Quick Answer: What’S The Difference Between Cleaning And Sanitizing?

At what point is a sanitized surface no longer sanitized?

An unclean surface cannot be sanitized.

Generally, the longer time a sanitizer is in contact with the surface, the more effective.

Sanitized surfaces should air-dry.

Chemical sanitizers become more corrosive at temperatures greater than 130°F..

What are the steps in sanitizing?

Food businesses may use a combination of procedures and methods to meet Code’s requirements.Step 1 – Preparation. Remove loose dirt and food particles. … Step 2 – Cleaning. Wash with hot water (60 °C) and detergent. … Step 3 – Sanitising (bacteria killing stage) … Step 4 – Air drying.

How do you sanitize and sanitize a bowl?

Clean mixing bowl. Wash mixing bowl in hot, soapy water or add it to a dishwasher load. If your mixer has a permanent home on the countertop, take the extra time to apply stainless steel cleaner to the bowl to remove water spots or blemishes. Remove spills, splatters, and food residue.

What is the best way to sanitize kitchen countertops?

The CDC recommends two main disinfectants when it comes to countertop sanitization: diluted bleach and alcohol. Mix ⅓ cup of bleach with one gallon of water for an easy and effective solution. Alternatively, store-bought isopropyl alcohol with at least 70% alcohol content will kill pretty much everything it touches.

Why is cleaning and sanitizing important?

The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.

What is the difference between cleaning and sanitizing quizlet?

Cleaning removes dirt and food from a surface where as sanitizing reduces pathogens on a surface to safe levels.

Is it possible for a dish to be clean but not sanitized?

Sanitizing can help prevent disease transmission, contamination and/or spoilage. Sanitizing, however, is not a substitute for cleaning. In addition, a sanitized surface is not sterile or completely free of bacteria. Sterilization is impractical for a foodservice facility.

What are the 3 methods of sanitizing?

Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC).

How you clean and sanitize your kitchen at home?

To wash and sanitize:Remove detachable parts, such as blades, plastic or wooden handles, and screens.Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. … Rinse in clear water after washing.Place items in a wire basket or other container and immerse them in a sanitizing solution.More items…•

What are the 4 categories of sanitizing?

The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.

What are the 2 methods of sanitizing?

Sanitizing can be accomplished by either pumping the water through assembled equipment or immersing equipment into the water. When pumping it through equipment, the temperature should be maintained to at least 171 F.

How do you prepare a sanitizing solution?

A solution of bleach and water should be used to sanitize all food preparation and contact surfaces. 1 tablespoon of bleach per 1 gallon of water will give you a 50-200 ppm sanitizing solution. This can be used to sanitize dishes, utensils, food preparation counters and tables.

What is cleaning and sanitizing in kitchen?

When you eat a peanut butter and jelly sandwich on a plate, cleaning the plate is getting rid of any crumbs and peanut butter or jelly that dripped onto the plate. It can also remove the bacteria from the plate to the sink. Sanitizing, on the other hand, is how you decrease microorganisms on a surface to safe levels.