and prevents cross contamination
Remember to test the sanitizer solution before using
Remember to change the buckets throughout your shift
 Sanitation Logs

Consider keeping the following logs:

Dish Machine Log (wash, rinse and pressures)
Sanitizer Log (sink, bucket, spray bottles)
Avoid falsifying information dry lab:
Are the temperatures/concentrations always
really the same?
Are they always taken at the same exact time?
 Safety

Follow the manufacturers procedures for mixing and use for all
cleaning materials and chemicals
Protect yourself - use personal protective equipment
Germs are everywhere
Cleaning chemicals, hot water, etc. can cause skin irritation.
MSDS recipe cards for cleaning materials that are necessary in
the event of an accident.
 Chemical Storage Area

Cleaning tools and chemicals

Should be placed in a storage area
away from food and food-prep areas

The storage area should provide:

A utility sink for filling buckets and
washing cleaning tools
A floor drain for dumping dirty water
Hooks for hanging mops, brooms,
and brushes to allow them to air-dry
 Using Hazardous Materials

Chemicals
Only purchase cleaners approved for use in a
foodservice establishment
Store them in their original container away from food
and food-preparation areas
When transferring them to a new container label it
with:
The chemicals name
The manufacturers name and address
A description of potential hazards
Keep MSDS for each chemical
 Laundry (if applicable)

Laundry DOs
Do not overload machine, smaller loads will yield better
results
Use the correct amount of detergent and bleach (use
separately if possible)
Use the hottest water available helps cut grease
Be Aware
Overloading, or using too much detergent/bleach, may
result in residues being left in towels
This may neutralize sanitizer in wiping cloth buckets
Cloths may develop waxy residue that is difficult to
remove
Leave streaks on equipment
 When to call for help

When in doubt, check with your Manager, or Director for guidance first:
Power Outage (could result in temporary closure of your operation)
may effect freezer and refrigerators ability to keep food cold
Sewage backup (could result in temporary closure of your operation)
Fire or flood (could result in temporary closure of your operation)
Interruption of water service (could result in temporary closure of your operation)
Signs of pests (rodents or insects) (could result in temporary closure of your operation)
Equipment doesnt operate properly
Electrical issue or cord wear (avoid being shocked)
Booster heater, or dish machine doesnt operate properly
Bloodborne Pathogen, or Bodily Fluid situation
Vomit or blood spills
 Time for Discussion

Whats the Health Departments role as it pertains to

Sanitation? How do you react when they show up?

Why shouldnt students be involved in the cleaning

process (e.g. cafeteria table cleaning). If applicable.

What are the challenges that you face in keeping a

clean kitchen? How can you overcome them?
 Sources

ServSafe Essential - 5th Edition

SMART Systems
Google Images
FDA Food Code 2009