Four Crucial Factors for Successful Cleaning


For successful cleaning and sanitizing, the factors are time, temperature, concentration, and energy. In general, the more, the better. However, you will use EPA-registered cleaning or sanitizing chemicals and follow the directions from the chemical supply company. It makes sense that cleaning at a higher temperature is better, but running the equipment at a higher temperature may cause damage, and workers cannot be exposed to excessive temperatures. With concentration, more is not better after a certain point. Using 5% bleach is not recommended due to its corrosive property. Energy can be supplied by manual scrubbing or by turbulence within the equipment.

The sanitation crew members are your most valuable employees.

The work of sanitation starts your day. Production follows sanitation. Production does not start until sanitation has done their job correctly and completely. Some companies run sanitation during business hours, to emphasize that the work of sanitation parallels the work of upper management. Sanitation crews have a lot of turnover and require extensive training and monitoring. The crew must be supplied with the resources they need to do the job right. Sanitation crew members should earn some of the highest wages among a company’s workers.

What are clean-in-place (CIP) and clean-out-of-place (COP) procedures?

CIP systems for cleaning are installed when a continuous loop of equipment, pumps, and pipes can be developed. CIP systems are designed with your chemical supply company to run at much higher temperatures, concentrations, and turbulence than can be achieved in a tank. COP cleaning can be done in an open tank with recirculating solution in which the disassembled parts sit, or COP cleaning can be done with manual scrubbing of parts in a bucket or tank.

With the concepts described here, I hope you can build a successful cleaning and sanitizing program. Other blog posts here at ConnectFood elaborate on the topic of cleaning and sanitizing.

Dr. Kathy Knutson has food safety expertise in microbiology, hazard analysis, and risk assessment. As a recovering academic, she resides in Green Bay home-of-the-Packers, Wisconsin with her brilliant husband and two handsome sons. Learn more about her consulting services at

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