PROPER CLEANING METHODS

To prepare clean and healthy food, you must always use clean utensils and equipment. To be clean, utensils and equipment must be properly washed, rinsed and sanitised.

Large amounts of harmful bacteria can grow on equipment and utensils that have not been properly cleaned. These bacteria can contaminate food when the utensils and equipment are used.

Proper cleaning will destroy the invisible Enemy before they have a chance to contaminate the food. You must always follow Rule 4 of the Food Protection Plan and use proper cleaning methods to destroy bacteria.

Important Words to Remember

Wash : to loosen the food and grease on a surface by using warm water, detergent, and a lot of  scrubbing.

Rinse : to remove the loose food and grease on a surface by using warm water, clean water.

Sanitize : to reduce the number of harmful bacteria down to a safe amount by using either hot water or chlorine bleach.

Food Contact Surface : Utensils and the part of equipment that comes in contact with food.

Non Food Contact Surface : The part of equipment that does not come in contact with food. This part may be splashed by food and must be washed and rinsed often. 

Wash / Rinse / Sanitize
To prevent the spread of bacteria, utensils and food contact surface of equipment must be washed, rinsed, and sanitized after each use. Foodservice employees usually do a good job of washing and rinsing. However, they often forget to sanitize the utensils and the food contact surfaces of equipment.
Sanitizing is the step that destroy the harmful bacteria. The cleaning job is never finished until all food contact have been properly sanitised.
Sanitising can be down in two ways :