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Ensuring food safety is paramount in any food handling environment, and a cornerstone of this is maintaining a properly cleaned and sanitized food contact surface. Data from the U.S. Food and Drug Administration (FDA) underscores the critical need for diligence in this area. A 2004 FDA report revealed alarming “Out of Compliance” rates related to contaminated equipment in food facilities. The study highlighted that improper cleaning and sanitization practices of surfaces that come into contact with food before use were a common issue, with non-compliance ranging from 25% in elementary schools to a concerning 58% in supermarket deli departments. These findings, consistent with earlier data, emphasize the ongoing necessity for enhanced focus on correct cleaning and sanitization methods through inspections and comprehensive training programs.

Effective sanitization is impossible without proper cleaning as a first step. Cleaning is fundamentally about removing organic matter. This involves using appropriate detergent chemicals under recommended conditions to eliminate food residues such as oils, grease, and proteins. These organic materials not only harbor bacteria, creating breeding grounds for contamination, but also physically impede sanitizers from reaching the surface intended for sanitization. Furthermore, the presence of organic matter can neutralize or diminish the effectiveness of certain sanitizers, rendering the sanitization process ineffective.

To achieve thorough cleaning, selecting the correct cleaning agents for the specific task is crucial. Common types of cleaning agents utilized include:

• Detergents: These are formulated with surfactants, which are designed to lower the surface tension between food soil and the surface. This reduction in surface tension allows the detergent to penetrate quickly and efficiently lift soil away from the surface.

• Solvent Cleaners: These cleaners incorporate grease-dissolving agents, making them ideal for areas where burned-on grease is prevalent and difficult to remove with standard detergents.

• Acid Cleaners: Acid-based cleaners are specifically designed to tackle mineral deposits that alkaline detergents are unable to remove. They are effective against buildup from hard water and certain food products.

• Abrasive Cleaners: For situations involving heavy soil accumulation, particularly in localized areas, abrasive cleaners are employed. They contain fine mineral or metal particles like steel wool, copper, or nylon to provide a scrubbing action that dislodges stubborn residues.

Following cleaning, sanitization is the next essential step. Sanitization is defined as the process of using heat or chemicals on a properly cleaned (and thoroughly rinsed) food contact surface to achieve a significant 99.999% reduction in the levels of representative pathogenic microorganisms that are of public health concern. It is important to distinguish sanitization from sterilization. Sterilization is a more intensive process aimed at destroying all living microorganisms, not just pathogens. Other terms often confused with sanitization include:

• Antiseptic: This term refers to substances used to combat sepsis or putrefaction in living beings (humans or animals).

• Disinfectant/Germicide: These are agents applied to inanimate objects to eliminate all vegetative cells, but not necessarily spores.

• Bactericide: A bactericide is designed to kill a specific group of microorganisms.

• Bacteriostat: This type of agent prevents the growth of a specific group of microorganisms but may not necessarily kill them.

Heat and chemicals are the two primary methods of sanitization utilized in retail and foodservice establishments. The 2009 Food Code sets specific standards for their application:

• Heat: For dish machines, the fresh hot-water sanitizing rinse must enter the manifold at a temperature no higher than 194 °F (90 °C). It should be no less than 165 °F (74 °C) in stationary rack, single-temperature machines, and at least 180 °F (82 °C) in all other high-temperature dish machines. In three-compartment sinks used for manual warewashing, the water temperature for sanitizing must be a minimum of 171 °F (77 °C).

• Chemicals: Approved chemical sanitizers for a properly cleaned food contact surface in retail and foodservice settings include chlorine, iodine, and quaternary ammonium compounds. Table 1 provides details on their concentration, contact time, advantages, and disadvantages.

Several factors influence how effectively chemical sanitizers work:

• Concentration: Using too little sanitizer will not adequately reduce microorganisms, while excessive amounts can be toxic, corrosive to equipment, and may reduce cleanability over time by leaving residues.

