Safe Food Handling
Cleaning and Sanitizing

Proper cleaning and sanitizing is critical to controlling the growth of bacteria. In addition to bacteria control, proper cleaning and sanitizing also controls insect infestations, mold, fungus and odors.

Overview:

• A clean surface - one which has had all food residue removed by detergent solution and then rinsed to remove the soap residue.
• A sanitized surface - one which has been cleaned and then treated to destroy bacteria and other disease-causing germs.
• The cleaning process can leave some undesirable bacteria. To remove it requires the additional step of sanitizing.
• Keep cleaning chemicals and pesticides away from food prep areas. They should be kept in a separate, specially designated area.

Procedure:

1. Cleaning and sanitizing must be done on a daily basis by all shifts.
   
   
2. Power equipment, such as band saws and slicers, must be disassembled and individual parts completely cleaned.
   
   
3. All food prep and cutting surfaces should be thoroughly cleaned — in, under and around the entire area.
   
   
4. Small items (utensils and containers) must go through a multiple-sink cleaning process. One sink contains hot cleaning solution, another is a clean hot water rinse and a third contains a sanitizing solution. There may also be an additional sink for rough cleaning or scraping.
   
   
5. Always allow sanitized items to air dry. Never dry them with a towel.
   
   
6. Large machines and food preparation surfaces should be thoroughly foamed, scrubbed, rinsed and then sanitized by spraying or wiping with a cloth soaked with sanitizer solution.
   
   
7. Buckets used for cleaning must be labeled with the chemical they contain. The bucket should not be used for any other purpose.
   
   
8. A written procedures program specific to your department is available. Please consult these manuals for further information.