Sanitizing Versus Disinfecting. In this way, you can avail a number of benefits by … Career Changers This list represents jobs that can be pursued with minimal additional preparation. Chlorine test strips for food service are available to help you ensure the correct solution is created. sanitizer: [noun] a sanitizing agent especially for use in connection with food. Use hand sanitizer: Apply hand sanitizer on your hands after pumping gas or wash your hands for at least 20 seconds or more as recommended by the CDC. By Jaan Koel. When we sanitize a surface, we are taking steps to reduce the number of pathogens on that surface to what is considered a safe level for public health. Sanitizing a surface makes that surface sanitary or free of visible dirt contaminants that could affect your health. Sanitizing is the process of reducing the number of bacteria and other microorganisms to a safe level. 2 1 Don’t Compromise: Clean and Sanitize September 2006 Week The housekeeping staff sanitized the bathroom. 1 cup. Related articles. You can clean a plate with just a washcloth and water. facility’s risk of spreading foodborne illness and accidentally distributing contaminated food products. Disinfectants and sanitizers are an important part of any food and beverage processing operation. Hand sanitizer (also known as hand antiseptic, hand disinfectant, hand rub, or handrub) is a liquid, gel or foam generally used to kill many viruses / bacteria / microorganisms on the hands. Rinse items in the second sink by immersing or rinse them in clean water or by spraying them off with the kitchen sprayer. on food-contact surfaces because they may corrode, stain or leave a film on the surface. 5. : to sanitize a document before … Sanitizing steps: (See the table on page two) 1. If you have questions related to the following topics, please use the appropriate contact provided in the table below. 4. Sanitizing a surface makes that surface sanitary or free of visible dirt contaminants that could affect your health. Food Safety Magazine also shared the two types of sanitizers typically found in restaurants: Heat. Disinfectants kill certain bacteria, viruses, mildews, or fungi, in a specific period of time, and are also regulated by the EPA. This works by using chemicals to kill germs. The role of water in cleaning and sanitizing is very important. A step beyond cleaning, sanitization kills a greater amount of bacteria and is required for any surface that comes into contact with food. Food Cooking Machine Operators and Tenders (51-3093.00) O*NET Description: Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products. States that the product may be used on food contact surfaces. States that the product may be used on food contact surfaces. Sanitizers merit more scrutiny than cleaners in an organic process because some sanitizers are designed to leave a faint anti-bacterial residue on food contact surfaces. Sanitizing kills bacteria on surfaces using chemicals. Preventing human contact with feces is part of sanitation, as is hand washing with soap. (8 ounces or 240 mL) 5 gallons (18.9 L) Remove can labels. Sanitizer - An agent that reduces the number of disease causing (pathogenic) bacteria on an inanimate food contact surface to safe levels as judged by public health require-ments. There may be a 5th step if the sanitizer requires a final rinse, so be sure to read and follow the label. That’s why we always sanitize after we clean. Sanitising: soak items in very hot water (77oC for 30 sec) or in diluted bleach, or. After sanitizing, conduct a visual inspection, validate and verify sanitation. One of the most important areas of food safety is cleaning and sanitising. ... Clean and Sanitize tables and food preparation surfaces before and after each use. Most sanitizing products tell you to allow the sanitizer to air dry for 30 seconds on the surface. More sentences. A sanitizer generally is a chemical that kills 99.999% of specific test bacteria in a specified amount of time. Detailed procedures must be developed for all food-product contact surfaces Use products that are non-toxic regardless of the surface or equipment being cleaned. Once parts have been disassembled and placed in the tank, a cycle similar to CIP is run. 1 : to reduce or eliminate pathogenic agents (such as bacteria) on the surfaces of (something) : to make (something) sanitary (as by cleaning or disinfecting) You … Sanitizing is required for all food contact surfaces and eating utensils. The sanitizer is not designed to breakdown and remove residue. When the pH is high, the hypochlorous It is also non-irritating, like most hand sanitizers Due to the low weight and the variable droplet size produced by this machine (5-50 microns), it is ideal for general disinfection in schools, buses and other areas of public transport EnviroNize Anolyte 200 Natural Cleansing Washr 8oz spray bot … Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. After sanitizing, conduct