Cleaning food contact surfaces properly can rid those items of dirt, debris, microorganisms, and allergens. To clean food contact surfaces correctly, the surfaces must be washed, rinse, and sanitized. A pre-soak or pre-rinse may be necessary for a proper wash, rinse and sanitize. Washing removes any soils and debris from the surface. The rinse steps helps remove the cleaning solution from the surface. Finally, the sanitize step help reduce microorganisms to a safe levels.
Types of Sanitizer*
Chlorine- pH and water temperature may affect, typically 50-100ppm is the concentration
Quaternary Ammonium- water hardness must be less than 500ppm. Temperature requirement of 75F and concentration depends on manufacturer's specifications, range is usually 150-400ppm
Iodine- temperature and pH may affect, range is 12.5ppm to 25ppm. This not commonly used
Hot Water- manual sanitizing water temperature requirement is 171F. For stationary rack single temperature machines 165F. All other machines required 180F. This blog post, Plate Surface Temperature...., explains dish machine sanitizing.
*Follow all local jurisdiction regulations.
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