1 Cleaning and Sanitizing Chapter Number 12 Class Name Instructor Name Date, Semester Book Title Book Author.

1

Cleaning and Sanitizing

Chapter Number 12

Class NameInstructor NameDate, Semester

Book TitleBook Author

Learning ObjectivesAfter this presentation, you should be able to complete the following Learning Outcomes

12.0

2

12.1

12.2

12.3

12.4

Correct cleaners for specific tasks

Approved sanitizers including chlorine, iodine, and quats

Factors affecting the efficiency of sanitizers

How to clean and sanitize food-contact surfaces

12.5 Required frequency for cleaning and sanitizing food-contact surfaces


12.0

3

12.6

12.7

12.8

12.9

Correct machine-dishwashing procedures

How to clean and sanitize items in a three-compartment sink

How to clean nonfood-contact surfaces

Storage and disposal requirements for chemicals

12.10How to store clean and sanitized

tableware and equipment


12.0

4

12.11

12.12

How to clean the premises

How to develop a cleaning program

• Cleaning: Process of removing

food and other types of dirt froma surface, such as a countertop orplate.

• Sanitizing: Process of reducing thenumber of microorganisms on aclean surface to safe levels.

• Detergents: Cleaners designed to

penetrate and soften dirt to helpremove it from a surface.

KEY TERMS12.0

• Concentration: The amount ofsanitizer to water measured inparts per million (ppm). Theconcentration of sanitizer affectsthe effectiveness of the sanitizersolution.

• Degreasers: Alkaline detergents,

often called degreasers, that containa grease-dissolving agent.

• Water hardness: The amount ofminerals in water. Water hardnessaffects how well a sanitizer works.

KEY TERMS12.0

• Delimers: Used on mineral deposits and other soils that alkaline

cleaners cannot remove, such as scale, rust, and tarnish.• Material Safety Data Sheet (MSDS):

Sheets supplied by the chemicalmanufacturer listing the chemicaland its common names, itspotential physical and healthhazards, information about usingand handling it safely, and otherimportant information. OSHArequires employers to store thesesheets so they are accessible tostaff.

• Abrasive cleaners: Cleaners

containing a scouring agent usedto scrub off hard-to-remove dirt.They may scratch some surfaces.

KEY TERMS12.0

General-purpose detergents are mildly alkaline cleaners that remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils.

Heavy-duty detergents are highly alkaline

cleaners that remove wax, aged or dried dirt, and baked-on grease.

DETERGENTS

Correct cleaners for specific tasks12.1

Detergents General-purpose detergents are mildly alkaline cleaners that

remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils.

Heavy-duty detergents are highly alkaline cleaners that remove wax, aged or dried dirt, and baked-on grease.

Degreasers Degreasers are detergents that contain a grease-

dissolving agent. These cleaners work well in areas where grease has

been burned on.


Delimers Delimers are used on mineral deposits and other dirt that other

cleaners cannot remove. They are often used to remove scale in dishwashing machines

and on steam tables. Follow the instructions carefully and use delimers with caution.

Abrasive Cleaners Abrasive cleaners contain a scouring agent that helps scrub

hard-to-remove dirt. These cleaners are often used to remove baked-on food in pots

and pans. Use abrasives with caution because they can scratch surfaces.


Sanitizing reduces pathogens on a surface to safe levels. Food-contact surfaces must be sanitized after they have been

cleaned and rinsed. This can be done by using heat or chemicals.

Heat Sanitizing Items must be soaked in hot water for at least 30 seconds. The water must be at least 171°F (77°C). You may need to install a heating device to maintain this

temperature. You may also use a high-temperature dishwasher.


12.2

SANITIZING

• Three common types of chemical sanitizers are: o chlorineo iodineo quaternary ammonium compounds, or quats

Chemical sanitizers are regulated by state and federal environmental protection agencies (EPAs).

Tableware, utensils, and equipment can be sanitized by:

o soaking them in a chemical sanitizing solutiono rinsing, swabbing, or spraying them with sanitizing solutiono using detergent-sanitizer blends to clean then sanitize


12.2

CHEMICAL SANITIZING

•Several factors influence the effectiveness of chemical sanitizers.

•The most critical include: o concentrationo water temperatureo contact timeo water hardnesso pH


12.3

SANITIZER EFFECTIVENESS

Concentration

Sanitizer solution is a mix of chemical sanitizer and water.

