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Cleaning and Sanitizing
- I. CLEANING CLEANING AND SANITIZING
- TYPES OF CLEANING COMPOUNDS
- PROPERTIES OF A CLEANER
- FACTORS THAT AFFECT CLEANING EFFICIENCY
- CLEANING OPERATION
- II. SANITIZING
- HEAT
- CHEMICAL SANITIZERS
- FACTORS AFFECTING SANITIZING
- III. DISHWASHING MACHINES
- HOT WATER SANITIZING
- CHEMICAL SANITIZING
- DISHWASHING OPERATION REQUIREMENTS FOR A SUCCESSFUL
- CHECKING A DISHMACHINE
- COMMON PROBLEMS
- IV. DEFINITIONS:
- V. QUIZ
- VI. ANSWER KEY TO QUIZ
- VII. REFERENCES:
Cleaning and Sanitizing
This section is presented primarily for information. The only information the BETC participant will be responsible for is to know the sanitization standards for chemical and hot water sanitizing as found in the Rules for Food Establishment Sanitation.
CLEANING AND SANITIZING
I. CLEANING
Cleaning is a process which will remove soil and prevent accumulation of food residues which may decompose or support the growth of disease causing organisms or the production of toxins.
Listed below are the five basic types of cleaning compounds and their major functions:
- Basic Alkalis - Soften the water (by precipitation of the hardness ions), and saponify fats (the chemical reaction between an alkali and a fat in which soap is produced).
- Complex Phosphates - Emulsify fats and oils, disperse and suspend oils, peptize proteins, soften water by sequestering, and provide rinsability characteristics without being corrosive. 3 Surfactant - (Wetting Agents) Emulsify fats, disperse fats, provide wetting properties, form suds, and provide rinsability characteristics without being corrosive.
- Chelating - (Organic compounds) Soften the water by sequestering, prevent mineral deposits, and peptize proteins without being corrosive.
- Acids - Good at mineral deposit control; and soften the water.
When considering a good cleaner the following properties should be considered:
- Quick and complete solubility.
- Good wetting or penetrating action.
- Dissolving action of food solids.
- Emulsifying action on fat.
- Deflocculating, dispersing, or suspending action.
- Good rinsing properties.
- Complete water softening power.
- Noncorrosive on metal surfaces.
- Germicidal action.
- Economical to use.
Cleaning and Sanitizing dissolved in the hot gel and the resulting jelled acid or alkaline detergent is sprayed on the surface to be cleaned. The jelled cleaner will hold a thin film on the surface for 10 minutes or longer to attack the soil. Soil and gel are removed with a pressure warm water rinse.
F. Abrasive cleaning - abrasive type powders and pastes are used for removing difficult soil. Complete rinsing is necessary and care should be taken to avoid scratching stainless steel surfaces. Scouring pads should not be used on food-contact surfaces because small metal pieces from the pads may serve as focal points for corrosion or may be picked up in the food.
- Rinsing - the removal of all traces of the cleaning solution with clean potable water.
- Sanitization - a process either by using heat or a chemical concentration that will reduce the bacterial count, including pathogens to a safe level on utensils and equipment after cleaning.
II. SANITIZING
The primary reason for the application of effective sanitizing procedures is to destroy those disease organisms which may be present on equipment or utensils after cleaning, and thus prevent the transfer of such organisms to the ultimate consumer. In addition, sanitizing procedures may prevent spoilage of foods or prevent the interference of microorganisms in various industrial processes which depend on pure cultures.
There are two generally accepted methods of providing for the final sanitization of a utensil after effective removal of soil, heat and chemical.
- Heat
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. The microbicidal action is thought to be the coagulation of some protein molecules in the cell. The use of hot water has several advantages in that it is readily available, inexpensive and nontoxic. Sanitizing can be accomplished by either pumping the water through assembled equipment or immersing equipment into the water. When pumping it through equipment, the temperature should be maintained to at least 171ÿF. (77ÿC) for at least 5 minutes as checked at the outlet end of the equipment. When immersing equipment, the water should be maintained at a temperature of a least 171ÿF. (77ÿC) or above for 30 seconds.
