Cleaning, Sanitizing and Food Safety

8/3/2019 Cleaning, Sanitizing and Food Safety

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Definition

DEFINITIONCLEAN: To remove types of dirts or

food from surfaces with soap and warmwater.

SANITIZE:To kill harmful germs you

can not see with an approved chemical.


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Kill

Organisms

Exclude

Contamination

Prevent

Multiplication

Sanitation Basics


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What is to clean and Sanitize?Examples

1. All Non- Food Contact Surfaces:

Refrigerators, stoves, ovens, counters, shelves,drawers, tables etc.

2. All Food Contact Surfaces:

Meat slicers, cutting boards, prep tables, canopener blade etc.

3. All Items:

Utensils, knives, plates, pans, etc.


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in other words

EVERYTHING!!

that isconnected with

food preparation


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Microorganisms

Bacteria Viruses

Fungi

Molds Yeasts


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Cleaning and Disinfecting


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Hot water

82C for 30 seconds

Steam

The removal of bacteria to a safe level

Can be achieved by using

Chemicals

Bleach(hypochlorite)

QuaternaryAmmoniumCompounds(QACs)

Alcohols.

Disinfection


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Cleaning Schedulescleaning schedules are documents necessary to ensure thatequipment and premises are effectively cleaned and, if necessary,sanitised as frequently and economically as possible.


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Example of a cleaning schedule


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When to clean and Sanitize?

Wash, Rinse and Sanitize anysurface that comes in contact withdirt, food, etc.

Before changing tasks.1. Before after and during food

preparation or when you beginworking with another type of food.

2. At least every four hours if usingsomething constantly.


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PLEASE REMOVE PLUG

BEFORE CLEANING


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Three sink method

Sink 2 Sink 3Sink 1

Clean Rinse Sanitize

Pre-rinse Air dry


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Cleaning and Sanitizing using

three- compartment Sink

WASH:Wash in clean hot (not less than 110F or

43C) detergent water until all foods are

removed from utensils and dishes.

RINSE:Rinse in clean water to remove detergent

SANITIZE:Sanitize in an approved chemical solution.

When we are not sure of the quality of theChemical solution, we do not have to use.


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Three Compartment Sink

First Wash 43 C (110F)

Second Rinse 49 C (120F)

Third Sanitize 24 C (77F) Chlorine to 100 ppm

Manual Washing and Rinsing Temperatures


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EXAMPLE

Cleaning and Sanitizing Large

Equipment

Use a clean cloth and warm with soapwater to wipe surface.

Use a clean cloth and clean water to rinse. Use a clean cloth and chemicalsolution(bleach, Clorox, etc.) to sanitize.


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Trumps of Cleaning and

Sanitizing

TRUMPS OF CLEANING AND SANITIZING

Sanitize foods and machines (vegetable, fruits,all iron machines used in the kitchen, etc).

Kill bacterias in the restrooms and all itemsused in our daily life, etc.


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DISH WASH MECHINE


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What Do We Clean With?DETERGENTS(for cleaning) detergents allow the removal of grease and food particles from utensils and surfaces

prior to sanitising.

SANITISERS(for disinfecting) sanitising is using heat or chemicals to destroy any dangerous bacteria that might

remain


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Remember

sanitizing must be completed after cleaningAndcleaning must be done before sanitizing


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Sanitation!Steps to Sanitary Food Prep:

1. Wash and sanitize hands before handling food2. Wash and sanitize cutting boards before each use

3. Wash and sanitize cutting utensils before each use

4. Place cut foods in washed and sanitized containers andstore properly

Meat

Poultry

Fruits & Vegetables

Cooked Foods

Fish

Dairy


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Conclusion

CONCLUSION:

Cleaning and sanitizing areimportant in our life, using thosemethods, we can eat safely and

avoid contaminations


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CLEANING

&

SANITISING

Cleaning, Sanitizing and Food Safety

Documents