Sanitizing Portable Equipment

To properly clean and sanitize portable equipment you must have a sink with three separate compartments for cleaning, rinsing and sanitizing. There should be a separate area for scraping and rinsing food and debris into a garbage container or disposer before washing, and separate drain boards for clean and soiled items. To sanitize a piece of equipment, use the following procedure:

1. Clean and sanitize sinks and work surfaces.

2. Scrape and rinse food into garbage or disposal. Presoak items, such as silverware, as necessary.

3. In the first sink, immerse the equipment in a clean detergent solution at about 120 ˚F. Use a brush or a cloth to loosen and remove any remaining visible soil.

4. Rinse in the second sink using clear, clean water between 120 ˚F and 140 ˚F to remove all traces of food, debris and detergent.

5. Sanitize in the third sink by immersing items in hot water at 170 ˚F for 30 seconds or in a chemical sanitizing solution for 1 minute. Be sure to cover all surfaces of the equipment with hot water or the sanitizing solution and keep them in contact with it for the appropriate amount of time.

6. If soapsuds disappear in the first compartment or remain in the second, if the water temperature cools, or if water in any compartment becomes dirty and cloudy, empty the compartment and refill it.

7. Air-dry. Wiping can recontaminate equipment and can remove the sanitizing solution from the surfaces before it has finished working.

8. Make certain all equipment is dry before putting it into storage; moisture can foster bacterial growth.