Cleaning and Sanitizing B. Steam is an excellent agent for treating food equipment. Treatment on heavily contaminated surfaces may cake on the organic residues and prevent lethal heat to penetrate to the microorganism. Steam flow in cabinets should be maintained long enough to keep the thermometer reading above 171ÿF. (77ÿC) for at least 15 minutes or above 200ÿF. for at least 5 minutes. When steam is used on assembled equipment, the temperature should be maintained at 200ÿF. for at least 5 minutes as checked at the outlet end of the assembled equipment.
- Chemical
There are a wide variety of known chemicals whose properties destroy or inhibit the growth of microorganisms. Many of these chemicals, however, are not suitable for use on food-contact surfaces because they may corrode, stain or leave a film on the surface. Others may be highly toxic or too expensive for practical use. When looking for an approved sanitizer the label must include:
- EPA registration number.
- States that the product may be used on food contact surfaces.
- Does not require a potable water rinse.
- States that the product will sanitize. If a product is a detergent/sanitizer, it must also make the claim to clean.
The most commonly used chemical sanitizers for food contact are:
- Chlorine and its compounds combine indiscriminately with any and all protein and protoplasm. The mode of bactericidal action is thought to be the reaction of chlorine with certain oxidizable groups in vital enzyme systems.
Advantages
Effective against a wide variety of microorganisms. Not affected by water hardness Non-staining. Concentration easily measured by field tests. Generally inexpensive Non-film forming
Disadvantages
Organic matter causes a quick reduction in bactericidal effectiveness. Effectiveness decreases as pH increases. Dissipates in hot water. Corrosive. Irritating to skin. Short shelf life. Some odor.
Factors affecting the action of chemical sanitizers:
- Contact of the sanitizer - in order for a chemical to react with microorganisms, it must achieve intimate contact.
- Selectivity of the sanitizer - certain sanitizers are non-selective in their ability to destroy a wide variety of microorganisms while others demonstrate a degree of selectivity. Chlorine is relatively non-selective; however both iodophors and quaternary compounds have a selectivity which may limit their application.
- Concentration of the sanitizer - in general, the more concentrated a sanitizer, the more rapid and certain its actions. Increases in concentration are usually related to exponential increases in effectiveness until a certain point when it accomplishes less noticeable effectiveness.
A. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Minimum Concentration Minimum Temperature mg/L pH 10 or less ÿC (ÿF)
pH 8 or less ÿC (ÿF) 25 49 (120) 49 (120)
50 38 (100) 24 (75)
100 13 (55) 13 (55)
B. Iodine solution shall have a:
- Minimum temperature of 24ÿC (75ÿF),
- pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective, and
- Concentration between 12.5 mg/L and 25 mg/L.
C. Quaternary ammonium compound solution shall;
- Have a minimum temperature of 24ÿC (75ÿF),
- Have a concentration as specified under the requirements specified in 21 CFR 178.1010 and as indicated by the manufacturer’s use directions included in the labeling, and
- Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer’s label.
- Temperature of solution - all of the common sanitizers increase in activity as the solution temperature increases. This is partly based on the principle that chemical reaction in general are speeded up by raising the temperature. However, a higher temperature also generally lowers surface tension, increases pH, decreases viscosity and effects other changes which may enhance its germicidal action. It should be noted that chlorine compounds are more corrosive at high temperatures, and iodine tends to sublime at temperatures above 120 degrees Fahrenheit.
- pH of solution - the pH of the solution exerts a very pronounced influence on most sanitizers. Quaternary compounds present a varied reaction to pH depending on the type of organisms being destroyed. Chlorine and iodophor generally decrease in effectiveness with an increase in pH.
- Time of exposure - sufficient time must be allowed for whatever chemical reactions that occur to destroy the microorganism. The required time will not only depend on the preceding factors, but on microorganism populations and the populations of cells having varied susceptibility to the sanitizer due to cell age, spore formation and other physiological factors of the microorganisms.
