Proper Sanitizing of Food Contact Surfaces

A food contact surface is the surface of equipment or utensil that normally comes into contact with food. Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized surfaces/utensils allow harmful microorganisms to be transferred from one food to other foods.

Glass cleaners, some metal cleaners, and most bathroom cleaners cannot be used on food contact surfaces because they might leave an unsafe residue on the food contact surface. The label should indicate if the product can be used on a food contact surface.

Surfaces used to prepare temperature-controlled-for-safety foods throughout the day need to be cleaned and sanitized no less than every four hours. If they are not properly cleaned, food that comes into contact with these surfaces could become contaminated.

Resources

Digital disc dishwasher thermometers

For high temp dish washers. High temp dishwasher must reach a surface temperature of 160°F or above to properly sanitize.

Strips for high temperature dishwashers

Place the strip on a utensil and run through dishwasher. If the strip turns black, surface temperature is above 160°F and properly sanitizing.

Strips for high temperature dishwasher - Before and After

Place the strip on a utensil and run through dishwasher. The strip starts off as black on the top and turns the corresponding color to match the surface temperature. The temperature must be 160°F or above to properly sanitize.

Manual test for bleach sanitizer method

The ideal concentration for a bleach sanitizer for food contact surfaces is 50–100 ppm (parts per million). To know you have met this concentration, use chlorine test strips to test your mixed solution.