The concentration of this mix—the amount of sanitizer to water—is critical.• Too little sanitizer may make the solution weak and useless.• Too much sanitizer may make the solution too strong and unsafe.

o It can also leave a bad taste on items or corrode metal.

• Concentration is measured in parts per million (ppm). • To check the concentration of a sanitizer solution, use a test kit made for

the sanitizer being used.• Hard water, food bits, and leftover detergent can reduce the solution’s

effectiveness.• Change the solution when it looks dirty or its concentration is too low. • Check the concentration often.


12.3

Temperature The water in sanitizing solution must be the correcttemperature. Follow manufacturers’ recommendations.

Contact time For a sanitizer solution to kill pathogens, it must make

contact with the object being sanitized for a specific amount of time. Different requirements must be followed for each type

of sanitizer. Follow the manufacturers’ recommendations.


12.3

Water hardnessWater hardness is the amount of minerals in your water. • Find out what your water hardness is from your

municipality. • Work with your supplier to identify the correct amount of

sanitizer to use for your water.

pH Find out what the pH of your water is from your

municipality. Work with your supplier to find out the correct amount of

sanitizer to use for your water.


12.3

• All surfaces must be cleaned and rinsed.

• This includes walls, storage shelves, and garbage containers.

• However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.


12.4

HOW AND WHEN TO CLEAN AND SANITIZE

To clean and sanitize a surface, follow these steps:


12.4

•All food-contact surfaces need to be cleaned and sanitized at these times:

• After they are used

• Before food handlers start working with a

different type of food

• Any time food handlers are interrupted during a

task and the items being used may have been contaminated

• After four hours if items are in constant use

Required frequency for cleaning and sanitizing food-contact surfaces

12.5

WHEN TO CLEAN AND SANITIZE

•There are two methods used by operations to wash dishes:

Machine dishwashing

Manual dishwashing


12.6

DISHWASHING

Tableware and utensils are often cleaned and sanitizedin a dishwashing machine.

The effectiveness of your dishwashing program will depend on thefollowing factors:

• Well-planned layout in the dishwashing area, including a scraping andsoaking area and enough space for both dirty and clean items

• Sufficient water supply, especially hot water

• Separate area for cleaning pots and pans

• Devices that indicate water pressure and temperature of the wash andrinse cycles

• Protected storage areas for clean tableware and utensils

• Staff trained to operate and maintain the equipment and use thecorrect chemicals


12.6

MACHINE DISHWASHING

High-temperature machines use hot water to clean and sanitize. If the water is not hot enough, items will not be

sanitized. If the water is too hot, it can bake food onto the

items. The dishwasher must have a built-in thermometer which checks water temperature at the manifold.


12.6

HIGH-TEMPERATURE MACHINES

Chemical-sanitizing machines can clean

and sanitize at much lower temperatures. Different sanitizers require different

temperatures, so follow the manufacturer’s dishwashing guidelines.

Items washed and rinsed at these lower temperatures may take longer to air-dry.


12.6

CHEMICAL-SANITIZING MACHINES

Operate your dishwasher according to the manufacturer’srecommendations, and keep it in good repair. However, no matter whattype of machine you use, you should follow these guidelines.

Cleanliness Clean the machine as often as needed, checking it at least once a day. Clear spray nozzles of food and foreign objects. Remove mineral deposits when needed. Fill tanks with clean water, and make sure detergent and sanitizer dispensers are filled.

Preparation Scrape, rinse, or soak items before washing.

Presoak items with dried-on food.


12.6

DISHWASHING MACHINE OPERATION

Loading Use the correct dish racks. Load them so the water spray will reach all surfaces, as shown in the photo at left. Never overload dish racks.

Air-drying Air-dry all items. Never use a towel to dry items. You could re-contaminate them.

Monitoring Check water temperature, pressure, and sanitizing levels. Take appropriate corrective action if necessary. Use heat tape or test strips to monitor the temperature of the sanitizing rinse. You can also use a maximum registering thermometer to do it.


12.6

DISHWASHING MACHINE OPERATION

Operations often use a three-compartment sink to clean and sanitize large Items.

Follow these procedures:

• Clean and sanitize each sink and drain board.

