Cleaning and Sanitizing
Cleaning versus sanitizing
Cleaning removes visible soil, grease and food debris. Sanitizing reduces the number of microorganisms on a clean surface. You cannot sanitize a dirty surface, because soil prevents the sanitizer from working. The usual manual sequence is wash with detergent and water, rinse, sanitize, then air dry. Use the correct sanitizer concentration, contact time and water temperature; test strips verify concentration. Follow the label and the operation's procedure.
What to clean and when
Clean and sanitize food contact surfaces before use, after use, after handling raw food, and at least every four hours during continuous use. Clean cutting boards, knives, slicers, can openers and thermometer probes. Clean as you go. Store wiping cloths in sanitizer between uses. Dishwashing should use a three-compartment sink-wash, rinse, sanitize-or an approved dishwasher. Air dry dishes; do not towel dry.
Chemicals and traps
Keep chemicals in labelled containers, away from food, and follow WHMIS and safety data sheets. Never mix chemicals. Traps: "more sanitizer is better" (false-too strong can be toxic and may not work); "a quick wipe is sanitizing"; "sanitizer works on visible dirt"; and "air drying is optional" (it is required).
Worked example
A cutting board is used for raw chicken. Wash it with detergent, rinse, sanitize it for the required contact time, and air dry before using it for lettuce. Rule of thumb: wash, rinse, sanitize, air dry-in that order.