What Are The Cleaning And Sanitizing Equipment? Perfect Information For You

Helen Skeates
Helen Skeates
19 min read

What is Sanitizing?

Although the number of bacteria on a surface is diminished with sanitization, the bacteria are not eliminated entirely. Surface viruses are also resistant to sanitization methods. Instead, it reduces the bacterial load on a surface to below what is considered unhealthy by the general population.

Since sanitizers contain fewer toxic chemicals than disinfectants, they are frequently utilized on food-contact surfaces. However, before using any sanitizer in a kitchen or other food-preparation area, make sure to read the label to ensure it is safe for contact with food.

Wash and sanitize any dishes, pots, pans, and cooking utensils that were in contact with floodwater. Safe drinking water standards must be met for water used in dishwashing and other similar activities.

What is Cleaning?

Cleaning entails the elimination of obviously filthy or otherwise unclean conditions. To accomplish this, a cloth or wipe soaked in detergent, soap, or a solvent is often used.

Although cleaning alone will not eliminate or completely remove germs from a surface, it is still necessary. Every one of these processes is more successful if cleaning comes first.

Equipment cleaning and sanitizing | Supermarket Perimeter

What is Disinfecting?

Surfaces that have been disinfected will no longer harbor the bacteria and viruses listed on the product’s label. There are no other products on the market that have been approved by the EPA to kill viruses on hard surfaces other than disinfectants.

One of the most effective means of preventing the transmission of disease and germs, disinfection is not universally effective. The world is currently fighting a virus it has never seen before; this virus is an emerging pathogen. When disinfecting against COVID-19, only products labeled as effective against “emerging pathogens” should be used. You can find these disinfectants on the N-List that the EPA maintains.

Disinfectants can be used on surfaces in contact with food, but only if they contain chemicals approved for use in food preparation. EarthSafe’s PUR-TABS, for instance, can be used on food-contact surfaces and are safe to use with our electrostatic disinfection equipment.

Disinfection is undertaken in many settings, but it is of utmost importance in hospitals and other medical facilities, especially in light of the current war against COVID-19.

What is Sterilizing?

When something is sterilized, all microbiological life, not simply bacteria and viruses, is destroyed or eliminated. The typical person won’t have any use for a sterilizer at home. This is the norm in places like operating theaters and laboratories.

Let’s Summarize

Cleaning entails the eradication of soils such as dirt, dust, and grit from a given area.

A sanitizer kills any microorganisms that may be present on a surface.

In other words, it kills germs and viruses on surfaces.

Eliminates all possible microbial life on the treated surface.

Not even the best products can guarantee success on their own. In order for products to be effective, they need to be used in the correct ways. Instances where this is not the case include: using too little water or too much heat, or not having the right equipment. Any concerns? Don’t be shy about your thoughts!

To clean and disinfect:

  1. Take off any blades, plastic or wooden handles, or screens that can be removed.
  2. Cleaning cutlery, silverware, and cookware need hot, soapy water. If you need to, you can use a brush.
  3. After washing, give it a good rinse with clean water.
  4. Put the objects in a wire basket or other container and submerge it in the disinfectant. Preparing a sanitizing solution is as simple as combining 1 tablespoon of unscented chlorine bleach with 1 gallon of warm (not hot) water. Since bleach dissolves in hot water, increasing the temperature of the solution dilutes the bleach and makes it less effective.
  5. Air-dry dishes in a clean and sanitized dish rack. The dishes could get recontaminated if you use a towel to dry them.

Air-dry dishes in a clean and sanitized dish rack. The dishes could get recontaminated if you use a towel to dry them.

Household Metals

Put the dish rack in a clean, dry area of the kitchen to prevent mold and bacteria growth. A dish towel could potentially re-contaminate the dishes.

Iron Pots, Pans, and Utensils

  1. Scrub using a firm brush, scouring powder, or steel wool and soapy water.
  2. Use an oil-soaked cloth or a professional rust remover on the remaining rust. If you’re going to use a commercial rust remover, read the label first.
  3. Repeat the process of washing with hot, soapy water, rinsing, and drying.

Use a lot of unsalted cooking oil to season your cast-iron skillets and other cooking equipment. Put it in a preheated oven set to 250 degrees Fahrenheit for 2 to 3 hours. Because of this, oil will be able to penetrate the metal. Additional oil can be added throughout the heating process. Once seasoning is done, any excess oil should be wiped away.

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

It needs a good washing and buffing using a powdered cleanser. Kerosene can be used to clean rust from broken hardware that has exposed the base metal underneath. After that, clean it and let it dry. Protect metal against corrosion by waxing it after each usage.

Aluminum Pans and Utensils

  • Use plenty of hot soapy water and scrub thoroughly. Use soapy steel wool pads to scrub the insides of your pots and any other unpolished surfaces. Avoid using abrasive cleaners or scouring pads on plated aluminum surfaces.
  • Use a bleach solution to disinfect (1 tablespoon unscented chlorine bleach per gallon of warm, not hot, water).
  • If your metal pan has a dark stain, fill it with water and scrub it. For every gallon of water, put in 1 tablespoon of vinegar or 2 tablespoons of cream of tartar. Prepare by boiling for 10–15 minutes, scrubbing with steel wool, washing with soapy water, rinsing thoroughly, and drying.