• Fill the first sink with detergent and water. The water temperature must be at

least 110˚F (43˚C). Follow the manufacturer’s recommendations.

• Fill the second sink with clean water. This is not necessary if items will

be spray-rinsed instead of being dipped.

• Fill the third sink with water and sanitizer to the correct concentration.

Hot water can be used as an alternative.

• Provide a clock with a second hand. This will let food handlers time how

long items have been in the sanitizer.


12.7

MANUAL DISHWASHING


12.7


12.7

Nonfood-contact surfaces must be cleaned regularly. Examples include:

• Floors• Ceilings• Equipment exteriors• Restrooms • Walls

• Regular cleaning prevents dust, dirt, and food residue from building up.

How to clean nonfood-contact surfaces12.8

NONFOOD-CONTACT SURFACES

Many of the chemicals used in the operation can be hazardous, especiallyif they are used the wrong way. To reduce your risk, you should only usechemicals that are approved for use in a foodservice operation. You should also follow these guidelines:

Storage and labeling Store chemicals in their original containers away

from food and prep areas. Separate by spacing or partitioning. If chemicals are transferred to a new container, the label on that container must list the common name of the chemical.

Disposal When throwing out chemicals, follow the instructions on thelabel and any requirements from your local regulatory authority.


12.9

USING FOODSERVICE CHEMICALS

The Occupational Safety and Health Administration (OSHA) has requirements for using chemicals. OSHA requires chemical manufacturers and suppliers to provide a

Material Safety Data Sheet (MSDS) for each hazardous chemical they sell.


12.9

MATERIAL SAFETY DATA SHEETS

•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

• Manufacturer’s name, address, and phone number

• Preparation date of MSDS

• Hazardous ingredients and identity information


12.9

MATERIAL SAFETY DATA SHEETS

Once utensils, tableware, and equipment have been cleaned and sanitized,they must be stored in a way that will protect them from contamination. Follow these guidelines:

• Storage Store tableware and utensils at least six inches (15 centimeters)

off the floor. Protect them from dirt and moisture.

• Storage surfacesClean and sanitize drawers and shelves before storingclean items.

• Glasses and flatwareStore glasses and cups upside down on a clean and

sanitized shelf or rack. Store flatware and utensils with handlesup so staff can then pick them up without touching food-contact surfaces.

• Trays and carts Clean and sanitize trays and carts used to carry cleantableware and utensils. Check them daily, and clean as often as needed.

• Stationary equipment Keep the food-contact surfaces of stationary equipment covered until ready for use.

How to store clean and sanitized tableware and equipment

12.10

STORING TABLEWARE AND EQUIPMENT

Keeping your operation clean means using the correct tools, supplies, and storage to prevent contamination.

Many of the chemicals you will use are hazardous, so you also have to know how to handle them to prevent injury. For all of your cleaning efforts to come together, you need a master cleaning schedule. Making this schedule work also means training and monitoring your staff to be sure they can follow it.

How to store clean and sanitized tableware and equipment

12.11

CLEANING THE PREMISES

A clean and sanitary operation is a foundation for a successful food safety management system. You can keep your operation in this condition with an effective cleaning program. To develop your program, first identify what the operation needs. Then create a master cleaning schedule. Train staff to clean equipment andsurfaces correctly and monitor the program to ensure that it is effective.

How to develop a cleaning program12.1

2

DEVELOPING A CLEANING PROGRAM

Identify cleaning needs using the following guidelines:

• Review the facility to identify all surfaces, tools, and equipment thatneed cleaning.

• Look at how cleaning is currently done. Get input from staff. Ask them how and why they clean a certain way. Find out which

procedures can be improved.

• Estimate the time and skills needed for each task. Some jobs may be done more efficiently by two or more people. Others might require an outside contractor. Determine cleaning frequency as well.


2

IDENTIFYING CLEANING NEEDS

Use the information you gather while identifying your cleaning needs to develop a master cleaning schedule.

The schedule should include the following: What should be cleaned Who should clean it When it should be


2CREATING A MASTER CLEANING SCHEDULE

1 Cleaning and Sanitizing Chapter Number 12 Class Name Instructor Name Date, Semester Book Title Book Author.

Documents

alkaline cleaners

detergents correct cleaners

alkaline detergents

abrasive cleaners

heavyduty detergents

cleaning program slide

learning objectives

fresh dirt