Guidelines for Sanitation on Equipment in Food Processing

Nearly everything we eat is processed in some way before it reaches our table unless we grow the food ourselves and eat it from the garden. Insuring the sanitation of food processing equipment is part of the security of our health and well-being because it keeps food free of contaminants. Standards for sanitation are established by the National Sanitation Foundation and under the guidelines of the Federal Food and Drug Administration.

Dishes and Utensils

• All serving dishes and utensils, pots and pans, and any other equipment that comes in contact with food is to be washed in a commercial dishwasher at a temperature of at least 180 degrees. Any alternative dishwashing routine must include a sanitizing method, usually a final soak in a bleach solution.

Surfaces

• Cutting boards, countertops and surfaces that come in contact with food should be not only washed but sanitized with a bleach solution every day. Floor surfaces should be cleaned and treated with a sanitizing cleaner every day.

Slicers and Other Processors

• Appliances used to cut or chop foods must be taken apart daily. Each part must be washed and sanitized, preferably at the end of the day. Equipment used for processing of raw meat must be sanitized immediately after use.

Thermometers

• In order to prevent spoilage, coolers and freezers must maintain steady temperatures designed to keep foods safe. The same requirement is true of ovens and other cooking equipment used to heat food to specific, safe temperatures. Thermometers for both uses must be accurate, clean and well-located for easy reference.