Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Fall 1998
• Don St. Hilaire
• Wednesday, October 21st

2
Todays Class

• Previous Class Highlights
• Review Ch. 9 Sanitary Facilities, Ch. 10
  Cleaning Sanitizing, Ch. 11 Organizing
• Discuss Ch. 12 IPM, Ch. 13 Accident
  Prevention, Ch. 14 Crisis Management
• Class Summary

3
Previous Class Highlights

• Briefly Reviewed Ch. 6 Purchasing Receiving
  and Ch. 7 Food Safe in Storage - Whats
  Cooking exercise
• Reviewed Ch. 8 Protecting Food in Preparation and
  Serving
• Video Preparation, Cooking, and Service
• Discuss Ch. 9 Sanitary Facilities Equipment

4
Organization of the Applied Foodservice
Sanitation Textbook

• Part I The Sanitation Challenge- Completed
• Part II The Flow of Food through the
  Organization- Completed
• Part III Clean and Sanitary Facilities and
  Equipment - Finish Today
• Part IV Accident Prevention and Crisis Prevention
  - Start Today
• Part V Sanitation Management

5
Part I The Sanitation Challenge

• Chapter 1 Providing Safe Food
• Chapter 2 The Microworld
• Chapter 3 Contamination and Foodborne Illness
• Chapter 4 The Safe Foodhandler

6
Part II The Flow of Food Through the Operation

• Chapter 5 Establishing the Foodservice Safety
  System
• Chapter 6 Purchasing and Receiving Safe Food
• Chapter 7 Keeping Food Safe in Storage
• Chapter 8 Protecting Food in Preparation and
  Serving

7
Part III Clean and Sanitary Facilities and
Equipment

• Chapter 9 Sanitary Facilities and Equipment
  Review Today
• Chapter 10 Cleaning and Sanitizing Review
  Today
• Chapter 11 Organizing a Cleaning Program Review
  Today
• Chapter 12 Integrated Pest Management
  Discuss Today

8
Part IV Accident Prevention and Crisis Management

• Chapter 13 Accident Prevention and Action for
  Emergencies Discuss Today
• Chapter 14 Crisis Management
  Discuss Today

9
Video- Preparation, Cooking, and Service

• How does food become contaminated?
• How to handle food properly?
• How to thaw food properly?
• How to cook food safely?
• How to accurately measure and monitor food
  temperature?
• How to serve food safely?

10
Video- Preparation, Cooking, and Service continued

• How to cool leftover food?
• How to reheat leftover food?
• What most useful about this video?

11
Chapter 9 Sanitary Facilities and Equipment

• Construction of walls, floors, and ceilings for
  easy maintenance and cleaning
• Arrangement and design of equipment and fixtures
  to comply with sanitation standards
• Design of utilities to prevent contamination and
  to make cleaning and sanitizing easier
• Proper solid waste management to avoid
  contaminating food and attracting pests

12
Chapter 9 Sanitary Facilities and Equipment

• Sanitary Design and the Law Plan Review
• First requirement is cleanability
• Layout
• Food-contact surface
• Food-splash surface
• Plan review is essential prior to construction
• Consider menu, service methods, hours of
  operation, and guest turnover

13
Chapter 9 Sanitary Facilities and Equipment

• Interior Construction Design
• Flooring importance of resiliency, porosity, and
  coving (see pages 161-162 for materials)
• Walls and Ceilings cleanability, noise
  reduction, smooth, nonabsorbent, easily cleanable
  materials, nontoxic paints
• Dry Storage slatted shelves, avoid overcrowding,
  no exposure to direct sunlight, no water lines,
  ventilation ducts, or steam pipes

14
Chapter 9 Sanitary Facilities and Equipment

• Interior Construction and Design cont.
• Toilet and Lavatory Construction separate
  restrooms for employees and diners, disposable
  paper towels
• Equipment standards established by UL and 6
  general features of NSF International
• cleanability, rounded edges, smooth surfaces,
  nontoxic food surfaces, waste removable

15
Chapter 9 Sanitary Facilities and Equipment

• Equipment continued
• Cutting Boards- nontoxic Food grade, hard rubber
  or acrylic blocks -high risk of
  cross-contamination -include cleaning
  sanitizing on flowcharts and recipe descriptions
• Dishwashing Machines 2 types- high
  temperature(models single tank, conveyor,
  carousel) and chemical sanitizing (models
  batch-type, dump recirc., door, nondump

