Cleaning and sanitizing CHAPTER 12 Cleaning and sanitizing

  Cleaning Process of removing food and other types of dirt from a surface, such as a countertop or plate. Detergents Cleaners designed to penetrate and soften dirt to help remove it from a surface. Degreasers Alkaline detergents, often called degreasers, that contain a grease-dissolving agent. Delimers Used on mineral deposits and other soils that alkaline cleaners cannot remove, such as scale, rust, and tarnish. Abrasive cleaners Cleaners containing a scouring agent used to scrub off hard-to-remove dirt. They may scratch some surfaces. Instructor Notes 7-4

  Sanitizing Process of reducing the number of microorganisms on a clean surface to safe levels. Concentration The amount of sanitizer to water measured in parts per million (ppm). The concentration of sanitizer affects the effectiveness of the sanitizer solution. Water hardness The amount of minerals in water. Water hardness affects how well a sanitizer works. Material Safety Data Sheet (MSDS) Sheets supplied by the chemical manufacturer listing the chemical and its common names, its potential physical and health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so they are accessible to staff. Instructor Notes 7-4

Cleaning Vs. Sanitizing Cleaning -Process of removing food and other types of soil from a surface Sanitizing - Process of reducing the number of microorganisms on a clean surface to safe levels Cleaning Process of removing food and other types of soil from a surface Sanitizing Process of reducing the number of microorganisms on a clean surface to safe levels Instructor Notes To be effective, cleaning and sanitizing must be a two-step process. Surfaces must first be cleaned and rinsed before being sanitized. 12-2

Food-contact surfaces must be washed, rinsed, and sanitized: Cleaning and Sanitizing 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 - At 4-hour intervals if items are in constant use 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 At 4-hour intervals if items are in constant use Instructor Notes All surfaces in an establishment must be kept clean, but all food-contact surfaces must be cleaned and sanitized. 12-3

Surfaces can be sanitized using: Sanitizing Methods Surfaces can be sanitized using: Heat: Hot Water Chemicals: Chlorine, Iodine, & Quats Surfaces can be sanitized using: Heat Chemicals Hot water Must be at least 171°F (77°C) Chlorine 50-99 ppm Iodine 12.5-25 ppm Quats (quaternary ammonium compounds) 200 ppm Instructor Notes The most common way to heat-sanitize tableware, utensils, and equipment is to immerse or spray them with hot water. The higher the heat, the shorter the time required to kill microorganisms. Chemical sanitizers are regulated by state and federal EPAs. The three most common types are chlorine, iodine, and quats. Refer to your local or state regulatory agency for recommendations on selecting a sanitizer. For a list of approved sanitizers, check the Code of Federal Regulations (CFR) 21CFR178.1010—“Sanitizing Solutions.” 12-4

Chemical Sanitizing When sanitizing a food-contact surface with a chemical sanitizer, you can: - -Immerse it in a specific concentration of sanitizing solution OR - Rinse, swab, or spray it with a specific concentration of sanitizing solution When sanitizing a food-contact surface with a chemical sanitizer, you can: Immerse it in a specific concentration of sanitizing solution OR Rinse, swab, or spray it with a specific concentration of sanitizing solution 12-5

The concentration of the sanitizer influences its effectiveness Factors Influencing Sanitizers Effectiveness The concentration of the sanitizer influences its effectiveness Concentration must be checked with a test kit Low concentrations: May fail to sanitize objects High concentrations: May be unsafe, leave odor/bad taste, corrode metals Change solution when dirty or when concentration is below its requirement The concentration of the sanitizer influences its effectiveness Concentration must be checked with a test kit Low concentrations: May fail to sanitize objects High concentrations: May be unsafe, leave odor/bad taste, corrode metals Change solution when dirty or when concentration is below its requirement Instructor Notes Chemical sanitizers are mixed with water until the proper concentration (ratio of sanitizer to water) is reached. Concentration is measured using a sanitizer test kit and is expressed in parts per million (ppm). The test kit should be designed for the sanitizer you are using and is usually available from the manufacturer or your supplier. The concentration of a sanitizing solution must be checked frequently, since the sanitizer is depleted during use. It can become bound up by hard water, food particles, or detergent that is not adequately rinsed from a surface. 12-6

