If a food-contact surface is in constant use how often must it be cleaned and sanitized

Cross-contamination can be a huge issue for food businesses caused by incorrect or inadequate cleaning and sanitizing procedures. Most kitchen staff know they must wash their hands thoroughly and frequently — but that’s only part of the overall picture when it comes to keeping customers safe and preventing a food-borne illness outbreak. Another crucial component is effective cleaning and sanitizing. Before you even begin cleaning or sanitizing kitchen surfaces, evaluate the tools you’re using. A common misconception is that because sponges are soaked in various cleaning products most of the time, they must be clean. But in reality, sponges can harbour large amounts of dangerous microorganisms. Sponges should be run through a hot washing machine cycle or periodically soaked in a bleach solution. They should also be regularly replaced — and don’t wait for them to look or smell dirty. Dish towels are often magnets for germs, so you should use different towels for different tasks. For example, don’t dry your hands on the same towel you used to wipe a counter.

Índice Show

Cleaning versus sanitizing
Maintain a cleaning and sanitizing schedule
The 7-step process for cleaning and sanitizing
Why are cleaning and sanitizing so important?
How often should constant use food contact surfaces be cleaned and sanitized?
When should you clean or sanitize a surface in the kitchen?
How often should a food contact surface?
When should food contact surfaces be cleaned and sanitized quizlet?

Índice

Cleaning versus sanitizing
Maintain a cleaning and sanitizing schedule
The 7-step process for cleaning and sanitizing
Why are cleaning and sanitizing so important?

Every day, all kitchen surfaces should be wiped down with clean towels and strong cleaning agents, in order to kill organisms.

Cleaning versus sanitizing

They’re not the same — these two distinct processes require different tools and products, and have different purposes. Cleaning removes all visible dirt, soil, chemical residues and allergens from equipment, utensils and work surfaces. Sanitizing, which is performed after cleaning, reduces the number of microorganisms to a safe level. If the surface isn’t first cleaned, sanitizing will be less effective. All surfaces that come into contact with food must be cleaned and sanitized after every use — and this is especially true if you’re switching from working with raw and ready-to-eat foods. This could include dishware, glassware, cutlery, pots and pans, serving utensils, cooking equipment, as well as surfaces such as chopping boards, kitchen counters and tables where guests have dined. If an item is in constant use, it must be cleaned and sanitized at least once every four hours.

Items that have not had direct contact with food — such as chairs, floors, doors, walls and windows, under cushions, around light fixtures and curtains — must also be cleaned and sanitized regularly.

Maintain a cleaning and sanitizing schedule

In order to keep track of cleaning and sanitizing, create a Kitchen Equipment Cleaning Schedule that includes daily, weekly and monthly tasks, with a checklist that employees must complete as part of their duties. This schedule should include:

detailed instructions on how all surfaces need to be cleaned
how frequently each item must be cleaned
who is responsible
which cleaning agents to use (including concentration, temperature and contact time)
how to avoid contaminating food

All staff should be trained in the proper cleaning and sanitizing process, and complete regular refresher training.

The 7-step process for cleaning and sanitizing

Print out the Canadian Institute of Food Safety’s (CIFS) 7 Steps to Effective Cleaning & Sanitizing Poster and post it in prominent locations in your food business to help ensure employees are following the correct cleaning and sanitizing procedure.

Scrape: The goal of scraping is to remove all dirt, grease and food particles from the kitchen surface. Use a clean brush or cloth, and ensure all visible debris is gone before moving on to the next step.
Rinse (first time): After scraps of dirt and food are gone from the surface, rinse with hot water — it should reach a temperature of 113°F (45°C) or above.
Apply cleaning agent: Use hot water and a cleaning agent to remove any grease or food that still remains after scraping and rinsing. Follow the manufacturer’s instructions to use the correct amount, and thoroughly clean surfaces with small grooves or indentations, as bacteria can hide in these spots.
Rinse (again): Rinse the item again with hot water, at a minimum temperature of 113°F, or 45°C. This step is important as it removes any detergent and reduces the risk of chemical contamination.
Sanitize: When using sanitizer, always follow the manufacturer’s instructions to ensure the correct concentration and contact time. If you’re using a chemical sanitizer, be extra safe and test the solution with a test kit.
Rinse (last time): A final rinse removes any remaining sanitizer or chemical agent that could potentially lead to cross-contamination of food.
Dry: Always let items air dry as it’s more sanitary than using cloths or dish towels, which could potentially carry bacteria and actually undo your work.

