(FPS) Surface Preparation and Sanitizing Lesson

Surface Preparation and Sanitizing Lesson 

Clean, Sanitize, Disinfect, and Sterilize. What is the difference? In the world of foodborne illness, there is a difference. Clean refers to removing surface items like dirt, crumbs, objects, and food. Sanitize means to reduce the number of microorganisms -- or reduce bacteria and other organisms that may make individuals sick. Disinfect means to destroy bacteria. Lastly, sterilize means to kill all forms of life on an object. Obviously, this may not be possible all of the time, but it should all be a goal. Even if it looks sparkling clean, there may be deadly organisms still living on the surface.

There are several different types of cleaning and sanitizing products. They are listed below including their functions:

  1. Soaps and Detergents contain chemicals that break down grease and fat.
  2. Solvents break down grease and oil that a regular soap cannot handle.
  3. Acids are used to clean mildew, jewelry, masonry, and metal. Common types used include: apple cider vinegar (mild) and bleach (strong).
  4. Alkali is used to clean heavy duty grease and oil (meat manufacturing). Common types used include: baking soda (mild) and sodium hydroxide (strong).

 

Although there are several types of cleaning materials, it is important to follow a few steps with the cleaning process. Study the Diagram below.

 

Cleaning Instructions Image --Scrape or remove large particles of food. --Wash with an appropriate detergent/water solution at 110F. --Rinse in clean hot water. --Sanitize in hot water (171F for at least 30 seconds). Or use an appropriate chemical sanitizing solution such as chlorine (50-100 ppm), iodine (12.5 - 25 ppm) or quaternary ammonium (100 - 200 ppm) according to manufacturer's directions. Also refer to the requirements of your local regulatory agency. --Air dry.

 

 

Self-Assessment: Cleaning and Sanitizing

Use the self-assessment activity below to see how well you can identify cleaning and sanitizing products.

 

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