Key Takeaways
- Cleaning removes visible dirt; sanitizing reduces invisible pathogens
- Always clean BEFORE sanitizing - sanitizer doesn't work on dirty surfaces
- Four steps: Scrape, Wash, Rinse, Sanitize
- Chlorine: 50-100 ppm / Quat: 200-400 ppm / Iodine: 12.5-25 ppm
- Always test sanitizer concentration with test strips
6.1 Cleaning vs. Sanitizing
Understanding the difference between cleaning and sanitizing is essential for food safety. Both are required, and they must be done in the correct order.
Definitions
| Term | What It Does |
|---|---|
| Cleaning | Removes visible dirt, food particles, and grease |
| Sanitizing | Reduces pathogens (bacteria, viruses) to safe levels |
Why Both Are Necessary
Cleaning removes what you can see. Sanitizing kills what you can't see.
If you sanitize a dirty surface, the sanitizer won't work effectively because:
- Food particles shield bacteria from sanitizer
- Grease prevents sanitizer from contacting the surface
- Organic matter neutralizes sanitizer chemicals
Always CLEAN first, then SANITIZE.
The Four Steps of Cleaning and Sanitizing
- Scrape/Remove - Remove loose food debris
- Wash - Use detergent and warm water to clean
- Rinse - Remove detergent residue with clean water
- Sanitize - Apply approved sanitizer
For some items, add: 5. Air Dry - Allow to dry naturally (don't towel dry)
Types of Sanitizing
1. Heat Sanitizing:
- Submerse items in water at 171°F (77°C) for 30 seconds
- Used in high-temperature dishwashers
2. Chemical Sanitizing: Three approved sanitizers:
| Sanitizer | Concentration | Contact Time | Water Temp |
|---|---|---|---|
| Chlorine (Bleach) | 50-100 ppm | 7-30 seconds | 75°F-100°F |
| Quaternary Ammonium (Quat) | 200-400 ppm | 30-60 seconds | 75°F-100°F |
| Iodine | 12.5-25 ppm | 30 seconds | 68°F-77°F |
For the Exam: Know the concentrations and contact times. Chlorine is 50-100 ppm, Quat is 200-400 ppm, Iodine is 12.5-25 ppm.
Testing Sanitizer Concentration
Always test sanitizer strength with test strips/kits:
- Too weak = won't kill pathogens
- Too strong = may be toxic, can damage surfaces
When to test:
- When preparing fresh sanitizer solution
- Periodically throughout the day
- When solution appears dirty
What is the correct order for cleaning and sanitizing?
What is the proper concentration for chlorine sanitizer?
Why won't sanitizer work effectively on a dirty surface?