Since cleaning and sanitizing may be the most important aspects of a sanitation program, sufficient time should be given to outline proper procedures and parameters. Detailed procedures must be developed for all food-product contact surfaces (equipment, utensils, etc.) as well as for non-product surfaces such as non-product portions of equipment, overhead structures, shields, walls, ceilings, lighting devices, refrigeration units and heating, ventilation and air conditioning (HVAC) systems, and anything else which could impact food safety.
Topics covered: Cleaning, Cleaning Methods, Sanitization, Water Chemistry and Quality, Properties of Food Soils, Surface Characteristics, Environmental Considerations, Chemistry of Detergents, Sanitizing, and Chemical Santizing.