Sanitizing

Cleaning, Sanitizing, and Disinfecting

Cleaning removes soil. Sanitizing a cleaned food-contact surface uses a validated heat or chemical process to reduce microorganisms. The Food Code sanitization definition uses a five-log reduction of representative organisms under specified conditions; it does not guarantee that any dirty surface receives that reduction. Disinfection for a vomiting event is a separate process; use an appropriate disinfectant and the written cleanup procedure.

Manual warewashing

Scrape/preclean, wash, rinse, sanitize, and air-dry. Manual wash water is at least 110°F unless the cleaner label specifies otherwise. Manual hot-water sanitization requires at least 171°F immersion for at least 30 seconds. Follow chemical labels for rinse/no-rinse requirements.

Chemical conditions

Use the EPA-registered label and applicable code together. Chlorine concentration, pH, and temperature form a combined requirement. The common 50–99 ppm condition requires at least 100°F at pH ≤10, or 75°F at pH ≤8. The code's seven-second option specifically concerns 50 ppm at those conditions; the ordinary chlorine provision is at least ten seconds. Iodine generally uses 12.5–25 ppm, at least 68°F, pH ≤5 or a label-validated higher pH, and at least 30 seconds. Quats use the label concentration, at least 75°F, the permitted water hardness, and at least 30 seconds consistent with the label. Other permitted formulations also exist.

Test with the correct kit for the product and range. Check new solution and recheck during use under the procedure; replace dirty or out-of-range solution. There is no universal hourly test interval for every product.

Machines and storage

Hot-water machines generally need at least 180°F at the final-rinse manifold; a stationary-rack single-temperature machine needs at least 165°F. Verify the required 160°F utensil surface with an appropriate indicator. Chemical machines follow the data plate and sanitizer label. Air-dry and protect clean items from recontamination.