Food Sanitation:
Cleaning and Sanitizing Procedures

Objectives

  1. List steps in the sanitizing sequence.
  2. Explain the manual or 3 sink system for washing.
  3. Explain the machine washing system.

Objective 1

When you have completed this objective you will be able to...

List steps in the sanitizing sequence.


Steps in the Sanitizing Sequence

  1. Scrape 
  2. Pre-rinse 
  3. Wash 
  4. Rinse 
  5. Sanitizing rinse (thermal or chemical)

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Objective 2

When you have completed this objective you will be able to...

Explain the manual or 3 sink system for washing.


Sort, scrape & pre-rinse
It is important to remove as much food soil as possible before washing to keep the wash water as clean as possible and allow the detergent to do its work.
 
1st Sink: Wash at 45o C
The wash water must be hot enough for grease, fats and oils to emulsify in the detergent.  The Public Health Act, Food Regulation requires a minimum of 45oC.  If the water is too hot, the pot washer won't be able to keep his hands in the water long enough to properly clean things.  Obviously, the wash water must be reasonably clean and there must be sufficient detergent for the job.
 
2nd Sink: Rinse at 45o C
The second sink is for rinsing off detergent and any remaining food particles.  Sanitizers can't do their job through food particles.

3rd Sink: Sanitize with heat or chemicals
Heat Sanitizing:    The water must be a minimum of 77oC with immersion time of 2 minutes or as hot as 82oC with immersion time of 30 seconds.  It is important that the utensils are immersed for the full time for microorganisms to be destroyed.

Chemical Sanitizing: The water for chemical sanitizing must be at a temperature of 45o C for 2 minutes immersion time.  The chemical and their concentrations are found in table 1.  As immersion time decreases, temperature &/or chemical strength must increase.  That is, the temperature, immersion time and chemical concentration are all interrelated.  If cooler water is used, for example in a bar glass washer, then higher chemical concentration is needed.
 
Chlorine solution (bleach) 100 parts per million (ppm)
Iodine solution   12.5 parts per million (ppm)
Quaternary Ammonium Compound (Quats) 200 parts per million (ppm)
   
table 1 Chemical Sanitizers

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Objective 3

When you have completed this objective you will be able to...

Explain the machine washing system.


Wash Temperature: 60o C

Rinse Temperature: 82o C for 10 seconds

Machine Washing


General

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Review Questions

  • The temperature for the wash and rinse sinks when manual washing is _______.

  • When temperature sanitizing in a 3 sink system, the water must be at a temperature of ________ with _______ minutes immersion.

  • When using chemicals to sanitize, the water temperature must be _______ for a ________minute immersion.

  • Chlorine concentration must be ____ ppm.

  • Iodine concentration must be _____ ppm.

  • Quats concentration must be _____ ppm.

  • When sanitizing equipment which is not immersed, the concentration must be _______.

  • The temperature for machine washing must be a minimum of _______ degrees.

  • The temperature for machine sanitizing must be a minimum of _______ degrees.

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    Food Sanitation
    Last modified May 2006, Garry Wall
    Email to: Email grwall@shaw.ca