What procedures should be followed when cleaning and sanitizing items in a dishwashing machine?

Training Tip: Cleaning and Sanitizing

Cleaning and sanitizing

If an establishment’s dishes, utensils, countertops, and equipment haven’t been properly cleaned and sanitized, they can spread dangerous pathogens to every food item they touch.

Review the importance of cleaning and sanitizing with these simple questions:

• What is the difference between cleaning and sanitizing?
  Cleaning removes dirt, grime, and pathogens with soap and water. Sanitizing kills bacteria that remain after cleaning.

• What are the five steps for washing dishes and utensils in a three-compartment sink?
  1. Scrape away leftover food on the dishes and utensils.
  2. Clean the dishes and utensils in the first sink with soap and warm water.
  3. Rinse the dishes and utensils in the second sink with clear, clean water.
  4. Sanitize the dishes and utensils in a chemical solution or very hot water (at least 171°F) in the third sink.
  5. Allow the dishes and utensils to air-dry.

• How often should you clean and sanitize food contact surfaces?
  Clean and sanitize a food contact surface after working with raw meat, when switching from one food to another, when switching tasks, after taking a break, and after four hours of constant use.

To promote proper cleaning and sanitizing, consider implementing the following ideas in your establishment:

• Teach employees to touch silverware only by the handle and to carry cups and glasses only by their bases, stems, or handles. Otherwise, employees could accidentally contaminate clean dishes.
• Demonstrate how to mix sanitizing solution and how to check for proper sanitizer levels. If a mixture is too weak, it won’t kill bacteria. Train employees to use a test strip to make sure the sanitizer is mixed correctly.
• Train your employees to avoid spraying chemicals in areas where food is being prepared. When chemicals are sprayed, they can become airborne and can settle on nearby surfaces and food.

One of the best ways to make sure your employees understand food safety is to provide careful and regular training for them. While StateFoodSafety’s online courses utilize the most effective teaching techniques, it is also important that you continue to educate your employees on food safety after they have completed our courses.

—Katie Heil

Editor’s note: This post was originally published in May 2015 and has been updated for freshness, accuracy, and comprehensiveness.

Dishes and Cooking Utensils

Wash and sanitize any dishes, pots, pans, and cooking utensils that were in contact with floodwater. Water for washing and sanitizing must be certified safe to use.

To wash and sanitize:

1. Remove detachable parts, such as blades, plastic or wooden handles, and screens.
2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a brush, if necessary.
3. Rinse in clear water after washing.
4. Place items in a wire basket or other container and immerse them in a sanitizing solution. Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the solution.
5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could recontaminate the dishes.

Wash cupboards and other surfaces that came in contact with floodwater with soapy water. Then rinse and wipe surfaces with a disinfecting solution. Remember, cupboards and other surfaces must be cleaned and disinfected before you can store foods, dishes, or cooking utensils in them.

Household Metals

Rust causes the most damage to flooded household metals, especially iron. Use the following treatments to remove rust.

Iron Pots, Pans, and Utensils

1. Wash with soap and water, using a stiff brush, scouring powder, or steel wool.
2. If rust remains, wipe items with an oil-saturated cloth or a commercial rust remover. If using a commercial rust remover, be sure to follow the label instructions.
3. Wash again in hot, soapy water, rinse, and dry thoroughly.

Season iron pans and utensils with a generous amount of unsalted cooking oil. Heat in a 250°F oven for 2 or 3 hours. This will permit oil to soak into the pores of the metal. During the heating process, apply more oil as needed. When seasoning is completed, wipe off the excess oil.

Stainless Steel, Nickel-Copper Alloy, Nickel, or Chrome-Plated Metals

Wash thoroughly and polish with a fine-powdered cleanser. If hardware is broken so that base metal is exposed and rusted, wipe with kerosene. Then wash and dry the surface. Wax after each use to prevent further rusting.

Copper and Brass

• Polish with a copper or brass polish or rub with a cloth saturated with vinegar or rub with a piece of salted lemon.
• Always wash copper thoroughly with soapy water after using acids or commercial polishes or they will retarnish rapidly.
• Wash lacquered ornamental copper in warm soapy water. Rinse with warm water and wipe dry. Do not polish. Do not soak.

NOTE: Do not use copper and brass items for food preparation or service.

Locks and Hinges

Locks and hinges, especially those made of iron, should be taken apart, wiped with kerosene, and oiled. Follow the same procedure as for iron hardware.

If it isn’t possible to remove locks or hinges, squirt a little machine oil into the bolt opening or keyhole. Work the knobs to distribute the oil. This will help prevent rusting of the springs and metal casing. (Do not use too much oil as it may drip on the wood-work, making painting difficult.)

NOTE: Only use petroleum jelly, machine oil, kerosene, or stove polish on metal surfaces that will not come in contact with food.

Publication date: July 1, 2014

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This publication printed on: Oct. 29, 2022

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Cleaners must be stable, noncorrosive and safe to use. When using them: follow the manufacturers' instructions; do not use one type of detergent in place of another unless the intended use is the same.

