Maintaining Food Safety: A Guide to Cleaning and Sanitizing Serving Utensils

Maintaining food safety is crucial in any food service establishment. One of the most important aspects of ensuring food safety is cleaning and sanitizing serving utensils. Serving utensils come into contact with food and can harbor harmful bacteria, which can contaminate food and cause illness. It is important to know how often serving utensils should be cleaned and sanitized to prevent the spread of bacteria and maintain a safe food handling environment. In this guide, we will discuss the frequency of cleaning and sanitizing serving utensils and provide tips for maintaining food safety.

Importance of Properly Cleaned and Sanitized Serving Utensils

Role of Serving Utensils in Foodborne Illness Outbreaks

Serving utensils play a crucial role in the transmission of harmful bacteria from one food item to another, which can lead to foodborne illness outbreaks. The improper use or cleaning of serving utensils can lead to the spread of harmful bacteria, such as Salmonella and E. coli, which can cause severe illness or even death.

Some common examples of foodborne illness outbreaks caused by serving utensils include:

• In 2018, an outbreak of Salmonella was linked to a frozen berry mix, which was thought to have been contaminated by a serving utensil used to scoop the berries.
• In 2015, an outbreak of E. coli was linked to a restaurant’s serving utensils, which were found to be contaminated with the bacteria.
• In 2011, an outbreak of norovirus was linked to a buffet-style restaurant, which was thought to have been caused by a serving utensil that was not properly cleaned between customers.

To prevent these types of outbreaks, it is essential to properly clean and sanitize serving utensils after each use. This includes washing utensils with hot water and soap, and then sanitizing them with a solution of bleach or a commercial sanitizer. Additionally, it is important to ensure that utensils are stored in a clean and dry place between uses to prevent the spread of bacteria.

Legal Requirements for Utensil Cleanliness

• The food industry is subject to strict regulations that require utensils to be clean and sanitary to prevent the spread of illness.
• The Food and Drug Administration (FDA) and the Food Safety and Inspection Service (FSIS) have established guidelines for utensil cleanliness.
• Failure to comply with these guidelines can result in fines, suspension of operations, or even closure of a facility.
• State and local health departments may also enforce additional regulations and inspect food establishments to ensure compliance.
• It is important for food service establishments to be aware of these legal requirements and to implement proper cleaning and sanitizing procedures to avoid potential legal consequences.

Benefits of Regular Cleaning and Sanitizing

• Reduces the risk of foodborne illnesses: Properly cleaned and sanitized serving utensils help to prevent the spread of harmful bacteria, which can cause foodborne illnesses.
• Maintains quality and appearance of food: Regular cleaning and sanitizing ensures that serving utensils do not contaminate food, which can affect its quality and appearance.
• Prevents cross-contamination: Cross-contamination occurs when harmful bacteria from one food item are transferred to another. Regular cleaning and sanitizing helps to prevent this from happening.
• Meets food safety regulations: Many food safety regulations require that serving utensils be properly cleaned and sanitized to ensure that food is safe for consumption.
• Maintains the reputation of the food establishment: A food establishment that prioritizes food safety and regularly cleans and sanitizes its serving utensils is more likely to maintain a positive reputation among customers.

Types of Utensils and Their Cleaning Requirements

Metal Utensils

Metal utensils are commonly used in food service establishments due to their durability and resistance to corrosion. However, proper cleaning and sanitizing of metal utensils is essential to prevent the spread of bacteria and ensure food safety.

Cleaning Metal Utensils

1. Remove visible food debris: Before cleaning metal utensils, remove any visible food debris or residue.
2. Scouring: Use a scouring pad or non-abrasive sponge to remove any remaining food residue.
3. Hot water rinse: Rinse the utensils with hot water to loosen any remaining food particles.
4. Detergent solution: Soak the utensils in a solution of warm water and a mild detergent for at least 10 minutes.
5. Scrubbing: Use a non-abrasive sponge or brush to scrub the utensils, paying particular attention to any hard-to-reach areas.
6. Rinse: Rinse the utensils thoroughly with clean water to remove any remaining detergent.
7. Drying: Dry the utensils completely with a clean cloth or towel.

