Introduction After utensils, cutting boards, prep tables, and other food contact surfaces have been soiled from food storage, preparation, cooking and/or service, they must be washed, rinsed, and sanitaized before re-use. Failure to do so could contaminate food and lead to customer food-borne illness. Definitions "Cleaning" is the physical removal of soil and food matter from a surface. "Sanitizing" is the reduction of the number of micro-organisms (bacteria and viruses) on a surface to safe levels. These two actions must occur separately in order to be effective. Dishwashing Machines Dishwashing machines, when properly operated and maintained, can be very effective in removing soil and destroying micro-organisms. Generally, there are two types of dishwashing machines, and they differ in their method of sanitizing: High Temperature Machines sanitize dishes by reaching at least 180º F during the final rinse cycle. Chemical-Sanitizing Machines dispense a chemical sanitizer into the final rinse water (concentration should be at least 50 ppm chlorine). Manual Dishwashing Washing, rinsing, and sanitizing of equipment, utensils, and food-contact surfaces can also be done manually. First wash the equipment or utensils with hot water and a cleanser until they are clean, then rinse in clear, hot water before immersing in a final warm sanitizing solution of the proper concentration. (100 ppm Chlorine, 200 ppm Quat Ammonia, or 25 ppm Iodine) Wiping Cloths Wiping cloths used on service counters, scales, and other surfaces that may directly or indirectly contact food shall be: Used only once until laundered, OR Held in a sanitizing solution of proper concentration between uses. Proper concentrations are as follows: -Chlorine=100ppm (1/2 fluid oz.of bleach per 1 gallon water) -Quat.Ammonia=200ppm -Iodine=25ppm *Never use dining area wiping cloths and solutions on kitchen equipment and other food contact surfaces. Sanitizer testing Sanitizer testing kits are necessary to ensure proper concentrations are being prepared and maintained. Check with your cleaning chemical or restaurant supplier to obtain the specific type of kit for the sanitizing chemical used in your facility.