Why are cleaning and sanitizing so important?

Cleaning and sanitizing helps to present a good image to customers. No one wants to eat in or purchase food from a place that’s unhygienic. And a good reputation boosts your business’s revenue. Cleanliness also discourages infestations, as pests are attracted to scraps, crumbs, grease and other food residues. Food businesses are legally required to do everything possible to ensure a spotless, sanitary environment. Proper cleaning and sanitizing procedures provide the best defense against a possible food-borne illness outbreak.

All staff in your food business should be trained in and regularly implement effective cleaning and sanitizing procedures. CIFS’s Guide to Effective Cleaning & Sanitizing provides comprehensive tips for safe workplace cleaning and sanitizing practices, and our Food Handler Certification Course includes in-depth training on the proper ways to clean and sanitize, along with its impact on reducing food-borne illness outbreaks.

Are your food contact surfaces as clean as they could be? Discover six facts about disinfecting and sanitizing food surfaces to stay germ-free.

Every year, 10% of the population becomes ill from contaminated food. With all the diseases that are spread through food, it’s extremely important to pay attention to how you’re disinfecting food surfaces. What is a food-contact surface? The phrase “food-contact surfaces” refers to anything that comes in direct contact with food such as prep knives and other utensils, pots and pans, and cutting boards. Are the food-contact surfaces in your home, food service business, or restaurant as clean as they should be? Keep reading to learn six facts about disinfecting and sanitizing food surfaces to stay germ-free.

The necessary steps are clean, rinse, sanitize. A clean surface, free of organic matter and residue from the cleaning solution is important so the sanitizer can do its job and remove pathogens.

Sanitizers are shown to reduce the number of bacteria on a surface by 99.99% when tested one time. Disinfectants reduce the number of bacteria by 99.99% of bacteria in several tests.

Food-contact surfaces obviously must be cleaned and sanitized after being used, but there are other stipulations. The cleaning and sanitizing process has to be employed before a food handler begins working with a different type of food. For example, if you’re working with chicken and beef is up next, you must clean and sanitize in between.

If while handling food, you have an interruption, you should clean and sanitize in case the food with which you were working became contaminated.

Clean and sanitize any surface that has been in constant use every four hours.

Restaurants and other foodservice organizations must employ standard operating procedures or a step-by-step guide when it comes to cleaning and sanitizing. This makes the procedure very routine and this routine helps to maintain food safety.

The Environmental Protection Agency must approve all sanitizer ingredients. The sanitizer manufacturer must also have data to support the claims they make regarding how well they work. They have to meet specific performance standards and be approved to be used on food contact surfaces.

By removing bacteria and various other microorganisms, you are keeping food from getting contaminated during its preparation and you are reducing the chance of transmitting disease to the person eating the food.

Keeping your food contact surfaces clean and disinfected has to be a top priority at home and especially when serving food to the public. Using caution when prepping food can and does prevent foodborne illnesses.

Are you looking for a disinfection service you can trust? We at EverWell have a 3-Step Protection System that is safe and effective to eliminate germs and harmful bacteria and viruses in just minutes.

We are a trusted leader in the disinfecting and sanitizing business. Contact us today to make an appointment with our professionals.

How often should constant use food contact surfaces be cleaned and sanitized?

All food-contact surfaces must be cleaned and sanitized after they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use.

When should you clean or sanitize a surface in the kitchen?

Surfaces should be cleaned before they are sanitized or disinfected because impurities like dirt may make it harder for chemicals to get to and kill germs. Sanitizing reduces the remaining germs on surfaces after cleaning. Disinfecting can kill viruses and bacteria that remain on surfaces after cleaning.

How often should a food contact surface?

Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with potentially hazardous food. Except as specified in Subsection D, if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours.

When should food contact surfaces be cleaned and sanitized quizlet?

Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use, they must be cleaned and sanitized every four hours.

If a food-contact surface is in constant use how often must it be cleaned and sanitized