The concentration of the sanitizer influences its effectiveness Concentration must be checked with a test kit Hydrion Papers QT-40: Dip paper in quats solution, past the foam and into the water base, for 10 seconds. Do not shake. Compare colors on face of dispenser immediately. Test solution should be at ROOM TEMPERATURE 65°F - 75°F Testing solution should have a pH of 7.50 or LOWER. (Some test strips use 0 – 500 ppm – therefore the test solution should have a pH of 200.) The concentration of the sanitizer influences its effectiveness Concentration must be checked with a test kit Hydrion Papers QT-40: Dip paper in quats solution, past the foam and into the water base, for 10 seconds. Do not shake. Compare colors on face of dispenser immediately. Test solution should be at ROOM TEMPERATURE 65°F - 75°F Testing solution should have a pH of 7.50 or LOWER. (Some test strips use 0 – 500 ppm – therefore the test solution should have a pH of 200.)* Instructor Notes Chemical sanitizers are mixed with water until the proper concentration (ratio of sanitizer to water) is reached. Concentration is measured using a sanitizer test kit and is expressed in parts per million (ppm). The test kit should be designed for the sanitizer you are using and is usually available from the manufacturer or your supplier. The concentration of a sanitizing solution must be checked frequently, since the sanitizer is depleted during use. It can become bound up by hard water, food particles, or detergent that is not adequately rinsed from a surface. 12-6

Factors Influencing Sanitizers Effectiveness The temperature of the sanitizing solution influences its effectiveness Generally, sanitizers work best from 55ºF to 120ºF (13ºC to 49ºC) - At 55ºF (13ºC) or lower, sanitizers may not be effective - At 120ºF (49ºC) or higher, sanitizers may corrode metals or evaporate The temperature of the sanitizing solution influences its effectiveness Generally, sanitizers work best from 55ºF to 120ºF (13ºC to 49ºC) At 55ºF (13ºC) or lower, sanitizers may not be effective At 120ºF (49ºC) or higher, sanitizers may corrode metals or evaporate 12-7

Several factors influence the effectiveness of chemical sanitizers Factors Influencing Sanitizers Effectiveness The temperature of the sanitizing solution influences its effectiveness Generally, sanitizers work best from 55ºF to 120ºF (13ºC to 49ºC) - At 55ºF (13ºC) or lower, sanitizers may not be effective - At 120ºF (49ºC) or higher, sanitizers may corrode metals or evaporate Several factors influence the effectiveness of chemical sanitizers Concentration: Sanitizer solution is a mix of chemical sanitizer and water. Too little may make the solution weak and useless, too much can make the solution too strong and unsafe. Temperature: The water in sanitizing solution must be the correct temperature. Follow manufacturers’ recommendation. Contact time: For sanitizer solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time. Follow manufacturers’ recommendation. Water hardness: Can affect how well a sanitizer works. Know your water hardness and work with your supplier to find out the correct amount of sanitizer to use. pH: Water pH can also affect a sanitizer. Know your water hardness and work with your supplier to find out the correct amount of sanitizer to use. 12-7

A sanitizer’s contact time with an object influences its effectiveness Factors Influencing Sanitizers Effectiveness A sanitizer’s contact time with an object influences its effectiveness - The sanitizer must make contact with the object for a specific amount of time - Minimum times differ for each sanitizer A sanitizer’s contact time with an object influences its effectiveness The sanitizer must make contact with the object for a specific amount of time (Local regulatory recommends a minimum of 30 seconds QUATS). Minimum times differ for each sanitizer Instructor Notes In order for a sanitizer to kill microorganisms, it must make contact with the object for a specific amount of time. 12-8

Guidelines for the Effective Use of Sanitizers Chlorine Water temperature ≥100˚F (38˚C) ≥75˚F (24˚C) Water pH ≤10 <8 Water hardness As per manufacturer’s recommendations Sanitizer concentration range 50–99 ppm Sanitizer contact time ≥7 sec > 7 sec Instructor Notes The FDA has revised guidelines for using chlorine solutions. Concentration ranges have been added for the use of chlorine.

