General Sanitation

GENERAL SANITATIONWhat’s keeping your kitchen

clean?

Cleaning Removes the “things you can see” food and

other soils from a surface.

Sanitizing Removes the “things you can’t see” from a

surface Reduces the number of microorganisms on a

surface that has been cleaned to safe levels Surfaces must be cleaned/washed and rinsed

before sanitizing Surfaces should be air dried after sanitizing

Cleaning vs. Sanitizing

Food Contact Surfaces are those that come directly in contact with food during preparation, cooking, serving, etc. and include: Prep tables, cutting boards, slicers, kettles, pots, pans, utensils, etc. Food contact surfaces MUST be washed, rinsed and sanitized

Non Food Contact Surfaces are those that do not come directly in contact with food and include: Floors, walls, ceilings, equipment exterior, cafeteria tables, service lines,

etc. Non food contact surfaces should be thoroughly cleaned on a regular basis Non food contact surfaces such as cafeteria tables and serving lines should

be cleaned daily. Since these are high touch/traffic areas they should also be disinfected after they have been cleaned to help reduce the amount of germs that customers could be exposed to.

Food Contact vs. Non Food Contact

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

Cleaning Food Contact Surfaces

Cleaning agents must be: Safe for employee use Stable and noncorrosive

When using them: Follow manufacturers instructions carefully –

especially if cleaning equipment that requires specific brand of cleaner

Never combine cleaners or attempt to make up cleaning agents - potentially dangerous

Do not substitute one type of detergent for another unless the intended use is stated clearly on the label

Cleaning Materials

HEAT The water must be

at least 171 F° Items must be

immersed for 30 seconds

Sanitizing

Chemicals Chlorine Iodine Quats

Food contact surfaces can be sanitized by:• Immersing items in a specific concentration of sanitizing solution for a

specific amount of time• Rinsing, swabbing or spraying with a specific concentration of a

sanitizing solution

Concentration – must be checked frequently with an approved test kit.

Be sure to follow instructions on test kit Low test – may not kill germs High test – solution may be unsafe Change when solution is dirty, or when

concentration falls below required level Check with manufacturer to confirm proper

concentrationTemperature – follow manufacturer’s recommendation for proper temperatureContact time – the sanitizer must make contact with the item for a specific amount of time to ensure a maximum germ kill - check with manufacturer

Confirming Sanitizer Effectiveness

Mechanical Sanitation

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

Help prevent unnecessary breakdowns Clean out machine daily Delime regularly Monitor and log daily:

Wash temperature Final Rinse temperature Final Rinse Pressure

Address mechanical issues as soon as possible

Dish Machine Tips

Before Deliming

After Deliming

Three-Compartment Sinks

Rinse, scrapeor soak

1

2 3 4

5

Wash110°F (43°C)

or higher

Rinse Sanitize

Air-Dry

To Prevent Contamination Clean tools before putting them away Assign tools for specific tasks

One set of tools for cleaning another set for sanitizing

Use a separate set of tools for cleaning restrooms

Tools for Cleaning

Wiping cloths should be stored in a bucket of clean sanitizer when not in use

Soaking the towels in the sanitizer bucket kills germs between uses and prevents cross contamination

Remember to test the sanitizer solution before using Remember to change the buckets throughout your

shift

Wiping Cloths

Sanitation Logs

Consider keeping the following logs: Dish Machine Log (wash, rinse and

pressures) Sanitizer Log (sink, bucket, spray bottles) Avoid falsifying information “dry lab”:

Are the temperatures/concentrations always really the same?

Are they always taken at the same exact time?

Safety

Follow the manufacturers procedures for mixing and use for all cleaning materials and chemicals

Protect yourself - use personal protective equipment Germs are everywhere Cleaning chemicals, hot water, etc. can cause skin irritation.

MSDS – “recipe” cards for cleaning materials that are necessary in the event of an accident.

Cleaning tools and chemicals Should be placed in a storage area

away from food and food-prep 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

Chemical Storage Area

Chemicals Only purchase cleaners approved for use in a

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

Using Hazardous Materials

Laundry DO’s Do not overload machine, smaller loads will yield

better results Use the correct amount of detergent and bleach

(use separately if possible) Use the hottest water available – helps cut greaseBe Aware Overloading, or using too much detergent/bleach,

may result in residues being left in towels This may neutralize sanitizer in wiping cloth

buckets Cloths may develop waxy residue that is difficult

to remove Leave streaks on equipment

Laundry (if applicable)

When in doubt, check with your Manager, or Director for guidance first: Power Outage (could result in temporary closure of your operation)

may effect freezer and refrigerators ability to keep food cold Sewage backup (could result in temporary closure of your operation)

Fire or flood (could result in temporary closure of your operation)

Interruption of water service (could result in temporary closure of your operation)

Signs of pests (rodents or insects) (could result in temporary closure of your operation)

Equipment doesn’t operate properly Electrical issue or cord wear (avoid being shocked) Booster heater, or dish machine doesn’t operate properly

Bloodborne Pathogen, or Bodily Fluid situation Vomit or blood spills

When to call for help

What’s the Health Department’s role as it pertains to Sanitation? How do you react when they show up?

Why shouldn’t students be involved in the cleaning process (e.g. cafeteria table cleaning). If applicable.

What are the challenges that you face in keeping a clean kitchen? How can you overcome them?

Time for Discussion

ServSafe Essential - 5th Edition SMART Systems Google Images FDA Food Code 2009

Sources