Cleaning and Sanitizing

Food-Contact Surfaces

Onions contaminated because of poor cleaning and sanitizing of equipment were the likely
cause of a pathogenic E. coli O157:H7 outbreak at a fast-food restaurant in Canada that
sickened 235 people in 2008.

Public Health Reasons

Surfaces that typically come into contact with food are called food-contact surfaces. Examples
include utensils, cutting boards, flatware, tables, and highchairs. Also included are surfaces onto
which food may drip, drain, or splash, such as the inside of a microwave oven or refrigerator.
It is important to properly clean and sanitize food-contact surfaces because during use foodcontact surfaces can become contaminated with harmful microorganisms that can be transferred to
food. The purpose of cleaning is to remove soil and food debris. First, wash with a detergent.
Detergents help reduce the surface tension of water, so they can surround and lift soil from a
surface. Second, rinse with warm potable water. Rinsing removes the suspended soil and detergent.
After this, a surface may look visibly clean, however, the surface may still be contaminated with
pathogenic microorganisms. Food-contact surfaces must also be sanitized in order to reduce the
number of microorganisms to a safe level. Food contact sanitizers reduce the bacterial count on a
surface by 99.999% or 5 logs. For example, if there are 1 million bacteria on a surface before the
sanitizer is applied, then there should only be 10 bacterial cells left after the sanitizer is dry. For
food-contact surfaces, sanitizers are designed to function as a final rinse after cleaning. Sanitizers
differ from disinfectants in that disinfectants eliminate all of the organisms listed on the product
label, which may include viruses or fungi. Disinfectants are not generally used for food-contact
surfaces because they can leave harmful residues. Both sanitizers and disinfectants are products
regulated by the U.S. Environmental Protection Agency (EPA). The label should indicate if the
product can be used on a food-contact surface. If the label does not indicate this, the information
can be looked up online by finding the EPA registration number on the label and going to the EPA
Pesticide Product Labeling System (PPLS) website: www.epa.gov/opp00001/pestlabels
In one research study conducted in child-care centers in Texas, the authors reported that
41% (68/167) of food preparation surfaces tested in 27 child-care centers were positive for bacterial
contamination. Another study conducted in six child-care centers found Escherichia coli in 8 out of
575 swabs from food preparation sites and 1 out of 289 swabs from food serving sites. This
indicates that food-contact surfaces can be a potential source of harmful microorganisms in the
child-care setting. Therefore, proper procedures must be in place for cleaning and sanitizing. Food
contact surfaces have been found to be contaminated in other institutions including schools, office
buildings, military bases, food processing facilities, restaurants, hotels, and long-term care facilities.

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Cleaning and Sanitizing Food-Contact Surfaces

Practices
There are three levels of cleaning and sanitizing/disinfecting surfaces. In increasing rigor, they are
routine cleaning, vomit/fecal episode cleaning, and outbreak cleaning. This section covers routine
cleaning. Additional measures are required when cleaning after a vomit or fecal episode and during
an outbreak.

Cleaning
Pre-flush items by running water over the surface and through the equipment, or pre-soak
items in a sink of standing water to loosen soil.
Wash equipment and utensils to remove remaining food material using appropriate cleaning
agents and equipment. Cleaning agents will vary depending on the type of food soil, the
hardness of water, and the surface characteristics of the object being cleaned.
Cleaning agents are divided into four categories:
o Detergents: Use detergents to routinely wash tableware, surfaces, and equipment.
Detergents can penetrate soil quickly and soften it. Examples include dishwashing
detergent and automatic dishwasher detergents.
o Solvent cleaner: Use periodically on surfaces where grease is burned on. Solvent
cleaners are often called degreasers.
o Acid cleaners: Use periodically on mineral deposits and other soils that detergents
cannot remove. These cleaners are often used to remove scale in dishwashing
machines and steam tables.
o Abrasive cleaners: Use these cleaners to remove heavy accumulations of soil that
are difficult to remove with detergents. Some abrasive cleaners also disinfect.
For manual cleaning, materials that retain water, such as sponges and wiping cloths, must
not be used. Pads and brushes must be used instead.
Pads and brushes used for cleaning must be cleaned and sanitized, as well, to further
prevent contamination of equipment and utensils.
Rinse to remove suspended soil and cleaning compounds.
Even though surfaces look visibly clean at this point, they may still be contaminated with microorganisms, so always
sanitize the surface.

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Cleaning and Sanitizing Food-Contact Surfaces

Sanitization
Hot water/heat sanitization
Heat can be used to sanitize surfaces in one of three ways: as hot steam, water, or air.
Hot water is the most common method.
o If hot water is used in the third compartment of a three-compartment sink, it must
be at least 171F (77C).
o If a high-temperature dishwashing machine is used to sanitize cleaned dishes, the
final sanitizing rinse must be at least 180F (82C).
o For stationary rack, single temperature machines, the rinse must be at least 165F
(74C).
o Cleaned items must be exposed to these temperatures for at least 30 seconds.
The utensil surface must reach 160F (71.1C) as measured by an irreversibly registering

temperature indicator. When the indicator has been exposed to a temperature in excess of
its rating, it provides a tamper proof display of temperature achievement.

Chemical sanitizing
Follow the instructions on the sanitizers label and use proper dilutions.
Different factors influence the effectiveness of chemical sanitizers. The three factors that
must be considered are:
o Concentration: The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms, while too much can be toxic.
o Temperature: Generally, chemical sanitizers work best in water that is between
55F (13C) and 120F (49C).
o Contact time: In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.
o For example, the activity of chlorine is dramatically affected by such factors as pH,
temperature, and organic load; however, chlorine is less affected by water hardness
when compared to other sanitizers, such as quaternary ammonium.
Air-drying
After applying the sanitizer, place utensils in a wire or plastic draining rack where they will
not come into contact with any food or food residue and let them sit until dry.
For equipment, after applying the sanitizer, let the equipment sit without use until dry.
Do not use towels for drying, polishing, or any other purpose because they may recontaminate equipment and utensils.
Never rinse or perform any other cleaning process after the sanitizing process.

