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Cleaning Cleaning and Sanitizing
Food Contact Surfaces and Utensils The U.S. Centers for Disease Control and Prevention (CDC) has identified contamination of food equipment as one of the five leading causes of foodborne illness. Research shows that serious illnesses can result when people ingest even a few organisms like E. coli 0157:H7 and Shigella spp. The Food Code requires that food contact surfaces and utensils be routinely cleaned and sanitized. The person in charge of the establishment is responsible for: 1) knowing the correct method for cleaning, and 2) knowing sanitizing procedures, and 3) ensuring employees follow effective cleaning & sanitizing steps. Managers must determine which agents and procedures will work best in their facility. Cleaning Cleaning is the removal of food, soil, and other types of debris from a surface. Detergents are cleaning agents that remove grease or fat associated with food residues. Cleaning does not, by itself, consistently reduce contamination to safe levels.
Sanitizing Sanitizing is an additional step that can only occur after a surface is already clean. Sanitizing involves the use of heat or chemicals to reduce the number of microorganisms to safe levels. The Food Code requires that chemical sanitizers used in retail food facilities must be capable of reducing the number of disease causing organisms by 99.999%. If chemical sanitizers are used, they must achieve this level of reduction. How to Clean and Sanitize Consistently Two factors have essential elements of cleaning and sanitizing programs: 1) establishing clear procedures that address all the types of food equipment used (including clean-in-place systems), and
2) effectively training employees
Portable Equipment General procedures for manual cleaning and sanitizing are as follows: 1) pre-scrape utensils and equipment of food debris 2) wash in a warm solution of approved detergent
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