Surfaces can be sanitized using: Heat (the water must be at least 171℉ and immerse the item for 30 seconds); or Chemicals (Chlorine, Iodine, or Quaternary Ammonia (Quats)).

Chemical sanitizing: food-contact surfaces can be sanitized by soaking them in a sanitizing solution or rinsing, swabbing, or spraying them with a sanitizing solution. In some cased a detergent-sanitizer blend can be used (use it once to clean and a second time to sanitize.)

Sanitizer Effectiveness Concentration: Sanitizers should be mixed with water to the correct concentration: not enough sanitizer may make the solution weak and useless. Too much sanitizer may make the solution too strong, unsafe, toxic, and may corrode metal. Check concentration with a test kit; make sure it is designed for the sanitizer used; check the concentration often. Change the solution when: it is dirty; or with the concentration is too low. Follow manufacturer's recommendations for the correct temperature. The sanitizer must make contact with the object for a specific amount of time. Minimum times differ for each sanitizer. Find out what your water hardness and pH is from your municipality. Work with your supplier to identify the correct amount of sanitizer to use.

General Guidelines for the Effective Use of Chlorine, Iodine, and Quats

All food contact surfaces need to be cleaned and sanitized at these times:
• After they are used
• Before foodhandlers start working with different type of food
• Any time an interruption takes place during a task and the items being used may become contaminated
• After four hours of continual use

When Cleaning and Sanitizing Stationary Equipment: Unplug the equipment; take the removable parts off the equipment; wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed; scrape or remove food from the equipment surfaces; wash the equipment surfaces; rinse the equipment surfaces with clean water; sanitize the equipment surfaces; make sure the sanitizer comes in contact with each surface; allow all surfaces to airdry; put the unit back together.

Dishwashing Operation Guidelines: Clean the machine as often as needed: scrape, rinse, or soak items before washing; use the correct dish racks; NEVER overload dish racks; air-dry all items; check the machine's water temperature and pressure.

Setting up a three-compartment sink: Clean and sanitize each sink and drain board; fill the first sink with detergent and water at least 110℉ ; fill the second sink with clean water; fill the third sink with water and sanitizer to the correct concentration; provide a clock with a second hand to let food handlers know how long items have been in the sanitizer.

Steps for cleaning and sanitizing in a three compartment sink: rinse, scrape, or soak items before washing them; wash items in the first sink; rinse items in the second sink; sanitize items in the third sink; air-dry items on a clean and sanitized surface.

When storing clean and sanitized tableware and equipment; store them at least six inches (15 centimeters) off the floor; clean and sanitize drawers and shelves before items are stored; store glasses and cups upside down on a clean and sanitized shelf or rack; store flatware and utensils with handle up; cover the food-contact surfaces of stationary equipment until ready for use; and clean and sanitize trays and carts used to carry clean tableware and utensils.

Clean nonfood-contact surfaces regularly (includes floors, ceilings, walls, equipment exteriors, etc.): Prevent dust, dirt, food residue and other debris from building up. Develop a plan for cleaning up diarrhea and vomit in the operation. It can carry Norovirus, which is highly contagious. Correct cleanup can prevent food from becoming contaminated and others from getting sick. Consider the following when developing a plan for cleaning up of vomit and diarrhea: How you will contain liquid and airborne substances, and remove them from the operation; how you will clean, sanitize, and disinfect surfaces; when to throw out food that may have been contaminated; what equipment needed to clean up these substances, and how it will be cleaned and disinfected after use; when a food handler must wear personal protective equipment; how staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances; how to segregate contaminated areas from other areas; when staff must be restricted from working with or around food, or excluded from working in the operation; how sick customers will be quickly removed from the operation; and, how the cleaning plan will be implemented.

Store cleaning tools and chemicals in a separate area away from food and prep areas. NEVER dump mop water or other liquid waste into toilets or urinals; NEVER clean tools in sinks used for handwashing, food prep, dish washing. The Occupational Safety and Health Administration (OSHA) has requirements for using chemicals in foodservice operations. OSHA requires chemical manufacturers and suppliers to provide Material Safety Data Sheets (MSDS) for every hazardous chemical they sell. The sheets contain information about the chemical; safe use and handling; physical, health, fire, and reactivity hazards; precautions; protective equipment to wear; manufacturer's name, address, and phone number; preparation date of MSDS; and hazardous ingredients and identity information. MSDS are usually sent with chemicals delivered. MSDS must be kept visible and available to employees of the operation at all times. Foodservice Chemicals: Only purchase those approved for use in foodservice operations; store them in their original containers away from food and food-prep areas. If transferring them to a new container, label it with the common name of the chemical; keep MSDS for each chemical. When throwing chemicals out, follow instructions on the label and local regulatory requirements.

Cleaning Program To develop an effective cleaning program, create a master cleaning schedule; train your staff to follow it; and monitor the program to make sure it works. To create a master cleaning schedule, identify: what should be cleaned; who should clean it; when it should be cleaned; and how it should be cleaned. When monitoring the cleaning program: supervise the daily cleaning routines; check the cleaning tasks against the master schedule every day; change the master schedule as needed; and ask the staff for input on the program. When developing a cleaning program for a food operation, training employees to follow the program is the key to its success.

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