Hygiene and Sanitation Practices
Cleaning versus disinfection
Cleaning removes food soil, grease and biofilm; disinfection reduces microorganisms to a safe level. A food-contact surface needs both: pre-clean, detergent wash, potable-water rinse, food-grade sanitizer at the stated concentration and contact time, then air-dry. Typical chlorine strength for food-contact surfaces is 100–200 ppm available chlorine with 1–2 minutes contact; verify with test strips, not by smell.
Schedules and chemicals
A written cleaning schedule states area or equipment, method, chemical and dilution, frequency, responsible person and verification. Keep chemicals in original labelled containers, away from food, with safety data sheets. Never decant sanitizer into a water bottle or food container.
Verification
Visual checks are not enough for high-risk surfaces. ATP swabs give rapid feedback; microbiological swabs such as total viable count and Enterobacteriaceae verify over time. Drains, floor-washing equipment and cloths are common reservoirs.
Worked example
A chopping board is used for raw chicken, then wiped with a cloth. Reasoning: the cloth spreads contamination; the board needs detergent, rinse, 100–200 ppm chlorine for the contact time, and air-drying. A no-rinse food-grade sanitizer may be used at label strength. Replace scored boards because cracks harbour bacteria.
Traps
Sanitizing a visibly dirty surface; topping up sanitizer without measuring; mixing chlorine with acid cleaners, which releases toxic gas; using a dishcloth on food-contact surfaces; skipping air-drying.