Question: What Are The Two Types Of Sanitizing?

What are the two main types of sanitisers?

The most common chemical sanitisers are chlorine-based products, such as hypochlorite (also known as bleach), and quaternary ammonium products.

Other chemicals may be effective if correctly prepared and used..

Which sanitizing method uses heat?

Heat Sanitization: The most common method of hot water sanitizing takes place in the final rinse cycle of dishwashing machines. Water temperature must be at least 180°F, but not greater than 200°F. At temperatures greater than 200°F, water vaporizes into steam before sanitization can occur.

What is the difference between cleaning and sanitizing?

1. Know the difference between cleaning, disinfecting, and sanitizing. Cleaning removes germs, dirt, and impurities from surfaces or objects. … Sanitizing lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements.

Why sanitizers are used?

Sanitizers are used to reduce microorganisms from inanimate environments to safe levels determined by public health codes and regulations. Sanitizing agents are commonly used in connection with food and food-processing equipment.

What are the types of sanitizing?

There are three acceptable types of sanitizer solutions for use in a food establishment.Chlorine (Bleach)* Concentration: 50 to 100 ppm. Chlorine based sanitizers are the most commonly used sanitizers. … Quaternary Ammonia (QUAT, QAC) Concentration: Per manufacturer’s instruction. … Iodine. Concentration: 12.5 to 25 ppm.

What are the types of chemicals used for sanitizing equipment?

Chlorine-Based Sanitizers. Chlorine Compounds. Chlorine, in its various forms, is the most commonly used sanitizer in food processing and handling applications. Commonly used chlorine compounds include liquid chlorine, hypochlorites, inorganic chloramines, and organic chloramines.

What are the 3 methods of sanitizing?

Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC).

What is the cheapest chemical sanitizer?

Three primary chemical compounds are used as sanitizers in the food service industry: chlorine-based cleaners, quaternary ammonium and iodine sanitizers. Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and relatively inexpensive.

What are the 5 sanitizing agents?

They are generally classified as: water, detergents, abrasives, degreasers, acid cleaners, organic solvents, and other cleaning agents.

What are the 4 categories of sanitizing?

The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.

What are the four steps in the cleaning and sanitizing process?

Food businesses may use a combination of procedures and methods to meet Code’s requirements.Step 1 – Preparation. Remove loose dirt and food particles. … Step 2 – Cleaning. Wash with hot water (60 °C) and detergent. … Step 3 – Sanitising (bacteria killing stage) … Step 4 – Air drying.

What is a food grade sanitizer?

Food-grade sanitizers significantly reduce the amount of germs that are present on hard nonporous surfaces to keep the germs from spreading. They are FDA-approved for food contact and help stop the transmission of foodborne illnesses.