Cleaning and sanitizing play a very important part in the prevention of cross-contamination and the spread of foodborne infection for any food service operation.

The physical removal of soil and food matter from a surface. It takes place when a cleaning agent (detergent) contacts a soiled surface under sufficient pressure like that exerted by a brush, mop, scrubbing pad or water spray, and for a long enough time to penetrate the soil to and loosen it so that it may be easily removed by rinsing.

Cleaning involves two steps: (1) washing with a detergent solution; and (2) rinsing with water.

• Soil type: protein base (blood, egg); grease or oil (margarine, animal fat); water mixed (dissolved in water- flour, starches, drink stains); acid or alkaline (tea, dust, wine, fruit juice).
• Soil condition: fresh, soft, ground-in dried or baked.
• Water hardness
• Water temperature: the hotter the water, the quicker the detergent dissolves and the better it cleans.
• Type of surface being cleaned: different cleaners and methods for different surfaces.
• Type of cleaning agent: appropriate for the item.
• Agitation or pressure: scouring action needed to loosen soil.
• Length of treatment: the longer the agent touches the surface, the better the cleaning.

• Detergents: contain substances to lessen surface tension between the detergent and the soiled surface so the detergent can penetrate and loosen soil. Most detergents also use alkaline to break up soil. Mild alkaline detergents are used to remove fresh soil from walls, floors, ceilings, and most equipment and utensils. Strong alkaline detergents are used to cut through wax, grease, and aged, baked or burnt-on soil.
• Solvent cleaners: often called de-greasers, are alkaline detergents including a grease-dissolving agent. They work on grill back splashes, oven surfaces, and even grease stains on driveways (for home use). These cleaners lose strength when diluted and are too costly to be used over a large area.
• Acid cleaners: use when regular alkaline cleaners do not work such as on rust stains in bathrooms and tarnish on copper or brass. They must be used according to the manufacturer’s guidelines.
• Abrasive cleaners: they contain scouring agents that can be rubbed or scrubbed on hard-to-remove soils on floors, or baked on or burnt pans. They may scratch surfaces such as plastic, Plexiglas, and even stainless steel.