Which is the correct order of the steps for cleaning and sanitizing
Cleaning and sanitizing have become ingrained in our everyday routines. Everyone cleans and sanitizes something during the day with some particular steps, whether it’s their hands, a kitchen countertop at home, or high-touch surfaces at work.
However, they are unaware of the correct order in which to clean and sanitize thoroughly.
Cleaning and sanitizing are critical in many organizations to ensure the health and safety of employees and consumers. Furthermore, the circumstances of the COVID-19 crisis have taken on even greater importance in people’s lives.
Effective cleaning and sanitizing processes are essential for killing dangerous bacteria. Depending on what you’re cleaning or sanitizing, the cleaning and sanitizing technique and components used may differ.
Cleaning is a method of removing soil and preventing the accumulation of food residues that could break down or enable the growth of disease-causing organisms or the generation of poisons.
Sanitizing is a method to kill disease germs that may remain on equipment or utensils after cleaning, preventing their transmission to the final consumer.
Furthermore, sanitizing techniques may avoid food spoiling or microbial interference in numerous industrial operations that rely on pure cultures.
What’s the difference between Cleaning and Sanitizing?
According to the experts, the first step in cleaning and sanitizing is to differentiate the connection between cleaning and sanitizing.
Cleaning is the process of removing dirt, dust, grease, and other contaminants from a surface.
Scrubbing the particles of a surface with soap or detergent is a common cleaning method.
An example of a soap or detergent product that can be utilized is dishwashing soap. The method will be more effective if you pre-rinse to remove larger particles of material before scrubbing. Cleaning surfaces should be done in the following manner:
- Wet the surface with water.
- Detergent should be used to scrub the surface.
- Rinse the area well.
- Allow time for the surface to dry naturally.
The sanitizing process usually includes the use of a chemical disinfectant to minimize microorganisms on the surface.
Why is cleaning and sanitizing important?
Because many types of viruses, bacteria, and contaminants can pose a major threat to people’s health, effective cleaning and sanitizing is critical for protecting your and others’ health. Maintaining a properly clean, sanitized environment is now a legal necessity.
Effective cleaning, sanitizing, especially of high-touch surfaces like door handles, railings, shared appliances and equipment, light switches, and so on, has become critical.
The following are some examples of health hazards that can be avoided through cleaning:
- COVID-19, flu, and cold viruses are common in all sorts of places.
- E. coli, salmonella, and campylobacter are examples of food-borne viruses that can cause problems in the hospitality industry.
- Infections can spread by bodily fluids, such as HIV, in hospital environments and those that require puncturing the skin, such as tattoo parlors.
- Meals allergies, such as those found in restaurant food. In allergic people, even minute amounts of an allergen might trigger a reaction.
- Non-food allergens, such as dust, can be found in a variety of settings and can cause a reaction in persons who are allergic to them.
You can help to avoid these from risking people’s health and safety by following an effective cleaning and sanitizing strategy.
What are the steps involved in cleaning and sanitizing?
There are six phases to cleaning and sanitizing in general:
- Remove excess food waste by sweeping, wiping, or pre-rinsing the area.
- Main clean – use a detergent to loosen surface trash and grease.
- Rinse to get rid of any leftover food, oil, or detergent.
- Disinfection is the process of killing microorganisms using a disinfectant or heat.
- Remove the disinfectant with a final rinse.
- Drying – get rid of all the moisture.
After the cleaning processes have been completed, the recommended sanitizing procedure
Heat or chemicals can be used to sanitize utensils and equipment. If you’re using heat to sterilize, soak objects in water that’s at least 171 degrees Fahrenheit (77 degrees Celsius) for at least 30 seconds.
You can also use a high-temperature dishwasher to clean the objects. When you are using chemical sanitizers, rinse, wipe, or spray objects with a sanitizing mixture.
Important cleaning and sanitizing experts advice
Use three separate cloths for cleaning, rinsing, and sanitizing: one for cleaning, one for rinsing, and one for applying sanitizer.
- Use distinct colored pails for steps 1, 2, and 3 to make it easier to distinguish between the cleaner, clean rinse water, and sanitizer. Instead of pails, spray bottles of cleanser and sanitizer can be utilized.
- Always read the manufacturer’s instructions to ensure correct dilution.
- Make sure you have the right test strips on hand to check for proper ppm levels. Throughout the day, the ppm will reduce, so check frequently.
- To ensure that the sanitizer is as effective as possible, rinse surfaces with clean water after cleaning and before sanitizing. It’s also crucial to let the sanitizer dry naturally on the surface.
This simple habit should be followed by everyone to maintain proper hygiene and be healthy at the same time.
Rinse and sanitize your outdoor items more frequently if you regularly consume outdoor products. It is important to let the air dry naturally as the seventh step to increase the effectiveness of these six steps.