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Hot Drink Center Set-Up Manual
6530006 35
March, 2001
SANITATION
I. Basics
INTRODUCTION
Anybody who services vending machines must use proper sanitizing procedures.
Health regulations require that hands be clean when cups, commodities, and
food-contact parts are handled or serviced.
In addition, Federal and State Health Departments require regular cleaning and
sanitizing procedures for food contact parts.
The information in this section will explain how to clean and sanitize the mer-
chandiser on a day to day basis. A clean and well maintained merchandiser will
provide a better product and greater safety for your customers.
CLEANING AND SANITIZING -- WHAT’S THE DIFFERENCE?
Clean means “free of visible soil”. In cup vending machine servicing, cleaning is
also done to maintain product quality and to remove food soils, oils, and mineral
stains that could affect product taste, aroma, and appearance.
Sanitizing means the reduction, to safe levels, of the number of disease-causing
bacteria that remain on the surface after cleaning. Therefore, cleaning and sani
-
tizing are done in separate steps, as prescribed by health regulations and good
industry practice.
When you sanitize you create a healthy and hygienic condition. This leads to
wholesome food, which in turn leads to satisfied customers.
HOW DO I SANITIZE?
You can sanitize by using either of these two methods:
Chemicals: The object to be sanitized is treated with a bactericidal com-
pound.
Heat: Raise the temperature of the object high enough to kill bacteria.
Water must be at least 170° F.
Hot brew water (if available) is an acceptable sanitizer. When food contact
surfaces are washed and/or rinsed, use the hot water available in the
machine.
Turn the machine off before using water on the machine.
SANITIZING IS NO SUBSTITUTE FOR A GOOD CLEANING