Chapter 12
Clean and Sanitizing
− Cleaning
• Factors that affect cleaning
o Type and condition of dirt
o Water hardness
o Water temperature
o Surface
o Agitation or pressure
o Length of treatment
− Types of Cleansers
• Guidelines for Cleaner
Always follow the manufacturer’s directions and only use cleansers for their intended
purpose
• Four Categories
o Detergents
o Delimers
o Degreasers
o Abrasive Cleaners
− Sanitizing
• Heat Sanitizing
o Immerse item in water that is at least 171°F (77°C) for at least 30 seconds
• Chemical Sanitizing
o Soak item in a sanitizing solution
o Rinse, swab, or spray item with a sanitizing solution
− Sanitizer Effectiveness
• Factors that can impact a sanitizer effectiveness
o pH
o Temperature
o Concentration
o Water Hardness
o Contact Time
− How and When to Clean and Sanitize
• Surfaces that do not touch food only need to be cleaned and rinsed
• A surface that touches food must be cleaned, rinsed, and sanitized
o How to sanitize a surface
▪ Remove food bits
Clean and Sanitizing
− Cleaning
• Factors that affect cleaning
o Type and condition of dirt
o Water hardness
o Water temperature
o Surface
o Agitation or pressure
o Length of treatment
− Types of Cleansers
• Guidelines for Cleaner
Always follow the manufacturer’s directions and only use cleansers for their intended
purpose
• Four Categories
o Detergents
o Delimers
o Degreasers
o Abrasive Cleaners
− Sanitizing
• Heat Sanitizing
o Immerse item in water that is at least 171°F (77°C) for at least 30 seconds
• Chemical Sanitizing
o Soak item in a sanitizing solution
o Rinse, swab, or spray item with a sanitizing solution
− Sanitizer Effectiveness
• Factors that can impact a sanitizer effectiveness
o pH
o Temperature
o Concentration
o Water Hardness
o Contact Time
− How and When to Clean and Sanitize
• Surfaces that do not touch food only need to be cleaned and rinsed
• A surface that touches food must be cleaned, rinsed, and sanitized
o How to sanitize a surface
▪ Remove food bits