a visual inspection, validate and verify sanitation. One of the most important areas of food safety is cleaning and sanitising. The most commonly known germs causing illness are Salmonella, Campylobacter, and Norovirus. What Is Sanitizing? Sanitizing Sanitization follows cleaning. to make less offensive by eliminating anything unwholesome, objectionable, incriminating, etc. Filters Meanings Synonyms ... but water and scrubbing are generally seen as sufficient for cleaning these foods. A food surface must be cleaned before it can be correctly sanitized. A dirty surface cannot be sanitized. First, prior to washing, large food particles must be removed from the surface through soaking, scraping, or scrubbing. Then the surface must be cleaned or washed in detergent or water. The parts in the tank are rinsed, cleaned, and sanitized through an automated COP cycle. An acceptable method of hot water sanitizing is by utilizing the three compartment sink. Sanitizing reduces the number of pathogens on the clean surface to safe levels. A sanitizer generally is a chemical that kills 99.999% of specific test bacteria in a specified amount of time. Sanitization means the application of cumulative heat or chemicals on cleaned food-contact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction of at least 5 logs, which is equal to a 99.999% reduction, of representative disease microorganisms of public health importance. Updated: January 22, 2018. Sanitizing definition: the reduction of germs to a safe level so illness is unlikely to occur. Sanitization is a process that aims at killing and eradicating the bacteria, germs, pathogenic, and non-pathogenic microorganisms that grow on various surface tops. Sanitizing involves using a sanitizing solution or high heat to kill remaining bacteria. • Apply and use sanitizers according to label instructions. Cleaning vs Sanitizing. Email COVID-19-Hand-Sanitizers@fda.hhs.gov. Rinse cycle must reach at least 82°C (180°F) for at least 10 seconds. Food Safety Magazine also shared the two types of sanitizers typically found in restaurants: Heat. ... 4-205.10 Food Equipment, Certification and Classification. Food Safety Magazine also shared the two types of sanitizers typically found in restaurants: Heat. Ensure that the product is the proper concentration per the label instructions. The agency offers a step-by-step guide on using disinfectants to their full potential. Reduces total … Sterilizing – kills all microorganisms from surfaces. Bacteria and other harmful contaminants can be present on surfaces, equipment, hands, food and in liquids. Disinfecting – kills harmful bacteria and viruses from surfaces. A chlorine sanitizer solution should have a concentration of 50 to 100 parts per million (ppm) in water between 75 and 100 degrees Fahrenheit, with a required contact time of at least 7 seconds. Sanitising: soak items in very hot water (77oC for 30 sec) or in diluted bleach, or. Sanitizing is meant to reduce, not kill, the occurrence and growth of bacteria, viruses and fungi. Definition of Sanitizing. The sanitizer used must reduce the number of bacteria to the level that is deemed safe by the public health standards. It is to reduce the level of contaminants on it to a great level by using chemical sanitizers. The sanitizer is not designed to breakdown and remove residue. The temperature and pressure of the water are also important. Preventing human contact with feces is part of sanitation, as is hand washing with soap. Sanitize using a mixture of 1 tablespoon of bleach per 1 gallon of clean water. What is considered a safe level depends on public health standards or requirements at a workplace, school, etc. Now, this is a process that can be done with the use of a large number of products and chemicals. Topic. Cleaning is the complete removal of residues and soil from surfaces, leaving them visually clean so that subsequent disinfection will be effective. Search: Anolyte Sanitizer. All surfaces that come into contact with food must be cleaned and sanitized regularly. . Ensure that the product is the proper concentration per the label instructions. Clean and Sanitize countertops and food preparation appliances daily. 3. The housekeeping staff sanitized the bathroom. And if they are not applied properly, your employees can suffer eye and skin irritation or breathing problems. The agency offers a step-by-step guide on using disinfectants to their full potential. Cleaning and sanitizing equipment and utensils after the application. EPA registration number. Products must be paired with the right methods. This step removes product residue or other debris from the equipment. There are two types of PAA: acetic aid and hydrogen peroxide. In fact, only disinfectants are approved by the EPA to kill viruses on hard surfaces. Sanitizer is an agent (substance) used to reduce the microbiological contamination to a level that confirming the local health regulations. Manual ware washing in a 3 compartment sink should start the same with scrapping off foods. [+ object] 1. : to make (something) free from dirt, infection, disease, etc., by cleaning it : to make (something) sanitary. 