Cleaning, Sanitizing and Pest Control
Cleaning vs Sanitizing
Cleaning removes visible dirt and grease using detergent and water. Sanitizing reduces microorganisms to safe levels using heat (e.g., >82°C water) or chemicals (e.g., chlorine-based sanitiser at correct concentration). The correct sequence is clean first, then sanitize (or use a combined detergent-sanitizer). Surfaces must be pre-cleaned before sanitizing because organic matter reduces sanitiser effectiveness.
Cleaning Schedules
A written cleaning schedule should specify what, how, when, and who. High-risk areas (food contact surfaces, chopping boards, utensils) require more frequent cleaning and sanitizing. Two-stage cleaning is used for food contact surfaces: clean with detergent, rinse, then sanitize.
Pest Control
Pests (rodents, cockroaches, flies) carry pathogens. Prevention includes: proofing (screens, door sweeps, sealed cracks), waste management (lidded bins, regular removal), storing food in sealed containers, and regular inspections. Pest control records and baits must be monitored. Never use pesticides near food or food contact surfaces.
Traps in Questions
- Thinking sanitizing alone is enough-cleaning must precede.
- Using the wrong concentration of sanitiser (too weak ineffective, too strong toxic).
- Forgetting to clean drains and grease traps-common pest harbourage.
- Ignoring fly screens or leaving doors open.
Worked Example / Rule of Thumb
A food handler wipes a chopping board with a sanitiser spray without cleaning off food debris. This is ineffective because organic matter inactivates the sanitiser. Correct: scrape, wash with detergent, rinse, then apply sanitiser. Rule of thumb: Clean first, sanitize second; keep pests out by proofing and managing waste.