Transcript FHL10Unit1_FoodSafetyCourseUnit6.ppt

Cleaning
Unit 6 ─ Key Learning Points
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Clearing and cleaning
Procedures for proper warewashing
Types of dishwashing
Other cleaning
Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Procedures for Warewashing
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Organizing
Scraping and pre-soaking
Sorting and racking
Washing
Rinsing
Sanitizing
Air drying
Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Sorting and Racking
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Hot Water Temperature
82C
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Chemical Sanitizers
•Chlorine Bleach
•Iodine
•Quats
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Air Drying
• Drain boards: clean,
sanitized stainless
steel or plastic
laminate, sloped for
drainage
• Glassware: in racks or
“business end” down
on trays lined with
sanitized bar matting
• Never hand towel
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Manual Dishwashing
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Mechanical Dishwashers
High temperature dishwasher
with built-in booster
Low temperature dishwasher
with chemical dispenser
Scrap Screen
Data
Plate
Source: Courtesy of Champion Moyer Diebel, Inc. Jordan Station, Ontario
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Mechanical Dishwashing
Pre-Rinse Sprayer
Temperature
Booster
Chemicals
Booster Source: Courtesy of Allied Engineering Co. North Vancouver, BC
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Glasswashing
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Sick Dishwasher
REAL CASE ─ DISHWASHER
Hepatitis A was diagnosed in restaurant
dishwasher. Over the next several weeks
Hepatitis A was diagnosed in 110 persons,
including four waitresses, who had eaten at
the restaurant. Two people died.
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Workplace Hazardous Materials
Information Systems (WHMIS)
For each chemical, you must know:
• The hazards of the chemical
• How to protect yourself
• What to do in an emergency
• Where to get more information
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Clean in Place (CIP)
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Equipment Hazard
REAL CASE ─ SLICER INJURY
While cleaning a meat slicer, a worker slipped
on a piece of plastic wrap that was on the
floor. Her body fell forward into the slicer
which was not locked out. Her finger was
amputated by the sharp blade.
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Wet Floors
REAL CASE ─ SLIPS AND BURNS
While cleaning the restaurant, an
employee slipped on a tiled floor
contaminated with oil and water. As
he fell he pulled over the deep fat
fryer. He suffered extensive burns
requiring skin grafts. A second worker
received splash burns to her leg and
a third worker suffered minor burns
while attempting rescue.
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Collecting Waste
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Discarding Waste
• Proper foot and body
wear
• Puncture and liquid
resistant gloves
• Waterproof bag
• Leave space at the
top
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Unit 6
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1