Sanitizing Metal Utensils

1. Sanitizing solution: Prepare a sanitizing solution by mixing a small amount of bleach with warm water.
2. Soaking: Soak the utensils in the sanitizing solution for the recommended amount of time, typically at least 10 minutes.
3. Rinse: Rinse the utensils thoroughly with clean water to remove any remaining sanitizing solution.
4. Drying: Dry the utensils completely with a clean cloth or towel.

It is important to note that metal utensils should be washed separately from other utensils made of different materials, such as plastic or wood, to prevent cross-contamination. Additionally, utensils should be stored in a dry place to prevent the growth of bacteria. Regular cleaning and sanitizing of metal utensils is essential to maintaining food safety and preventing the spread of illness.

Plastic Utensils

Plastic utensils are commonly used in food service due to their durability and ease of use. However, they can also harbor bacteria if not properly cleaned and sanitized. Here are some tips for cleaning and sanitizing plastic utensils:

• Remove any visible food debris or residue from the utensils before cleaning.
• Use a mild detergent or soap and warm water to clean the utensils. Avoid using abrasive or harsh chemicals, as these can damage the plastic.
• Scouring pads or brushes can be used to scrub tough stains or residue.
• Rinse the utensils thoroughly with clean water to remove any soap or detergent residue.
• Immerse the utensils in a solution of water and a sanitizing agent, such as bleach or iodophor, for the recommended amount of time to kill any remaining bacteria.
• Air dry the utensils completely before storing or using them again.

It is important to note that some plastic utensils may be marked as “dishwasher safe,” but it is still recommended to manually clean and sanitize them before using them again. This ensures that all bacteria and food residue are removed, and that the utensils are properly sanitized for food safety.

Wooden Utensils

Wooden utensils, such as cutting boards and serving spoons, are commonly used in food preparation and serving. They are a popular choice due to their natural appearance and durability. However, they require special care when it comes to cleaning and sanitizing to ensure food safety.

Here are some guidelines for cleaning wooden utensils:

• Washing: Before washing wooden utensils, remove any visible food particles by scraping or peeling them off. This will help prevent scratches on the surface during the washing process.
• Water Temperature: Use warm water for washing wooden utensils, as hot water can cause them to crack or warp. Avoid using boiling water, as it can cause the wood to expand and deform.
• Detergents: Avoid using harsh detergents or chemicals when washing wooden utensils, as they can damage the wood and affect its durability. Instead, use a mild dish soap or a mixture of water and vinegar.
• Scouring: Do not use metal scouring pads or abrasive sponges when washing wooden utensils, as they can scratch or damage the surface. Instead, use a soft sponge or cloth.
• Drying: After washing, dry the wooden utensils immediately with a clean cloth or towel. Avoid leaving them wet or submerged in water for extended periods, as this can cause the wood to swell and crack.
• Sanitizing: To sanitize wooden utensils, you can use a solution of water and white vinegar. Soak the utensils in the solution for a few minutes, then rinse them with clean water and dry them thoroughly.

In addition to these guidelines, it is important to regularly inspect wooden utensils for any signs of damage or wear, and replace them if necessary to ensure food safety.

Cleaning Techniques for Serving Utensils

Hand Washing

When it comes to cleaning serving utensils, hand washing is one of the most effective methods. It involves washing the utensils by hand using warm water and soap, followed by a thorough rinse with clean water. Here are some key steps to follow when hand washing serving utensils:

1. Remove any visible debris or food particles from the utensils using a brush or sponge.
2. Wash the utensils in warm water using a mild detergent or soap. Make sure to scrub any stubborn food particles or stains.
3. Rinse the utensils thoroughly with clean water to remove any soap residue.
4. Dry the utensils completely with a clean towel or allow them to air dry.

It’s important to note that hand washing should always be done in a designated area, such as a sink or utility tub, to prevent cross-contamination with other food items. Additionally, if the utensils are heavily soiled or contaminated, they may need to be cleaned multiple times before they are completely clean.

Another important aspect of hand washing is the use of proper techniques to ensure that all surfaces of the utensils are thoroughly cleaned. This includes washing the handles, hinges, and any other areas that may come into contact with food.

Overall, hand washing is a simple yet effective method for cleaning serving utensils. By following the proper steps and techniques, you can help maintain food safety and prevent the spread of illness.

Automated Dishwashers

Automated dishwashers are a popular method for cleaning serving utensils in commercial kitchens. These dishwashers use hot water and detergent to thoroughly clean and sanitize utensils, ensuring that they are free from food residue and harmful bacteria.