Guidelines for the Effective Use of Sanitizers   Iodine Quats Water temperature 68˚F (20˚C) 75˚F (24˚C) Water pH ≤5 or as per manufacturer’s recommendation As per manufacturer’s recommendation Water hardness 500 ppm or as per manufacturer’s recommendation Sanitizer concentration range 12.5–25 ppm As per manufacturer’s recommendation * Sanitizer contact time > 30 sec Instructor Notes The FDA has revised guidelines for using iodine sanitizing solutions. The minimum temperature for iodine solutions has been revised.

To Sanitize or Not to Sanitize Apply Your Knowledge To Sanitize or Not Sanitize 1. Jorge has used the same knife to shuck oysters for 2 hours. 2. Bill finishes deboning chicken and wants to use the same cutting board to fillet fish. 3. Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush. 4. Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m. to 12:00 p.m. To Sanitize or Not to Sanitize Jorge has used the same knife to shuck oysters for 2 hours. Bill finishes deboning chicken and wants to use the same cutting board to fillet fish. Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush. Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m. to 12:00 p.m. Instructor Notes Answers: Situations 2, 3 & 4 must clean and sanitize! 11-22

To Sanitize or Not to Sanitize Apply Your Knowledge To Sanitize or Not Sanitize Situations 2, 3 & 4 must be clean and sanitize. To Sanitize or Not to Sanitize Jorge has used the same knife to shuck oysters for 2 hours. Bill finishes deboning chicken and wants to use the same cutting board to fillet fish. Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush. Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m. to 12:00 p.m. Situations 2, 3 & 4 must clean and sanitize! Instructor Notes Answers: Situations 2, 3 & 4 must clean and sanitize! 11-22

When using warewashing machines: Warewashing Machine Operation When using warewashing machines: - Check them for cleanliness - Clear foreign objects from trays/spray nozzles - Check detergent and sanitizer levels - Scrape, rinse, or soak items before washing them - Load racks correctly When using warewashing machines: Check them for cleanliness Clear foreign objects from trays/spray nozzles Check detergent and sanitizer levels Scrape, rinse, or soak items before washing them Load racks correctly Instructor Notes Check the machine for cleanliness at least once a day, cleaning it as often as needed. Fill tanks with clean water. Use an acid cleaner on the machine whenever necessary to remove mineral deposits caused by hard water. Make sure detergent and sanitizer dispensers are properly filled. Pre-soak items with dried on food. When loading racks, make sure all surfaces will be exposed to the spray action. Never overload racks. 12-9

When using warewashing machines: continued Warewashing Machine Operation When using warewashing machines: continued - Check machine temperatures/pressures - Check racks exiting machines for soiled items - Air-dry all items - Keep machine in good repair When using warewashing machines: continued Check machine temperatures/pressures High temperature machines must have a water temperature in the final sanitizing rinse of at least 180ºF (82ºC) Single temperature machines must have a water temperature in the final sanitizing rinse of at least 165ºF (74ºC) Check racks exiting machines for soiled items Air-dry all items Keep machine in good repair Instructor Notes Follow manufacturer’s recommendations regarding machine temperature and pressure. Always air-dry items. Drying them with a towel can recontaminate them. 12-10

Manual Dishwashing Establishments often use a three-compartment sink to clean and sanitize large items. The sink needs to be set up correctly before per the following procedures: Clean and sanitize each sink and drain board Fill the first sink with detergent and water. The water temperature must be at least 110ºF (43ºC). Fill the second sink with clean water. The water temperature must be at least 110ºF (43ºC). Fill the third sink with water and sanitizer to the correct concentration. Instructor Notes Follow manufacturer’s recommendations regarding machine temperature and pressure. Always air-dry items. Drying them with a towel can recontaminate them. 12-10

