What Are The Three Different Methods Of Clearing And Sanitizing?

What are the ways you can effectively Sanitise?

Six steps for effective cleaning and sanitising are:Pre-clean: scrape or wipe away food scraps and other matter and rinse with water.Wash: use hot water and detergent to take off any grease and dirt.

Rinse: rinse off detergent and any loosened residue.Sanitise: use a sanitiser to destroy any remaining bacteria.More items….

What is the 4 step sanitizing process?

4 Steps to Cleaning & Sanitizing Tables Clean the surface with an appropriate cleaner. After cleaning, thoroughly rinse the surface with clean water. Apply a sanitizing solution to the surface. You can use a quat-based or chlorine-based sanitizer. … Allow the sanitizer to air dry on the surface.

How do you prepare a sanitizing solution?

A solution of bleach and water should be used to sanitize all food preparation and contact surfaces. 1 tablespoon of bleach per 1 gallon of water will give you a 50-200 ppm sanitizing solution. This can be used to sanitize dishes, utensils, food preparation counters and tables.

How long does Sanitizer last in a spray bottle?

three yearsAs an over-the-counter topical antiseptic product, hand sanitizer is regulated by the U.S. Food and Drug Administration (FDA), and is required to either have a printed expiration date or have a shelf life of three years.

Which sanitizing method uses heat?

Heat Sanitization: The most common method of hot water sanitizing takes place in the final rinse cycle of dishwashing machines. Water temperature must be at least 180°F, but not greater than 200°F. At temperatures greater than 200°F, water vaporizes into steam before sanitization can occur.

What are the sanitizing solution times?

Rinse thoroughly in warm water. Soap/detergent residue and organic matter (food/soil) even in small amounts reduces the effectiveness of the sanitizing solution. Immerse in a solution of one teaspoon of liquid chlorine bleach to one gallon of water for at least one minute (60 seconds).

How many types of sanitizers are there?

Types of hand sanitizers Depending on the active ingredient used, hand sanitizers can be classified as one of two types: alcohol-based or alcohol-free. Alcohol-based products typically contain between 60 and 95 percent alcohol, usually in the form of ethanol, isopropanol, or n-propanol.

What are the 3 methods of sanitizing?

Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC).

What are the types of cleaning and sanitizing?

CHLORINE. Chlorine is the most common chemical sanitizing agent used in the milk industry. … IODINE. Iodine sanitizers used in milk plants are usually in the form of iodophors. … QUATERNARY AMMONIUM COMPOUNDS (Cationics) … CHLORINE DIOXIDE. … ACID SANITIZERS.

What are the 7 steps of cleaning?

Upon reentering the room, clean PPE must be worn.Step 1: Remove general waste. … Step 2: High dust. … Step 3: Clean & disinfect all flat surfaces. … Step 4: Clean & Disinfect restroom.Step 5: Dust Mop floor: … Step 6: Stock supplies and perform final inspection: … Step 7: Wet Mop floor:

Which of these is the most powerful cleaner?

Acids Acid cleanersAcids. Acid cleaners are the most powerful type of cleaning agent and should be used with care. If they are not diluted correctly, acid cleaners can be very poisonous and corrosive.

What are the 6 steps to effective cleaning?

Cleaning and disinfection generally consists of six steps:Pre-clean – remove excess food waste by sweeping, wiping or pre-rinsing.Main clean – loosen surface waste and grease using a detergent.Rinse – remove loose food waste, grease and detergent.Disinfection – kill the bacteria with disinfectant or heat.Final rinse – remove the disinfectant.Drying – remove all moisture.

What are the 2 methods of sanitizing?

There are two generally accepted methods of providing for the final sanitization of a utensil after effective removal of soil, heat and chemical. A. Hot water – an effective, non-selective sanitization method for food- contact surfaces; however, spores may remain alive even after an hour of boiling temperatures.