Cleaning and Sanitizing 12-1
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Transcript Cleaning and Sanitizing 12-1
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
Apply Your Knowledge: To Sanitize or Not to Sanitize
Which employee must clean and sanitize
the items being used:
1
2
Jorge has used the same knife to shuck oysters for two
hours
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.
12-5
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
12-6
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
12-7
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
12-8
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
12-9
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
12-10
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
12-11
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
12-12
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
12-13
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
12-14
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
12-15
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
12-16
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
12-17
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
12-18
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
12-19
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
12-20
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
12-21