Transcript Slide 1

CHAPTER 12
Cleaning and sanitizing
Cleaning
Process of removing food and other types of dirt from a surface, such as a
countertop or plate.
Detergents
Cleaners designed to penetrate and soften dirt to help remove it from a surface.
Degreasers
Alkaline detergents, often called degreasers, that contain a grease-dissolving
agent.
Delimers
Used on mineral deposits and other soils that alkaline cleaners cannot remove,
such as scale, rust, and tarnish.
Abrasive cleaners
Cleaners containing a scouring agent used to scrub off hard-to-remove dirt. They
may scratch some surfaces.
7-4
Sanitizing
Process of reducing the number of microorganisms on a clean surface to safe
levels.
Concentration
The amount of sanitizer to water measured in parts per million (ppm). The
concentration of sanitizer affects the effectiveness of the sanitizer solution.
Water hardness
The amount of minerals in water. Water hardness affects how well a sanitizer
works.
Material Safety Data Sheet (MSDS)
Sheets supplied by the chemical manufacturer listing the chemical and its
common names, its potential physical and health hazards, information about using
and handling it safely, and other important information. OSHA requires employers
to store these sheets so they are accessible to staff.
7-4
Cleaning Vs. Sanitizing
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
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
Cleaning and Sanitizing Food-Contact Surfaces
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
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
Sanitizing Methods
Surfaces can be sanitized using:
Heat: Hot Water
Chemicals: Chlorine, Iodine, & Quats
Surfaces can be sanitized using:
Heat
Chemicals
Hot water
Chlorine
 Must be at least 171°F (77°C)
 50-99 ppm
Iodine
 12.5-25 ppm
Quats (quaternary ammonium compounds)
 200 ppm
12-4
Chemical Sanitizing
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
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
Factors Influencing Sanitizers Effectiveness
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
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
Concentration must be checked with a test kit
Hydrion Papers QT-40:
Dip paper in quats solution, past the foam and into the water base, for 10 seconds. Do not shake. Compare colors on face of dispenser immediately.
Test solution should be at ROOM TEMPERATURE 65°F - 75°F
Testing solution should have a pH of 7.50 or LOWER. (Some test strips use 0 – 500 ppm – therefore the test solution should have a pH of 200.)
The concentration of the sanitizer
influences its effectiveness
Concentration must be checked with a test kit
Hydrion Papers QT-40:
Dip paper in quats solution, past the foam
and into the water base, for 10 seconds. Do
not shake. Compare colors on face of
dispenser immediately.
 Test solution should be at ROOM
TEMPERATURE 65°F - 75°F
 Testing solution should have a pH of 7.50
or LOWER. (Some test strips use 0 – 500 ppm –
therefore the test solution should have a pH of 200.)*
12-6
Factors Influencing Sanitizers Effectiveness
The temperature of the sanitizing solution influences its effectiveness
Generally, sanitizers work best from 55º F to 120º F (13º C to 49º C)
- At 55º F (13º C) or lower, sanitizers may not be effective
- At 120º F (49º C) or higher, sanitizers may corrode metals or evaporate
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
Factors Influencing Sanitizers Effectiveness
The temperature of the sanitizing solution influences its effectiveness
Generally, sanitizers work best from 55º F to 120º F (13º C to 49º C)
- At 55º F (13º C) or lower, sanitizers may not be effective
- At 120º F (49º C) or higher, sanitizers may corrode metals or evaporate
Several factors influence the
effectiveness of chemical sanitizers
 Concentration: Sanitizer solution is a mix of chemical sanitizer and
water. Too little may make the solution weak and useless, too much
can make the solution too strong and unsafe.
 Temperature: The water in sanitizing solution must be the correct
temperature. Follow manufacturers’ recommendation.
 Contact time: For sanitizer solution to kill pathogens, it must make
contact with the object being sanitized for a specific amount of time.
Follow manufacturers’ recommendation.
 Water hardness: Can affect how well a sanitizer works. Know your
water hardness and work with your supplier to find out the correct
amount of sanitizer to use.
 pH: Water pH can also affect a sanitizer. Know your water hardness
and work with your supplier to find out the correct amount of sanitizer
12-7 to use.
Factors Influencing Sanitizers Effectiveness
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
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 (Local regulatory recommends
a minimum of 30 seconds QUATS).