16
Chapter 9 Sanitary Facilities and Equipment

• Equipment continued
• Clean-in-place self draining and capable of
  complete evacuation
• Refrigerators and Freezers two types walk-in
  reach-in stainless steel, cleanability, drain,
  and inside safety release. see pages 170-171
• Cook-Chill Equipment Blast chiller cool foods to
  37 F within 90 minutes- Tumble chiller for
  viscous or liquid foods

17
Chapter 9 Sanitary Facilities and Equipment

• Arrangement and Installation of Equipment
• see exhibit 9.10 on page 173-175
• types portable, immobile, cantilever mounted
• Utilities- 2 goals provide without contaminating
  and resources to meet cleaning needs
• Water Supply - potable, hot water (recovery rate-
  booster heater 180 F for heat sanitizing)

18
Chapter 9 Sanitary Facilities and Equipment

• Equipment continued
• Utilities-Water Supply continued
• Plumbing- greatest challenge is cross-connection
• backflow
• back-siphonage
• Importance of air-gap as a prevention device see
  page 178 for requirements
• Sewage- label inflow and outflow pipes

19
Chapter 9 Sanitary Facilities and Equipment

• Equipment -Utilities continued
• Electricity- meet power needs- check plugs, cords
  and outlets
• Lighting - foot-candle -
• at least 20 foot candles over food prep.,
  tableware, equipment washing areas
• positioning to avoid casting shadows
• covers in case of breakage

20
Chapter 9 Sanitary Facilities and Equipment

• Ventilation - removal of steam, smoke, grease,
  and heat from food preparation areas and
  equipment - 5 functions
• reduce possibility of fires
• eliminate condensation airborne contaminants
• reduce accumulation of dirt
• reduce odors, gases, fumes mold growth(RH)

21
Chapter 9 Sanitary Facilities and Equipment

• Garbage Disposal- garbage is wet waste
• containers must be leakproof, waterproof, easily
  cleanable, pest-proof, and durable
• stored on or above a smooth, nonabsorbent surface
• accumulate only in designated areas remove from
  food-prep. ASAP
• Clean frequently- hot, cold water with drain

22
Chapter 9 Sanitary Facilities and Equipment

• Solid Waste Management - dry, bulky trash
• reduce volume through pulpers, mechanical
  compacting, source reduction, recycling, and
  waste-to-energy incineration (municipal)
• Train employees to eliminate waste, evaluate
  packaging, initiate a source reduction,
  participate in local recycling programs,
  identify a hauler who will take recyclables to
  recycling areas

23
Chapter 9 Sanitary Facilities and Equipment

• Summary
• Importance of design and equipment
• Built-in sanitation through construction of
  floors, walls, and ceilings, choice and placement
  of equipment, and planning of utilities.
• NSF International- UL
• Case in Point - Beverages

24
Ch. 10 Cleaning and Sanitizing- 6 Overview Topics

• Clean with sufficient agitation or under
  sufficient pressure for an adequate period of
  time to remove food soil.
• Thorough rinsing after cleaning for effective
  sanitizing
• Sanitizing using heat or chemical compounds

25
Ch. 10 Cleaning and Sanitizing- 6 Overview Topics
continued

• Mechanical and manual methods for washing,
  rinsing, and sanitizing.
• Storage of clean and sanitary equipment and
  utensils.
• Communicating precautions to employees using
  hazardous chemicals

26
Ch. 10 Cleaning and Sanitizing

• Clean and Sanitary - Define cleaning and
  sanitizing
• Cleaning Principles
• Washing with a detergent solution
• Rinsing with water

27
Ch. 10 Cleaning and Sanitizing

• 7 Factors in the cleaning process
• type and condition of soil (protein-based, grease
  or oil, water miscible, acid or alkaline)
• type of water (water hardness affects
  effectiveness of some detergents)
• temperature of water ( higher the temperature in
  which the cleaning agent is dissolved, the faster
  the chemical reaction, and the more effective the
  cleaning action

