What are the five factors that affect a sanitizers effectiveness?

Answer 1

CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard operating procedures that

make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful

microorganisms to be transferred from one food to other foods.

Cleaning

Cleaning is the process of removing food and other types of soil from a surface, such as a

dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or

other substances. The right cleaning agent must be selected because not all cleaning agents can

be used on food-contact surfaces. (A food-contact surface is the surface of equipment or utensil

that food normally comes into contact.) For example, glass cleaners, some metal cleaners, and

most bathroom cleaners cannot be used because they might leave an unsafe residue on the foodcontact

surface. The label should indicate if the product can be used on a food-contact surface.

The right cleaning agent must also be selected to make cleaning easy. Cleaning agents

are divided into four categories:

• Detergents - Use detergents to routinely wash tableware, surfaces, and equipment.

Detergents can penetrate soil quickly and soften it. Examples include dishwashing

detergent and automatic dishwasher detergents.

• Solvent cleaners - Use periodically on surfaces where grease has burned on. Solvent

cleaners are often called degreasers.

• Acid cleaners -- Use periodically on mineral deposits and other soils that detergents

cannot remove. These cleaners are often used to remove scale in warewashing machines

and steam tables.

• Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that are

difficult to remove with detergents. Some abrasive cleaners also disinfect.

Clean food-contact surfaces that are used to prepare potentially hazardous foods as

needed throughout the day but no less than every four hours. If they are not properly cleaned,

food that comes into contact with these surfaces could become contaminated.

Sanitizing

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly

used as a method for sanitizing in a restaurant; radiation rarely is. The item to be sanitized must

first be washed properly before it can be properly sanitized. Some chemical sanitizers, such as

chlorine and iodine, react with food and soil and so will be less effective on a surface that has not

been properly cleaned.

Cleaning and Sanitizing 2

Sanitizing Methods

• Heat. There are three methods of using heat to sanitize surfaces - steam, hot water, and

hot air. Hot water is the most common method used in restaurants. If hot water is used

in the third compartment of a three-compartment sink, it must be at least 171oF (77oC). If

a high-temperature warewashing machine is used to sanitize cleaned dishes, the final

sanitizing rinse must be at least 180oF (82oC). For stationary rack, single temperature

machines, it must be at least 165oF (74oC). Cleaned items must be exposed to these

temperatures for at least 30 seconds.

• Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary

ammonium.

Chemical Sanitizers

Different factors influence the effectiveness of chemical sanitizers. The three factors that

must be considered are:

• Concentration -- The presence of too little sanitizer will result in an inadequate

reduction of harmful microorganisms. Too much can be toxic.

• Temperature -- Generally chemical sanitizers work best in water that is between 55oF

(13oC) and 120oF (49oC).

• Contact time -- In order for the sanitizer to kill harmful microorganisms, the cleaned

item must be in contact with the sanitizer (either heat or approved chemical) for the

recommended length of time.

Sanitizer Testing

Every restaurant must have the appropriate testing kit to measure chemical sanitizer

concentrations. To accurately test the strength of a sanitizing solution, one must first determine

which chemical is being used -- chlorine, iodine, or quaternary ammonium. Test kits are not

interchangeable so check with your chemical supplier to be certain that you are using the correct

kit. The appropriate test kit must then be used throughout the day to measure chemical sanitizer

concentrations.

Cleaning and Sanitizing 3

Advantages and Disadvantages of Different Chemical Sanitizers

Chemical

Concentration

Contact Time

Advantage

Disadvantage

Chlorine

50 ppm in water

between 75 and

100oF

7 seconds

Effective on a wide

variety of bacteria;

highly effective; not

affected by hard

water; generally

inexpensive

Corrosive, irritating to

the skin, effectiveness

decreases with

increasing pH of

solution; deteriorates

during storage and

when exposed to light;

dissipates rapidly; loses

activity in the presence

of organic matter

Iodine

12.5-25 ppm in

water that is at

least 75oF

30 seconds

Forms brown color

that indicates

strength; not affected

by hard water; less

irritating to the skin

than is chlorine; and

activity not lost

rapidly in the

presence of organic

matter.

Effectiveness decreases

greatly with an increase

in pH (most active at

pH 3.0; very low acting

at pH 7.0); should not

be used in water that is

at 120oF or hotter; and

might discolor

equipment and

surfaces.

Quaternary

Ammonium

Compouds

U to 200 ppm in

water that is at

least 75oF

30 seconds

Nontoxic, odorless,

colorless,

noncorrosive,

nonirritating; stable

to heat and relatively

stable in the presence

of organic matter;

active over a wide pH

range

Slow destruction of

some microorganisms;

not compatible with

some detergents and

hard water

Cleaning and Sanitizing 4

Machine Warewashing

Most tableware, utensils, and other equipment can be cleaned and sanitized in a

warewashing machine. Warewashing machines sanitize by using either hot water or a chemical

sanitizing solution.

• Check the machine for cleanliness at least once a day.

• Make sure all detergent and sanitizer dispensers are properly filled.

• Scrape, rinse, or soak items before loading them into the machine.

• Load racks correctly and use racks designed for the items being washed.

• Check temperatures and pressure at least once a day.

• Check each rack as it comes out of the machine for soiled items.

• Air-dry all items.

• Keep your warewashing machine in good repair.

High-Temperature Machines

• The temperature of the final sanitizing rinse must be at least 180oF (82oC). For stationary

rack, single temperature machines, it must be at least 165oF (74oC).

• The machine must have a thermometer installed to measure the temperature of water at

the manifold, where it sprays into the tank.

Chemical-Sanitizing Machines

• Chemical sanitizing machines often wash at much lower temperatures, but not lower than

120oF (49oC).

• Rinse water temperature in these machines should be between 75oF and 120oF (24oC and

49oC) for the sanitizer to be effective.

Cleaning and Sanitizing in a Three-Compartment Sink

1. Rinse, scrape, or soak all items before washing them in a three-compartment sink.

2. Wash items in the first sink in a detergent solution that is at least 110oF (43oC).

3. Immerse or spray rinse items in the second sink using water that is at least 110oF (43oC).

4. Immerse items in the third sink in hot water or a properly prepared chemical sanitizing

solution.

5. Air-dry all cleaned and sanitized items before storing them.

Cleaning In Place Equipment

1. Turn off and unplug equipment before cleaning.

2. Remove food and soil from under and around equipment.

3. Remove detachable parts and manually wash, rinse, and sanitize them or run through a

warewashing machine.

4. Wash and rinse all other food-contact surfaces that you cannot remove, then wipe or

spray them with a properly prepared chemical sanitizing solution.

5. Keep cloths used for food-contact and non-food-contact surfaces in separate properly

marked containers of sanitizing solution.

6. Air-dry all parts, then reassemble.

7. Resanitize food-contact surfaces handled during reassembly.

Cleaning and Sanitizing 5

Storing Utensils, Tableware, and Equipment

Improperly storing cleaned and sanitized equipment, utensils, and linens could allow

them to become contaminated before they are used again. Contamination can be caused by

moisture from flooding, drips, or splash. Food debris, toxic materials, litter, dust, and other

substances might also cause it.

Using Chemicals

Separate chemicals from food, equipment, utensils, linens, and single-use items. If

chemicals are stored directly above or next to any of these items, they could spill onto the item

and contaminate it.

Only buy chemicals approved for use in a restaurant or food establishment. Store

chemicals in their original container away from food storage and food preparation areas. If a

chemical is transferred to a new container, label the container with the chemical name,

manufacturer's name and address, and potential hazards of the chemical.

Material Safety Data Sheets (MSDS) are one way that chemical manufacturers provide

hazard information to users, such as foodservice workers. Information on a typical MSDS

includes:

1. Contact information -- manufacturer name, address, emergency telephone number,

telephone number for information, and the date the MSDS was prepared

2. Hazard ingredients and identity information -- hazardous components in the product

3. Physical and chemical characteristics -- boiling point, vapor pressure, vapor density,

solubility in water, specific gravity, melting point, evaporation rate, and appearance and

odor

4. Fire and explosion hazard data -- flash point, how to extinguish, special fire fighting

procedures, unusual fire and explosion hazards

5. Reactivity data -- stability, incompatibility with other products and substances, hazardous

decomposition or byproducts

6. Health hazard data -- signs and symptoms of exposure, medical conditions generally

aggravated by exposure, emergency and first aid procedures, health hazards (acute or

chronic)

7. Precautions for safe handling and use -- precautions for safe handling and use, such as

steps to be taken in case the chemical is spilled; how to dispose; precautions to be taken

in handling and storing; and any other precautions, such as respiratory protection,

ventilation, protective gloves, eye protection, other protective clothing or equipment.

8. Control measures

The Occupational Safety and Health Agency (OSHA) of the US Department of Labor

requires that restaurants have a hazard communication program. Material Safety Data Sheets

(MSDS) are the foundation of the program. The MSDS must be available for all hazardous

chemicals used in your restaurant and so keep them in a binder or in a central file in the

establishment. The following information should also be available:

• a list of the hazardous chemicals located in each work area;

• a description of how employees will be informed about the hazards in using chemicals;

and

• emergency procedures for spills, leaks or other accidents.

Cleaning and Sanitizing 6

OSHA also requires that all containers of hazardous chemicals:

• be properly labeled, tagged, or marked with the name of the contents;

• display appropriate hazard warnings. The hazard warning can be any message, words,

pictures or symbols that convey the hazards of the chemical(s) on the container. The label

must be legible, in English (and in other languages as needed), and prominently

displayed; and

• show the names and addresses of the manufacturers or other responsible parties.

Worker training must also be a part of your hazard communication program. OSHA requires

that program records are available upon request by workers and other designated government

officials.

Prepared by:

Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist

Department of Family and Consumer Sciences

NC State University, Raleigh, NC 27695-7605

The material in this fact sheet, unless otherwise identified, is based upon work supported by the Extension Service,

U.S. Department of Agriculture, under special project number 2003-51110-01715, the National Integrated Food

Safety Initiative of the Integrated Research, Education, and Extension Competitive Grants Program. For more

information, contact Dr. Angela Fraser at 919-515-9150 or at angela_fraser@ncsu.edu.

Employment and program opportunities are offered to all people regardless of race, color, national origin, sex, age,

or disability through North Carolina State University, North Carolina A & T State University, U.S. Department of

Agriculture, and local governments cooperating.

Answer 2

A shovellike utensil, usually having a deep curved dish and a short handle: a flour scoop.

The amount that such a utensil can hold.