64 10.3: Steps to Clean and Sanitize

Steps to Clean and Sanitize

1. Pre-clean

Food debris on kitchenware, utensils or equipment should be removed before the cleaning process.  Scraping, soaking or pre rinsing can remove most food particles.

2. Clean      

Equipment can be cleaned by either manual or mechanical methods. Soil from the surface should be effectively removed with the application of a detergent, acid or abrasive cleaner, scouring pad or high-pressure sprayer.  When manually washing, the water temperature should be at a minimum of 110°F (43°C) to loosen any food particles on the surface.

3. Rinse

Once all food particles are removed, the item should be rinsed with potable water to remove any debris or cleaning chemicals from the surface.

4. Sanitize

Once the detergent is rinsed off, the item should then be sanitized with either heat or a chemical. 

• Heat Sanitizing in Manual Operation: If the item will be submerged in hot water as a method of sanitizing, the water should be at 171°F (77°C) or above.  The item should be submerged for a minimum of 30 seconds.
• Heat Sanitizing in Mechanical Operation: If the item will be sanitized with heat in a mechanical ware washing system, the hot water rinse should be at a minimum of 165°F (74°C) for a single tank, stationary rack machine or 180°F (82°C) for all other machines.  At these water rinse temperatures, the kitchenware or utensil surface temperature should reach 160°F (71°C).  The water pressure in a heat sanitizing mechanical system should range between 15 and 25 pounds per square inch.
• Chemical Sanitizing in Manual or Mechanical Operation: The use of chlorine, iodine or quarternary ammonia is permitted when used according to the guidelines.

5. Air Dry

After sanitizing, equipment, utensils and kitchenware should be allowed to air dry on a self-draining rack.  Sanitized items should not be towel dried as this can contaminate items.  Once sanitized, items should not be rinsed