Sanitizing equipment and food contact surfaces

Step 1: Dry cleaning

Dry cleaning is the removal of debris like crumbs, dirt, dust or other potential physical hazards from a surface.

Dry cleaning increases the effectiveness of wet cleaning, which is the next step of the sanitation routine. Removing the physical debris reduces the number of particles that could get trapped in the cleaning cloth and soapy water and then spread during wet cleaning.

For tables or food production areas you might wipe or brush away the debris into the trash. If there is sticky or dried residue you may need to scrape off as much as you can.

Supplies or tools you may need for dry cleaning:

• Dry, clean cloth or paper towel
• A rigid scraper to remove dried residue in an oven or on a stove top
  • Be mindful of the scraping edge, as if it starts to become worn, replace it so no material shards or pieces get into foods or ingredients. Use a scraper that is approved to use on food contact surfaces, made of a polypropylene material and has no seams so it is resistant to bacteria growth.
  • Look for a scraper that is available in a variety of colors which helps to see any shards.

Step 2: Wet cleaning

Wet cleaning is the use of a detergent or soap, warm water solution to loosen and remove hazards from kitchen equipment and food processing surfaces.

Wet cleaning increases the effectiveness of rinsing, which is the next step of the sanitation routine. Wet cleaning loosens hazards from surfaces which makes them easier to remove during rinsing.

Supplies or tools you may need for wet cleaning:

• Clean cloth or a thin scouring pad. These can be easily cleaned and sanitized between uses.
  • Avoid using a sponge because debris and pathogens can easily hide in the material.
  • Do not store the cleaning cloth or scouring pad in the cleaning solution. A cleaning solution does not inactive or kill pathogens. Rinse and store in the sanitizer solution during use.
• Pail or bucket to mix the detergent or soap with warm water.
• Cleaning solution

In combination with the active ingredients in a cleaning solution, the act or motion of scrubbing is important to loosen hazards from the surface. Thin scouring pads can be useful as they create friction when scrubbing, and are easily cleaned, sanitized and dried between uses. 

Step 3: Rinsing

Rinsing is the removal of the cleaning solutions and hazards with clean water.

Rinsing increases the effectiveness of sanitizing, which is the next step of the sanitation routine. Rinsing away the cleaning solution and hazards prevents the concentration of the sanitizer from being diluted.

Supplies or tools you may need for rinsing:

• Clean cloth
  • Do not use the cloth that was used for cleaning as this can spread hazards.
• Pail or bucket for clean, warm water
  • Alternatively, rinse the cloth under warm running water between rinsing surfaces. 

Step 4: Sanitizing

Sanitizing involves using a sanitizer solution to inactivate or reduce the number of pathogens to a safe level, minimizing the risk of contamination and foodborne illness. Always use an unscented, food-contact safe sanitizer.

The Food and Drug Administration (FDA) requires that a sanitizer must achieve a 5-log reduction (inactivating 99.999% of microbes or bacteria) for food contact surfaces and a 3-log reduction (99.9% reduction) for non-food contact surfaces.

Choosing a sanitizer

When selecting a sanitizer, always ensure it is food-grade, meaning it is safe to use on food-contact surfaces when used as directed. Look for products certified by the National Sanitation Foundation (NSF), an internationally trusted third-party organization that tests sanitizers for safety and effectiveness.

Peroxyacetic acid (PAA)

Known for being more environmentally friendly compared to many other sanitizers. PAA can be corrosive to certain metals and may cause skin and eye irritation if contact occurs. 

Iodophors

A type of iodine-based solution that may be used for sanitizing food-contact surfaces. Iodophors typically have a brown or amber color and may leave a slight stain on porous surfaces or plastics. Iodophors have a mild odor and are generally less corrosive than bleach. 

Quaternary ammonium (quats)

Quats are non-corrosive, non-staining, and generally safe on most surfaces, including stainless steel and plastics. These sanitizers are usually odorless and can provide a residual antimicrobial effect on surfaces, offering prolonged protection if not rinsed off. However, they may become less effective in hard water or when in contact with organic matter, and they can leave residues if not properly wiped or rinsed. Quats are available in ready-to-use or concentrate forms and require proper dilution per manufacturer instructions.

Chlorine-based sanitizer (bleach)

A widely used sanitizer due to its availability, low-cost and effectiveness. Bleach should be prepared fresh daily, as it breaks down rapidly when exposed to light, air, or organic material. While effective, bleach is corrosive to metal surfaces and can cause damage to clothing, skin, and lungs. Bleach also produces fumes that can be irritating in enclosed spaces, and should never be mixed with ammonia or other chemicals due to the risk of releasing toxic gases.  

Hot water

Water at 171°F (77°C) must be in contact with the surface for at least 15 seconds to be effective. This method is suitable for sanitizing heat-resistant items such as metal utensils, cookware, and tempered glass. 

Important Safety Guidelines

• Always follow the manufacturer’s directions regarding dilution, contact time and safety precautions.
• Never mix different sanitizers, doing so can result in dangerous chemical reactions and toxic fumes.
• Test strips may be purchased to test the concentration of your sanitizer solution, used to ensure they were mixed at the correct strength.
• Certain chemicals can act as disinfectants when used at higher concentrations. However, disinfectants should never be used as substitutes for sanitizers on food-contact surfaces, as they may leave harmful chemical residues. 

Note: Most sanitizers indicate their required concentration using parts per million (ppm), which is used to express very small percentages. For example, 25 ppm equals 0.0025%. To ensure the sanitizer is mixed to the correct strength, you can use test strips specifically designed to measure ppm levels. 

Supplies or tools you may need for sanitizing:

• Spray bottle
• Pail or bucket to mix the sanitizer solution, and a clean cloth
• Sanitizer solution 

Chlorine-based solution

A chlorine-based (bleach) solution is an accessible and cost-effective option for at-home sanitizing use. 

A bleach solution can be made by mixing the proper ratio of bleach and water. For sanitizing food contact surfaces, the bleach solution concentration must be between 50 to 100 ppm. The amount of bleach used to make the solution is determined by the amount of the active ingredient, sodium hypochlorite, in the bleach. The sanitizer solution can either be sprayed onto the surface or applied using a cloth. 

Step 1: Select a bleach

When selecting a bleach, choose a plain, unscented, non-gel option. Do not use chlorine that is intended for use in pools, or bleach that is solely for laundry use.

Step 2: Identify the active ingredient

Locate the active ingredient listing to find out the percentage of sodium hypochlorite in the bleach. The percentage may range from 2.75% to 8.25% or greater.

Step 3: Identify the bleach-to-water ratio

The table below provides the water-to-bleach ratio needed to make a sanitizer solution with a concentration of 50-100 ppm. These are common sodium hypochlorite strengths in bleach.

Step 4: Prepare the solution

Using the ratios in the chart above, fill a pail or spray bottle with room-temperature water. Add the bleach to the water to reduce the amount of vapors that can be irritating to inhale. Gently mix the solution to prevent spills.  

Step 5: Test the concentration

To ensure that the chlorine-based sanitizing solution is at the correct concentration, use test strips. There are a variety of test strips available for purchase. It is important to select test strips that are intended for chlorine solutions. Some brands include: Hydrion, Noble, FMP, San Jamar and Lamotte.

Step 5: Drying

Depending on the sanitizer solution used, the surface may need to be rinsed or allowed to air dry. Read and follow the manufacturer's instructions.

Pay close attention to the amount of contact time needed. The amount of time a sanitizer solution needs to inactivate or kill pathogens to a safe level will vary depending on the product.

If a final rinse step or manual drying is required, prevent re-contamination by:

• Using a clean cloth or paper towel. Do not use the same cloth that was used for cleaning and sanitizing.
• Using clean, warm water. Do not use the same water that was used for rinsing after wet cleaning.