Cleaning & Sanitizing Guide for Georgia Food Service
Georgia’s Food Code (§511-6-1) lists sanitation lapses as the #1 violation during routine inspections. Cleaning removes visible soil, but only a verified sanitizer solution eliminates the microscopic hazards that make guests sick and disappoint health inspectors. This practical guide shows Georgia operators how to set the right chemical parts-per-million (ppm), master the 3-compartment sink, and log each bucket change. You’ll also discover free tools—such as our sanitizer concentration calculator—that take the math out of compliance. Whether you run a food truck in Athens or a full-service restaurant in Savannah, the steps below keep your kitchen inspection-ready all year.
Cleaning vs. Sanitizing—Know the Difference
The Georgia Food Code draws a clear line between cleaning and sanitizing (see §511-6-1-.06). Cleaning is the physical removal of food residues, oils, and dirt from surfaces using detergent and warm water. It makes equipment look spotless, but bacteria can still remain. Sanitizing, by contrast, applies an approved chemical—or hot water at ≥171 °F in a high-temp machine—to food-contact and high-touch surfaces to reduce microbes to safe levels. The Code mandates sanitation:
- After any interruption of food preparation
- At least every four hours for line equipment in constant use
- After handling raw animal foods before switching to ready-to-eat items
Floors, walls, and ceilings generally require thorough cleaning but not chemical sanitizing because they are non-food-contact. Cutting boards, knives, prep tables, and ice scoops must be both cleaned and sanitized. Failing to apply sanitizer—or using it at the wrong strength—is cited on nearly one-third of Georgia inspection reports.
Quick Comparison
- Goal: Cleaning removes soil; sanitizing kills germs.
- Targets: Cleaning fights grease & crumbs; sanitizing targets bacteria, viruses, molds.
- When Required: Cleaning—always; Sanitizing—food-contact and high-touch surfaces.
- Tools: Detergent + scrubbing vs. approved chemical at correct ppm.
- Validation: Visual check vs. test strips & log entries.
Approved Chemical Concentrations in Georgia
Georgia accepts three primary sanitizers for manual and wipe-on use. Each must stay within a specific parts-per-million (ppm) range and contact time. Exceeding the range can corrode equipment or leave chemical taste; falling below renders the solution ineffective. Use manufacturer-specific test strips daily—and record the result in a log.
| Chemical | PPM Range | Contact Time | Test Strip Needed |
|---|---|---|---|
| Chlorine (Bleach) | 50–100 ppm | 7 sec | Chlorine-specific (white to deep purple) |
| Quaternary Ammonium | 200–400 ppm | 30 sec | Quat QT-10 (orange to dark red) |
| Iodine | 12.5–25 ppm | 30 sec | Iodine (white to brown) |
How to Use a 3-Compartment Sink Correctly
- Pre-scrape: Discard food scraps and soak burnt-on pans to avoid cloudy wash water.
- Wash (≥110 °F): Use measured detergent; change water when suds flatten.
- Rinse: Clear, warm water removes detergent that can neutralize sanitizer.
- Sanitize: Immerse items for the full required contact time—use a timer.
- Air-dry: Place wares upside-down on a clean rack; never towel-dry.
- Document: Record sanitizer ppm and initials in your daily log.
- Troubleshooting Cloudy Quat Solutions: Hard water can bind quat. Use a water softener packet or switch to chlorine for that shift.
Surface Sanitizing Schedule—Free Generator
Health inspectors often ask, “How do you know every surface is sanitized on time?” Our free cleaning-schedule generator creates a printable rotation based on your hours and staff size. Below is a sample you can copy until you build a custom schedule.
| Time | Area | Sanitizer | Initials |
|---|---|---|---|
| 08:00 | Cutting Boards | Chlorine 75 ppm | ___ |
| 10:00 | Fridge Handles | Quat 300 ppm | ___ |
| 12:00 | Prep Tables | Chlorine 100 ppm | ___ |
| 14:00 | Restroom Door Knobs | Quat 300 ppm | ___ |
| 16:00 | Slicer Blade | Iodine 25 ppm | ___ |
Essential Tools & Supplies Checklist
Cleaning Gear
- Heavy-duty scrub brushes
- Food-grade degreaser
- Micro-fiber cloths for polish
- Heat-resistant gloves
- Colour-coded towels and buckets
Sanitizing Gear
- Chlorine, Quat, and Iodine concentrates
- Matching test-strip kits (sealed)
- 3-Compartment sink thermometers
- Spray bottles labelled with ppm & contact time
- Laminated recipe cards for each sanitizer
Recordkeeping
- Daily sanitizer log sheets
- Weekly deep-clean checklist
- Employee training attendance sheets
- Thermometer calibration record
- Chemical Safety Data Sheets (SDS)
Sample Logs You Can Copy
Date: __________ Shift: _________ Manager: __________ Time | Location | Sanitizer | PPM Result | Initials ------|--------------------|-------------|-------------|---------- 08:00 | Prep Table | Chlorine | ____ | _______ 10:00 | Cutting Boards | Quat | ____ | _______ 12:00 | Knife Rack | Chlorine | ____ | _______ 14:00 | Walk-in Handles | Quat | ____ | _______ 16:00 | Blender Parts | Iodine | ____ | _______
Week of: __________ Manager Approval: __________ Area / Equipment | Cleaning Product | Sanitizer Used | Completed By | Date -----------------------|------------------|----------------|--------------|---------- Reach-in Gaskets | Degreaser | Chlorine 75ppm | ____________ | ______ Grease Trap Exterior | Degreaser | N/A | ____________ | ______ Ceiling Vents | Mild Detergent | Quat 300ppm | ____________ | ______ Floor Drains | Enzymatic | Chlorine 100ppm| ____________ | ______ Ice Machine Interior | Mild Detergent | Quat 200ppm | ____________ | ______