Clean and Sanitize

Cleaning refers to the removal of soil or food particles, whereas sanitizing involves using moist heat or chemical agents to kill pathogenic microorganisms. For equipment that cannot be immersed in a sink, and for equipment such as knives and cutting boards during food preparation, use a wiping cloth, soaked in a double-strength sanitizing solution and then wrung out, to clean and sanitize the equipment between uses. Iodine, chlorine, or quaternary ammonium compounds are common sanitizing agents. Check the manufacturer’s instructions for procedures for use.