Cleaning and Sanitizing Methods.pdf

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UNIVERSITAS GADJAH MADA

Cleaning andSanitizing

Methods




Cleanin and Sanitizin 2

CleaningCleaning is theprocess of removingfood and other soils

Cleaning Agents ndash Detergents

ndash Solvent cleaners ndash Acid cleaners

ndash Abrasive cleaners





Sanitizing

bull Sanitizing is the process of reducing thenumber of microorganisms that are on a

properly cleaned surface to a safe levelbull A safe level is 99999 reduction of the

number of disease microorganisms thatare of public health importance

bull Sanitizing agents only work on properlycleaned and rinsed surfaces





Methods for Sanitizing

Heat

ndash Hot water

ndash

Steam

Chemicals

ndash Chlorine ndash 50 ppm

ndash Quaternary Ammonia ndash

per manufacturerinstructions

ndash Iodine ndash 125 -250 ppm




ActivitySanitizing Preparation





Dish machinesHigh temperature machines

ndash Final sanitizing rinse must be 180 oFor hotter

ndash Measure water temperature at the

manifold

Chemical sanitizing machines

ndash Wash water 120 oF or hotter

ndash Rinse water 75 oF to 120 oF

ndash Use the recommended sanitizer ndash Follow the manufacturers

instructions





Three-compartment sink

1 Wash -- Water temperature at

least 110 oF2 Rinse -- Water temperature at

least 110 oF

3 Sanitize -- Hot water temperature

at least 171 oF or properly

prepared chemical solution

4 Air-dry -- Do not hand dry

Never mix chemical sanitizers with

washing water detergents




Disinfection Byproducts

ContaminantMCLG1

(mgL)2

MCL

(mgL)2

Potential Health Effects

from Ingestion of Water

Sources of

Contaminant in

Drinking Water

Bromate zero 0010 Increased risk of cancer Byproduct of drinking water

disinfection (plants that useozone)

Chlorite 08 10 Anemia infants amp youngchildren nervous systemeffects

Byproduct of drinking waterdisinfection (plants that use

chlorine dioxide)

Haloacetic acids

(HAA5)

na6 0060 Increased risk of cancer Byproduct of drinking waterdisinfection

Total

Trihalomethanes

(TTHMs)

none7

----------

na6

010

----------

0080

Liver kidney or central nervoussystem problems increasedrisk of cancer

Byproduct of drinking waterdisinfection





Measuring Sanitizer StrengthA test kit that accurately

measures the concentration

of sanitizing solutions must

be available

The strength of sanitizing

solutions must be measured

frequently during use





Food-Contact Surface

A food-contact surface is

ndash a surface that food normally touches or

ndash a surface where food might drain drip or splash

into a food or onto a surface that normally touchesfood

Examples

ndash Utensils cutting boards slicers countertopsstorage bins baking sheets refrigerator shelves





Cleaning Food-Contact SurfacesImmersion

ndash Wash withdetergent

ndashRinse thoroughly

ndash Immerse in aproperly preparedsanitizing solution

In-place sanitizing

ndash Spray solution





Cleaning Non-Food Contact Surfacesbull Non-food contact surfaces

ndash exterior of refrigerator

stovetops and

refrigerator gaskets

bull Wash with detergent and

rinse but do not need to

sanitize

bull Keep free of dirt dust anddebris




ActivityFood-contact Surface

or Not





Food-contact Surface or Not




















Storing Cleaned and Sanitized Itemsbull In clean dry location

bull Not exposed tosplash dust or othercontamination

bull At least 6 inchesabove the floor

bull In a self-drainingposition

bull Covered or inverted





Chemicalsbull Improperly stored

chemicals can possiblycontaminate food

bull Store separate from foodequipment utensils linenand single-service andsingle-use items

bull If removed from their

original package label thecontainer in which theyare stored





Material Safety Data Sheets

bull OSHA requires a Material Safety Data Sheet (MSDS) for all

chemicals

bull On every MSDS be familiar with the following sections

ndash 40 Fire and explosion data

ndash 50 Reactivity data

ndash 60 Spill or leak procedures

ndash 70 Health hazard data

ndash 80 First aid

ndash 90 Protective measures ndash 100 Additional informationprecautions




Material Safety Data Sheet





CleaningCleaning is theprocess of removingfood and other soils

Cleaning Agents ndash Detergents

ndash Solvent cleaners ndash Acid cleaners

ndash Abrasive cleaners





Sanitizing










Heat

ndash Hot water

ndash

Steam

Chemicals
















manifold





instructions








least 110 oF











ContaminantMCLG1

(mgL)2

MCL

(mgL)2



Sources of

Contaminant in

Drinking Water





chlorine dioxide)

Haloacetic acids

(HAA5)


Total

Trihalomethanes

(TTHMs)

none7

----------

na6

010

----------

0080










be available













Examples










In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid










Sanitizing










Heat

ndash Hot water

ndash

Steam

Chemicals
















manifold





instructions








least 110 oF











ContaminantMCLG1

(mgL)2

MCL

(mgL)2



Sources of

Contaminant in

Drinking Water





chlorine dioxide)

Haloacetic acids

(HAA5)


Total

Trihalomethanes

(TTHMs)

none7

----------

na6

010

----------

0080










be available













Examples










In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid











Heat

ndash Hot water

ndash

Steam

Chemicals
















manifold





instructions








least 110 oF











ContaminantMCLG1

(mgL)2

MCL

(mgL)2



Sources of

Contaminant in

Drinking Water





chlorine dioxide)

Haloacetic acids

(HAA5)


Total

Trihalomethanes

(TTHMs)

none7

----------

na6

010

----------

0080










be available













Examples










In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid

















manifold





instructions








least 110 oF











ContaminantMCLG1

(mgL)2

MCL

(mgL)2



Sources of

Contaminant in

Drinking Water





chlorine dioxide)

Haloacetic acids

(HAA5)


Total

Trihalomethanes

(TTHMs)

none7

----------

na6

010

----------

0080










be available













Examples










In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid













manifold





instructions








least 110 oF











ContaminantMCLG1

(mgL)2

MCL

(mgL)2



Sources of

Contaminant in

Drinking Water





chlorine dioxide)

Haloacetic acids

(HAA5)


Total

Trihalomethanes

(TTHMs)

none7

----------

na6

010

----------

0080










be available













Examples










In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid













least 110 oF











ContaminantMCLG1

(mgL)2

MCL

(mgL)2



Sources of

Contaminant in

Drinking Water





chlorine dioxide)

Haloacetic acids

(HAA5)


Total

Trihalomethanes

(TTHMs)

none7

----------

na6

010

----------

0080










be available













Examples










In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid










ContaminantMCLG1

(mgL)2

MCL

(mgL)2



Sources of

Contaminant in

Drinking Water





chlorine dioxide)

Haloacetic acids

(HAA5)


Total

Trihalomethanes

(TTHMs)

none7

----------

na6

010

----------

0080










be available













Examples










In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid













be available













Examples










In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid















Examples










In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid














In-place sanitizing








stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid












stovetops and




sanitize






or Not













































chemicals






ndash 80 First aid










or Not













































chemicals






ndash 80 First aid


















































chemicals






ndash 80 First aid













































chemicals






ndash 80 First aid








































chemicals






ndash 80 First aid



































chemicals






ndash 80 First aid






























chemicals






ndash 80 First aid





















chemicals






ndash 80 First aid












chemicals






ndash 80 First aid










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