1. Instructor Notes
Once you have designed a sanitary facility, it is important to keep it that way. If you do not keep the facility and equipment clean and sanitary, food can easily become contaminated.
It is important to use cleaning and sanitizing chemicals properly. If misused, they can be just as harmful as the illnesses they help prevent.

2. 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.
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3. 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.
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4. Surfaces can be sanitized using:
Heat
Chemicals
Hot water
Chlorine
Iodine
Quats
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) 21CFR —“Sanitizing Solutions.”
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5. 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
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6. 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.
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7. 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
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8. 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
Instructor Notes
In order for a sanitizer to kill microorganisms, it must make contact with the object for a specific amount of time.
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9. 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.
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10. 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
Instructor Notes
Follow manufacturer’s recommendations regarding machine temperature and pressure.
Always air-dry items. Drying them with a towel can recontaminate them.
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11. 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.
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12. Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris:
Floors
Walls
Ceilings
Equipment exteriors
Restrooms
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13. 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.
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14. 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.
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15. 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.
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16. 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.
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