28
Ch. 10 Cleaning and Sanitizing

• 7 Factors in the cleaning process continued
• surface being cleaned ( hard, crusted, baked-on
  soils may require use of an abrasive cleanser)
• type of cleaning agent
• agitation or pressure to be applied
• length of treatment

29
Ch. 10 Cleaning and Sanitizing

• Cleaning Agents - Definition
• 4 categories ( some overlapping is possible)
• detergents (mildly or highly alkaline)
• generally soap has been replaced by synthetic
  detergents
• surfactants - define
• loss of suds indicates that soil is attached to
  the detergent and is no longer effective
• most synthetic detergents used in foodservice
  operations are alkaline

30
Ch. 10 Cleaning and Sanitizing

• 4 general categories of cleaning agents cont.
• solvents (de-greasers- alkaline)- effective at
  full or half strength - limit use to keep costs
  low
• acid cleaners- can damage surfaces and health of
  the user - used for removal of rust stains and/or
  tarnish from copper and brass
• abrasive cleaners - may mar smooth surfaces
  (plexi-glass or plastic)- may use on badly soiled
  floors if alkaline or acid cleaners - ineffective

31
Ch. 10 Cleaning and Sanitizing

• Sanitizing principles- wash and rinse first
• Heat Sanitizing - water at least 170 F
• higher the heat the shorter the required time
  period to kill harmful organisms
• temp. of surface of the object being sanitized is
  important
• most common is high- temp. dishwasher 180 F at
  the manifold
• check effectiveness- colored labels, heat
  sensitive tape, do not use bi-metallic stemmed
  thermometer

32
Ch. 10 Cleaning and Sanitizing

• Sanitizing principles - wash and rinse first
• Chemical Sanitizing- regulated by EPA
• two ways- immersion for 1 minute or by rinsing,
  swabbing, or spraying with another specific
  concentration of sanitizing solution
• Test strength of sanitizing solution frequently
  since the sanitizer is depleted in the process of
  killing bacteria
• Most effective in temperatures of 75 to 120 F

33
Ch. 10 Cleaning and Sanitizing

• Chemical Sanitizing - continued
• 3 common agents chlorine, iodine, and quaternary
  ammonium compounds (quats)
• see page 195 of text
• 4 Factors -action of chemical sanitizers
• Contact
• Selectivity
• Concentration
• Temperature

34
Ch. 10 Cleaning and Sanitizing

• Machine Cleaning and Sanitizing require
• sufficient water
• efficient layout
• knowledgeable employees
• protected dish-handling and storage
• regular inspections of washing and sanitized
  items- and entire operation
• generally water pressure of 15-25 psi

35
Ch. 10 Cleaning and Sanitizing

• High temperature machines 180 - 195 F
• booster heater is usually required
• Chemical -Sanitizing Machines 120-140 F
• See pages 198-202 of text
• Manual Cleaning and Sanitizing
• 3 compartment sink 170 F minimum temp.
• Easily visible clock
• equipment to dip clean items into chemical sol.

36
Ch. 10 Cleaning and Sanitizing

• Tableware and Portable Equipment
• 6 steps- clean and sanitize first
• scrape and presoak
• wash in clean detergent at 120 F
• Rinse in clear water at 120F
• Sanitize at 170 F for 30 seconds(heat) or at
  least 1 minute at 75 F (chemical)
• Air dry - DO Not Wipe Dry

37
Ch. 10 Cleaning and Sanitizing

• Clean-in-Place Equipment- manufacturers
  instructions
• Immobile equipment- manufacturers instructions
  or general 6 step process
• Refrigerated Units, Facility, Dry Storage,
  Floors, Ceiling, Floor Drains, Public Restrooms -
  importance of specific detailed instructions

38
Ch. 10 Cleaning and Sanitizing

• Cleaning tools - keep separate from those used to
  sanitize and those used to clean nonfood-contact
  surfaces
• Storage- at least 6 inches off the floor,
  utensils-handles up, glasses upside down.
• Cleaning supplies in a dry locked cabinet

39
Ch. 10 Cleaning and Sanitizing

• Use of Hazardous Materials - OSHA Hazard
  Communication Standard (Right-To-Know)
• Material Safety Data Sheet (MSDS)
• Management must provide training and access to
  MSDS - see pages 209-210 for sample
• Ch. Summary - 6 steps(manual) - OSHA
• Case in point

40
Video- Proper Cleaning and Sanitizing

• What is general cleaning and sanitizing?
• How to clean sanitize using a dishwashing
  machine?
• How to clean sanitize by immersion (3
  compartment sink)?
• How to clean sanitize fixed equipment?
• How to handle spills cleaning the floor?
• How to dispose of garbage and waste?