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Cleaning and Sanitizing Food-Contact Surfaces

Methods for Cleaning and Sanitizing

Machine-dishwashing
Most tableware, utensils, and other equipment can be cleaned and sanitized in a dishwashing
machine. Dishwashing machines sanitize by using either hot water or a chemical sanitizing
solution.
Check cleanliness of the machine at least once a day.
Check temperatures and water pressure at least once a day.
Make sure all detergent and sanitizer dispensers are properly filled.
Scrape, rinse, or soak items before loading them into the machine.
Load racks correctly and use racks designed for the items being washed.
Check each rack as it comes out of the machine for soiled items.
Air-dry all items.
Keep your dishwashing machine in good repair.
High-temperature machines
o The temperature of the final sanitizing rinse must be at least 180F (82C). For
stationary rack, single temperature machines, it must be at least 165F (74C).
o The machine must have a thermometer installed to measure the temperature of
water at the manifold where it sprays into the tank.
Chemical-sanitizing machines
o Chemical sanitizing machines often wash at much lower temperatures, but never
lower than 120F (49C).
o Rinse water temperature in these machines should be between 75F and 120F
(24C and 49C) for the sanitizer to be effective.
Three-compartment sinks
Rinse, scrape, or soak all items before washing them in a three-compartment sink.
Wash items in the first sink in a detergent solution that is at least 110F (43C).
Immerse or spray rinse items in the second sink using water that is at least 110F (43C).
Immerse items in the third sink in hot water at or above 171F (77C) or in a properly
prepared chemical sanitizing solution, made with warm water between 75F and 125F
(24C and 49C).
Air-dry all cleaned and sanitized items before storing them.

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Cleaning and Sanitizing Food-Contact Surfaces

Cleaning equipment in-place

Turn off and unplug equipment before cleaning.
Remove food and soil from under and around the equipment.
o Remove any detachable parts. Manually wash, rinse, and sanitize them, or run them
through a dishwashing machine.
o Wash and rinse all other food-contact surfaces that you cannot remove; then wipe
or spray them with a properly prepared chemical sanitizing solution.
Keep washcloths used for food-contact and non-food-contact surfaces in separate properly
marked containers of sanitizing solution.
Air-dry all parts and then reassemble.
Proper storage and handling
Store utensils in a clean, dry location at least six inches off the floor, where they will not be
exposed to food-splash, dust, or other contamination. It is best to keep items covered.
Do not touch food-contact surfaces while storing the items.
Cleaning tables, countertops, and highchairs
Tabletops, countertops, and highchair trays are considered food contact surfaces and must
be sanitized.
o Remove visible debris from the tabletop or highchair tray by washing with a
disposable towel dipped in warm water and a detergent.
o Rinse the surface with warm water to remove detergent and suspended debris.
o Spray the surface with a sanitizer or use a disposable towel to apply enough
sanitizing solution to cover the surface thoroughly.
o Allow the recommended contact time.
o Let the surface air dry before use.
o Be sure to change to a clean, dry cloth or get new disposable towels between each
step.
While guidelines state that a reusable towel can be used, it is recommended to use a disposable towel to avoid
contamination. Whether using a reusable or disposable towel, never use the same towel to wipe the table and seat.

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Cleaning and Sanitizing Food-Contact Surfaces

Seats, benches, and chairs at the table and the seat portion of the highchair are considered
high-touch surfaces and must be disinfected (See Cleaning and Disinfecting High-touch
Surfaces).
o Remove visible debris from the benches or chairs by washing with a disposable
towel dipped in warm water and a detergent.
o Spray the surface with a disinfectant or use a disposable towel to apply enough
disinfecting solution to cover the surface thoroughly.
o Allow the recommended contact time.
o Let the surface air dry before use.
o Be sure to change to a clean, dry cloth, or use a new disposable towel between each
step.

Sanitizer Testing
It is necessary to have a testing kit to measure chemical sanitizer concentrations.
To accurately test the strength of a sanitizing solution, first determine whether chlorine or
iodine is being used.
Test kits are not interchangeable, so check with the chemical supplier to be certain that the
correct kit is being used.
The appropriate test kit must then be used throughout the day to measure chemical
sanitizer concentrations.

Recommended Disinfectants
See U.S. EPA list of registered products effective against noroviruses.
Chlorine (5.25-6.15% household bleach diluted to provide 50-100 ppm available chlorine)
Do not exceed 200 ppm available chlorine for food-contact surfaces.
Iodophor germicidal detergent solution (12.5 to 25 ppm)

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Cleaning and Sanitizing Food-Contact Surfaces

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Authors and Acknowledgements

AUTHORS: Cortney Miller, MS, Angela Fraser, PhD, Roman Sturgis, MFA
(editor), Department of Food, Nutrition, and Packaging Sciences, Clemson
University, Clemson, SC 29634
Published: March 31, 2013

Revised: March 5, 2013

This material is based upon work supported by the Cooperative State

Research, Education and Extension Service, U.S. Department of Agriculture,
under Agreement No. 2008-51110-04335, the National Integrated Food
Safety Initiative of the Cooperative State Research, Education, and Extension
Competitive Grants Program. Any opinions, findings, conclusions or
recommendations expressed in this publication are those of the author(s)
and do not necessarily reflect the view of the U.S. Department of
Agriculture.

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