What Are The Basic Steps For Cleaning And Sanitizing?

What is the most effective sanitation practice?

Proper personal hygiene, including frequent hand and arm washing and covering cuts; Proper cleaning and sanitizing of all food contact surfaces and utensils; Proper cleaning and sanitizing of food equipment; Good basic housekeeping and maintenance; and..

What is CIP cleaning system?

Clean-in-Place (CIP) Systems & Design. CIP is a method of cleaning sanitary process lines, vessels, and equipment commonly used in process plants. … Unlike manual cleaning or clean-out-of-place (COP), CIP requires no equipment removal or disassembly.

Do you sanitize or disinfect first?

The fact is, to effectively sanitize or disinfect an area, you have to remove the dirt and debris from a surface first. That means cleaning first, THEN sanitizing or disinfecting.

How important is cleaning and sanitizing?

The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.

What is the 3 step cleaning process?

Equipment will still need to be washed to remove dirt and other substances. The 3 Step Process must be used at all times to wash, rinse, and sanitize in the classroom. Spray or immerse object with/in soapy water and remove dirt.

What are the 7 steps of sanitation?

Dry Clean. Sweep floors, remove materials, tools, loose or bulk soils and debris from the area.Pre-Rinse. The area and equipment surfaces are rinsed until they are visually free of soils.Soap & Scrub. … Remove & Assemble. … Sanitize. … Post-Rinse. … Inspect.More items…

What is the process of sanitation?

A sanitary processing environment is essential to food safety, and ensuring a sanitary plant means implementing cleaning standards as well as sanitation standards. … Thus, attaining a sanitary environment involves seven essential steps: Inspection, Identification, Equpment Breakdown. Sweeping and Flushing.

How long does Sanitizer last in a spray bottle?

three yearsAs an over-the-counter topical antiseptic product, hand sanitizer is regulated by the U.S. Food and Drug Administration (FDA), and is required to either have a printed expiration date or have a shelf life of three years.

What are the 6 stages of the cleaning procedure?

The 6 main stages in cleaning are: pre-clean, main clean, rinse, disinfect, final rinse, drying. Any cloths and equipment used for cleaning can be a source of contamination if not cleaned properly.

What does sanitizing kill?

SANITIZING – to make something clean and healthy, especially by killing bacteria. SANITIZER – an anti-miocrobial agent that kills or renders inactive 99.9% of all known bacteria, viruses and fungi that are present on a surface.

What are the steps for cleaning and sanitizing?

Cleaning and sanitizingScrape away leftover food on the dishes and utensils.Clean the dishes and utensils in the first sink with soap and warm water.Rinse the dishes and utensils in the second sink with clear, clean water.Sanitize the dishes and utensils in a chemical solution or very hot water (at least 171°F) in the third sink.More items…

What is the difference between cleaning and sanitizing?

1. Know the difference between cleaning, disinfecting, and sanitizing. Cleaning removes germs, dirt, and impurities from surfaces or objects. … Sanitizing lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements.

What is the 4 step sanitizing process?

4 Steps to Cleaning & Sanitizing Tables Clean the surface with an appropriate cleaner. After cleaning, thoroughly rinse the surface with clean water. Apply a sanitizing solution to the surface. You can use a quat-based or chlorine-based sanitizer. … Allow the sanitizer to air dry on the surface.

Which of these is the most powerful cleaner?

Acids Acid cleanersAcids. Acid cleaners are the most powerful type of cleaning agent and should be used with care. If they are not diluted correctly, acid cleaners can be very poisonous and corrosive.

What are the 2 methods of sanitizing?

There are two generally accepted methods of providing for the final sanitization of a utensil after effective removal of soil, heat and chemical. A. Hot water – an effective, non-selective sanitization method for food- contact surfaces; however, spores may remain alive even after an hour of boiling temperatures.

How do you prepare a sanitizing solution?

A solution of bleach and water should be used to sanitize all food preparation and contact surfaces. 1 tablespoon of bleach per 1 gallon of water will give you a 50-200 ppm sanitizing solution. This can be used to sanitize dishes, utensils, food preparation counters and tables.

What are three approved sanitizing solutions?

There are three acceptable types of sanitizer solutions for use in a food establishment.Chlorine (Bleach)* Concentration: 50 to 100 ppm. Chlorine based sanitizers are the most commonly used sanitizers. … Quaternary Ammonia (QUAT, QAC) Concentration: Per manufacturer’s instruction. … Iodine. Concentration: 12.5 to 25 ppm.

What are the 5 steps of cleaning and sanitizing?

Scrape items before washing them.Wash items in the first sink.Rinse items in the second sink.Sanitize items in the third sink.Air dry items on a clean sanitized surface.