From Squeaky Clean to Safety Seen
NFSM Week 3 – Cleaning, Sanitizing, Disinfecting
Now that we have covered what is included in a Food Safety Management System and how to create a Master Cleaning Plan, let’s get down to the nitty gritty. It’s imperative to understand the different degrees of cleaning so that the correct procedures are implemented.
When it comes to cleaning, sanitizing, and disinfecting, many people use these terms interchangeably, not realizing that each process serves a unique purpose. In this blog post, we’ll delve into the key differences between cleaning, sanitizing, and disinfecting, helping you make informed choices when it comes to maintaining a healthy, safe working space.
What’s the Difference?
» Removes food and dirt from a surface
» Can be accomplished using detergents, degreasers, delimers, or abrasive cleaners
» Reduces pathogens, or bacteria, on a surface to safe levels
» Can be accomplished by using heat or chemicals
» Removes all microorganisms from a surface
» Common disinfectants include: bleach, alcohol, and chlorine
When Should it Happen?
All food contact surfaces should be cleaned and sanitized:
• Before working with a different type of food
• After each use
• After handling different raw TCS fruits and vegetables
• When there is an interruption during a task
• After fours hours of constant use
How Do You Clean & Sanitize?
- Using the correct cleaning tool (such as a nylon pad or clean towel), remove all food particles from the surface.
- Wash the surface with prepared cleaning solution and the correct cleaning tool.
- Rinse the surface using clean water and the correct cleaning tool.
- Sanitize the surface using the correct sanitizing solution and cleaning tool. Prepare the concentration following manufacturer requirements.
- Air dry.