Transcript ServSafe 3e Topic 12 - Lyon County School District

Cleaning
Process of removing food and other types
of soil from a surface
Sanitizing
Process of reducing the number
of microorganisms on a clean surface
to safe levels
12-2
Food-contact surfaces must
be washed, rinsed, and sanitized:
After each use
Anytime you begin working
with another type of food
After a task has been interrupted
At 4-hour intervals if items
are in constant use
12-3
Surfaces can be sanitized using:
Heat
Hot water
Chemicals
Chlorine
Iodine
Quats
12-4
When sanitizing a food-contact surface
with a chemical sanitizer, you can:
Immerse it in a specific concentration
of sanitizing solution
OR
Rinse, swab, or spray it with a
specific concentration of sanitizing solution
12-5
The concentration of the sanitizer
influences its effectiveness
Concentration must be checked with a test kit
Low concentrations:
May fail to sanitize objects
High concentrations:
May be unsafe, leave odor/bad taste,
corrode metals
Change solution when dirty or when
concentration is below its requirement
12-6
The temperature of the sanitizing
solution influences its effectiveness
Generally, sanitizers work best from
55ºF to 120ºF (13ºC to 49ºC)
At 55ºF (13ºC) or lower, sanitizers
may not be effective
At 120ºF (49ºC) or higher, sanitizers
may corrode metals or evaporate
12-7
A sanitizer’s contact time with
an object influences its effectiveness
The sanitizer must make contact with the object
for a specific amount of time
Minimum times differ for each sanitizer
12-8
When using warewashing machines:
Check them for cleanliness
Clear foreign objects from trays/spray nozzles
Check detergent and sanitizer levels
Scrape, rinse, or soak items
before washing them
Load racks correctly
12-9
When using warewashing machines:
continued
Check machine temperatures/pressures
Check racks exiting machines for soiled items
Air-dry all items
Keep machine in good repair
12-10
Steps for Cleaning and Sanitizing
12-11
Clean the following surfaces
regularly to prevent accumulation
of dust, dirt, food residue, and debris:
Floors
Walls
Ceilings
Equipment exteriors
Restrooms
12-12
When storing clean and
sanitized tableware and equipment:
Store it 6 inches off the floor
Clean and sanitize drawers/shelves
before items are stored
Store glasses/cups upside down
Store flatware/utensils with handles up
Cover equipment food-contact surfaces
until ready for use
12-13
When storing cleaning tools
and supplies:
Clean and sanitize them before storage
Place them in a locked area away from
food and food-preparation areas
Air-dry wiping cloths and buckets overnight
Air-dry mops, brooms, and brushes on hooks
12-14
When handling chemicals:
Only purchase those approved for
restaurant/foodservice use
Follow manufacturer’s instructions/local
regulations when discarding
Label containers with:
Chemical’s name
Manufacturer’s name/address
Description of potential hazards
Keep Material Safety Data Sheets (MSDS)
for each chemical
12-15
What’s Wrong with This Picture?
12-16