2. [3] [4] In most settings, hand washing with soap and water is generally preferred. Use hand sanitizer: Apply hand sanitizer on your hands after pumping gas or wash your hands for at least 20 seconds or more as recommended by the CDC. Dictionary ... Sanitizing definition. What you do to sanitize will vary, depending on your needs. Wash items in the first sink. Once the equipment is scrubbed clean, they get rinsed in the rinse sink, then dunked in the Sanitizing sink. Always clean and sanitize your equipment and food-contact surface in the following situations: After working with raw meat 3. Both sanitizing and disinfecting aim to reduce the amount of contamination present on a surface by killing germs, but disinfecting — by definition — kills more germs than sanitizing. Manual ware washing in a 3 compartment sink should start the same with scrapping off foods. These typically use a Quaternary Solution – follow the label for ppm strength. Numbers of attached microorganisms in the biofilm increase to a point where they may resist inactivation by cleaning and definition (Association of Official Analytical Chemists) of sanitizing for food product contact surfaces is a process which reduces the contamination level by 99.999% (5 logs) in 30 sec. Use products designed to clean crevices as well as flat surfaces. Search: Anolyte Sanitizer. Normally the surfaces that come in contact with food products are sanitized. Chlorine test strips for food service are available to help you ensure the correct solution is created. Sanitizing is meant to reduce, not kill, the occurrence and growth of bacteria, viruses and fungi. The sanitizing step is a mandated part of most state and federal food safety protocols for food contact surfaces. These typically use a Quaternary Solution – follow the label for ppm strength. Cleaning is the process of removing physical debris or dirt. • Apply and use sanitizers according to label instructions. Rinse items in the second sink. Second Sink fill with clean water for dipped method or leave empty for spray method. It is vitally important that all items used to serve food to … Correct any deficiencies. Follow Manufacturers recommendations. This means it is essential that all food handlers take all necessary precautions to reduce the risk of potential contamination. Follow Manufacturers recommendations. Clean, sanitize or disinfect? Document cleaning and sanitizing, as well as any corrective actions. Cleaning and disinfection should be considered as two discrete steps in the cleaning procedure. A chlorine sanitizer solution should have a concentration of 50 to 100 parts per million (ppm) in water between 75 and 100 degrees Fahrenheit, with a required contact time of at least 7 seconds. reduces the amount of bacteria or germs on a surface to safe levels. Using a non-food-grade sanitizer in a food service area can make your customers sick. Cleaning and food hygiene procedures for the building, plant and equipment should be validated using visual, analytical or microbiological methods – and records should be maintained. Disinfectants kill germs. Sanitizers merit more scrutiny than cleaners in an organic process because some sanitizers are designed to leave a faint anti-bacterial residue on food contact surfaces. Fill first sink with detergent and water at least 110°F (43°C). Food-safe sanitizers can be used on any surfaces that come into contact with food. use a commercial sanitiser and follow the manufacturer’s instructions, or. The minimum level of effectiveness in a modern-day disinfectant is 100 percent kill of 6 log10 of an organism. When evaluating chemicals, check that the selected sanitizer is an EPA-registered surface sanitizer for food-contact surfaces and that it doesn’t require a rinse. To be effective, cleaning and sanitizing must be a 5-step process. Products must be paired with the right methods. Wash and Sanitize each sink and drain board. According to the protocol for the official sanitizer test, a sanitizer is a chemical that kills 99.999% of the specific test bacteria in 30 seconds under the conditions of the test. Cleaners remove dirt. There may be a 5th step if the sanitizer requires a final rinse, so be sure to read and follow the label. By Jaan Koel. Cleaning and sanitizing are two distinct operations. The sanitizer is not designed to breakdown and remove residue. Sanitizers kill certain bacteria, in a specific period of time, and are regulated by the EPA. June 29, 2016. SANITIZING = REDUCE GERMS. Sanitizing is the way we reduce the number of harmful germs and contaminants down to a safe, acceptable level. In the U.S., Environmental Protection Agency (EPA) certification is required any time a manufacturer makes this claim. Wash items in the first sink. Cleaning – removes