Minimum times differ for each sanitizer
12-8
Guidelines for the Effective Use of
Sanitizers
Chlorine
Water temperature
Water pH
Water hardness
Sanitizer
concentration range
Sanitizer contact time
≥100˚F (38˚C)
≥75˚F (24˚C)
≤10
<8
As per manufacturer’s recommendations
50–99 ppm
50–99 ppm
≥7 sec
> 7 sec
Guidelines for the Effective Use of
Sanitizers
Iodine
Water temperature
Water pH
Water hardness
Sanitizer
concentration range
Sanitizer contact time
Quats
68˚F (20˚C)
75˚F (24˚C)
≤5 or as per
manufacturer’s
recommendation
As per
manufacturer’s
recommendation
As per manufacturer’s
recommendation
500 ppm or as per
manufacturer’s
recommendation
12.5–25 ppm
As per
manufacturer’s
recommendation *
> 30 sec
> 30 sec
Apply Your Knowledge
To Sanitize or Not Sanitize
1. Jorge has used the same knife to shuck oysters for 2 hours.
2. Bill finishes deboning chicken and wants to use the same cutting board to fillet fish.
3. Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush.
4. Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m. to 12:00 p.m.
To Sanitize or Not to Sanitize
1. Jorge has used the same knife to shuck oysters
for 2 hours.
2. Bill finishes deboning chicken and wants to use
the same cutting board to fillet fish.
3. Mary returns to the slicer to continue slicing
ham after being called away to help with the
lunch rush.
4. Maria, a delicatessen employee, has been
slicing cheese on the same slicer from 8:00 a.m.
to 12:00 p.m.
11-22
Apply Your Knowledge
To Sanitize or Not Sanitize
Situations 2, 3 & 4 must be clean and sanitize.
To Sanitize or Not to Sanitize
1. Jorge has used the same knife to shuck oysters
for 2 hours.
2. Bill finishes deboning chicken and wants to use
the same cutting board to fillet fish.
3. Mary returns to the slicer to continue slicing
ham after being called away to help with the
lunch rush.
4. Maria, a delicatessen employee, has been
slicing cheese on the same slicer from 8:00 a.m.
to 12:00 p.m.
Situations 2, 3 & 4 must clean and sanitize!
11-22
Warewashing Machine Operation
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
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
• High temperature machines must have a
water temperature in the final sanitizing
rinse of at least 180ºF (82ºC)
• Single temperature machines must have a
water temperature in the final sanitizing
rinse of at least 165ºF (74ºC)
Check racks exiting machines for soiled items
Air-dry all items
Keep machine in good repair
12-10
Warewashing Machine Operation
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
Manual Dishwashing
Establishments often use a three-compartment
sink to clean and sanitize large items. The sink
needs to be set up correctly before per the
following procedures:
• Clean and sanitize each sink and drain
board
• Fill the first sink with detergent and water.
The water temperature must be at least
110ºF (43ºC).
• Fill the second sink with clean water. The
water temperature must be at least 110ºF
(43ºC).
• Fill the third sink with water and sanitizer to
the correct concentration.
12-10
Three Compartment Sinks
Steps for Cleaning and Sanitizing
Step 1 Rinse, Scrape, or Soak
Step 2 Wash
Step 3 Rinse
Step 4 Sanitize
Step 5 Air Dry
Steps for Cleaning and Sanitizing
Wash in HOT
(110°F – 130°F)
water with
specific
detergent
12-11
Rinse by complete
immersion in Fresh
HOT water to remove
film, suds, etc
Sanitize by complete immersion for
30 seconds or more in acceptable
Chemical Solution (no more than 2
minutes per Long Beach City
Regulatory Agency
Storing Utensils, 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
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
Storing Utensils, Tableware, and Equipment
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
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
Cleaning Nonfood-Contact Surfaces
Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris:
- Floors
- Walls
- Ceilings
- Equipment exteriors
- Restrooms
Clean the following surfaces
regularly to prevent accumulation
of dust, dirt, food residue, and debris:
Floors
Walls
Ceilings
Equipment exteriors
Restrooms
Remember that floors do not need to be sanitized only cleaned on a
regular basis.
12-12
Cleaning and Sanitizing in the
Operation continued
•Never:
– Dump mop water or other
liquid waste into toilets or
urinals
– Clean tools in sinks used for:
•
•
•
Handwashing
Food prep
Dishwashing
Using Hazardous Materials
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
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
Material Safety Data Sheets (MSDS)
OSHA (Occupational Safety and Health Administration has requirements for using
chemicals. OSHA requires chemical manufacturers and suppliers to provide Material
Safety Data Sheets (MSDS) for each hazardous chemical they sell.