Wash in HOT (110°F – 130°F) water with specific detergent Three Compartment Sinks Steps for Cleaning and Sanitizing Step 1 Rinse, Scrape, or Soak Step 2 Wash Step 3 Rinse Step 4 Sanitize Step 5 Air Dry Steps for Cleaning and Sanitizing Instructor Notes Prior to cleaning and sanitizing items in a three-compartment sink, each sink and all work surfaces must be cleaned and sanitized. Wash items in the first sink in a detergent solution at least 110ºF (43ºC). Water should be changed when the suds are gone or the water is dirty. Immerse or spray items in the second sink with water at least 110ºF (43ºC). All traces of food and detergent should be removed. If the immersion method is used, the water should be replaced when it becomes cloudy or dirty. Immerse items in the third sink in hot water or a chemical sanitizing solution. If hot water is used, it must be at least 171ºF (77ºC). (Some jurisdictions require 180ºF.) If chemical sanitizing is used, the concentration of the sanitizer should be checked with a test kit. Air-dry items to prevent contamination. Wash in HOT (110°F – 130°F) water with specific detergent Rinse by complete immersion in Fresh HOT water to remove film, suds, etc Sanitize by complete immersion for 30 seconds or more in acceptable Chemical Solution (no more than 2 minutes per Long Beach City Regulatory Agency 12-11

When storing clean and sanitized tableware and equipment: Storing Utensils, Tableware, and Equipment - Store it 6 inches off the floor - Clean and sanitize drawers/shelves before items are stored - Store glasses/cups upside down - Store flatware/utensils with handles up - Cover equipment food-contact surfaces until ready for use When storing clean and sanitized tableware and equipment: Store it 6 inches off the floor Clean and sanitize drawers/shelves before items are stored Store glasses/cups upside down Store flatware/utensils with handles up Cover equipment food-contact surfaces until ready for use Instructor Notes Store flatware and utensils with handles up to prevent employees from touching food-contact surfaces. 12-13

When storing cleaning tools and supplies: Storing Utensils, Tableware, and Equipment When storing cleaning tools and supplies: - Clean and sanitize them before storage - Place them in a locked area away from food and food-preparation areas - Air-dry wiping cloths and buckets overnight - Air-dry mops, brooms, and brushes on hooks When storing cleaning tools and supplies: Clean and sanitize them before storage Place them in a locked area away from food and food-preparation areas Air-dry wiping cloths and buckets overnight Air-dry mops, brooms, and brushes on hooks Instructor Notes Handwashing sinks, food-preparation sinks, and warewashing sinks should never be used to clean mops, brushes, or other tools, or to dispose of soiled water. 12-14

Cleaning Nonfood-Contact Surfaces Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris: - Floors - Walls - Ceilings - Equipment exteriors - Restrooms Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris: Floors Walls Ceilings Equipment exteriors Restrooms Remember that floors do not need to be sanitized only cleaned on a regular basis. 12-12

Cleaning and Sanitizing in the Operation continued Never: Dump mop water or other liquid waste into toilets or urinals Clean tools in sinks used for: Handwashing Food prep Dishwashing

When handling chemicals: Using Hazardous Materials When handling chemicals: - Only purchase those approved for restaurant/foodservice use - Follow manufacturer’s instructions/local regulations when discarding - Label containers with: Chemical’s name Manufacturer’s name/address Description of potential hazards - Keep Material Safety Data Sheets (MSDS) for each chemical When handling chemicals: Only purchase those approved for restaurant/foodservice use Follow manufacturer’s instructions/local regulations when discarding Label containers with: Chemical’s name Manufacturer’s name/address Description of potential hazards Keep Material Safety Data Sheets (MSDS) for each chemical Instructor Notes If chemicals are transferred to a new container, the label on that container must include the chemical name, manufacturer’s name and address, and potential hazards of the chemical. OSHA requires chemical manufacturers and suppliers to provide MSDS for each chemical at your establishment. These are sent periodically with shipments or can be requested by the establishment. MSDS must be kept in a location accessible to all employees while on the job. 12-15