dirt, dust and other soils from surfaces. Sterilizing – kills all microorganisms from surfaces. Cleaning and disinfection should be considered as two discrete steps in the cleaning procedure. Sanitize items in the third sink. For instance, swab samples can be taken from various places on equipment, floors, walls or drains, to test for the presence of contamination. “Disinfecting” can effectively eliminate bacteria and viruses as specified on a product’s label. Document cleaning and sanitizing, as well as any corrective actions. Learn more about EPA's role. use a commercial sanitiser and follow the manufacturer’s instructions, or. Cleaning and sanitizing equipment and utensils after the application. The parts in the tank are rinsed, cleaned, and sanitized through an automated COP cycle. Sanitizing is generally a little more gentle than disinfecting. Water in itself is a solvent and all cleaning and sanitizing chemistry utilize it for dilution. Topic. 1. Sanitizing should not be confused with sterilizing. Sanitize definition: If you sanitize something, you clean it so that there are no germs or bacteria on it. Wash and Sanitize each sink and drain board. Sanitizing means reducing the number of microorganisms like bacteria, viruses, and fungi on a surface after it has been cleaned. Cleaning – removes dirt, dust and other soils from surfaces. That’s why we always sanitize after we clean. This means it is essential that all food handlers take all necessary precautions to reduce the risk of potential contamination. Cleaning removes germs, dirt, and other impurities from surfaces, but doesn't necessarily kill them. Related to SANITIZATION, SANITIZE or SANITIZING. A key part of safe food manufacturing is cleanliness, which is why solid cleaning-in-place (CIP) and cleaning-out-of-place (COP) systems are essential. The difference between the two is basically inside, outside. The process of reducing the number of microorganisms on a clean surface to safe levels. If you’re shopping for an ideal disinfectant or sanitizer for your food processing facility, Alpha Chemical offers the most extensive range of expertly formulated solutions for the unique requirements of food processing applications of all sorts. Cleaning a surface simply removes visible debris, dirt and dust. Sanitizer definition, a substance or preparation for killing germs, designed for use especially on food-processing equipment. sanitization meaning: 1. the act or process of making something completely clean and free from bacteria: 2. the act of…. 2XL is a leading manufacturer of effective cleaning, sanitizing and disinfecting products designed for use in multiple industries. Equipment needs to be submerged for up to 3 minutes, then air-dried. Food Cooking Machine Operators and Tenders (51-3093.00) O*NET Description: Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products. Warm or cold rinse cycle with sanitizer. Once the equipment is scrubbed clean, they get rinsed in the rinse sink, then dunked in the Sanitizing sink. Sanitizing is . It is by definition clean, but would you serve a customer in your establishment with that plate? There are six common steps in a COP cleaning process: Dry cleaning. That will be the subject of another article. EPA registration number. So while sanitizing refers to lowering the number of germs to a safe level by either cleaning or disinfecting, disinfecting itself refers to killing nearly 100 percent of germs on surfaces or objects, according to the CDC. . Sanitation systems aim to protect human health by providing a clean environment that will stop the transmission of disease, especially through the … When evaluating chemicals, check that the selected sanitizer is an EPA-registered surface sanitizer for food-contact surfaces and that it doesn’t require a rinse. In most types of cleaning situations, including in food service locations, a sanitizer may be all that is needed. Definition of sanitize. The sanitizing step is a mandated part of most state and federal food safety protocols for food contact surfaces. Sanitizing is performed after cleaning. June 29, 2016. 3. use a dishwasher that can sanitise (usually the longest hottest setting) where you can, remove parts like stab mixer sticks and slicer blades to sanitise. saturate items with 70% isopropyl alcohol or ethanol, or. By definition, the word “sanitize” means you are killing specific types of bacteria in a specified amount of time. Directions: Circle the correct definition of sanitizing. The final step of the wash, rinse, and sanitizing procedure is immersion of the object in water with a temperature of Sanitizing is meant to reduce, not kill, the occurrence and growth of bacteria, viruses and fungi.Disinfecting a surface will “kill” the microscopic organisms as claimed on the label of a particular product. 