Here are some key points to consider when using automated dishwashers to clean serving utensils:

• Load the utensils correctly: Make sure that utensils are loaded into the dishwasher in the correct position and configuration. This will ensure that they are properly cleaned and sanitized.
• Use the correct detergent: Use a detergent that is specifically designed for cleaning utensils. This will help to remove stubborn food residue and bacteria.
• Set the appropriate cycle: Choose the appropriate cycle for the type of utensils being cleaned. For example, use a higher temperature cycle for utensils that have come into contact with raw meat, to ensure that all bacteria are killed.
• Check the temperature and water pressure: Make sure that the water temperature and pressure are within the recommended range for the dishwasher. This will ensure that the utensils are properly cleaned and sanitized.
• Dry the utensils properly: Make sure that the utensils are completely dry before using them again. This will help to prevent the growth of bacteria and other microorganisms.

By following these guidelines, you can ensure that your serving utensils are properly cleaned and sanitized, helping to maintain food safety in your commercial kitchen.

Three-Compartment Sinks

A three-compartment sink is a crucial component in maintaining food safety when cleaning serving utensils. This type of sink is specifically designed to accommodate the various stages of the cleaning process, ensuring that utensils are thoroughly cleaned and sanitized.

The first compartment is used for washing utensils, where warm water and detergent are applied to loosen and remove food residue. The second compartment is used for rinsing, where utensils are cleaned with clear water to remove any remaining detergent. The third compartment is used for sanitizing, where utensils are immersed in a solution of water and a sanitizing agent, such as chlorine or iodophor, to kill any remaining bacteria.

To ensure the most effective cleaning and sanitizing, it is important to use the correct water temperature and sanitizing agent concentration. The water temperature should be at least 171°F (77°C) for washing and rinsing, and at least 200°F (93°C) for sanitizing. The sanitizing agent concentration should be in accordance with local health department regulations.

It is also important to regularly maintain the three-compartment sink, including cleaning the sink basin and faucets, and ensuring that the sink is properly sealed to prevent water leaks. Regular maintenance will help to prevent buildup of residue and bacteria, and ensure that the sink continues to function properly.

Sanitizing Procedures for Serving Utensils

Chemical Sanitizers

When it comes to sanitizing serving utensils, chemical sanitizers are a popular choice among foodservice establishments. These sanitizers are designed to kill bacteria, viruses, and other microorganisms that can cause foodborne illnesses. In this section, we will discuss the different types of chemical sanitizers available and their advantages and disadvantages.

Types of Chemical Sanitizers

Iodophor-based Sanitizers

Iodophor-based sanitizers are a type of chemical sanitizer that uses iodine to kill bacteria and other microorganisms. These sanitizers are effective against a wide range of bacteria, including salmonella and E. coli. However, they can be corrosive to metal surfaces and may stain clothing and utensils.

Chlorine-based Sanitizers

Chlorine-based sanitizers are another popular choice for sanitizing serving utensils. These sanitizers use bleach or other forms of chlorine to kill bacteria and other microorganisms. They are effective against a wide range of bacteria and are relatively inexpensive. However, they can be corrosive to metal surfaces and may cause skin irritation.

Quaternary Ammonium-based Sanitizers

Quaternary ammonium-based sanitizers are a type of chemical sanitizer that uses quaternary ammonium compounds to kill bacteria and other microorganisms. These sanitizers are effective against a wide range of bacteria and are relatively non-corrosive to metal surfaces. However, they can be harmful if ingested or if they come into contact with the skin.

Advantages and Disadvantages of Chemical Sanitizers

Advantages

One of the main advantages of chemical sanitizers is that they are very effective at killing bacteria and other microorganisms. They are also relatively quick to use, which makes them a popular choice for busy foodservice establishments.

Disadvantages

One of the main disadvantages of chemical sanitizers is that they can be corrosive to metal surfaces and may stain clothing and utensils. They can also be harmful if ingested or if they come into contact with the skin. In addition, some chemical sanitizers may have a negative impact on the environment.

Choosing the Right Chemical Sanitizer

When choosing a chemical sanitizer, it is important to consider the specific needs of your foodservice establishment. Some factors to consider include the type of utensils you will be sanitizing, the frequency of use, and the budget you have available. It is also important to consider any health or safety concerns that may be associated with the use of certain chemical sanitizers.

