Safe Food is Good Business
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Safe Sanitizing (PDF: 37KB/1 page)
Spanish Version: Sanidad, esterilización e higiene apropriados
Sanitization is a process whereby the numbers of disease causing organisms are reduced to safe levels. Safe sanitization is accomplished through the use of either heat or chemicals, after proper washing of food handling equipment and utensils.
Manual dishwashing utilizes three separate sink compartments to ensure items are clean and sanitized as follows:
Sink 1 - (step 1)
- Chlorine at a concentration of 50 ppm with a contact time of at least 10 seconds.
- Iodine at a concentration between 12.5 - 25 ppm with a contact time of at least 30 seconds.
- Quaternary ammonium at a concentration of 200-400 ppm with a contact time of at least 30 seconds.
Wash in hot soapy water. Proper washing may require scraping, preflushing, presoaking, or scrubbing with an abrasive material.
Sink 2 - (step 2)
Rinse in clean water. Rinsing removes the detergents and remaining food particles.
Sink 3 - (step 3)
Two options exist to sanitize items as follows:
Hot Water Sanitization - Option No. 1
Sanitize by immersion in hot water maintained at 171º F. or higher by means of an approved heating device.
Chemical Sanitization - Option No. 2
To sanitize with chemicals, items must be immersed for a specified amount of time in an approved sanitizing solution of the proper concentration. Some examples of proper time and concentration levels are:
Mechanical dishwashers use either heat or chemicals to properly sanitize items. Operate the dishwasher in accordance with the instructions on the machine's data plate. Use a thermometer to verify correct temperatures on machines that use heat to sanitize and use chemical test strips for chemical sanitizers.
|Single Temperature||165º F.|
|Dual Temperature Conveyor||180º F.|
|Dual Temperature Stationary||180º F.|
All equipment and utensils must be air dried. Do not dry with towels!