Basic Food Safety_ Chapter 5 _Cleaning and Sanitizing_ (English)

### **Basic Food Safety: Chapter 5 - Cleaning and Sanitizing**

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#### **The Importance of Cleaning and Sanitizing**
Proper cleaning and sanitizing are essential to maintaining food safety by eliminating harmful microorganisms and preventing foodborne illness. It ensures a safe environment for food preparation and service.

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#### **Definitions**
- **Cleaning:** Removing dirt, food residue, and other debris from surfaces using soap or detergent and water.
- **Sanitizing:** Reducing bacteria and other pathogens on surfaces to safe levels using heat or chemical agents.

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#### **The Cleaning and Sanitizing Process**
1. **Pre-Cleaning:**
- Remove loose food particles and debris by scraping or wiping.
- Rinse with clean water.

2. **Washing:**
- Use hot water (at least **110°F or 43°C**) and detergent to scrub surfaces.
- Focus on hard-to-reach areas where debris may accumulate.

3. **Rinsing:**
- Rinse thoroughly with clean water to remove soap or detergent residue.

4. **Sanitizing:**
- Apply a sanitizer solution or use heat (e.g., hot water at **171°F or 77°C** or higher for manual sanitizing).
- Follow manufacturer instructions for chemical sanitizers (e.g., chlorine, iodine, quaternary ammonium).

5. **Air Drying:**
- Allow items to air dry completely to prevent recontamination. Avoid using towels.

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#### **When to Clean and Sanitize**
- **After Each Use:** Clean utensils, cutting boards, and equipment after handling raw food.
- **Between Tasks:** When switching between raw and ready-to-eat foods.
- **Every 4 Hours:** For surfaces in constant use.
- **At Day’s End:** Thoroughly clean and sanitize all areas after closing.

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#### **Sanitizing Methods**
**1. Heat Sanitizing:**
- Immerse items in hot water at **171°F (77°C)** or above for at least 30 seconds.
- Use dishwashers that reach sanitizing temperatures.

**2. Chemical Sanitizing:**
- Chlorine: 50-100 ppm (parts per million), contact time: 7 seconds.
- Iodine: 12.5-25 ppm, contact time: 30 seconds.
- Quaternary Ammonium (Quats): Concentration as specified, contact time: 30 seconds.

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#### **Maintaining Cleanliness in the Workplace**
- **Cleaning Schedules:** Develop and follow a daily and periodic cleaning checklist.
- **Proper Storage:** Store cleaning supplies away from food prep areas to avoid contamination.
- **Use Appropriate Tools:** Use brushes, scrapers, and cloths designated for specific tasks to avoid cross-contamination.

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#### **Common Mistakes to Avoid**
1. Using dirty or contaminated cleaning tools.
2. Skipping the rinsing step, leaving detergent residues.
3. Allowing sanitized surfaces to come into contact with unclean materials.

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#### **The Role of Staff Training**
Ensure all employees:
- Understand the difference between cleaning and sanitizing.
- Know how to prepare and use cleaning and sanitizing solutions safely.
- Follow established protocols and schedules.

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By adhering to proper cleaning and sanitizing procedures, you can maintain a safe and hygienic environment, protecting both staff and customers from food safety hazards. Let me know if you'd like more details!