Inservice: Chemical Sanitizers in the Kitchen
Objective:
Participants will be able to:
- Name the sanitizer used in the kitchen, where it is kept and how it is mixed.
- Show how to dilute/mix the sanitizer.
- Know what surfaces need to be sanitized and when to sanitize surfaces.
Method:
- Lecture, discussion, post test
Inservice:
Introduction:
A potential cause of food born outbreaks is improper cleaning (washing and sanitizing) of contaminated equipment, utensils or work surfaces that come in contact with food.
- Washing is the process of removing food and other types of soil from asurface such as equipment, plates, carts or counters.
- Sanitizing is a separate operation from washing. Sanitizing is the process of reducing the number of microorganisms on a surface to safe levels so that they cannot cause disease or food spoilage. This is accomplished by using a chemical sanitizer appropriate for the food service industry, or by heat sanitizing.
Some surfaces, such as cutting boards and knives, need to be sanitized after each use, when you begin working with another type of food or any time these items become contaminated.
Types of Sanitizers:
For items that cannot be immersed in hot water for a sufficient length of time to sanitize them, chemical sanitizers are used.
The most common types used are:
- Chlorine
- Quaternary ammonium compounds
Sanitizers should be mixed according to the manufacturer’s instructions. The following concentrations are recommended.
Chlorine 50 – 100 ppm (parts per million)/10 second contact time
Quaternary 150 – 200 ppm/contact times per manufacturer’s instructions
Ammonium
Sanitizing solutions at a high concentration may be potentially hazardous. Test strips should be used to check that the concentration is within the appropriate limits. Be sure to use test strips intended for the kind of sanitizer you are using or your test results will be inaccurate.
Sanitizers work most effectively between 75°F and 120°F.
The California State Department of Public Health and the Bureau of Food and Drugs have an approved list of sanitizers.
Chlorine
It should be noted that the above concentrations are appropriate for normal use. In the event of an outbreak of norovirus, you should consider using chlorine based sanitizers if you aren’t already. There are no hospital disinfectants registered by the EPA that have specific claims for activity against norovirus. In the absence of such products, the CDC recommends that a chlorine bleach mixture be used, using the 50 -100 ppm concentration, preferably leaning towards the 100 ppm limit and recorded on the Chlorine Bleach Log
If chlorine is being used, only bleach without a fragrance or other additives should be used.
Quaternary Ammonium
The concentration of the ammonium in the quaternary sanitizer will be tested at least once a day. It should be at least 150 - 200 ppm and be recorded on the Quaternary Ammonium Log.
Note: Quaternary Sanitizer breaks down in the presence of air. Quat sanitizers are good for 2-3 hours when mixed and stored in a bucket, and
2-3 weeks when stored in a spray bottle. Pre-made chemical sanitizers should also be checked daily with a test stripstarting after the first use, because the sanitizer has been exposed to air and begun to breakdown.
General Instructions about Sanitizing Surfaces or Items
Sanitizing can be accomplished one of two ways:
- Immersing an object in a specific concentration of sanitizing solution for a required period of time.
- Rinsing, swabbing or spraying a surface or object with a specified concentration of sanitizing solution.
Chlorine – 50 – 100 ppm for 10 seconds contact time or manufactures recommendations.
Quaternary Ammonium – 150-200ppm for 30 seconds contact time
or manufactures recommendations.
Sanitizer should be air dry on surface. Do not wipe off the surface after it has been sanitized.
The following are surfaces and objects that need to be sanitized after cleaning:
CountersIce chestFood grinder
Food cartsFood binsMeat slicer
Food slicerBlenderCan opener
Ice machineRobocoup
All food service staff need to know what sanitizers are used in the kitchen, where they are kept and how to mix sanitizers for use. All staff should know when and how different surfaces and pieces of equipment are to be sanitized.
Post Test: Sanitizers
1. Sanitizing Agent:______
2. How to mix sanitizer: ______
______
______
______
3. What to sanitize/how often:
______
______
______
______
______
Answers to Post Test: Sanitizers
(Supervisor, fill in answers that apply to your facility)
1.______
______
2. ______
______
______
______
3. ______
______
______
______
______
Chemical Sanitizers in the Kitchen
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