There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants.
Many different sanitizers can be used: an easy homemade version is to make a solution of 1 tablespoon of liquid chlorine bleach per gallon of water, or you can use a commercial sanitizer or sanitizing wipe. Pour or spray your sanitizing solution on surfaces and wipe them clean with a paper towel.
Diluted chlorine bleach is a very effective sanitizer. The amount needed is very small and no chlorine residue will be left behind using a concentration of 1 scant teaspoon of chlorine bleach to 1 quart of water. Chlorine reacts quickly and becomes inactive quickly.
Sanitising is usually achieved using heat and water, or chemicals, or a combination of both methods. An effective alternative to chemical sanitisers is hot water used at (75°C or hotter) to soak items for 2 minutes or more.
There are two common types of chemical sanitizers- chlorine bleach and quaternary ammonium compounds. Chlorine bleach is the easiest and most effective chemical sanitizer to use. such as countertops and cutting boards with this bleach solution and allow to air dry.
The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.
Clean with water, soap, and scrubbing. Sanitizing reduces germs to levels public health codes or regulations consider safe. Sanitizing is done with weaker bleach solutions or sanitizing sprays. Clean surfaces before you sanitize them.
Hot Water. Hot-water sanitizing—through immersion (small parts, knives, etc.), spray (dishwashers), or circulating systems—is commonly used. The time required is determined by the temperature of the water.
Dilute mixtures of chlorine bleach and water are a common and cost-effective method for sanitizing equipment in food processing operations.
Depending on the active ingredient used, hand sanitizers can be classified as one of two types: alcohol-based or alcohol-free. Alcohol-based products typically contain between 60 and 95 percent alcohol, usually in the form of ethanol, isopropanol, or n-propanol.
Food preparation surfaces should be cleaned and sanitized daily. Areas such as tabletops and kitchen counters can be sprayed with disinfectant and wiped down with a clean, soft cloth. All-purpose or kitchen specific surface cleaners such as Domex Multi-Purpose Cleaner is our recommended product for this task.
Sanitizing is also achieved through the use of chemical compounds capable of destroying disease causing bacteria. Common sanitizers are chlorine (bleach), iodine, and quaternary ammonium. Chemical sanitizers have found widespread acceptance in the food service industry.
Hypochlorites. Hypochlorite-based sanitizers are the most common and widely used food-safe sanitizers. They are low cost and effective making them the most popular choice. Of the hypochlorite sanitizers, sodium hypochlorite is the most common compound.
Approved sanitizers for use with food contact surfaces include chlorine, peroxyacetic acid, iodine, and quaternary ammonium or “quats.” These products are available in different forms and concentrations.
Chemicals approved as sanitizers for food-contact surfaces in retail/foodservice establishments are chlorine, iodine and quaternary ammonium.
Some common disinfectants are bleach and alcohol solutions. You usually need to leave the disinfectant on the surfaces and objects for a certain period of time to kill the germs.
All food-contact surface must be cleaned and sanitized correctly. For cleaning and sanitizing to be effective, it must follow this process: (1) Remove food bits or dirt on the surface; (2) Wash the surface; (3) Rinse the surface; (4) Sanitize the surface; (5) Allow the surface to air dry.
Steam under pressure, dry heat, EtO gas, hydrogen peroxide gas plasma, and liquid chemicals are the principal sterilizing agents used in health-care facilities.
Mix a 50/50 solution of vinegar and warm water and pour it into a spray bottle. Mist on cabinets, let sit for a minute or two and then wipe clean with a soft cloth. Add a few drops of liquid dishwashing detergent to the vinegar and water solution to clean extremely grimy cabinets.
You can mix one part vinegar with two parts baking soda to create a paste to clean the inside of your cabinets. The acid in vinegar reacts with baking soda and releases carbon dioxide gas to lift dirt from surfaces. This mixture will work well to get rid of dirt or stains and disinfects everything in the process too!
All food and hand contact surfaces should be disinfected / sanitised. This includes work surfaces, chopping boards, knives, slicers (food contact surfaces) and door handles, fridge handles, light switches taps etc (hand contact surfaces). What about cleaning cloths?
Three primary chemical compounds are used as sanitizers in the food service industry: chlorine-based cleaners, quaternary ammonium and iodine sanitizers.
Oxidizing agents. Disinfectants such as sodium hypochlorite, hydrogen peroxide, and peracetic acid utilize their oxidizing capability to inactivate viruses. For the small non‐enveloped viruses such as noroviruses that are difficult to disinfect, strong oxidizing agents are among the most effective disinfectants.
Chemicals that are approved sanitizers are chlorine, iodine, and quaternary ammonium. Different factors influence the effectiveness of chemical sanitizers.