Sanitizers, Test Kits and Disinfectants

Cleaning Versus Sanitizing and Thermal Methods

In a foodservice operation, cleaning and sanitizing are two distinct and mandatory steps. Cleaning physically removes food scraps, grease, and soil from a surface. Sanitizing, by contrast, reduces the number of pathogens on that surface to safe public health levels. A surface cannot be sanitized unless it is thoroughly cleaned and rinsed first. Food residues can shield microorganisms and interfere with chemical sanitizers, so managers must ensure staff clean and rinse food-contact surfaces as required before sanitizing them.

The FDA Food Code recognizes two methods for sanitizing food-contact surfaces: thermal (heat) sanitizing and chemical sanitizing. In manual warewashing setups, such as a three-compartment sink, thermal sanitizing requires staff to fully immerse items in clean, hot water maintained at a minimum temperature of 171°F (77°C) for at least 30 seconds. To verify this process, the manager must ensure team members use a calibrated thermometer to check the sink water temperature frequently.

High-temperature mechanical dishwashers also rely on thermal sanitizing, but they operate under different mechanical standards. The final sanitizing rinse water delivered at the manifold must reach at least 180°F (82°C) in standard machines, or at least 165°F (74°C) for stationary-rack, single-temperature machines. Regardless of the machine style, the hot water must heat the actual food-contact surfaces of the dishes to at least 160°F (71°C). Managers must verify that utensils reach at least 160°F (71°C) using an irreversible registering temperature indicator, such as an appropriate temperature-sensitive strip; a machine data plate lists operating specifications but does not measure utensil surface temperature.