3. use a dishwasher that can sanitise (usually the longest hottest setting) air-drying is best. Correct any deficiencies. Rinse items in the second sink by immersing or rinse them in clean water or by spraying them off with the kitchen sprayer. Sanitizing is the process of reducing the number of bacteria and other microorganisms to a safe level. There are six common steps in a COP cleaning process: Dry cleaning. Final rinse must have concentration of 50 ppm chlorine or 12.5 ppm iodine. Some of the most common choices in this context are: 5. Cleaning a surface simply removes visible debris, dirt and dust. Be sure you are using the right type of cleaner for the soil you need to remove. The minimum level of effectiveness in a modern-day disinfectant is 100 percent kill of 6 log10 of an organism. Email COVID-19-Hand-Sanitizers@fda.hhs.gov. Normally the surfaces that come in contact with food products are sanitized. Clean and Sanitize countertops and food preparation appliances daily. Disinfectants kill germs. Cleaning removes food and other types of soil from a surface such as a countertop or plate. SCRAPE OR REMOVE FOOD FROM THE SURFACE uniform rentals for every business type to help improve the image of a business and in turn to provide a benefit for employees [3] [4] In most settings, hand washing with soap and water is generally preferred. Definition of Sanitizing. Sanitizing is the way we reduce the number of harmful germs and contaminants down to a safe, acceptable level. Disinfectants and sanitizers are an important part of any food and beverage processing operation. “Disinfecting” can effectively eliminate bacteria and viruses as specified on a product’s label. That’s why we always sanitize after we clean. The process of removing food and other types of soil from a surface. 3. Sanitizing – removes bacteria from surfaces. It is vitally important that all items used to serve food to customers are cleaned, sanitized and kept dry. The sanitizing process can be performed by applying heat, chemicals or both. When sanitizing with heat (using hot water), the higher the temperature, the shorter the contact time required. Sanitizing There’s a big difference between cleaning and sanitizing. 2. za′tion (-tĭ-zā′shən) n. American Heritage® Dictionary of … See more. Scrape items before washing them. Here is the definition from Section 1-202: “Sanitization means the application of cumulative heat or chemicals on cleaned food-contact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction 5 logs, which is equal to a 99.999% reduction, of representative disease microorganisms of public health importance.” Unlike other sanitizers, PAA sanitizers function well under cold conditions. Sanitizing reduces the number of pathogens on the clean surface to safe levels. To be effective, cleaning and sanitizing must be a 5-step process. SCRAPE OR REMOVE FOOD FROM THE SURFACE WASH THE SURFACE RINSE THE SURFACE SANITIZE THE SURFACE ALLOW THE SURFACE TO AIR DRY WHEN TO CLEAN & SANITIZE • Apply a registered sanitizer approved for use on food contact surfaces. Sanitizing. to free from dirt, germs, etc., as by cleaning or sterilizing. Sanitizing – removes bacteria from surfaces. If these chemicals come in contact with food, they can cause nausea or vomiting. The right products alone won’t equate to desired results. Food cans that are not bulging, open, or damaged. Pseudomonas can attach to food contact surfaces and form biofilms. | Meaning, pronunciation, translations and examples !! Contact. STEP 2: SANITIZING. What Is Sanitizing? particularly important in food preparation areas where germs and fungi can cause foodborne illnesses. Hand sanitizer (also known as hand antiseptic, hand disinfectant, hand rub, or handrub) is a liquid, gel or foam generally used to kill many viruses / bacteria / microorganisms on the hands. 4. Cleaning – removes dirt, dust and other soils from surfaces. Dip cans in mixture of 1 cup of bleach per 5 gallons of water. • Apply a registered sanitizer approved for use on food contact surfaces. Commonly used with substances applied to inanimate objects. The right products alone won’t equate to desired results. Scrape items before washing them. Cleaning is the removal of grime and dirt from utensils, equipment, and other food-contact surfaces. •The complete removal of food soil using appropriate detergent chemicals under recommended conditions. Food-prep surfaces should be sanitized multiple times per day, including: Cutting boards; Countertops and work surfaces; Food contact equipment; Disinfecting The difference between sanitizing and disinfecting comes down to semantics. Sanitizing is designed to reduce the number of microorganisms to a safe level. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Shelf life: Length of time an undiluted or use dilution of a product can remain active and effective. Attached microorganisms (P. fragi) are not removed or inactivated under less than optimal cleaning and sanitizing of milk pipeline. !! STEP 2: SANITIZING. 