A surface can look clean and still carry germs. That's why kitchens do two steps.
Key idea
Cleaning removes food, grease and dirt with soap or detergent and water. Sanitizing reduces germs to a safe level, with heat or a chemical sanitizer, on a surface that is already clean. Mix sanitizer exactly as its label says, check its strength with the test strips made for it, and let it stay wet on the surface for the contact time on the label.
| Three-compartment sink | What happens |
|---|---|
| 1. Wash | Hot water and detergent; scrub off food |
| 2. Rinse | Clean water removes detergent (soap can weaken some sanitizers) |
| 3. Sanitize | Sanitizer at the label's strength and contact time, or hot water by the code's temperature |
| Then air-dry | Towels can put germs back |
Why it works
Food and grease shield germs from sanitizer, and some sanitizers are used up by food soil. Spraying sanitizer on a dirty board does little. Clean first, then sanitize.
Worked example: Order of steps
A cutting board was used for raw chicken. What do you do before cutting lettuce on it?
- Scrape and wash with detergent.
- Rinse.
- Sanitize as the label says and let it air-dry (or use a different, clean board).
Answer: Wash, rinse, sanitize, air-dry.
Safety
- Never mix cleaning chemicals; for example, bleach with ammonia or acids gives off harmful gases.
- Store chemicals below and away from food, in labeled containers.
- Read each chemical's safety data sheet and label; wear the gloves or eye protection they call for.
Common mistake
Drying sanitized dishes with a towel. Let them air-dry.
Practice at home
- Set up three basins at home (wash, rinse, sanitize) for one evening's dishes, using a sanitizer made for food-contact surfaces and following its label.
In Meal Prep
- Cleaning vs. sanitizing: the home version
- Using bleach safely: what the label says