Clean first, then sanitize

  1. Scrape off food.
  2. Wash with detergent and warm water.
  3. Rinse off the soap (soap weakens sanitizer).
  4. Sanitize for the full contact time.
  5. Air-dry. Never towel-dry.

Sources: Food Code 4-603.16 · Food Code 4-701.10, 4-702.11 · Food Code 4-901.11

When to clean food-contact surfaces

  • Before switching to a different raw meat type
  • When switching from raw food to ready-to-eat food
  • Between raw produce and TCS food
  • Before using or storing a thermometer
  • Any time something may have contaminated it
  • At least every 4 hours in steady use with TCS food

Sources: Food Code 4-602.11 · R392-102-9(4)–(5)

Sanitizer strengths

  • Chlorine (bleach): 50–99 ppm in water 100°F or warmer (75°F if the pH is 8 or less). At least 10 seconds of contact; 7 seconds only at 50 ppm with water 100°F or warmer.
  • Quat: the label's strength (usually 200–400 ppm), water 75°F or warmer, at least 30 seconds or longer if the label says. Water hardness 500 ppm or less.
  • Iodine: 12.5–25 ppm, water 68°F or warmer, pH 5 or less, at least 30 seconds.
  • Hot water (by hand): 171°F or hotter, fully under for at least 30 seconds.

145°F water or a 5-second dip is never enough.

Sources: Food Code 4-501.114 · Food Code 4-703.11

Mixing and testing

  • 50 ppm chlorine: about ⅔ teaspoon of plain 6% bleach per gallon of water (½ teaspoon if the bleach is 8.25%).
  • Test with the matching strip every time you mix, and every 2–4 hours. A test kit is required.
  • Too weak: add sanitizer and retest. Too strong: add water and retest. Stronger is not safer.
  • Remake when it tests low or looks cloudy or dirty.
  • Log each test.

Sources: Food Code 4-302.14 · Source protocols: mixing a 50 ppm chlorine sanitizing sink; testing sanitizer strength

Use the right product

  • Use only EPA-registered sanitizers labeled for food-contact surfaces, at label strength.
  • Never use scented or splashless bleach, household disinfectant wipes, glass cleaner, polish or floor cleaner on food-contact surfaces unless the label allows it.
  • Mix in a spot with fresh air. Never mix chemicals.

Sources: Food Code 7-204.11 · Source protocols: legal criteria for sanitizers (in practice)

The rules behind it

  • Cleaning and sanitizing. Wash, rinse, sanitize, air-dry. Chlorine 50–99 ppm 10 s; quat per label 30 s; hot water 171°F 30 s. Test kit on site. Food Code 4-301.12, 4-302.14, 4-501.114, 4-703.11, 4-901.11; R392-102-8(17), R392-102-10
  • Cleaning frequency. Food-contact surfaces cleaned between raw and ready-to-eat, between raw meat types, and at least every 4 hours in continuous use. Food Code 4-602.11; R392-102-9(4)–(5)