Cleaning and sanitizing fact sheet

for cleaning and sanitising weekly. • Store cleaning products away from food. • Use different cloths for different areas (waste area and preparation bench). • Soak cleaning cloths in sanitiser daily if they are to be reused. FACT SHEET Example Cleaning Schedule Item Cleaning Product Cleaning Method How Often Staff Member Responsible Completed

SAFE FOOD HANDLING-Food Safety Fact Sheet #5 “Cleaning vs. Sanitizing” Background Information There is a big difference between cleaning and sanitizing. Cleaning removes food and other types of soil from a surface such as a countertop or plate. Sanitizing reduces the number of microorganisms on that clean surface to safe levels. This fact sheet focuses on one large aspect of GHPs: cleaning and sanitation of equipment, packing lines, and harvest containers. Produce coming from the fields may have low, but measureable, levels of pathogens. Our goal with having a cleaning and sanitation program is to minimize the transfer of pathogens between batches of produce.

Environmental Cleaning and Disinfection for Influenza GENERAL FACT SHEET INFLUENZA OUTBREAK PREVENTION AND CONTROL GUIDELINES FOR SKILLED NURSING FACILITIES Household bleach is commonly sold in 5.25 percent concentration. Bleach solutions degrade over time. Solutions should be kept in a closed container away On-farm Food Safety: Cleaning and Sanitizing Guide. Publication 1974c. Schlimme, D. "Cleaning and Sanitizing Fresh Produce and Fresh Produce Handling Equipment, Utensils and Sales Areas". Fact Sheet 715. University of Maryland Cooperative Extension, College Park, MD. Kitinoja, L., Kader, A. (2002).

There are four main types of cleaning agents used in food businesses, including detergents, degreasers, abrasives and acids. The three most commonly used sanitizers are Chlorine, Iodine and Quaternary ammonium. Use this handy fact sheet to understand why, when, and how to use each of these cleaning and sanitizing agents safely. • Most common type of cleaning agent • Used in homes and commercial kitchens • Detergents break up dirt or soil, making it easier to wash away • Usually synthetic agents made from petroleum products • May be in the form of powder, liquid, gel, crystals • Also known as ‘solvent cleaners’ 2. Sanitizing or disinfecting must follow cleaning as required. Cleaning first allows the sanitizing or disinfecting product to come in contact with the surface. 3. Sanitizing (after cleaning) is the proper treatment for most equipment and surfaces in early education and care programs. Sanitizing surfaces destroys enough germs to reduce the risk of