Copper and Brass

  • Use a copper or brass polish, a cloth dampened with vinegar, or a piece of salted lemon to buff the surface.
  • Copper will quickly retarnish if not washed with soapy water after being polished with acids or commercial polishes.
  • Wash lacquered ornamental copper in warm soapy water. Rinse with warm water and wipe dry. Putting on a polish will just make things worse. Do not soak.

Wash lacquered ornamental copper in warm soapy water. Rinse with warm water and wipe dry. Putting on a polish will just make things worse. Do not soak.

How to make cleaning and sanitization more efficient

Pewter

  • Wash lacquered ornamental copper in warm soapy water. Rinse with warm water and wipe dry. Putting on a polish will just make things worse. Do not soak.
  • Copper ornaments should be cleaned in warm, soapy water to remove the lacquer. Use warm water to wash and dry thoroughly. Cancel the polishing. Don’t get it wet.
  • Copper ornaments that have been lacquered should be cleaned in warm, soapy water. Use a warm water rinse and a dry cloth to finish. Please refrain from polishing. Don’t let it get soaked.
  • Examine the item for flaws such as holes, fractured seams, and dings. Please have a professional repair the pewter if it is in need of major maintenance. Filling small holes with pewter epoxy mender after cleaning the metal inside with steel wool is a good option. Always read and adhere to label instructions.
  • If the felt or other covering on your bookends, ashtrays, or candlestick holders has come loose, replace it. Find some protecting felt or fabric there. Use rubber cement to adhere.

Hardware

  • Cover iron hardware in petroleum jelly or machine oil to stop the rust from spreading.
  • When cleaning your stove or other iron appliances, use stove polish.

Locks and Hinges

You should disassemble locks and hinges, especially those made of iron, and wipe them down with kerosene before wiping them down with oil. In other words, do what you would normally do with iron gear.

If you can’t get to the bolt or keyhole to remove the lock or hinge, try squirting some machine oil in there. Apply oil by turning the knobs. The metal coils and housing won’t rust as quickly if you do this. (Don’t use too much oil, or it will drop down and make painting the woodwork a nightmare.)

Take care to avoid getting petroleum jelly, machine oil, kerosene, or stove polish on any food-contact metal surfaces.

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Key steps:

  • Use hot water and an antibacterial soap to clean your cookware.
  • You can use either boiling water or a bleach and water solution to sanitize your cookware.
  • Tools should be kept in a plastic or metal container that is cleaned on a regular basis to prevent the spread of bacteria.

It doesn’t take long for germs and bacteria to multiply if your kitchen isn’t kept clean. This is extremely undesirable in a business where food is prepared and cooked, as it might make customers sick. If you want to avoid this, make sure to fully clean and sanitize your cooking tools after each use.

Dry your cleansed and disinfected kitchen items with a dishcloth that has been washed in quality detergent, such as Sunlight Liquid Detergent.

Cleaning after cooking

It’s crucial to clean and sanitize cooking utensils and surfaces after each use to stop the spread of bacteria. First, here’s how to clean your equipment:

  • Before you begin washing and sterilizing, be sure to scrape any leftover food into a trash can.
  • Your sink has to be filled with hot water and antibacterial soap.
  • Scrub each object with a clean sponge or brush, paying special attention to crevices and other hard-to-reach areas.
  • To ensure effective cleaning and sanitizing of kitchen items and equipment, either allow to air dry or use a dish cloth previously treated with a quality detergent, such as.

Sanitizing kitchen tools and equipment

To eliminate any possibility of bacteria, you must properly sanitize your kitchen items and appliances.

  • Fill a big pan with water to completely cover your cooking utensils. Carefully bring the water to the boil, putting a lid on the pan, for 5 minutes. When the water has stopped boiling, remove the cover and take out the pronged implements.

How to clean and store cooking tools and equipment

To clean your cookware, fill a large pan with water to cover the implements completely. Bring the water to a boil over medium heat, covering the pot for 5 minutes. If using utensils with prongs, remove the cover and wait for the water to stop boiling before attempting to remove them.

A clean and sanitary kitchen is essential for the smooth running of any commercial kitchen, and it doesn’t take much effort to achieve. You should also remember to dry and store your utensils after cleaning them. Follow all of the tips above and you’ll banish bad bacteria.

4 Types of Cleaning Agents and When To Use Them

  1. Maintaining a clean and sanitary kitchen is essential for the success of your business, and it doesn’t take much effort. Keep in mind that you need to do more than just wash and dry your cutlery before putting it away. If you do all of the above, you will successfully eliminate harmful microorganisms.
  2. Degreasers
  3. Abrasives
  4. Acids

When cleaning, it’s important to use a product that is appropriate for the material being cleaned, the intended cleaning method, and the filth level of the item being cleaned. Learn about the four most common types of cleaning agents and when to use them.

