Proper Sanitizing of Food-Contact Surfaces

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.

A food-contact surface is the surface of equipment or utensil that normally comes into contact with food. Food-contact surfaces used to prepare temperature-controlled foods must be cleaned and sanitized at least every four hours throughout the day to ensure safety. If they are not properly cleaned, food that comes into contact with these surfaces could become contaminated.

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.

There are several tools that can assist with sanitizing food-contact surfaces:

Digital Disc Dishwasher Thermometer: For high temperature dishwashers, which must reach a temperature of 160 degrees Fahrenheit or above to properly sanitize.
Test Strip for High Temperature Dishwasher: Place the strip on a utensil and run through the dishwasher. If the strip turns black, the surface temperature has reached 160 degrees Fahrenheit and is properly sanitizing.
Color-Coded Test Strip for High Temperature Dishwasher: Place the strip on a utensil and run through a dishwasher. The strip at the top starts black and changes color as the surface temperature increases. The temperature must reach 160 degrees Fahrenheit or above.
Test Strip for Chlorine-Based Sanitizing Solution: Chlorine sanitizing solutions should register a reading between 50 and 100 parts per million (ppm).
Test Strip for Quaternary Ammonia Solution: Quaternary ammonia sanitizing solution should register a reading between 200 and 400 ppm.

Learn more with these resources from the Iowa Department of Inspections, Appeals, and Licensing: