Cleaning and Sanitizing Equipment

Equipment, food-contact surfaces and utensils must be kept clean to sight and
touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces must be kept free of an accumulation of dust, dirt, food residue and other debris.
Heat or chemicals can be used to reduce the number of bacteria to acceptable
levels. They can also be used for certain other harmful microorganisms.Heat sanitizing involves exposing equipment to high heat for an adequate length of time. This may be done manually by immersing equipment in water maintained at a temperature of 170˚–195˚F for at least 30 seconds or in a dishwashing machine that washes at 150˚F and rinses at 180˚F.

For either method, it is important to check water temperature frequently. Thermometers and heat-sensitive tapes and labels are available for determining whether adequate sanitation temperatures have been achieved.

Chemical sanitizing can be accomplished by immersing an object in, or wiping it down with, bleach or sanitizing solution. For bleaching, use 1/2 ounce or 1 tablespoon of 5 percent bleach per gallon of water. For using commercial products, follow the manufacturers’ instructions.

Chemical sanitizers are regulated by the EPA, and manufacturers must follow strict labeling requirements regarding what concentrations to use, data on minimum effectiveness, and warnings of possible health hazards. Chemical test strips are available for testing the strength of the sanitizing solution. Because sanitizing agents become less effective as they kill bacteria and are exposed to air, it is
important to test the sanitizing solution frequently.

Equipment, food-contact surfaces and utensils must be cleaned:

• Before each use with a different type of raw animal food such as beef, fish, lamb, pork or poultry.

• Each time there is a change from working with raw foods to working with ready-to-eat foods.

• Between uses with raw fruits and vegetables and with potentially hazardous food.

• Before using a food thermometer.

• At any time during the operation when contamination may have occurred.