Cleaning & Sanitizing

ServSafe Chapter 10


Cleaners are chemicals that should be used to clean. They have to be safe to use, stable and noncorrosive. Use them as directed on the label. Never substitute cleaners.
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Ways to sanitize

  • Heat: Water must be at least 171 F & must be immersed for at least 30 seconds
  • Chemicals: Chlorine, iodine, & quats

Chemical sanitizing

  • Soak in the solution
  • Rinse, swab or spray
  • Detergent sanitizer blend may be used
  • Use it once to clean
  • Use it a second time to sanitize


  • Should be the right concentration
  • Not enough will make solution useless
  • Too much will make it unsafe and can cause metal to corrode
  • Check concentration with test kit
  • Change solution when it is too dirty or has a low concentration
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How and when to clean and sanitize

  1. Scrape or remove food
  2. Wash the surface
  3. Rinse the surface
  4. Sanitize the surface
  5. Air dry
Food-contact surfaces must be clean and sanitized after they are used. As well as before working with a different type of food.


  • Unplug
  • Remove removable parts (Wash, rinse, and sanitize)
  • Scrape
  • Wash
  • Rinse
  • Sanitize
  • Air dry
  • Put back together


  • High temp machines: At least 180 F , 165 F for stationary rach, single temp machines
  • Chemical-Sanitizing machines: Lower temp, follow temp guidelines provided by the manufacturer

Operation Guidelines

  • Clean as needed
  • Scrape, rinse, or soak items before washing
  • Use correct rack
  • Air dry
  • Check water temp & pressure

Manual Dishwashiing

Setting up three compartment sink

  • Clean & sanitize each sink & drain
  • 1st sink must be filled up with water (110F) and detergent
  • 2nd sink must have clean water
  • 3rd sink must have water and sanitizer to the correct concentration
  • Have a clock to keep up with time for items in sanitizer
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Steps to clean & sanitize

  1. Scrape
  2. Wash in 1st sink
  3. Rinse in 2nd
  4. Sanitize in 3rd
  5. Air dry


  • 6 inches of the floor
  • clean & sanitize drawers & shelves
  • cups and glasses must be upside down
  • flatware and utensils with handle up
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Cleaning & sanitizing in the operation

  • Clean non food contact surfaces regularly
  • Diarrhea & vomit must be cleaned correctly

Storing chemicals & cleaning tools

  • Must have good lighting
  • utility sink to fill buckets and wash tools
  • floor drains
  • hooks to hang tools
  • placed away from food and prep area
What is sanitizing?

Reducing dirt from surface

Reducing the pH of a surface

Reducing the hardness of water

Reducing pathogens to safe levels

If food contact surfaces are in constant use, how often must they be cleaned & sanitized?(hours)





What is cleaning?

Reducing dirt from surface

Reducing the pH of a surface

Reducing the hardness of water

Reducing pathogens to safe levels