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.

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

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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

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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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1

2

3

4

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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?

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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

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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

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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

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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