In conclusion, chemical sanitizers are a popular choice for sanitizing serving utensils in foodservice establishments. They are effective at killing bacteria and other microorganisms, but it is important to consider the advantages and disadvantages of each type of sanitizer before making a decision. By following proper sanitizing procedures, you can help maintain food safety and prevent foodborne illnesses.

Heat Sanitizing

Heat sanitizing is a highly effective method for cleaning and sanitizing serving utensils. This process involves the use of high temperatures to kill bacteria and other microorganisms that may be present on the utensils. Here are the steps involved in heat sanitizing serving utensils:

1. Preheat the oven to the recommended temperature for sanitizing. This temperature varies depending on the type of utensil being sanitized, but typically ranges from 160°F to 180°F.
2. Remove any visible debris or food residue from the utensils using a detergent solution or a brush. Rinse thoroughly with hot water.
3. Place the utensils in the oven, ensuring that they are not touching each other.
4. Heat the utensils for the recommended amount of time, typically at least 30 seconds for metal utensils and 1-2 minutes for plastic utensils.
5. Remove the utensils from the oven and let them cool completely before storing or using them.

It is important to note that heat sanitizing should only be used on utensils made of materials that can withstand high temperatures. Utensils made of wood, bamboo, or other natural materials should not be heat sanitized, as they may warp or crack under the high temperatures.

Additionally, it is important to follow proper food safety guidelines when using heat sanitizing, such as ensuring that the utensils are completely dry before use to prevent the growth of mold and bacteria.

Ultraviolet Light Sanitizing

Ultraviolet (UV) light sanitizing is a popular method for sanitizing serving utensils as it is a quick and effective way to kill bacteria and viruses. The UV light works by penetrating the cell walls of bacteria and viruses, disrupting their DNA and rendering them unable to replicate. This makes UV light sanitizing a powerful tool in preventing the spread of foodborne illnesses.

There are several benefits to using UV light sanitizing for serving utensils. First, it is a chemical-free method, which means it is safe for use with food-contact surfaces. Second, it is fast and efficient, taking only a few minutes to sanitize utensils. Finally, it is effective against a wide range of bacteria and viruses, including those that are resistant to other forms of sanitation.

To use UV light sanitizing for serving utensils, utensils should be placed in a container or tray and exposed to the UV light for the recommended amount of time. The utensils should then be removed from the container and allowed to air dry before being used again. It is important to note that UV light sanitizing is only effective against bacteria and viruses that are exposed to the light. Therefore, it is important to ensure that all surfaces of the utensils are exposed to the light for the recommended amount of time.

Overall, UV light sanitizing is a safe and effective method for sanitizing serving utensils. It is a quick and efficient way to kill bacteria and viruses, making it an important tool in maintaining food safety.

Frequency of Cleaning and Sanitizing Serving Utensils

Recommended Frequency Based on Use

Proper cleaning and sanitizing of serving utensils are crucial in maintaining food safety. The frequency of cleaning and sanitizing serving utensils depends on their usage. High-risk utensils, such as those used for raw meat, poultry, or seafood, should be cleaned and sanitized more frequently than low-risk utensils, such as those used for baked goods or fruits and vegetables.

The following are the recommended frequencies for cleaning and sanitizing serving utensils based on their usage:

• High-risk utensils: These utensils should be cleaned and sanitized every hour or as needed. Examples include utensils used for cutting and preparing raw meat, poultry, or seafood.
• Medium-risk utensils: These utensils should be cleaned and sanitized every two hours or as needed. Examples include utensils used for serving food, such as tongs or spatulas.
• Low-risk utensils: These utensils should be cleaned and sanitized every four hours or as needed. Examples include utensils used for serving baked goods or fruits and vegetables.

It is important to note that these recommendations are based on general usage and may vary depending on the specific conditions of the foodservice operation. It is recommended to follow the guidelines set by local health departments or regulatory agencies for specific requirements on cleaning and sanitizing serving utensils.