An MSDS contains the following information about the chemical:
 Safe use and handling
 Physical, health, fire, and reactivity hazards
 Precautions
 Appropriate personal protective equipment (PPE) to wear when using the
chemical
 First-aid information and steps to take in an emergency
 Manufactuerer’s name, address, and phone number
 Preparation date of MSDS
 Hazardous ingredients and identity information.
12-15
Which thermometer should be used to
monitor the temperature of the
sanitizing rinse in a dishwashing
machine?
A. Glass
B. Infrared
C. Bimetallic stemmed
D. Maximum registering
8-22
Which thermometer should be used to
monitor the temperature of the
sanitizing rinse in a dishwashing
machine?
A. Glass
B. Infrared
C. Bimetallic stemmed
D. Maximum registering
8-22
A food handler was assigned to clean a slicer that was too
difficult to move. The slicer was unplugged. Then the
removable parts were taken off the slicer and cleaned
and sanitized in a three-compartment sink. Food bits
on the slicer were removed. After the machine was
wiped down with detergent and water, it was sanitized
and allowed to air-dry. Then the food handler put the
machine back together. What mistake did the food
handler make?
A. Failed to dry the machine with a clean cloth after sanitizing
B. Failed to sanitize the machine before taking the removable
parts off
C. Failed to rinse the machine after wiping it down with
detergent and water
D. Failed to wash the machine with detergent and water before
taking it apart
8-22
A food handler was assigned to clean a slicer that was too
difficult to move. The slicer was unplugged. Then the
removable parts were taken off the slicer and cleaned
and sanitized in a three-compartment sink. Food bits
on the slicer were removed. After the machine was
wiped down with detergent and water, it was sanitized
and allowed to air-dry. Then the food handler put the
machine back together. What mistake did the food
handler make?
A. Failed to dry the machine with a clean cloth after sanitizing
B. Failed to sanitize the machine before taking the removable
parts off
C. Failed to rinse the machine after wiping it down with
detergent and water
D. Failed to wash the machine with detergent and water before
taking it apart
8-22
What should be done when throwing
away chemicals?
A. Seal the container and recycle it.
B. Seal the container in a bag and place it in the garbage.
C. Follow label instructions and regulatory requirements.
D. Pour the leftover chemicals into a drain and throw the
container away.
8-22
What should be done when throwing
away chemicals?
A. Seal the container and recycle it.
B. Seal the container in a bag and place it in the garbage.
C. Follow label instructions and regulatory requirements.
D. Pour the leftover chemicals into a drain and throw the
container away.
8-22
What is the correct way to clean and
sanitize a prep table?
A. Remove food from the surface, sanitize, rinse, wash, air-dry
B. Remove food from the surface, wash, sanitize, air-dry, rinse
C. Remove food from the surface, wash, rinse, sanitize, air-dry
D. Remove food from the surface, air-dry, wash, rinse, sanitize
8-22
What is the correct way to clean and
sanitize a prep table?
A. Remove food from the surface, sanitize, rinse, wash, air-dry
B. Remove food from the surface, wash, sanitize, air-dry, rinse
C. Remove food from the surface, wash, rinse, sanitize, air-dry
D. Remove food from the surface, air-dry, wash, rinse, sanitize
8-22
Apply Your Knowledge
What’s Wrong with This Picture?
What’s Wrong with This Picture?
12-16
There is no clock with a second hand. Employees would not be able to time how long an item has been immersed in the sanitizer.
Soap suds from the wash sink have been carried over into the rinse and sanitizer sinks. This can deplete the sanitizer.
The temperature of the rinse water is only 90F (32C). It should be at least 110F (43C).
A cleaned and sanitized pot is not being air-dried properly. It should be inverted.
What’s Wrong with This Picture?
1.
2.
12-16
There is no
clock with a
second hand.
Employees
would not be
able to time
how long an
item has been
immersed in
the sanitizer.
Soap suds from
the wash sink
have been
carried over
into the rinse
and sanitizer
sinks. This can
deplete the
sanitizer.
3.
The
temperature of
the rinse water
is only 900F
(320C). It
should be at
least 1100F
(430C).
4.
A cleaned and
sanitized pot is
not being airdried properly.
It should be
inverted.