Cleaning and Sanitizing
Clean equipment is the foundation of safe food. Cleaning physically removes visible dirt, grease, and food residue, while sanitizing reduces the microorganisms that remain on a surface to a safe level. Both steps are required by California law and the FDA Food Code. This chapter explains how to clean and sanitize food-contact surfaces correctly, including the three-compartment sink procedure, approved chemical sanitizer concentrations, mechanical dishwasher requirements, and how to keep wiping cloths, cleaning supplies, and the facility itself in safe condition.
1. Cleaning vs. Sanitizing
Cleaning and sanitizing are two distinct steps that work together. Cleaning uses detergent and friction to remove food, soil, and grease so a surface looks and feels clean. Sanitizing then reduces remaining bacteria, viruses, and other pathogens to a safe level using heat or an approved chemical. A surface that has not first been cleaned cannot be properly sanitized, because food residue and grease shield microorganisms from the sanitizer. Always clean first, then sanitize.
2. The Three-Compartment Sink Procedure
When a mechanical dishwasher is not used, dishes and utensils must be washed in a three-compartment sink in this order: (1) Wash in the first compartment using detergent and warm water that is at least 110°F (43°C). (2) Rinse in the second compartment with clean water to remove the detergent. (3) Sanitize in the third compartment using either an approved chemical sanitizer or hot water of at least 171°F (77°C) for at least 30 seconds. (4) Air dry items on a clean drainboard. Never towel dry sanitized items, because the cloth can recontaminate them and remove the sanitizer film before it has acted.
3. Approved Chemical Sanitizers and Concentrations
California recognizes three common chemical sanitizers for food-contact surfaces. Chlorine (bleach): 50–100 ppm, contact time about 7 seconds, water 75–100°F. Quaternary ammonium (quat): typically 200 ppm minimum (often 200–400 ppm), contact time at least 30 seconds, water at least 75°F and hardness no greater than 500 ppm. Iodine: 12.5–25 ppm, contact time at least 30 seconds, water 75–120°F, pH at or below 5.0. Always follow the manufacturer's label, which is the legal use direction, and use test strips designed for that chemical to verify the concentration.
4. Test Strips and Verifying Concentration
A sanitizer that is too weak will not kill pathogens, and one that is too strong is unsafe and can leave chemical residues on dishes and food-contact surfaces. The only reliable way to know if a solution is in range is to test it with the correct test strip — chlorine, quat, or iodine strips are not interchangeable. Test strips must be available on the premises, stored dry, and replaced when they expire or appear damaged. Test sanitizer at the start of each shift and again whenever a new solution is mixed.
5. Mechanical Dishwashing Machines
High-temperature dishwashers sanitize with heat. The final rinse water at the dish surface must reach at least 180°F (or at least 165°F for stationary-rack, single-temperature machines specifically designed and labeled for that use). Low-temperature machines sanitize with a chemical (commonly chlorine) injected into the final rinse, which must be at least 120°F so the sanitizer is effective. All machines must have a data plate listing operating parameters, and operators must monitor temperature gauges and sanitizer concentration with test strips or an irreversible temperature indicator.
6. Wiping Cloths and Sanitizer Buckets
Damp wiping cloths used on food-contact surfaces are a common source of cross-contamination if mishandled. Between uses, wiping cloths must be kept fully submerged in a sanitizer solution at the same concentration approved for the surface they touch. The sanitizer bucket must be labeled with its contents, stored off the floor and away from food, and changed whenever the solution becomes visibly soiled or at least every four hours. Cloths used on raw animal food contact surfaces should not be used on ready-to-eat surfaces without re-sanitizing.
7. When to Clean and Sanitize Food-Contact Surfaces
Food-contact surfaces such as cutting boards, slicers, prep tables, and utensils must be cleaned and sanitized: before initial use, whenever switching between different types of food (especially after handling raw animal foods and before contact with ready-to-eat foods), every four hours during continuous use, after any contamination event such as a spill or a sneeze, and at the end of the work shift. Non-food-contact surfaces such as table legs, equipment exteriors, and storage shelves must be cleaned as often as needed to prevent accumulation of soil and debris.
8. Safe Storage of Cleaning Chemicals
Cleaning chemicals — including sanitizer concentrates, degreasers, and oven cleaners — must be stored in their original labeled containers and kept physically separate from food, utensils, linens, and single-service items. A common safe practice is to store chemicals on lower shelves and never directly above food preparation areas. If a chemical is transferred to a working spray bottle, that bottle must be clearly labeled with the contents. Never reuse food containers for chemicals or vice versa.
9. Facility Surfaces: Floors, Walls, and Ceilings
Floors, walls, and ceilings in food preparation and storage areas must be made of smooth, durable, nonabsorbent, and easily cleanable materials. They must be cleaned regularly using methods that do not generate dust or splash food-contact surfaces. Floors should be cleaned at the end of each shift, and walls and ceilings cleaned as needed to remove grease, soil, and condensation. Drains, floor sinks, and grease traps must also be cleaned often enough to prevent backup and pest attraction.
10. Putting It All Together
Effective cleaning and sanitizing follows the same pattern every time: remove visible soil first, then reduce microorganisms with heat or an approved chemical, then allow surfaces to air dry. Use the right tools — detergents, brushes, sanitizer buckets, and test strips — and the right sequence. When in doubt, repeat the cycle. A spotless kitchen, properly sanitized equipment, and well-trained staff are your strongest defense against foodborne illness.
Last updated: May 2026