Cleaning and Sanitizing

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Cleaning and Sanitizing
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Apply Your Knowledge Test Your Food Safety
Knowledge

1. True or False Chemicals can be stored in food
   preparation areas if they are properly labeled
2. True or False The temperature of the final
   sanitizing rinse in a high-temperature
   dishwashing machine should be 140F (60C)
3. True or False Cleaning reduces the number of
   microorganisms on a surface to safe levels
4. True or False Utensils cleaned and sanitized in
   a three-compartment sink should be dried with a
   clean towel
5. True or False Tableware and utensils that have
   been cleaned and sanitized should be stored at
   least 2 inches off of the floor

12-2
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Cleaning Vs. Sanitizing

• Cleaning
• Process of removing food and other types of soil
  from a surface
• Sanitizing
• Process of reducing the number of microorganisms
  on a clean surface to safe levels
• Surfaces must first be cleaned and
  rinsed before being sanitized

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Cleaning and Sanitizing Food-Contact Surfaces

• 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

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Cleaning Agents

• Cleaning agents must be
• Safe for employee use
• Stable and noncorrosive
• When using them
• Follow manufacturers instructions carefully
• Never combine cleaners or attempt to make up
  cleaning agents
• Do not substitute one type of detergent for
  another unless the intended use is stated clearly
  on the label

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Cleaning Agents Detergents

• Detergents
• Contain surfactants (surface-acting agents)
• Allows detergent to penetrate and soften soil
• Types
• General-purpose detergents (mildly alkaline)
• Used to clean fresh soil
• Heavy duty detergents (highly alkaline)
• Used to remove aged or dried soil, wax, and
  baked-on grease

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Cleaning Agents Solvent Cleaners

• Solvent Cleaners (Degreasers)
• Contain grease dissolving agents
• Effective for burned-on grease
• Oven doors, backsplashes, and range hoods
• Usually only effective at full strength

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Cleaning Agents Acid Cleaners

• Acid Cleaners
• Used on mineral deposits and other soils
  alkaline cleaners cannot remove
• Effective for removing
• Scale in dishwashing machines and steam tables
• Rust stains and tarnish on copper and brass
• Vary in type and strength based on the
  cleaners purpose

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Cleaning Agents Abrasive Cleaners

• Abrasive Cleaners
• Contain a scouring agent that helps scrub
  hard-to-remove soil
• Effective for removing
• Baked-on food in pots and pans
• Soil on floors
• Should be used with caution since they can
  scratch surfaces

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Sanitizing Methods

• Surfaces can be sanitized using

• Chemicals
• Chlorine
• Iodine
• Quats

• Heat
• The water must be at least 171F(77C)
• Immerse the item for 30 seconds

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Chemical Sanitizing

• Food-contact surfaces can be sanitized by
• Immersing them in a specific concentration of
  sanitizing solution for a specific amount of
  time
• OR
• Rinsing, swabbing or spraying them with a
  specific concentration of sanitizing solution

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Factors Influencing Sanitizer Effectiveness

• Concentration
• Concentration must be checked frequently with a
  test kit
• Low Concentrations May fail to sanitize objects
• High ConcentrationsMay be unsafe, leave an odor
  or bad taste, corrode metals
• Change the solution when it is dirty or when the
  concentration has dropped below the required
  level

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Factors Influencing Sanitizer Effectiveness

• Temperature
• Follow the manufacturers recommendations for the
  proper temperature
• Contact Time
• The sanitizer must make contact with the object
  for a specific amount of time
• Minimum times differ for each sanitizer

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Machine Dishwashing Temperatures

• High-Temperature Machines
• Temperature of the final sanitizing rinse must be
  at least 180F (82C)
• For stationary rack, single-temperature machines
  165F (74C)
• Chemical-Sanitizing Machines
• Follow the temperature guidelines provided by the
  manufacturer

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Three-Compartment Sinks

• Steps for Cleaning and Sanitizing

1
5
Rinse, scrape or soak
Air-Dry
2
3
4
Wash 110F (43C) or higher
Rinse
Sanitize
12-15
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Apply Your Knowledge Whats Wrong with This
Picture?
How many problems can you spot?
1
5
Rinse, scrape or soak
Air-Dry
110F (43C)
2
3
4
Wash
Rinse
Sanitize
12-16
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Tools For Cleaning

• To prevent contamination
• Clean all tools before putting them away
• Assign tools for specific tasks
• Designate one set of tools for cleaning and
  another for sanitizing
• Use a separate set of cleaning tools for the
  restroom

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Storing Utensils, Tableware, and Equipment

• When storing clean and sanitized tableware and
  equipment
• Store it at least 6 (15cm) off the floor
• Clean and sanitize drawers and shelves before
  items are stored
• Clean and sanitize trays and carts used to carry
  them
• Store glasses and cups upside down
• Store flatware and utensils with handles up
• Cover equipment food-contact surfaces until
  ready for use

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Cleaning Tools and Supplies

• Cleaning tools and chemicals
• Should be placed in a storage area away from
  food and food-preparation 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

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Using Hazardous Materials

• Chemicals
• Only purchase those approved for use in a
  restaurant or 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 chemicals name
• The manufacturers name and address
• A description of potential hazards
• Keep MSDS for each chemical