41
Chapter 11 Organizing a Cleaning Program

• Cleaning Program - define
• 7 Advantages- helps manager plan ahead
• helps distribute work
• pinpoints responsibility
• identifies need for substitutes
• establishes logical basis for supervisory tasks
• saves employee time
• familiarizes new employee with routines

42
Chapter 11 Organizing a Cleaning Program

• 6 Steps in the design and implementation
• Survey cleaning needs (1)
• walk through and note what needs to be cleaned
• evaluate effectiveness of current cleaning system
• estimate the amount of time needed for specific
  procedures
• determine how many people are needed to complete
  each job
• identify and describe necessary equipment
  materials

43
Chapter 11 Organizing a Cleaning Program

• 6 Steps - design and implementation cont.
• Devise the Master Cleaning Schedule (2)
• What is to be cleaned? (logical arrangement to
  avoid overlooking an area)
• Who is to clean the item (by job title)?
  (clean-as-you-go policy)
• When is it to be cleaned? (minimize
  contamination possibilities and interference with
  service - schedule enough time) (see page 217-
  sample schedule)
• How is the job to be done?(p. 219-specifics-MSDS)

44
Chapter 11 Organizing a Cleaning Program

• 6 Steps - design and implementation cont.
• Choosing Cleaning Materials (3)
• Cleaning Products (most cleaning tasks can be
  handled with fewer than 10 different products)
• Cleaning Tools ( see page 221)
• Review exhibit 11.3 on page 220

45
Chapter 11 Organizing a Cleaning Program

• 6 Steps - design and implementation cont.
• Introducing the Program to Employees (4)
• Managers responsibility to establish make it
  work
• Divide master schedule into smaller schedules for
  each room or area, for each employee, or for
  immediate tasks
• Consider using pictures of products and tools
• Communicate the Why of the cleaning procedures

46
Chapter 11 Organizing a Cleaning Program

• 6 Steps - design and implementation cont.
• Supervising Implementation of the Program (5)
• Flexible scheduling
• Include employees in decisions
• Keep posted schedules up to date
• Use the master cleaning schedule for
  self-inspection

47
Chapter 11 Organizing a Cleaning Program

• 6 Steps - design and implementation cont.
• Monitoring the Program (6)
• Is the program working?
• Do I have the all the proper tools?
• Does the schedule provide enough time for
  employees to clean during shifts and after
  closing?
• Do I have enough employees or should I hire
  outside contractors for certain jobs?
• Are employees properly trained in cleaning,
  sanitizing and chemical safety procedures?

48
Chapter 11 Organizing a Cleaning Program

• Chapter Summary
• Importance of an organized and well-planned
  cleaning program ( 7 advantages)
• Discussed the 6 basic steps in the design and
  implementation of a cleaning program
• Case in point - The Dirty Banquet Room

49
Create a Cleaning Schedule

• Form groups of three to four people. Appoint a
  spokesperson and scribe.
• As a group take 5 to 7 minutes to develop a
  sample cleaning schedule for this room.
• Groups may be asked to demonstrate a portion of
  their schedules.

50
Class Summary

• Briefly reviewed Ch. 9 Sanitary Facilities, Ch.
  10 Cleaning Sanitizing, and Ch. 11
  Organizing
• Video- Proper Cleaning and Sanitizing
• Discussed Ch. 12 Sanitary Facilities Equipment,
  Ch. 10 Cleaning Sanitizing, and Ch. 11
  Organizing a Cleaning Program
• Class Summary and Assignment

51
Assignment

• Review Chapters 9, 10, and 11 and your notes.
  Review Chapter 12.
• Assignment for next class is to read Chapters 13
  and 14 of the Applied Foodservice Sanitation
  book.
• Assignment 6 Multiple Choice Questions are due
  on a Scantron on Monday