Material Safety Data Sheets (MSDS) OSHA (Occupational Safety and Health Administration has requirements for using chemicals. OSHA requires chemical manufacturers and suppliers to provide Material Safety Data Sheets (MSDS) for each hazardous chemical they sell. An MSDS contains the following information about the chemical: Safe use and handling Physical, health, fire, and reactivity hazards Precautions Appropriate personal protective equipment (PPE) to wear when using the chemical First-aid information and steps to take in an emergency Manufactuerer’s name, address, and phone number Preparation date of MSDS Hazardous ingredients and identity information. Instructor Notes If chemicals are transferred to a new container, the label on that container must include the chemical name, manufacturer’s name and address, and potential hazards of the chemical. OSHA requires chemical manufacturers and suppliers to provide MSDS for each chemical at your establishment. These are sent periodically with shipments or can be requested by the establishment. MSDS must be kept in a location accessible to all employees while on the job. 12-15

Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? Glass Infrared Bimetallic stemmed Maximum registering Instructor Notes Answers: 1. Ahi tuna steak: 145F (63C) 2. Green beans: 135F (57C) 3. Ground pork: 155F (68C) 4. Lamb chops: 145F (63C) 5. Shell eggs: 145F (63C) 6. Duck: 165F (74C) 7. Hot wings: 135F (57C) 8. Steak: 145F (63C) 9. Chicken enchiladas: 165F (74C) 10. Injected pork loin: 155F (68C) 8-22

Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? Glass Infrared Bimetallic stemmed Maximum registering Instructor Notes Answers: 1. Ahi tuna steak: 145F (63C) 2. Green beans: 135F (57C) 3. Ground pork: 155F (68C) 4. Lamb chops: 145F (63C) 5. Shell eggs: 145F (63C) 6. Duck: 165F (74C) 7. Hot wings: 135F (57C) 8. Steak: 145F (63C) 9. Chicken enchiladas: 165F (74C) 10. Injected pork loin: 155F (68C) 8-22

Failed to dry the machine with a clean cloth after sanitizing A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make? Failed to dry the machine with a clean cloth after sanitizing Failed to sanitize the machine before taking the removable parts off Failed to rinse the machine after wiping it down with detergent and water Failed to wash the machine with detergent and water before taking it apart Instructor Notes Answers: 1. Ahi tuna steak: 145F (63C) 2. Green beans: 135F (57C) 3. Ground pork: 155F (68C) 4. Lamb chops: 145F (63C) 5. Shell eggs: 145F (63C) 6. Duck: 165F (74C) 7. Hot wings: 135F (57C) 8. Steak: 145F (63C) 9. Chicken enchiladas: 165F (74C) 10. Injected pork loin: 155F (68C) 8-22

Failed to dry the machine with a clean cloth after sanitizing A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make? Failed to dry the machine with a clean cloth after sanitizing Failed to sanitize the machine before taking the removable parts off Failed to rinse the machine after wiping it down with detergent and water Failed to wash the machine with detergent and water before taking it apart Instructor Notes Answers: 1. Ahi tuna steak: 145F (63C) 2. Green beans: 135F (57C) 3. Ground pork: 155F (68C) 4. Lamb chops: 145F (63C) 5. Shell eggs: 145F (63C) 6. Duck: 165F (74C) 7. Hot wings: 135F (57C) 8. Steak: 145F (63C) 9. Chicken enchiladas: 165F (74C) 10. Injected pork loin: 155F (68C) 8-22

What should be done when throwing away chemicals? Seal the container and recycle it. Seal the container in a bag and place it in the garbage. Follow label instructions and regulatory requirements. Pour the leftover chemicals into a drain and throw the container away. Instructor Notes Answers: 1. Ahi tuna steak: 145F (63C) 2. Green beans: 135F (57C) 3. Ground pork: 155F (68C) 4. Lamb chops: 145F (63C) 5. Shell eggs: 145F (63C) 6. Duck: 165F (74C) 7. Hot wings: 135F (57C) 8. Steak: 145F (63C) 9. Chicken enchiladas: 165F (74C) 10. Injected pork loin: 155F (68C) 8-22