III. DISHWASHING MACHINES
Dishwashing machines belong to one of two categories: the hot water or chemical sanitizing type. Standards for manufacturers’ of these dishwashing machines are provided by NSF International as Standard number 3. Part of the standard requires:
- Hot water sanitizing machines shall specify the following on a permanently attached data plate:
A. The minimum temperature of the wash water in the tank (unless numerically indicated at the location of temperature indicating device);
B. The minimum temperature of pumped rinse in the tank, if applicable (unless numerically indicated at the location of temperature indicated device);
C. The minimum temperature of the final sanitizing rinse at the spray arm manifold (unless numerically indicated at the location of temperature indicting device);
E. The maximum and minimum pressure in the chemical sanitizing rinse line with the rinse in operation (not required for machines with a pumped final sanitizing rinse);
F. The minimum wash and chemical sanitizing rinse cycle times ( stationary rack machines only);
G. The maximum conveyor speed (conveyor machines only).
Data plate specification for the chemical sanitizing rinse
Sanitizing solution type
Final rinse temperature Concentration
Chlorine min: 120ÿF (49ÿC) * min: 50 ppm (as NaOCI)
Iodine min: 75ÿF (24ÿC) min: 12.5 ppm - max: 25 ppm
Quaternary Ammonium
min: 75ÿF (24ÿC) min: 150 ppm - max: 400 ppm
- For glasswashing machines using chlorine sanitizing solution, the minimum final rinse temperature specified by the manufacturer shall be at least 75ÿF (24ÿC).
The following are general requirements for a successful dishwashing operation
- Selection of the proper dishwashing machine, correctly sized to suit the needs of the particular operation.
- Properly sized and installed water heating equipment to supply the dishwashing operation.
- Effective layout of the equipment and utilization of labor.
- Training of the operator in the use and the maintenance of the equipment and the correct use of detergents and/or other chemicals used in the dishwashing process.
- Managerial surveillance of the operation to determine that the dishwashing procedure is carried out properly by the trained personnel.
- A protected dish handling and storage system to assure clean dishes when required for use.
The majority of commercial spray-type dishwashing machines on the market today will do the job required of them. The major problems with this type of equipment are operational and require periodical surveillance. Selection of a particular machine for a given operation requires knowledge of the demands to be placed on the machine, type of utensils to be washed, quantity of utensils at peak periods, etc. A properly sized
dishwashing machine engineered to conform to the requirements of NSF International standard 3, properly installed and maintained will do a satisfactory job.
When preparing to check a dishmachine, begin by reviewing the operational requirements listed on the data plate of the machine. Then check the following:
Scrape trays clear.
Conveyor-type machines-curtains intact, clean and in proper position.
Conveyor speed according to manufacturer’s specifications.
Overflow standpipe in place and not blocked or leaking.
Wash and rinse pump inlet unobstructed.
Tank interior clear of buildup of lime, food soils, etc.
Wash and rinse nozzles clear of obstructions and lime deposits.
End caps in place on wash and rinse arms.
Rinse line strainer clear.
Wash and rinse thermometers accurate or properly calibrated.
Pressure regulator functioning properly.
Flow pressure 15 to 25 pounds per square inch (psi) (where required).
Building water pressure adequate.
Rinse arm nozzle alignment correct.
Dishes properly racked.
Proper sanitization in a dishmachine depends on heat accumulation from washing, power rinsing (on some types of machines), and final rinsing. Therefore, each of these cycles must be operating at the proper temperature. To insure this, the following should be determined:
No lime deposits in heating elements.
Machine tank gas heater jets not obstructed.
No excessive ventilation draft in the removal of steam and condensation.
Symptom Possible Cause Suggested Cure
Soiled Dishes Wash water temperature too low
Keep water temperature within recommended ranges to dissolve food residues and to further facilitate heat accumulation (for sanitation). Soiled Dishes Inadequate wash and rinse times
Allow sufficient time for wash and rinse operations to be effective. (Time should be automatically controlled by timer or by conveyor speed). Soiled Dishes Improperly racking or placing
Rack according to size and type
Film Water hardness Use an external softening process. Use more detergent to provide internal conditioning. Use a chlorinated cleaner. Check temperature of wash and rinse water. Water maintained above recommended ranges may precipitate film. Film Detergent carryover Maintain adequate pressure and volume of rinse water.
