The Care and Cleaning of Stainless
It is of primary importance that all food and beverage contact surfaces be clean and hygienically
sanitized.
Fortunately, austenitic stainless steels, usually S30400 and S31600 or their low-carbon counterparts, are
easily cleaned and decontaminated by standard techniques. These cleaning techniques and procedures are not
intended for fabrication damage or soiling, but in-process requirements. Subjects such as heat tint and
scale, tool marks and passivating treatments are reserved as a separate matter.
For more information, please click on the headings below:
Definition of
Terms
Basics of
Cleaning
Types of Cleaners and Their
Functions
Factors Affecting Cleaning
Efficiency
Cleaning Methods
Sanitizing
Factors Affecting the
Efficiency of Sanitizers
A Typical Sanitizing
Method