5. Cleaning vs. Sanitizing As you sort through food safety requirements, you'll discover many new ways to clean, but it is important to note the differences between cleaning, and sanitizing. Disinfecting – kills harmful bacteria and viruses from surfaces. The official definition for non-product contact surfaces requires a contamination reduction of 99.9% (3 logs). Learn more. Cleaning. These two terms are defined as: Cleaning: Removal of soil particles from surfaces by mechanical, manual or chemical methods. It is the main ingredient in any cleaning program and should be tested quarterly to insure the water is potable. Sanitizing is meant to reduce, not kill, the occurrence and growth of bacteria, viruses and fungi.Disinfecting a surface will “kill” the microscopic organisms as claimed on the label of a particular product. An acceptable method of hot water sanitizing is by utilizing the three compartment sink. Proper cleaning and sanitizing is essential to producing high quality, safe dairy products. The final step of the wash, rinse, and sanitizing procedure is immersion of the object in water with a temperature of Take these steps to sanitize food contact surfaces in a three-compartment sink: Wash items in the first sink in a detergent solution that is at least 110°F. use a dishwasher that can sanitise (usually the longest hottest setting) where you can, remove parts like stab mixer sticks and slicer blades to sanitise. Sanitizers kill certain bacteria, in a specific period of time, and are regulated by the EPA. Clean, sanitize or disinfect? EPA regulates cleaning products only if they sanitize or disinfect. 6. Sanitizing is . Finally, the term “sanitizing” means the practice of either cleaning, disinfecting or … 5. Where the act of cleaning removes food, dirt, organic matter, and dust (and some germs) from surfaces using soap and water, sanitizing takes place after … The process of removing food and other types of soil from a surface. Rinse the parts in the COP tank. Fill first sink with detergent and water at least 110°F (43°C). [+ object] 1. : to make (something) free from dirt, infection, disease, etc., by cleaning it : to make (something) sanitary. . Britannica Dictionary definition of SANITIZE. Sanitization is the application of heat or chemicals to a properly cleaned (and thoroughly rinsed) food-contact surface, yielding a 99.999% reduction of representative pathogenic microorganisms of public health importance. . Unclean surfaces will reduce the effectiveness of sanitizing. Contact. When looking for an approved sanitizer the label must include: 1. It is still crawling with bacteria. Disinfecting kills viruses and bacteria on surfaces using chemicals. The difference between the two is basically inside, outside. Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods … A well-informed and trained staff provides the foundation for safe food processing. Definition: the reduction of bacteria to safe levels (set by public health standards) to decrease the risk of infection; may not kill all viruses. Sanitising: soak items in very hot water (77oC for 30 sec) or in diluted bleach, or. of pathogenic microbes. Once parts have been disassembled and placed in the tank, a cycle similar to CIP is run. The agency offers a step-by-step guide on using disinfectants to their full potential. For example, there are sanitizing procedures for restaurants and other facilities that prepare food. This table shows areas in a child care center required to be cleaned, sanitized, or disinfected per California child care licensing regulations. Equipment needs to be submerged for up to 3 minutes, then air-dried. Cleaning. Allowing a food contact surface to be exposed to high heat for a designated period of time will sanitize the surface. In this way, you can avail a number of benefits by … 5. food-processing and/or food-handling operations. Sanitation refers to public health conditions related to clean drinking water and treatment and disposal of human excreta and sewage. PRODUCT SUGGESTIONS. Fill the third sink with water and sanitizer to the correct concentration. Sanitizing means that you are lowering the number of germs to a safe level. It is to reduce the level of contaminants on it to a great level by using chemical sanitizers. Fill the third sink with water and sanitizer to the correct concentration. sanitization meaning: 1. the act or process of making something completely clean and free from bacteria: 2. the act of…. Background Cleaning and Sanitizing Program Since cleaning and sanitizing may be the most important aspect of a sanitation program, sufficient time should be given to outline proper procedures, and parameters. Sanitizer - An agent that reduces the number of disease causing (pathogenic) bacteria on an inanimate food contact surface to safe levels as judged by public health require-ments. Take these steps to sanitize food contact surfaces in a three-compartment sink: Wash items in the first sink in a detergent solution that is at least 110°F.

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