Transcript Providing Safe Food

Cleaning and Sanitizing
12-1
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Chemicals can be stored in food
preparation areas if they are properly labeled
2. True or False: The temperature of the final sanitizing rinse
in a high-temperature dishwashing machine should be
140°F (60°C)
3. True or False: Cleaning reduces the number of
microorganisms on a surface to safe levels
4. True or False: Utensils cleaned and sanitized in a threecompartment sink should be dried with a clean towel
5. True or False: Tableware and utensils that have been
cleaned and sanitized should be stored at least 2 inches
off of the floor
12-2
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

Surfaces must first be cleaned and
rinsed before being sanitized
12-3
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 and
the items may have been contaminated

At 4-hour intervals if the items
are in constant use
12-4
Cleaning Agents
Cleaning agents must be:

Safe for employee use

Stable and noncorrosive
When using them:

Follow manufacturers instructions
carefully

Never combine cleaners or attempt to
make up cleaning agents

Do not substitute one type of detergent
for another unless the intended use is
stated clearly on the label
12-5
Cleaning Agents: Detergents
Detergents

Contain surfactants (surface-acting agents)

Allows detergent to penetrate and soften soil
Types

General-purpose detergents (mildly alkaline)


Used to clean fresh soil
Heavy duty detergents (highly alkaline)

Used to remove aged or dried soil, wax, and
baked-on grease
12-6
Cleaning Agents: Solvent Cleaners
Solvent Cleaners (Degreasers)

Contain grease dissolving agents

Effective for burned-on grease


Oven doors, backsplashes, and
range hoods
Usually only effective at full strength
12-7
Cleaning Agents: Acid Cleaners
Acid Cleaners:

Used on mineral deposits and other
soils alkaline cleaners cannot remove

Effective for removing:


Scale in dishwashing machines and
steam tables

Rust stains and tarnish on copper
and brass
Vary in type and strength based on the
cleaner’s purpose
12-8
Cleaning Agents: Abrasive Cleaners
Abrasive Cleaners:

Contain a scouring agent that helps
scrub hard-to-remove soil

Effective for removing:


Baked-on food in pots and pans

Soil on floors
Should be used with caution since
they can scratch surfaces
12-9
Sanitizing Methods
Surfaces can be sanitized using:
Heat


The water must be
at least 171F°(77°C)
Immerse the item
for 30 seconds
Chemicals

Chlorine

Iodine

Quats
12-10
Chemical Sanitizing
Food-contact surfaces
can be sanitized by:

Immersing them in a specific
concentration of sanitizing solution
for a specific amount of time
OR

Rinsing, swabbing or spraying
them with a specific concentration
of sanitizing solution
12-11
Factors Influencing Sanitizer Effectiveness
Concentration


Concentration must be checked
frequently with a test kit

Low Concentrations:
May fail to sanitize objects

High Concentrations:
May be unsafe, leave an odor
or bad taste, corrode metals
Change the solution when it is dirty or
when the concentration has dropped
below the required level
12-12
Factors Influencing Sanitizer Effectiveness
Temperature

Follow the manufacturer’s
recommendations for the
proper temperature
Contact Time

The sanitizer must make contact with the
object for a specific amount of time

Minimum times differ for each sanitizer
12-13
Machine Dishwashing Temperatures
High-Temperature Machines

Temperature of the final sanitizing rinse
must be at least 180°F (82°C)

For stationary rack, singletemperature machines 165°F (74°C)
Chemical-Sanitizing Machines

Follow the temperature guidelines
provided by the manufacturer
12-14
Three-Compartment Sinks
Steps for Cleaning and Sanitizing
1
5
Rinse, scrape
or soak
Air-Dry
2
3
4
Wash
110°F (43°C)
or higher
Rinse
Sanitize
12-15
Apply Your Knowledge: What’s Wrong with This Picture?
How many problems can you spot?
1
5
Rinse, scrape
or soak
Air-Dry
110°F (43°C)
2
3
4
Wash
Rinse
Sanitize
12-16
Tools For Cleaning
To prevent contamination:

Clean all tools before putting them away

Assign tools for specific tasks

Designate one set of tools for
cleaning and another for sanitizing

Use a separate set of cleaning tools
for the restroom
12-17
Storing Utensils, Tableware, and Equipment
When storing clean and sanitized
tableware and equipment:

Store it at least 6” (15cm) off the floor

Clean and sanitize drawers and shelves
before items are stored

Clean and sanitize trays and carts
used to carry them

Store glasses and cups upside down

Store flatware and utensils with
handles up

Cover equipment food-contact surfaces
until ready for use
12-18
Cleaning Tools and Supplies
Cleaning tools and chemicals

Should be placed in a storage area
away from food and food-preparation
areas
The storage area
should provide:

A utility sink for filling buckets and
washing cleaning tools

A floor drain for dumping dirty water

Hooks for hanging mops, brooms,
and brushes to allow them to air-dry
12-19
Using Hazardous Materials
Chemicals

Only purchase those approved for
use in a restaurant or foodservice
establishment

Store them in their original container
away from food and food-preparation
areas

When transferring them to a new
container label it with:


The chemical’s name

The manufacturer’s name and
address

A description of potential hazards
Keep MSDS for each chemical
12-20