Beverage Dispensers
Exteriors: The first step is to clean the exterior surfaces, including dispenser valves, underneath valves where nozzles and diffuser connect to valves, cup rest and drip pan, with a multipurpose cleaning solution and warm water. Do not use bleach, steel wool, scouring pads or abrasive cleaners. Then wipe exterior surfaces with a clean, damp cloth and let air dry. The second step is sanitization of the surfaces with an approved sanitizer solution and warm water; let air dry. These procedures should be performed daily.

Soft Drink Nozzles and Diffusers: First, remove all nozzles, diffusers, valves or gaskets and soak in a multipurpose cleaning solution and warm water. Clean the nozzle pieces and diffusers with a nylon-bristled brush and then rinse all pieces thoroughly with warm water; let air dry. Soak all parts in an approved sanitizer solution for five minutes. Using the same cleaning solution, use a nylon brush to clean the area where the diffuser fits in the valve and where the valve fits into the dispenser. Remove the parts from the sanitizer solution and shake off excess solution; let air dry. Before dispensing the first drink, dispense beverage for one minute from each valve. These procedures should be performed daily.

Soft Drink Bag-In-Box Connectors: Remove the disconnects from the bag-in-box; clean then soak all parts in an approved sanitizer solution for five minutes. Remove and let air dry. This procedure should be performed weekly. NOTE: The procedures noted above are intended as general guidelines and may not be suitable for all equipment or in every operation. Check manufacturer's recommended proceduresfor best results with a specific machine.

Start with Proper Hand Washing

Possibly the most important element to maintaining a safe environment for both beverage dispensers and soft serve/shakemachines, as in any food preparation procedure, is cleaning hands properly. Employees must first wash hands, including wrists and forearms before starting any cleaning or sanitizing procedure. Ifthe employee stops the procedure to perform other duties, handwashing must be repeated before resuming cleaning. If gloves are used during the cleaning process to protect hands, they must be thrown away at the end of the cleaning process.

Soft Serve Machines
Opening Procedure: Reassemble the machine according to the manufacturer's instructions. It's a good idea to have the same person assemble the machine every morning. Pump or pour an approved sanitizer solution into cylinder, then sanitize machine interior by activating WASH cycle and filling cylinder and feed tubes with sanitizer solution. Run WASH cycle for five minutes. Drain sanitizer solution from the machine. DO NOT RINSE. Machine is now ready for product.

Closing Procedure: Remove mix from the machine. If health code permits rerun, place mix in sanitized rerun container and store in refrigerated cooler. Rinse machine interior (cylinder, feed tubes, etc.) by pumping or pouring 2 gal. cold water into machine, then activating WASH cycle. Repeat rinsing procedure using lukewarm water until water runs clear. Turn machine OFF. Pump or pour a multipurpose cleaning solution into machine; then clean interior by activating WASH cycle and filling cylinder and feed tubes with multipurpose cleaning solution. Do not rinse.

Prepare an approved sanitizing solution in a bucket. Pump or pour solution into machine, then sanitize interior by activating WASH cycle and filling cylinder and feed tubes with sanitizer solution. Turn machine OFF.

Brush/wash feed tube and inlet hole. With sanitizer solution in cylinder, reactivate WASH cycle and run for five minutes. Drain sanitizer solution from machine. Turn machine OFF.

Remove and disassemble all machine parts according to manufacturer's instruction. Brush /wash all parts in a multipurpose cleaning solution; rinse with clean, hot water. Sanitize parts with an approved sanitizer solution; let air dry.

Cleaning and sanitizing of syrup tanks, syrup lines, and topping dispensers in shake/soft serve machines is an important component of an effective cleaning and sanitation program.

Prior to purchasing apiece of equipment for storage or dispensing of product, inquire about training for the proper handling based on manufacturer's recommendations. Most will also provide a video or CD-ROM for continuous training. In addition, verify that the equipment carries the NSI logo. This logo confirms that the equipment has been designed for proper cleanability and sanitization.

NOTE: This procedure covers the daily cleaning and sanitizing of direct-draw shake and soft serve machines. These machines may also require periodic cleaning for the removal of milkstone. Milkstone is a white to yellow-colored deposit that builds up on the interior walls and parts of dairy equipment. It consists of minerals and proteins from the milk and is usually the result of poor cleaning. Milkstone acts as a reservoir for bacteria and must be removed to prevent high bacterial counts in shake and soft serve products.