Factors Affecting Utensil Cleaning and Sanitizing Frequency

When it comes to cleaning and sanitizing serving utensils, several factors need to be considered to determine the appropriate frequency. These factors include:

1. Type of utensil: Different types of utensils require different cleaning and sanitizing procedures. For example, utensils made of porous materials like wood or bamboo may require more frequent cleaning and sanitizing compared to those made of non-porous materials like stainless steel or plastic.
2. Frequency of use: Utensils that are used more frequently, such as those in a commercial kitchen, will require more frequent cleaning and sanitizing compared to those used less frequently, such as those in a home kitchen.
3. Food contact surface: Utensils that come into direct contact with food, such as cutting boards, knives, and tongs, will require more frequent cleaning and sanitizing compared to those that do not, such as serving spoons and spatulas.
4. Environmental factors: Environmental factors such as humidity, temperature, and air quality can affect the frequency of cleaning and sanitizing utensils. For example, utensils stored in a humid environment may require more frequent cleaning and sanitizing compared to those stored in a dry environment.
5. Presence of pathogens: If utensils are exposed to harmful bacteria or other pathogens, they will require immediate cleaning and sanitizing to prevent the spread of illness.

It is important to consider these factors when determining the appropriate frequency for cleaning and sanitizing serving utensils. By doing so, foodservice establishments can ensure that their utensils are safe for use and that they are complying with food safety regulations.

Monitoring and Maintaining Utensil Cleanliness

Inspection and Evaluation of Cleaning and Sanitizing Practices

Visual Inspection

The first step in evaluating the cleaning and sanitizing practices for serving utensils is a visual inspection. This involves visually examining the utensils for any signs of residue, debris, or food particles remaining on their surfaces. It is crucial to check all areas of the utensils, including crevices, edges, and handles, as bacteria can easily hide in these areas. Any visible signs of dirt or residue indicate that the utensils have not been thoroughly cleaned and require further sanitization.

Microbial Testing

In addition to visual inspection, microbial testing can be conducted to evaluate the effectiveness of sanitizing practices. This involves collecting samples from utensils and testing them for the presence of bacteria, such as E. coli or Salmonella. If bacterial levels exceed the acceptable limits, it indicates that the sanitizing procedures are not adequate and need to be revised.

Chemical Testing

Chemical testing can also be performed to assess the effectiveness of the sanitizing agents used on the utensils. This includes testing for pH levels, chemical residues, and the presence of any harmful substances that may compromise food safety. Proper chemical testing should be conducted regularly to ensure that the sanitizing agents used are safe and effective.

Documentation and Record Keeping

Proper documentation and record keeping are essential components of monitoring and maintaining utensil cleanliness. All cleaning and sanitizing procedures should be documented, including the chemicals used, contact times, and temperature requirements. This documentation should be easily accessible and up-to-date to ensure that the utensils are being cleaned and sanitized correctly. Additionally, records of microbial and chemical testing should be maintained to track the effectiveness of cleaning and sanitizing practices over time.

By implementing thorough inspection and evaluation practices, food service establishments can ensure that their serving utensils are clean and sanitary, minimizing the risk of foodborne illnesses and maintaining a high level of food safety.

Training Staff on Utensil Cleaning and Sanitizing Procedures

Ensuring that your staff is properly trained on utensil cleaning and sanitizing procedures is a critical component of maintaining food safety in your establishment. This section will provide some key considerations for training your staff on these procedures.

The Importance of Proper Training

Proper training is essential for ensuring that your staff understands the importance of cleaning and sanitizing utensils, as well as the specific procedures that should be followed. This can help to prevent cross-contamination and the spread of illness, which can have serious consequences for both your business and your customers.

Key Topics to Cover in Utensil Cleaning and Sanitizing Training

When training your staff on utensil cleaning and sanitizing procedures, it’s important to cover a range of key topics. These may include:

• The importance of proper utensil cleaning and sanitizing in maintaining food safety
• The specific procedures that should be followed for cleaning and sanitizing different types of utensils
• The proper use and handling of cleaning chemicals and equipment
• The importance of regularly inspecting and maintaining utensils to ensure they are clean and in good working condition
• The importance of reporting any issues or concerns with utensil cleaning and sanitizing procedures to a supervisor or manager

Frequency and Format of Training

The frequency and format of utensil cleaning and sanitizing training will depend on the specific needs and requirements of your establishment. However, it’s generally recommended to provide training on these procedures as part of your new employee orientation, and to provide periodic refresher training for all staff members. This can help to ensure that everyone is up-to-date on the latest procedures and guidelines for cleaning and sanitizing utensils.

