CLEANING

METHOD
WHAT IS CLEANING?

 The most important part of your sanitation program

 cleaning as “the removal of soil particles from surfaces by

mechanical, manual or chemical means.”
(by Dennis Bogart- sanitation expert)
• cleaning prepares the surface for sanitizing
• The application of sanitizers to dirty surfaces is both ineffective and a
waste of money
THE IMPORTANCE OF
CLEANING

• to assure that foods and ingredients are not contaminated, which

could cause illness or injury.
• eliminates harborage sites for pests, reduces the potential for
contamination, helps to create a more pleasant work place.
• It also is good business.
• because it is the law. Eg. The Codex Alimentarius Basic Texts
“Cleaning should remove food residues and dirt that may be a source of
contamination.The necessary cleaning methods and materials will depend
on the nature of the food business.”
5 BASIC STEPS IN WET CLEANING
• Step 1

• Flush or sweep the excess soil from the surface with water of an
appropriate temperature.

use squeegees;
Brooms or brushes are not recommended
• Step 2

• Use the appropriate cleaner and method to clean the surface

-necessary to scrub to remove stubborn soils

• Step 3

• Flush the cleaner from the surface with water at an appropriate

temperature.
• Step 4

• Apply the appropriate sanitizer.

• Step 5

• Rinse the sanitizer from the surface with clean water, if not using
non-rinse sanitizers.
PRINCIPLES OF
CLEANING
• the type of soil being removed,
• the role of water and its chemical characteristics,
• the type of surface that one wishes to clean,
• how the cleaner will be applied and who will be doing the work.
TYPE OF SOIL..

• Cleaning programs must be designed to remove fats, proteins,

carbohydrates, sugars or mineral salts, or a combination of these
materials.
• These basic components of soil will be affected by both the food and
the kind of processing operation
WATER..
• Flushing with water is the all-important first step in removing visible
soil.
• Water carries detergents to the soil to be removed and it carries
detergents and soils away from the surface.
TYPE OF SURFACE .
• materials that are both easily cleanable and resistant to the product
being manufactured.
• metal of choice is stainless steel.
• Belts and conveyors may be made of Teflon, plastics, rubber or
other materials that are resistant and easy to clean.
APPLICATION AND BY
WHOM ..
• How the cleaning is applied and by whom
• clean throughout the workday, at the end of the day or they may do
both.