ServSafe Chapter 10 Cleaning and Sanitation

Main ideas and lessons (Chapter 10: Cleaning and Sanitation — ServSafe)

Cleaning vs. sanitizing

• Cleaning removes food and dirt from surfaces.
• Sanitizing reduces or eliminates pathogens to safe levels.
• Both are required: you must clean first, then sanitize food-contact surfaces.

Why cleaning effectiveness varies

Cleaning performance depends on factors such as:

• Dirt type
  • Dried or cooked-on soil is harder to remove than fresh residue.
• Dirt condition/age
  • Baked-on buildup often requires more aggressive cleaning.
• Water type
  • Hard water (high dissolved magnesium/calcium) can leave lime scale and reduce detergent effectiveness.
  • Lime scale forms where water is heated (e.g., dishwashers, coffee/tea machines).

Basic principles

• Keep everything in your operation clean.
• Different surfaces require different cleaners
  • Using the wrong chemical can damage equipment or fail to clean/sanitize properly.
• Scrubbing/scouring helps
  • It removes the outer dirt layer so the cleaner can penetrate.
• Longer contact time between detergent and dirt generally improves removal.
• Memory tip: “If the water is not steaming, it’s not time for cleaning.”

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Methodology / procedures and checklists

A) Cleaning and sanitizing a food-contact surface (5 steps)

Applies to items like tables, cutting boards, and other surfaces too large for a dishwasher.

1. Scrape/remove food bits
   • Use the correct tool (e.g., nylon brush/pad, cloth).
   • Don’t use inappropriate materials.
     • Example: don’t use a cloth that was soaking in sanitizer on a stainless table before removing food.
2. Wash
   • Use an approved detergent cleaning solution.
   • Fully remove soil/food using proper tools.
3. Rinse
   • Rinse with clean water.
4. Sanitize
   • Prepare sanitizer at the correct concentration per manufacturer instructions.
   • Make sure all surface-contact areas are reached.
   • Do not wipe off sanitizer with a towel—allow air-drying.
5. Air dry
   • Air dry fully; do not towel dry (towels can re-contaminate).

When to clean + sanitize

• Sanitize at specific times because you can’t reliably see pathogens.
• Clean + sanitize:
  • After equipment/surface use
  • When switching between different foods, especially between raw TCS items and other foods (e.g., raw chicken → salad)
  • After task interruptions where contamination may have occurred (e.g., walked away from prep)

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B) Cleaning and sanitizing stationary equipment

General process (e.g., slicers, large mixers/steamers):

1. Unplug electrical equipment.
2. Remove all removable parts.
3. Wash/rinse/sanitize removable parts (often by hand; dishwasher may be allowed if permitted).
4. Scrape/remove food from main surfaces.
5. Wash exterior and food-contact areas with an approved cleaner using proper tools.
6. Rinse with clean water.
7. Sanitize food-contact surfaces (avoid “dousing” electrical parts not meant for water exposure).
8. Confirm sanitizer concentration and ensure sanitizer contacts all surfaces.
9. Air dry parts and the machine surface.
10. Reassemble.

Clean-in-place equipment

• Some machines (e.g., soft serve, cappuccino machines) are designed to pump cleaning/sanitizing solutions.
• They must be cleaned/sanitized every time used, unless manufacturer instructions say otherwise.

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C) Sanitizing methods (heat vs. chemicals)

1) Heat sanitizing

• Soak method
  • Water must be ≥ 171°F
  • Soak for ≥ 30 seconds
• Dishwasher method
  • Final rinse must be ≥ 180°F

2) Chemical sanitizing

Common sanitizer types include:

• Chlorine (often bleach): kills many pathogens, but can be problematic (described as poison)
• Iodine: sanitizes equipment, but stains (yellow)
• Quats (quaternary ammonium compounds): “quats,” used in various forms and dispensers

Some products are detergent + sanitizer combinations (e.g., a dish detergent sanitizer combo). These must be used according to correct multi-step compartment/sink guidance.

Key factors that affect sanitizer effectiveness (memorize)

• Concentration
  • Too weak = ineffective
  • Too strong = unsafe and may leave taste/corrode metal
  • Measure in PPM using the right test kit
• Temperature
  • Must match manufacturer requirements
• Contact time
  • Sanitizer must remain in contact long enough
  • Example: iodine ≥ 30 seconds
• Water hardness
  • Minerals can reduce sanitizer performance
• pH
  • Sanitizer effectiveness depends on water pH

Operational cautions

• Test concentration frequently; change solution when dirty or below required strength.
• Contaminants (hard water minerals, food debris, detergent residue) reduce effectiveness.

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D) Dishwashing program / dishpit requirements

Why dishwashing programs are important

• Prevent food safety failures and operational mistakes.
• Dishwashing areas must be set up correctly (layout, water, sinks, training, gauges, storage).

High-temperature dishwashing machine

• Hot water system
• Final sanitizing rinse must be ≥ 180°F
• Must have a thermometer / temperature-check capability
• Do not overload racks; scrub items before machine if food could interfere
• Verify items reach required temperatures (e.g., use a maximum registering thermometer)
• If the machine isn’t hot enough, switch methods (e.g., to a 3-comp sink)

Chemical sanitizing dishwasher

• Effective at lower temperatures, but requires correct sanitizer chemicals and close adherence to manufacturer guidelines.

