12-1 cleaning and sanitizing. 12-2 apply your knowledge: test your food safety knowledge 1.true or...
TRANSCRIPT
12-1
Cleaning and Sanitizing
12-2
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 three-compartment 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
12-3
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
12-4
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
12-5
Apply Your Knowledge: To Sanitize or Not to Sanitize
Jorge has used the same knife to shuck oysters for two hours
Bill finishes deboning chicken and wants to use thesame cutting board to fillet fish
Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush
Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m to 12:00 p.m.
Which employee must clean and sanitize the items being used:
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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
12-7
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
12-8
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
12-9
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
12-10
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
12-11
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
12-12
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
12-13
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
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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
12-15
Machine Dishwashing Temperatures
High-Temperature Machines
Temperature of the final sanitizing rinse must be at least 180°F (82°C)
For stationary rack, single-temperature machines 165°F (74°C)
Chemical-Sanitizing Machines
Follow the temperature guidelines provided by the manufacturer
12-16
Three-Compartment Sinks
Steps for Cleaning and Sanitizing
Rinse, scrapeor soak
1
2 3 4
5
Wash110°F (43°C)
or higher
Rinse Sanitize
Air-Dry
12-16
12-17
Apply Your Knowledge: What’s Wrong with This Picture?
12-17
110°F (43°C)
Rinse, scrapeor soak
1 5
Air-Dry
2 3 4
Wash Rinse Sanitize
How many problems can you spot?
12-18
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
12-19
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
12-20
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
12-21
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