1. Detergents

You can’t expect to get a spotless result unless you utilize a cleaning product formulated for the material you’re scrubbing, the approach you’ll take, and the soiling on the item. You should know when to use each of the four most popular types of cleaning agents, so it’s important to get the lowdown.

2. Degreasers

Solvent cleaners, or degreasers, are used to get rid of grease from appliances and surfaces like stove tops, countertops, and grill back splashes.

Methylated spirits or white spirit were commonly used as degreasers in the past. In order to avoid chemical contamination, most modern food processing facilities choose to utilize non-toxic, non-fuming degreasers.

3. Abrasives

In the past, people typically used degreasers made of methylated spirits, sometimes known as white spirit. To avoid potentially harmful chemical contamination, most modern food processing facilities choose to utilize non-toxic, non-fuming degreasers.

4. Acids

Use caution when working with acid cleansers, as they are the most powerful sort of cleaning product. There is a risk of poisoning and corrosion when acid cleaners are not properly diluted.

It is common practice to use acid cleansers for descaling dishwashers and eliminating rust from public toilet fixtures.

Properly handling cleaning agents

Remember that the chemicals in cleaning products can cause skin irritations, chemical poisoning, respiratory issues, and even death if you get too close to them. Employees in the food industry need to be educated on the risks posed by chemicals, shown how to use items safely, and given information on what kinds of safety gear they should wear. Methods recommended for dealing with cleaning chemicals are:

  • Keeping chemicals in their original containers and in a safe location, away from food and any appliances that could come into contact with it.
  • wearing personal protective equipment required to be worn when handling the product, such as gloves or safety glasses
  • wearing personal protective equipment required to be worn when handling the product, such as gloves or safety glasses
  • the use of gloves and safety glasses or other PPE that is mandated by the product’s handling instructions
  • replacement of cleaning cloths on a regular basis and the use of designated rags

Always follow cleaning with sanitizing

A germ-free kitchen requires more than just a thorough cleaning. Detergent is used for cleaning, however it doesn’t remove the germs that cause food poisoning. Sanitizing after cleaning is the best way to eliminate germs and maintain a healthy environment.

Proper sanitation and cleaning also aid in:

  • You should take measures to avert bugs from invading your establishment.
  • to avoid contamination, or to stop spreading germs.
  • cross-contamination that can lead to allergic responses.

Make sure that everyone who works with food in your establishment is aware of the significance of adequate sanitation and how to achieve it. Create a calendar for cleaning the kitchen’s appliances on a regular basis to keep track of your daily, weekly, and monthly responsibilities.

By sending your employees to a food handling training, you can reduce the likelihood of violations during health inspections and safeguard your consumers from adverse reactions (such as food poisoning or allergic reactions) to the products you sell.

The Canadian Institute of Food Safety (CIFS) provides online food safety courses that are approved in every province and territory in Canada. For more information about our Food Handler Certification Course, contact us or view our food handling certificate course page.

FAQs

What are the cleaning and sanitizing tools and equipment?

The Canadian Institute of Food Safety (CIFS) provides online food safety courses that are approved in every province and territory in Canada. For more information about our Food Handler Certification Course, contact us or view our food handling certificate course page.

What are the types of cleaning and sanitizing?

  • Online food safety courses offered by the Canadian Institute of Food Safety (CIFS) are recognized in all Canadian jurisdictions. Get in touch with us or check out the page dedicated to our food handler certification program to learn more.
  • Degreasers.
  • Abrasives.
  • Acids.

Why do we clean and sanitize equipment?

In order to prevent the spread of bacteria, it is necessary to eliminate the nutrients (food) that they feed on and to kill any bacteria that may already be present. To prevent the growth of bacteria, it is essential that all surfaces and equipment be allowed to drain completely and then be stored in an airtight environment.

CDC: People Are Inhaling Bleach, Putting on Food to Stop Coronavirus

What are the example of sanitizing?

Sanitizing is the process of removing germs and other potentially harmful substances from an object. Use of a bleach solution for wiping off a counter is an illustration of sanitization in action. Nicole has taken out a disinfectant spray and a fresh sponge to wipe off her kitchen.

What are the 7 steps of sanitation?

Therefore, there are seven fundamental requirements for a clean setting:

  • Examining, Identifying, and Disassembling Pieces of Equipment.
  • Clearing the Clutter and Doing the Wash.
  • Washing.
  • Rinsing.
  • Sanitizing.
  • Afterwards, wash and let dry naturally.
  • Validation.

What is cleaning sanitizing and disinfecting?

Cleaning entails the eradication of soils such as dirt, dust, and grit from a given area. The process of sanitizing kills any microorganisms present on a surface. Surfaces are disinfected, meaning that hazardous germs and viruses are eliminated. Cleaning and disinfecting are two different terms for the same process.

How do you sanitize and clean a colander?

With the towel in one hand, you may scrub the inside of the strainer while holding the dirty exterior against it. Clean the entire surface by rotating the strainer on the cloth as you scrub. You should give it a good soaking in water. Please allow the strainer to air dry.

Helen Skeates

Helen Skeates

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