What should be done when throwing away chemicals? Seal the container and recycle it. Seal the container in a bag and place it in the garbage. Follow label instructions and regulatory requirements. Pour the leftover chemicals into a drain and throw the container away. Instructor Notes Answers: 1. Ahi tuna steak: 145F (63C) 2. Green beans: 135F (57C) 3. Ground pork: 155F (68C) 4. Lamb chops: 145F (63C) 5. Shell eggs: 145F (63C) 6. Duck: 165F (74C) 7. Hot wings: 135F (57C) 8. Steak: 145F (63C) 9. Chicken enchiladas: 165F (74C) 10. Injected pork loin: 155F (68C) 8-22

What is the correct way to clean and sanitize a prep table? Remove food from the surface, sanitize, rinse, wash, air-dry Remove food from the surface, wash, sanitize, air-dry, rinse Remove food from the surface, wash, rinse, sanitize, air-dry Remove food from the surface, air-dry, wash, rinse, sanitize Instructor Notes Answers: 1. Ahi tuna steak: 145F (63C) 2. Green beans: 135F (57C) 3. Ground pork: 155F (68C) 4. Lamb chops: 145F (63C) 5. Shell eggs: 145F (63C) 6. Duck: 165F (74C) 7. Hot wings: 135F (57C) 8. Steak: 145F (63C) 9. Chicken enchiladas: 165F (74C) 10. Injected pork loin: 155F (68C) 8-22

What is the correct way to clean and sanitize a prep table? Remove food from the surface, sanitize, rinse, wash, air-dry Remove food from the surface, wash, sanitize, air-dry, rinse Remove food from the surface, wash, rinse, sanitize, air-dry Remove food from the surface, air-dry, wash, rinse, sanitize Instructor Notes Answers: 1. Ahi tuna steak: 145F (63C) 2. Green beans: 135F (57C) 3. Ground pork: 155F (68C) 4. Lamb chops: 145F (63C) 5. Shell eggs: 145F (63C) 6. Duck: 165F (74C) 7. Hot wings: 135F (57C) 8. Steak: 145F (63C) 9. Chicken enchiladas: 165F (74C) 10. Injected pork loin: 155F (68C) 8-22

Apply Your Knowledge What’s Wrong with This Picture? Instructor Notes Answers: There is no clock with a second hand. Employees would not be able to time how long an item has been immersed in the sanitizer. Soap suds from the wash sink have been carried over into the rinse and sanitizer sinks. This can deplete the sanitizer. The temperature of the rinse water is only 90F (32C). It should be at least 110F (43C). A cleaned and sanitized pot is not being air-dried properly. It should be inverted. 12-16

What’s Wrong with This Picture? There is no clock with a second hand. Employees would not be able to time how long an item has been immersed in the sanitizer. Soap suds from the wash sink have been carried over into the rinse and sanitizer sinks. This can deplete the sanitizer. The temperature of the rinse water is only 90F (32C). It should be at least 110F (43C). A cleaned and sanitized pot is not being air-dried properly. It should be inverted. What’s Wrong with This Picture? There is no clock with a second hand. Employees would not be able to time how long an item has been immersed in the sanitizer. Soap suds from the wash sink have been carried over into the rinse and sanitizer sinks. This can deplete the sanitizer. The temperature of the rinse water is only 900F (320C). It should be at least 1100F (430C). A cleaned and sanitized pot is not being air-dried properly. It should be inverted. Instructor Notes Answers: There is no clock with a second hand. Employees would not be able to time how long an item has been immersed in the sanitizer. Soap suds from the wash sink have been carried over into the rinse and sanitizer sinks. This can deplete the sanitizer. The temperature of the rinse water is only 90F (32C). It should be at least 110F (43C). A cleaned and sanitized pot is not being air-dried properly. It should be inverted. 12-16