Describe the cleaning compounds and sanitisers used in the food industry. Add a note on the cleaning procedure.

1. 1 · Open in two lines. Sanitation keeps food-contact surfaces free of soil and harmful microbes. Cleaning removes the soil; sanitising reduces germs to safe levels.
2. 2 · Define the four terms. Cleaning, sanitising, disinfection (non-food-contact areas) and sterilisation (all microbes and spores).
3. 3 · Cleaning compounds.
   • Alkaline: caustic soda, washing soda, for fats and proteins.
   • Acid: phosphoric, citric, for scale and milkstone.
   • Detergents (surfactants): wet and emulsify grease.
   • Abrasives: scouring powder, scrub pads, for burnt-on soil.
4. 4 · Sanitisers.
   • Heat: hot water at about 77 °C for at least 30 seconds; steam.
   • Chlorine: usually 50-200 ppm, follow the label; cheap but corrosive.
   • Iodophors: amber colour shows strength; can stain.
   • QACs: odourless, non-corrosive; weakened by soap and hard water.
5. 5 · Cleaning procedure. [Flow: scrape → wash → rinse → sanitise → air-dry → store] Methods: three-compartment sink, dishwasher, CIP.
6. 6 · Application in a kitchen. A hospital kitchen keeps a master cleaning schedule, dilution charts and colour-coded boards; staff follow written work instructions.
7. 7 · Close in one line. Clean first, then sanitise, and record that it was done.

Scoring tip: A table of compounds and their uses plus the five-step flow scores well. Whenever you give a chemical strength, add 'follow the label'.