Sanitizing
Sanitizing is the process of reducing the number of harmful microorganisms on a surface to safe levels using heat or chemical solutions. In food service, surfaces must be cleaned first (to remove visible soil) and then sanitized to reduce pathogens. Sanitizing is different from sterilizing, which eliminates all microorganisms.
Exam Tip
Sanitizing reduces pathogens to safe levels (not sterilization). Order: wash, rinse, sanitize, AIR DRY. Chlorine: 50-100 ppm. Quats: 200 ppm. Iodine: 12.5-25 ppm. Heat: 171°F for 30 seconds. Three-compartment sink: wash-rinse-sanitize. Use test strips to check concentration. Never towel dry after sanitizing.
What Is Sanitizing?
Sanitizing is a critical step in the food safety cleaning process that reduces pathogens on food-contact surfaces to safe levels. It follows cleaning (which removes visible dirt and food residue) and is essential for preventing cross-contamination in food service environments.
Cleaning vs. Sanitizing vs. Sterilizing
| Process | What It Does | Level of Microbial Reduction |
|---|---|---|
| Cleaning | Removes visible dirt, food, and grease | Minimal pathogen reduction |
| Sanitizing | Reduces pathogens to safe levels | 99.999% reduction (5-log) |
| Sterilizing | Eliminates ALL microorganisms | 100% elimination |
The Correct Order: Clean, Rinse, Sanitize, Air Dry
| Step | Action | Purpose |
|---|---|---|
| 1. Wash/Clean | Scrub with detergent and warm water | Remove visible soil and grease |
| 2. Rinse | Rinse with clean water | Remove detergent residue |
| 3. Sanitize | Apply sanitizer (chemical or heat) | Reduce pathogens to safe levels |
| 4. Air dry | Allow to air dry naturally | Prevent recontamination from towels |
Chemical Sanitizing Methods
| Sanitizer | Concentration | Water Temperature | Contact Time |
|---|---|---|---|
| Chlorine (bleach) | 50-100 ppm | 75°F (24°C) minimum | At least 7 seconds |
| Quaternary Ammonium (Quats) | 200 ppm (follow manufacturer) | 75°F (24°C) minimum | At least 30 seconds |
| Iodine | 12.5-25 ppm | 68°F (20°C) minimum | At least 30 seconds |
Heat Sanitizing Methods
| Method | Requirements |
|---|---|
| Hot water immersion | 171°F (77°C) for at least 30 seconds |
| High-temperature dishwasher | Final rinse at 180°F (82°C) minimum |
| Stationary-rack dishwasher | Final rinse at 165°F (74°C) minimum |
Three-Compartment Sink Method
| Compartment | Purpose | Requirements |
|---|---|---|
| First sink | Wash | Hot water (110°F minimum) with detergent |
| Second sink | Rinse | Clean, warm water |
| Third sink | Sanitize | Approved chemical sanitizer at proper concentration |
Testing Sanitizer Concentration
- Use test strips (test papers) specific to the sanitizer type
- Check concentration at least once per hour during continuous use
- Replace sanitizer solution when concentration drops below minimum
- Keep test strips readily available near the sanitizer station
Exam Alert
Sanitizing is heavily tested on ServSafe. Know the three-compartment sink order: wash, rinse, sanitize. Memorize chemical sanitizer concentrations: chlorine (50-100 ppm), quats (200 ppm per manufacturer), iodine (12.5-25 ppm). Heat sanitizing requires 171°F for 30 seconds. Always AIR DRY after sanitizing (never towel dry). Use test strips to verify sanitizer concentration.
Study This Term In
Related Terms
Cross-Contamination
Cross-contamination is the transfer of harmful microorganisms (bacteria, viruses, parasites) from one food, surface, or person to another, typically from raw food to ready-to-eat food. It is one of the leading causes of foodborne illness and a major focus of the ServSafe Manager exam.
Food Safety Management System
A food safety management system is a comprehensive program of policies, procedures, and practices designed to prevent foodborne illness in a food service establishment. It combines active managerial control, HACCP principles, standard operating procedures (SOPs), and employee training to systematically control food safety risks.
Biological Hazard
A biological hazard in food safety refers to harmful microorganisms or their toxins that can contaminate food and cause foodborne illness. Biological hazards include bacteria, viruses, parasites, and fungi, and they are the most common cause of foodborne illness outbreaks.
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