General dish machine maintenance

• Clean as needed (at least once daily)
• Clear spray nozzles; remove food/foreign objects
• Remove mineral deposits
• Ensure detergent and sanitizer dispensers are filled

Three-compartment sink setup and use

1. Before filling: clean and sanitize entire sink (including drain boards)
2. Sink 1: wash with detergent water (≥ 110°F)
3. Sink 2: rinse with clean water (or use spray-rinse setup)
4. Sink 3: sanitize solution
   • Use a test strip to verify sanitizer concentration
   • Must have a clock with seconds for timing
5. Scrape and rinse prior to washing
6. Pre-soak dried foods if needed
7. Air dry after sanitizing; do not towel dry
8. Don’t stack wet items together

Emergency backup

• If sanitizer runs out: sanitize in a 3-comp sink using hot water at 171°F with a 30-second soak (rare; scald risk—must measure and maintain temperature).

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E) Proper order of dishwashing steps (5 steps)

1. Scrape items first (don’t dump dirty food into soapy sink)
2. Wash/rinse
   • Wash in first sink with detergent; change when suds disappear/dirty
   • Rinse in second sink (spray/dip); change rinse water if it becomes sudsy
3. Sanitize in third sink
   • Change sanitizer when temperature or concentration falls below requirements
   • Do not rinse after sanitizing
4. Air dry
   • Do not towel dry
5. Store properly to prevent contamination
   • Store 6 inches off the floor
   • Clean and sanitize storage shelves/drawers
   • Store glasses/cups upside down
   • Store flatware/utensils handles up so staff can grab without touching food-contact surfaces
   • Cover trays/carts used to carry clean items; prevent dust/grease/condensation contamination

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F) Wiping cloths (wet vs. dry)

Wet wiping cloths

• Used for cleaning counters, equipment, floors, etc.
• Store between uses in a sanitizer solution
• Change sanitizer solution:
  • Typically every 2–4 hours
  • Also if contaminated (e.g., chicken spill)
• Keep cloths used on raw meat/fish/poultry separate from other cleaning cloths

Dry wiping cloths

• Used for final touch/appearance work (e.g., wiping plate rims before serving)
• Must stay dry while in use
• Never wet them; send visibly dirty ones to laundry
• Change when visibly soiled; can be used heavily in busy operations

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G) Cleaning non-food contact surfaces

• Examples: floors, walls, ceilings, equipment exteriors
• Do not sanitize (they don’t touch food directly)
• Clean regularly to:
  • Prevent dust/food residue buildup
  • Reduce pathogen growth risk
  • Help prevent pests

Hazardous cleanup

• Vomit/diarrhea cleanup is emphasized due to high contagion (norovirus described as very contagious).
• Requires specific employee procedures to minimize contamination/exposure and training.

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H) Chemical handling, storage, and purchasing rules

Storage and safety requirements

• Store chemicals so they cannot contaminate food, equipment, utensils, or linens
• Use only chemicals approved for foodservice/restaurant use
• Don’t keep unnecessary chemicals
• After chemical use: clean/sanitize any equipment/utensils that contacted chemicals
• Store chemicals in original containers whenever possible
• Maintain label requirements:
  • Labels must be readable and include directions for use
  • If transferred (e.g., bulk concentrate), container must show at least the common chemical name (brand not strictly required, but common name and instructions are)

Storage area best practices

• Dedicated area with:
  • Good lighting
  • Hooks for hanging tools off the ground
  • Mop utility/service sink for filling/washing tools
  • Floor drain for dirty water disposal
• Never use:
  • Handwashing sinks to clean tools
  • Dishwashing or food-prep sinks to dump dirty mop/brush water
• Mop tools should air dry away from contaminating surfaces

Corrective actions

• If the chemical storage area becomes disorganized/messy, fix it promptly.

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I) Cleaning program (master schedule) methodology

A comprehensive cleaning program manages frequent vs. less-frequent tasks.

Program components

1. Design and development
   • Identify all cleaning needs across the whole facility (food-contact and non-food-contact)
2. Master cleaning schedule
   • Must include: what, when, who, and how
   • Include routine cleaning and special cleaning (not necessarily daily everything)
3. Training
   • Teach staff how to do tasks correctly
   • Post written instructions near cleaning tools/areas
4. Supervision and verification
   • Check tasks against the master schedule daily
   • Update schedule when menu/procedures/equipment/staff change
   • Get staff input (they perform the work)

Engagement strategies

• Hold a kickoff meeting to explain the “why,” stress importance, and introduce the plan.
• Use small group or area-based training.
• Add motivation/incentives (e.g., “clean team of the month”).

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Speakers / sources featured

• Chef Bates (host/instructor and main speaker)
• Thomas Keller (shown as the chef in a referenced picture; referenced as one of the greatest chefs; shown washing dishes as an example)
• Gordon Ramsay (mentioned via comparison to a TV show: Kitchen Nightmares)