Tools and Resources for Training

There are a variety of tools and resources that can be used to support utensil cleaning and sanitizing training, including:

• Written training manuals or guides
• Videos or other multimedia resources
• In-person training sessions or workshops
• Online training modules or courses

By providing your staff with access to these resources, you can help to ensure that they have the knowledge and skills they need to properly clean and sanitize utensils, and to maintain food safety in your establishment.

Documenting and Keeping Records of Utensil Cleaning and Sanitizing Processes

Documenting and keeping records of utensil cleaning and sanitizing processes is a crucial aspect of maintaining food safety. By doing so, food establishments can ensure that their utensils are being cleaned and sanitized properly, and that employees are following the necessary procedures.

The following are some of the key reasons why documenting and keeping records of utensil cleaning and sanitizing processes is important:

• Compliance with regulations: Many food safety regulations require food establishments to document and keep records of their cleaning and sanitizing processes. By doing so, establishments can demonstrate compliance with these regulations during inspections.
• Quality control: Documenting and keeping records of utensil cleaning and sanitizing processes can help establishments monitor the quality of their cleaning and sanitizing procedures. This can help identify areas where improvements may be needed, and ensure that utensils are consistently clean and sanitary.
• Training: Documenting and keeping records of utensil cleaning and sanitizing processes can be used as a training tool for new employees. By reviewing the records, employees can learn about the proper procedures for cleaning and sanitizing utensils, and ensure that they are following the correct procedures.
• Identifying issues: By keeping records of utensil cleaning and sanitizing processes, establishments can identify issues or problems that may arise. For example, if records show that a particular utensil is consistently dirty or difficult to clean, the establishment may need to reevaluate their cleaning procedures or invest in new utensils.

In order to effectively document and keep records of utensil cleaning and sanitizing processes, food establishments should:

• Develop and implement written procedures for cleaning and sanitizing utensils, including frequency and method of cleaning and sanitizing.
• Train employees on the proper procedures for cleaning and sanitizing utensils.
• Document each cleaning and sanitizing process, including the date, time, and individual responsible for cleaning and sanitizing the utensils.
• Keep records of the documentation for a specified period of time, as required by regulations.

By following these steps, food establishments can ensure that their utensils are being cleaned and sanitized properly, and that they are in compliance with food safety regulations.

FAQs

1. What are serving utensils?

Serving utensils are tools used to transfer, serve, or handle food. Examples include ladles, tongs, spatulas, and forks.

2. Why is it important to clean and sanitize serving utensils?

Cleaning and sanitizing serving utensils help prevent the spread of illness and contamination. It ensures that the utensils are free from any harmful bacteria, viruses, or other contaminants that may have come into contact with food.

3. How often should serving utensils be cleaned and sanitized?

Serving utensils should be cleaned and sanitized after each use. This is particularly important when handling raw meat, poultry, or seafood, as these can harbor harmful bacteria. It is also important to clean and sanitize utensils between uses to prevent cross-contamination.

4. What is the process for cleaning and sanitizing serving utensils?

The process for cleaning and sanitizing serving utensils involves several steps:
1. Remove any visible debris or food particles from the utensils.
2. Wash the utensils with hot water and a detergent that is safe for use with food.
3. Scrub the utensils if necessary to remove any stubborn food particles.
4. Sanitize the utensils by soaking them in a solution of water and a sanitizing agent.
5. Dry the utensils thoroughly before storing them.

5. What are some common sanitizing agents used for serving utensils?

Common sanitizing agents used for serving utensils include chlorine bleach, iodophor-based sanitizers, and quaternary ammonium-based sanitizers. It is important to use a sanitizer that is safe for use with food and to follow the manufacturer’s instructions for use.

6. What are some best practices for maintaining clean and sanitary serving utensils?

Some best practices for maintaining clean and sanitary serving utensils include:
1. Using separate utensils for different types of food to prevent cross-contamination.
2. Storing utensils in a clean and dry place.
3. Regularly inspecting utensils for any signs of wear or damage.
4. Providing training for staff on proper cleaning and sanitizing procedures.
5. Following a regular cleaning and sanitizing schedule to ensure that utensils are always clean and sanitary.

Basic Food Safety: Chapter 5 “Cleaning and Sanitizing” (English)