Sanitize Properly to Prevent Harm From Germs

Consumers can protect themselves by
preventing the spread of germs by both
cleaning and sanitizing surfaces where
food is prepared.
Cleaning definition: removing dirt from food preparation surfaces in
the kitchen. Surfaces can be counters, cutting boards, dishes, knives,
utensils, pots and pans.
Cleaning steps:
1. Wash surface with soap and warm water.
2. Rinse with clean water.
3. Air dry OR dry with a clean paper towel.
Sanitizing definition: the reduction of germs to a safe level so
illness is unlikely to occur. The most commonly known germs
causing illness are Salmonella, Campylobacter, and Norovirus.
Toxin-producing E. coli and Listeria monocytogenes are less
common in the kitchen, but cause very serious, if not deadly,
illnesses.
Sanitizing steps:

Sanitize

Points to remember when using household chlorine bleach:
• Diluted chlorine bleach is a very effective
sanitizer. The amount needed is very small and
no chlorine residue will be left behind using a
concentration of 1 scant teaspoon of chlorine
bleach to 1 quart of water.
• Chlorine reacts quickly and becomes inactive
quickly. Detergents and dirt inactivate
chlorine; surfaces must be cleaned first
to ensure effective sanitation.
• Chlorine solutions need to be made at least
weekly and must be stored in a dark place.
• Do not use chlorine with added fragrance –
this is not food-safe.

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