SANITATION
OF FOOD PREPARATION
WORK AREAS AND EQUIPMENT
A
number of factors influence the effectiveness of any chemical
sanitizer. They are:
Contact
In order to lower the number of microorganisms to an acceptable
level, the sanitizing solution must make contact with the surface
or the utensil for the amount of time required by the state or
local regulatory authority.
Selectivity
All sanitizes may not reduce the number of certain microoganisms
to an acceptable level.
Concentration
The concentration of the sanitizing solution is a critical factor.
In the case of chlorine bleach, the 1997 FDA Model Food Code recommends
a concentration of 25-100 ppm (parts per million) depending on
the job to be done, the temperature of the water and the pH of
the solution. Concentrations higher than necessary can create
a safety hazard, cause taste and odor problems, corrode metals
and other materials and leave residues. The effectiveness of a
chlorine bleach sanitizing solution diminishes with use. Therefore
it is necessary to test the sanitizing solution using test strips.
These are readily available from foodservice supply houses.
Temperature
Chlorine sanitizing solutions should be at a minimum temperature
of 75°F. They are less effective at lower temperatures. At
temperatures higher than 120°F chlorine may evaporate from
the solution and corrode certain metals. In general all sanitizers
work best at temperatures between 75° and 120°F.
To Sanitize Worksurfaces
- After
each use, especially after working with raw meat, fish or poultry,
thoroughly wash with hot water and soap/detergent and rinse
with warm water.
- Use
a sanitizing solution of 1 teaspoon of liquid chlorine bleach
to one gallon of warm water (at least 75°F) (200 ppm solution)
with clean wiping cloth. (Note: solution should be changed often).
Wiping cloths should be kept in the sanitizing solution.
-
Air dry.
To
Sanitize Dishtowels, Dishcloths and Wiping Towels
In the sink
- Fill
sink with warm water and appropriate amount of laundry detergent.
- Add
one teaspoon of liquid chlorine bleach for each gallon of water.
- Swish
around.
- Rinse
in warm water
- Air
dry.
In
the washing machine
- Wash
in washing machine with laundry detergent/soap and one cup of
liquid chlorine bleach.
- Always
thoroughly mix with water as directed before using.
- Do
not allow undiluted liquid chlorine bleach to come in contact
with any fabric (If it does, rinse out immediately with clear,
cold water)
- Do
not use on steel, aluminum, silver or chipped enamel.
CAUTION
LIQUID CHLORINE BLEACH IS CONFERRED HAZARDOUS SUBSTANCE AND
THE FOLLOWING PRECAUTIONS SHOULD BE TAKEN IN FOOD AND NUTRITION
LABS
For more information on the use of liquid chlorine bleach as a
sanitizer contact The Clorox Company, Consumer Services Department,
PO Box 24305, Oakland, CA 94623 or call their hotline at 1-800-292-2200.
Revised
01/01
University of Rhode Island
Cooperative Extension Food Safety Education
