Cleaning versus sanitizing food-contact surfaces

A surface can look clean and still need sanitizing. The two steps have different jobs. Cleaning removes food residue, grease, and soil. Sanitizing is a treatment applied after cleaning to reduce microorganisms on a food-contact surface. Skipping the first step can make the second one ineffective.

Why the order matters

Food particles and grease shield microorganisms and can reduce a sanitizer's effectiveness. The surface must first be cleaned to sight and touch when the Food Code calls for cleaning and sanitizing. Rinsing removes detergent and residue; sanitizing is then applied at the specified strength and contact time. A sanitizer that is too weak, too old, contaminated, or removed too soon may not perform as intended.

Three distinct terms

• Cleaning: removing food residue, dirt, grease, and other unwanted matter.
• Sanitizing: treating a clean food-contact surface to reduce microorganisms to a level considered safe by public-health requirements.
• Disinfecting: a stronger antimicrobial process used for specified nonfood surfaces or settings; a disinfectant is not automatically appropriate for a food-contact surface.

How to verify the sanitizing step

Use the product approved for the intended food-contact application and follow its label as well as the adopted code. For a chemical sanitizer, measure concentration with the test kit designed for that chemical; do not guess by color or by how much concentrate was poured. Confirm the required temperature and contact time. For hot-water machine sanitizing, verify the applicable equipment and temperature requirements. Record checks when the establishment's procedure requires them and correct a failed check before reusing the surface.

When surfaces need the steps

Food-contact surfaces and utensils must be cleaned and sanitized at the frequencies required by the adopted Food Code. Frequency depends on the food being handled, the type of equipment, and how the operation is performed. For example, equipment used with time/temperature control for safety food generally needs cleaning at least every four hours during use, subject to listed exceptions. The exact rule and local amendments matter, so avoid applying one interval to every surface.

Exam traps

• Applying sanitizer over visible food residue and calling the job complete.
• Using a disinfectant without confirming it is approved for a food-contact surface.
• Eyeballing chemical concentration instead of testing it.
• Wiping a sanitized surface with a contaminated cloth.
• Assuming every utensil has the same cleaning frequency.

Key takeaway

Clean first, then sanitize. Use an approved method at the correct strength or temperature and for the required contact time. Follow the current jurisdiction's adopted Food Code and the product label.