Distinguishing Between Cleaning, Sanitizing, and Disinfection: Essential Practices in the Food Service Industry

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Why Is Germ Prevention Important in Food Service Industry?

Public health can be affected by food service kitchen cleanliness. According to the CDC, restaurants are responsible for 40% of foodborne illness outbreaks.

In a food service kitchen, there is a lot of potential for contamination that can negatively affect the health of customers.

The list includes:

• Sick food service workers

• Undercooked food

• Cross-contamination

• Contaminated food contact surfaces

Consequently, food safety involves a variety of measures, such as temperature controls, sick leave for employees, handwashing hygiene, and sanitizing all food-contact surfaces.

Food service workers need to understand cleaning and sanitizing definitions.

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Cleaning vs. Sanitizing vs. Disinfecting vs. Sterilizing)

People who have argued over housekeeping know there are different levels of cleanliness.

Food service takes this to a whole new level. Restaurant industry cleaning actually involves several levels because of foodborne illnesses.

Cleaning is the first level of food hygiene. Cleaning involves removing visible contaminants like dirt, dust, food particles, and spilled liquids. Cleanliness is expected in restaurants.

Second, you sanitize surfaces to remove microorganisms. Sanitizing chemicals must kill 99.999% of test bacteria within 30 seconds, according to the CDC. Norovirus and other pathogens may be left behind, but enough dangerous bacteria are killed to reduce public health risks.

It is next to disinfect, which kills a wider range of pathogens. The CDC requires disinfecting chemicals to kill 99.999% of infectious bacteria, viruses, and fungi within five to ten minutes. It is often recommended to disinfect food service establishments that serve a vulnerable population, but in the average restaurant, disinfection is generally reserved for bathrooms.

Another level of "clean" is almost unheard of in restaurants. The process of sterilizing a surface means eradicating all microbes. Generally, it's overkill outside of healthcare.

Cleanliness in Food Service

A restaurant's cleanliness is important for a variety of reasons, some scientific and some psychological.

A restaurant should strive to keep its entire environment clean, not just its food contact surfaces.

Why Is Cleaning Necessary for Germ Prevention?

As we discussed above, cleaning doesn't remove germs. Then why do we clean? Why not sanitize right away?

As a first step, cleaning will remove dangerous microbes, although not as thoroughly as sanitizing. Second, you need to remove all food particles, grease, dirt, chemical residue, and other matter from the object before you can effectively sanitize it.

Gunk cannot be dissolved - sanitizers only reduce microbes on surfaces they can see. Foreign matter gives microbes a place to hide from sanitizers. To ensure thorough sanitization, it is necessary to remove all foreign matter.

How to Clean Food Contact Surfaces

Typically, cleaning involves hot water, a scrubbing tool, and one or more cleaning agents, including:

• In detergents, the surfactants reduce the surface tension, enabling the detergent to penetrate and lift soil.

• Cleaning solvents contain grease-dissolving agents that you can use to remove burned-on grease.

• Using acid cleaners to remove mineral deposits that alkaline detergents cannot.

• Mineral or metal abrasives remove heavy soil accumulations in small areas.

In order to remove any remaining foreign matter, items need to be rinsed thoroughly with clean water.

Sanitization in Food Service

Public health depends on sanitizing.

All food contact surfaces in a restaurant need to be cleaned and sanitized. Including flatware, cookware, utensils, countertops, cutting boards, tables, and food preparation equipment.

Why Is Sanitizing Necessary for Germ Prevention?

Sanitizers do not kill all microbes, but they reduce the number of harmful germs to an acceptable level. Therefore, it is "clean enough to eat off."

As disinfection often requires harsh chemicals that aren't safe to consume, sanitization offers an alternative that reduces the risk of foodborne pathogens without increasing the risk of contamination.

How to Sanitize Food Contact Surfaces

In restaurants, food contact surfaces are typically sanitized two ways:

• Hot. Dishwashers and sinks use hot water. To be effective, you must keep items at 171oF for at least 30 seconds.

• Chemicals. Chlorine, iodine, and quaternary ammonium are approved as sanitizers for food-contact surfaces in food service establishments.

  
  

Steps for Cleaning and Sanitizing Food Contact Surfaces

Most kitchens use commercial dishwashers for sterilization, but three-compartment sinks are also used.

A three-compartment sink should be cleaned and sanitized as follows:

1. Food can be scraped off for trash or composting.

2. In the first sink, immerse items in hot soapy water. In order to prevent germs from spreading and harboring, use clean washcloths to scrub thoroughly.

3. Hot water should be used to rinse items. Ensure there are no leftover food residues and thoroughly rinse away detergent to avoid contaminating sanitizing solution

4. Submerge items in sanitizing solution in the third sink for at least the minimum required time.

5. Set dishes aside to air dry without additional rinsing or wiping.

   
   

Cleaning and Sanitizing Mistakes to Avoid

To fulfill its intended purpose, cleaning and sanitizing in a restaurant need to be done precisely and consistently.

Getting the order of cleaning vs. sanitizing right is critical - sanitizers need food matter removed to work properly.

Other cleaning and sanitation mistakes to avoid:

• Rinsing or drying sanitized items. Restaurant dishes are left to drip dry so sanitizing chemicals can finish their jobs after they have left the water. Drying or rinsing items not only prevents this, but may introduce new bacteria.

• The wrong cleaning or sanitizing product. Both the CDC and EPA post guidelines for safe and effective products.

• Not following manufacturer's instructions. You should follow the manufacturer's instructions for the best results when cleaning and sanitizing. Pay particular attention to concentration requirements, time to effectiveness, and storage instructions.

• Not enough cleaning and sanitizing. It's a good idea to establish a consistent restaurant-wide procedure.

• Lack of training on cleaning and sanitizing. The average person might not realize the importance of sanitation and disinfection in food service. Do not assume employees know how to clean.

• After sanitizing, do not cross-contaminate. As soon as dishes, cups, and utensils are sanitized, everyone should learn how to avoid contaminating the areas likely to touch the food or the customer's mouth. Drinking glasses should never be touched with bare hands, for instance.

  
  

When to Clean and Sanitize Food Contact Surfaces

How often should food contact surfaces be cleaned and sanitized?

• After use

• Before touching another food (especially raw or egg-containing items)

• Any time it's been contaminated by unsanitary items

• If you are unsure a product is clean

• Items in constant use (like counters) every four hours

  
  

Closing Thoughts

Understanding the differences between cleaning, sanitizing, and disinfecting is essential in the food service industry. Each process plays a unique role in creating a hygienic environment crucial for the health and safety of customers. By implementing best practices and training staff effectively, food service establishments can protect their patrons and enhance their overall operations.

Maintaining high standards in these three areas significantly reduces the risk of foodborne illnesses and promotes a safe dining experience. As we navigate the challenges of the food industry, prioritizing these essential practices should be a top concern for all food service professionals.

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