There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.
Cleaning a surface simply removes visible debris, dirt and dust. Sanitizing a surface makes that surface sanitary or free of visible dirt contaminants that could affect your health. Sanitizing is meant to reduce, not kill, the occurrence and growth of bacteria, viruses and fungi.
Always Clean Before you DisinfectCleaning removes loose soils, preparing the surface or object to be disinfected. Disinfecting kills germs on the surface, preventing them from spreading. If a surface is not cleaned first, germs can hide under soils and reduce the efficacy of the disinfectant.
Cleaning and sanitizing is a 7-step process:
- Scrape.
- Rinse (first time)
- Apply detergent.
- Rinse (again)
- Sanitize.
- Rinse (last time)
- Dry.
Cleaning in Place (CIP) refers to the use of a mix of chemicals, heat and water used to clean machinery, vessels or pipe work without dismantling the plant. CIP should be used in any industry and plant where hygiene is critical; the process is usually an integral part of established automation systems.
Common cleaning agents
- Acetic acid (vinegar)
- Acetone (can damage plastics)
- Various forms of alcohol including isopropyl alcohol or rubbing alcohol.
- Ammonia solution.
- Amyl nitrite and other nitrites.
- Borax.
- Calcium hypochlorite (powdered bleach)
- Carbon dioxide.
10 Essential Cleaning Tools Every Home Should Have
- A Good Sponge. There are a huge variety of sponges out there.
- White Towels. I always keep a ton of white towels on hand.
- Microfiber Cloths.
- A Squeegee.
- A Bucket.
- A Spray Bottle (or 6)
- A Scrub Brush.
- A Toothbrush.
Clean Your Kitchen In Seven Easy Steps
- Put all of the dirty dishes in the dishwasher.
- Wipe off countertops and tables with hot soapy water.
- Sweep the floor and shake throw rugs if needed.
- Wash the dishes that have been soaking.
- Wipe down the faucets and dry with a towel.
- Put out a clean dishcloth and towel.
There are four main types of cleaning agents used in commercial kitchens:
- Detergents.
- Degreasers.
- Abrasives.
- Acids.
- CHLORINE. Chlorine is the most common chemical sanitizing agent used in the milk industry.
- IODINE. Iodine sanitizers used in milk plants are usually in the form of iodophors.
- QUATERNARY AMMONIUM COMPOUNDS (Cationics)
- CHLORINE DIOXIDE.
- ACID SANITIZERS.
Most batch pasteurizers are cleaned manually with a water rinse, followed by alkaline detergent and an acid rinse.
Types of disinfectants include: Air disinfectants, Alcohols, Aldehydes, Oxidizing agents, Phenolics, Quaternary ammonium compounds, Silver, and Copper alloy surfaces.
CIP (cleaning in place) systems are used for cleaning the equipment used in the production of beverages, fruit juices, foodstuffs, dairy products, pharmaceutical products, and generally in all those sectors that demand high standards of hygiene and cleanliness.
A key part of safe food manufacturing is cleanliness, which is why solid cleaning-in-place (CIP) and cleaning-out-of-place (COP) systems are essential. It basically involves connecting the production line to a stand-alone flushing system and pushing a button; no dismantling of equipment is needed.
Verification activities may also include testing the final rinse water for ATP, APC or allergen tests, or by taking micro/allergen swabs, testing of the chemical concentration, temperature verification, and flow rate. CIP system program audits are another form of verification.
And, to determine the required flow and pressure needed to clean a vessel with a static spray ball, you multiply the circumference of the vessel in feet by three gallons per minute (gpm) per foot of circumference to create a flow turbulence to clean the vessel's interior.
Cleaning Out of Place is defined as a method of cleaning equipment items by removing them from their operational area and taking them to a designated cleaning station for cleaning. It requires dismantling an apparatus, washing it in a central washing area using an automated system, and checking it at reassembly.
Sterilization in Place refers to the sterilization of production equipment without prior disassembly. Sterilization is usually carried out by means of superheated steam. SIP systems are used in areas where germ reduction plays a decisive role. Examples are biotechnology or the food industry.
Is it safe to handle food after using an alcohol sanitizer? Using a hand sanitizer before handling food is generally considered safe.
Sanitizers kill certain bacteria, in a specific period of time, and are regulated by the EPA. Disinfectants kill certain bacteria, viruses, mildews, or fungi, in a specific period of time, and are also regulated by the EPA.
A disinfectant is any chemical agent used on inanimate objects, like floors, walls and sinks, in order to eliminate germs like viruses, bacteria, fungus and mold. Bleach is a generic term for the chemical sodium hypochlorite, which imparts whitening properties.
1 : to reduce or eliminate pathogenic agents (such as bacteria) on the surfaces of (something) : to make (something) sanitary (as by cleaning or disinfecting) You can use sponges and dishcloths safely if you take care to sanitize them, says Dean Cliver, a professor of food safety at the University of California, Davis.
As per the Centers for Disease Control and Prevention, one should only use a hand sanitizer that contains at least 60 percent of alcohol. Non-alcohol based sanitizer is not only less effective in killing the germs but can also be actually harmful to your health.