Film Improperly cleaned or rinsed equipment
Prevent scale buildup in equipment by adopting frequent and adequate cleaning practices. Maintain adequate pressure and volume of water.
Greasy films Low pH, insufficient detergent, low water temperature
Maintain adequate alkalinity to saponify greases, check detergent, and water temperature.
Greasy films Improperly cleaned equipment
Unclog all wash and rinse nozzles to provide proper spray action. Clogged rinse nozzles may also interfere with wash tank overflow.
Streaking Alkalinity in the water Use and external treatment method to reduce alkalinity
Spotting Rinse water hardness Provide external or internal softening
Spotting Rinse Water temperature too high or too low
Check rinse water temperature. Dishes may be flash drying, or water may be drying on dishes rather than draining off.
Spotting Inadequate time between rinsing and storage
Allow sufficient time for air drying.
Foaming Detergent Change to a low sudsing product.
Symptom Possible Cause Suggested Cure
Foaming Dissolved or suspended solids in water
Use an appropriate treatment method to reduce the solid content of the water.
Foaming Food soil Adequately remove gross soil before washing. The decomposition of carbohydrates, proteins, or fats may cause foaming during the wash cycle.
IV. DEFINITIONS:
Chelation - The action of an organic compound attaching itself to the water hardness particles and inactivates them so they will not combine with other material in the water and precipitate out.
Cleaning - A process which will remove soil and prevent accumulation of food residues which may decompose or support the growth of disease causing organisms or the production of toxins.
Deflocculation or Dispersion - The action which groups or clumps of particles are broken up into individual particles and spread out suspended in the solution.
Detergents - Cleaning agents or compounds that modify the nature of water so that it may efficiently penetrate, dislodge and carry away surface contamination.
Disinfectant - usually a chemical agent which destroys germs or other harmful organisms or which inactivates viruses. Most commonly used to designate chemicals that kill growing forms but not necessarily resistant spore forms of bacteria, except where the intended use is specifically against an organism forming spore or a virus, in which instance the spores, too, may be killed or the virus inactivated.
Dissolving - The reaction which produces water soluble materials from water insoluble soil.
Emulsification - is a physical action in which fats are mechanically broken up into very small particles which are uniformly suspended in a solution.
Penetration - The action of liquids entering porous materials through cracks, pin holes, or small channels.
Peptization - Physical formation of colloidal solutions from partially soluble materials.
Precipitation - Soften water by precipitating out the hardness.
V. QUIZ
- is a process which will remove soil and prevent accumulation of food residues.
A. Chelating B. Sanitizing C. Sterilizing D. Cleaning
- A cleaning compound that is good at mineral deposit control is
A. Surfactants B. Chelating C. Acids D. Basic Alkalis
- A cleaning compound that is good at providing wetting properties
A. Basic Alkalis B. Surfactants C. Acids D. Complex Phosphates
- The correct procedure in the cleaning operation is:
A. Prewash, wash, rinse, and air dry B. Prewash, wash, sanitize, rinse, and air dry C. Prewash, wash , rinse, sanitize, and air dry D. Prewash, wash, and air dry
- is a process that will reduce the bacterial count to a safe level.
A. Sanitization B. Sterilization C. Cleaning D. Chelating
- Which is the least effective variable to change in the cleaning process:
A. Increasing the temperature of the cleaning solution. B. Increasing the turbulence. C. Increasing the contact time of the cleaner. D. Increasing the concentration of the cleaner.
- is a sanitizer that is effective against a wide variety of microorganisms.
A. Chlorine B. Iodophor C. Quaternary Ammonium D. Acids
- is a sanitizer that is non-corrosive and is slow acting at pH 7 or above.
A. Chlorine B. Iodophor C. Quaternary Ammonium D. Acids
- is a sanitizer that has a broad spectrum of activity and is active over a wide pH range.
A. Chlorine B. Iodophor C. Quaternary Ammonium D. Acids
- is an action of an organic compound attaching itself to the water hardness particle and inactivates them so they will not combine with other material in the water and precipitate out.
A. Chelation B. Deflocculation C. Emulsification D. Saponification
