12.04

Cleaning removes dirt and food from a surface. Sanitizing reduces pathogens and other microorganisms to on a surface.

Cleaners include detergents, degreasers, delimers, and abrasive cleaners that remove dirt and food.

When sanitizing, the food handler has two options, chemical or heat sanitizing. Acceptable chemical sanitizers include chorine, quaternary ammonium, and iodine. Manufacturer's directions must be followed when mixing the chemicals with water to produce the correct concentration of the sanitizing solution. Use a test kit to ensure the concentration is not too low making it ineffective and not too high potentially causing harm to the employee. If only using hot water to sanitize, the water must be at least 171°F.

When to Sanitize:

• After it is used.

• After four hours of being used, even if the food handler still need to use it.

• Before switching to a different type of food.

• When the food handler gets interrupted and leaves the area.

Cleaning Large Stationary Equipment

1. Unplug the equipment.

2. Take off the removable parts.

3. Wash, rinse, and sanitize the removeable parts.

4. Scrape or remove food bits off of the main equipment. Then wash, rinse, and sanitize the equipment.

5. Allow equipment and all removeable parts to air-dry.

6. Put the machine back together.