Cleaning and sanitizing

CLEANING and SANITIZING

Procedures must be a part ofthe standard operatingprocedures that make up yourfood safety program.

CLEANING

• process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board.

• It must be done with a cleaning agent that removes food, soil or other substances.

• Right cleaning agent must be selected because not all cleaning agents can be used

1. Detergents

2. Solvent Cleaners

3. Acid Cleaners

4. Abrasive Cleaners

Cleaning agents are divided into four categories

1. DETERGENTS-used to wash

tableware , surfaces and equipment. It

can penetrate soil quickly and soften it.

2. Solvent cleaners -- Often called

degreasers, solvent cleaners are

alkaline detergents that contain a

grease-dissolving agent. These

cleaners work well in areas where

grease has been burned on.

3. Acid cleaners -- Use on mineral

deposits and other soils alkaline

cleaners cannot remove, these

cleaners are often used to remove

scale in ware washing machines and

steam tables.

4. Abrasive cleaners -- Use these

cleaners to remove heavy

accumulations of soil often found in

small areas. The abrasive action is

provided by small mineral or metal

particles, fine steel wool, copper, or

nylon particles.

SANITIZING• It is done using heat radiation, or chemicals.

• Heat and chemicals are commonly used as a method for sanitizing in restaurant.

• of creating conditions that promote the safe production of food.

HEAT

There are three methods of using heat to sanitizesurfaces– steam, hot water, and hot air. Cleaned itemsmust be exposed to these temperatures for at least 30seconds.

HOT WATER- it is being used in the third compartment , it must be 77 Celsius.

STEAM- is an excellent agent for treating food equipment.

CHEMICALS

The approved sanitizers are chlorine, iodineand quaternary ammonium. Differentfactors influence the effectiveness ofchemical sanitizers.

Approved sanitizers

1. Chlorine2. iodine

3. quaternary ammonium

it is used as the production ofhousehold item such as bleachand disinfectant to bullet-resistant vests, computerhardware, silicon chipsHousehold item such as bleachand disinfectant to bullet-resistant vests, computerhardware, silicon chips andautomotive parts.It is used worldwide to purifywater supply as the ultimatedefense against waterbornemicrobiological infection.

Chlorine

IODINE

It is widely used in the general foodindustry and breweries.

Diluted iodophor is often used bybrewers and winemakers to sanitizeequipment and bottles. it can alsoleave unattractive orange-brownstains on plastic parts and equipmentthat it is left in contact with.

Quaternary Ammonium

poor detergents but excellent germicides.

Longer contact time is needed with this sanitizer, since it is slow-acting against some common spoilage bacteria.

b. countertops, tables or other stationary equipment

Three factors that must be Considered:

1. CONCENTRATION- the presence of too little will result in an inadequate reduction of harmful microorganisms . Too much can be toxic.

2. TEMPERATURE- Generally chemical sanitizers work best in water that is between 13 Celsius and 49 Celsius

3. CONTACT TIME-the cleaned item must be in contact with the sanitizer( either heat or approved chemical) for the recommended length of time.

SANITIZER TESTING

Every restaurant must have theappropriate testing kit to measurechemical sanitizer concentrations.In order to test the strength of asanitizing solution , one must firstdetermine which chemical is beingused. The appropriate test kitmust be used throughout the dayto measure chemical sanitizerconcentrations.

Open your module on page 21 :

Advantages and Disadvantages of Different Chemical Sanitizers

Cleaning and Sanitizing Utensils

• A dishwasher is effective at sanitizing if it has a hot wash and drying cycle.

• After washing the utensils should look clean and there should be no food or anything else visible on them.

• Effective cleaning will remove most the dangerous bacteria present .

Cleaning and Sanitizing Utensils

• If you do not have dishwasher, you will need to sanitize in a sink using a chemical sanitizer or very hot water.

• When using chemical sanitizer make sure that it is safe for eating, cooking and drinking utensils .

Cleaning and Sanitizing Utensils

• Air drying is best but tea towels can be used if they are clean .

• If you are washing up to the big event, make sure you have access to plenty of hot water.

• If hot water is not available, disposable drinking and eating utensils should be used.