How do sanitation standards differ between food contact and non-food contact surfaces, and what specific cleaning agents are suitable for each?

Sanitation standards for food contact surfaces are significantly more stringent than those for non-food contact surfaces due to the direct potential for transferring contaminants to food. Food contact surfaces are those that come into direct contact with food during preparation, processing, or storage. These include cutting boards, knives, utensils, countertops, food preparation equipment, and the interiors of storage containers. The primary goal of sanitation for food contact surfaces is to eliminate any harmful microorganisms, allergens, or chemical residues that could cause foodborne illness or allergic reactions. This requires a thorough two-step process: cleaning followed by sanitizing. Cleaning removes visible dirt, grease, and food debris, while sanitizing reduces the number of microorganisms to a safe level.

Sanitation procedures for food contact surfaces must be followed consistently and diligently. First, visible debris must be removed by scraping or rinsing. Next, the surfaces must be washed with hot, soapy water to remove all remaining soil and grease. Then, the surfaces are rinsed thoroughly with clean water to remove all traces of soap. Finally, the surfaces must be sanitized using an appropriate sanitizing solution, ensuring that the sanitizer comes into contact with all surfaces and is left for the correct amount of time, according to the manufacturer's directions. The sanitizer must be food safe and is usually used at a concentration specifically designed for sanitizing food surfaces. Proper drying is also essential, using clean, air-dried cloths or allowing them to air-dry. For example, if a cutting board has been used for raw chicken, it must be cleaned and sanitized before using it for produce, and this applies to all food contact surfaces.

Non-food contact surfaces, on the other hand, are those that do not directly contact food but may still affect food safety indirectly. These include floors, walls, ceilings, the exteriors of equipment, storage shelves, and handles of equipment. While the sanitation standards for these surfaces are less rigorous than those for food contact surfaces, they still need to be cleaned regularly to maintain a sanitary environment and minimize the risk of harboring pests or contaminants that could transfer to food. Cleaning non-food contact surfaces involves removing visible dirt and grime, but it typically does not require a sanitizing step unless there has been direct contact with raw food or other contaminants.

Cleaning non-food contact surfaces usually involves using detergents or degreasers and hot water to remove soil. For example, floors in a commercial kitchen may require a thorough mopping or scrubbing with a degreaser to remove grease and food particles. Walls, ceilings, and equipment exteriors should be wiped down regularly to remove dust and grime. Non-food contact areas should be maintained in a clean condition to prevent a build-up of potential sources of contamination or pest harborage. These areas do not require the use of a food grade sanitizer unless a chemical is used that has a dual purpose of both a cleaner and sanitizer.

The specific cleaning agents suitable for food contact and non-food contact surfaces differ based on their intended use. For food contact surfaces, food-grade sanitizers such as chlorine, quaternary ammonium compounds (quats), and iodine are commonly used. These sanitizers are effective at killing harmful microorganisms, are safe to use on food contact surfaces, and are used at a concentration that allows them to be food safe. These chemicals must be used in the manner specified on the label, for the required contact time, and must be used by a trained employee. For non-food contact surfaces, general-purpose cleaners, detergents, degreasers, and disinfectants are often used. These cleaning agents are designed to remove grease, dirt, and grime, but are not necessarily designed to kill microorganisms, so an additional sanitizer is not usually used. Bleach is often used on non-food contact surfaces. It is important to note that chemicals must always be stored and used in a manner that prevents them from coming into contact with food products. Chemical solutions must be stored in properly labeled containers.

In summary, while both food contact and non-food contact surfaces require regular cleaning, food contact surfaces must also be sanitized using food-grade sanitizers to eliminate microorganisms that could cause illness, while non-food contact surfaces usually only need to be cleaned with general-purpose cleaners and do not usually require a sanitizing step. Both are vital parts of a food safety program.