Cleaning and Sanitizing

Cleaners are chemicals that remove food, dirt, rust, stains, minerals, and other deposits. They must be stable and safe to use. Cleaners can be classified into the following groups:

Cleaners

Detergents

Detergents are either general pourpose or heavy duty. General purpose detergents remove fresh dirt and can be used on almost anything. Heavy duty detergents remove wax, dried on dirt, and baked on grease. Dish washer detergents are an example of heavy duty detergents.

Degreasers

Degreasers dissolve grease and work well where grease has burned on, such as on oven doors and range hoods.

Delimers

Delimers are acid cleaners used on mineral deposits and dirt that other cleaners cant remove. They are desinged to clean things such as mineral deposits that have been left by hard water , rust stains, and tarnish. delimers must be applied carefully.

Abrasive cleaners

Abrasive cleaners have a scouring agent that is used to help scrub hard to remove dirt. Dishwashers often use abrasive cleaners to remove baked on foods in pots and pans. They must be applied carefully to avoid damaging smooth surfaces.

Sanitizing

Food-contact surfaces must be sanitized aqfter they have been cleaned and rinsed. Sanitizing can be either done by using chemicals or heat. Bothe methods have specific requirments that must be followed for it to be effective.

Heat sanitizing

One way to sanitize items such as, tablewhere, utensils, or equiptment is to soak them in hot water. For this method to work, the water must be atleast 171 degrees and items must be soaked for atleast 3o seconds.

Tableware, utensils, and equiptment can be sanitized by soaking them in a sanitizing soulution. Different types of sanitizer have different requierments for how long an item must be in contact with the soulution. Three types of chemical sanitizers are chlorine, iodine, and quarternary ammonium compouds. Each type has to be mixed with water to create a sanitizing soulution.

Food Safety

Keeping Food Safe