• Temperature: Sanitizers generally perform optimally within a temperature range of 55 °F (13 °C) to 120 °F (49 °C). Temperatures outside this range can reduce their effectiveness.

• Contact Time: For sanitizers to effectively kill microorganisms, cleaned items must remain in contact with the sanitizer for the duration recommended by the manufacturer. Insufficient contact time compromises sanitization.

• Presence of Inactivators: Organic or inorganic substances, such as detergent residue or soil from inadequate cleaning, can inactivate sanitizers. Proper cleaning and rinsing before sanitization are therefore essential to remove these inactivators.

• Material Surface: Sanitizers react differently with various materials like plastic, glass, metal, and wood. The choice of sanitizer and its application method may need to be adjusted based on the surface material.

• Surface Area and Topography: Rough surfaces are more challenging to sanitize than smooth ones due to irregularities that can harbor microorganisms and hinder sanitizer contact.

• Microbial Load: The number of microorganisms present on a surface can affect sanitizer activity. High microbial loads may require higher sanitizer concentrations or longer contact times.

• Type of Microorganisms: Spores are known to be more resistant to sanitizers than vegetative cells. Gram-positive and Gram-negative bacteria can also exhibit different responses to sanitizers. Furthermore, sanitizers vary in their effectiveness against yeasts, molds, fungi, and viruses.

Regular testing of chemical sanitizing solution concentrations is crucial. This is because maintaining minimum sanitizer concentrations during the final rinse is necessary for effective sanitization, and conversely, excessive sanitizer levels can be toxic. To accurately assess the strength of a sanitizing solution, it is essential to first identify the type of chemical being used (chlorine, iodine, or quaternary ammonium) and then use the appropriate test kit designed for that specific chemical to measure its concentration.

The U.S. Environmental Protection Agency (EPA) registers chemical sanitizers for use on a properly cleaned food contact surface. Before registration, the EPA evaluates data on efficacy and safety, as well as product labeling. The effectiveness of chemical sanitizers in retail and foodservice is currently assessed using methods such as the AOAC Germicidal and Detergent Sanitizers Method or the AOAC Available Chlorine Germicidal Equivalent Concentration Test. The FDA also plays a role by evaluating potential residues from sanitizer use that could enter the food supply, ensuring that sanitizing agents and their maximum usage levels for direct food contact are FDA-approved.

Growing public awareness of the environmental impact of chemicals has spurred the development of alternative sanitization methods for retail and foodservice environments:

• Ozone: Ozone (O3) is a potent antibacterial agent that effectively oxidizes and destroys organic compounds on equipment and surfaces. The FDA approved ozone as a food additive for pathogen control in June 2001. As a gas, ozone leaves no toxic residues. However, high concentrations can be corrosive, and its generation requires careful management to prevent overexposure and potential bodily harm.

• Peracetic Acid (PAA): PAA is an organic acid formed from acetic acid and hydrogen peroxide. It is being promoted as a potential replacement for chlorine in the foodservice industry, effective at 150 to 200 ppm for sanitizing a properly cleaned food contact surface. Beyond microbial control, PAA can remove milk stone and hard-water scales, reduce odors, and strip biofilms. However, it is less effective against bacterial spores and may be more costly than some other sanitizers.

• Electrolyzed Water: Electrolyzed water is recognized as a good sanitization method due to its antimicrobial properties, safety for skin and mucous membranes, and minimal environmental impact. It is effective against a broad spectrum of microorganisms and can be produced on-site using common salt and a small electrolysis apparatus. While cost-effective, electrolyzed water can be corrosive to certain metals.

While heat and chemical sanitizers remain the most common methods, alternatives like ozone, PAA, and electrolyzed water show significant promise for the future of sanitization in retail and foodservice. The fundamental message remains clear: for food safety, never compromise on cleaning and sanitization to ensure A Properly Cleaned And Sanitized Food Contact Surface Has been achieved every time.