chapter 10; cleaning & sanitizing

SANITIZER EFFECTIVENESS

Several factors influence the effectiveness of chemical sanitizers. The most critical include concentration, temperature, contact time, water hardness, and pH Concentration - sanitizer solution is a mix of chemical sanitizer and water. The concentration of this mix- the amount of sanitizer to water - is critical. Concentration is measured in parts per million (ppm) Temperature - the water in sanitizing solution must be the correct temperature. Follow manufacturer's recommendations. Contact time - for a sanitizer solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time. It must be in contact with the solution for at least 30 seconds. Water hardness - water hardness can affect how well a sanitizer works. Water hardness is the amount of minerals in your water. pH - Water pH can also affect a sanitizer.

CLEANING TOOLS AND SUPPLIES

Staff needs many tools and supplies to keep the operation clean. Cleaning tools and chemicals must be stored in a separate area away from food and prep areas. Good lighting so staff can see chemicals easily Hooks for hanging mops, brooms, and other cleaning tools Utility sink for filling buckets and washing cleaning tools Floor drain for dumping dirty water To prevent contamination, NEVER clean mops, brushes, or other tools in sinks used for hand washing, food prep, or dishwashing. NEVER dump mop water or other liquid waste into toilets or urinals. When storing clean tools, consider the following: Air-dry towels overnight Hang mops, brooms, and brushes on hooks to air-dry Clean and rinse buckets. Let them air-dry, and then store them with other tools.

DISHWASHING

Tableware and utensils are often cleaned and sanitized in a dishwashing machine. Larger items such as pots and pans are often cleaned by hand in a three-compartment sink. High-Temperature Machines - use hot water to clean and sanitize. If the water is not hot enough, items will not be sanitized. The temperature of the final sanitizing rinse must be at least 180℉. The dishwasher must have a built-in thermometer that checks water temperature at the manifold. Chemical-Sanitizing Machines - can clean and sanitize items at much lower temperature. Follow dishwasher manufacturer's guidelines.

when to clean and sanitize

-After they are used -Before food handlers start working with a different type of food -Any time food handlers are interrupted during a task and the items being used may have been contaminated -After 4 hours if items are in constant use

USING FOODWARE CHEMICALS

Many of the chemicals used in the operation can be hazardous, especially if they are used the wrong way. Only use chemicals that are approved for use in a foodservice operation. Storage and Labeling - store chemicals in their original containers away from food and prep areas. If chemicals are transferred to a new container - label the container Disposal - when throwing out chemicals, follow the instructions on the label and any requirements from your local regulatory authority Material Safety Data Sheets - OSHA (Occupational Safety and Health Administration) has requirements for using chemicals. OSHA requires chemical manufacturers and suppliers to provide a Material Safety Data Sheet (MSDS) for each hazardous chemical they sell. The following information is included: Safe use and handling Physical, health, fire, and reactivity hazards Precautions Appropriate personal protective equipment (PPE) to wear when using the chemicals First-aid information and steps to take in an emergency Manufacturer's name, address, and phone number Preparation date of MSDS Hazardous ingredients and identify information MSDS are often sent with the chemical shipment.

CLEANING THE PREMISES

Nonfood-contact surfaces must be cleaned regularly. Examples: include floors, ceilings, equipment exteriors, restrooms, and walls. Regular cleaning prevents dust, dirt, and food residue from building up.

HOW TO CLEAN AND SANITIZE IN A 3-COMPARTMENT SINK

1.)Rinse, scrape, or soak items before washing them. 2.)Wash items in the first sink. 3.)Rinse items in the second sink. 4.)Sanitize items in the third sink. NEVER rinse items after sanitizing them. 5.)Air-dry items on a clean and sanitized surface.

steps to clean and sanitize a surface

1.)Scrape or remove food bits from the surface 2.)Wash the surface 3.)Rinse the surface 4.)Sanitize the surface 5.)Allow the surface to air-dry

Monitoring the Cleaning Program

1.)Supervise daily cleaning routines 2.)Check all cleaning tasks against the master schedule 3.)Change the master schedule as needed for any changes in menu, procedures, or equipment 4.)Ask staff during meetings for input on the program.

Creating a Master Cleaning Schedule

1.)What Should be cleaned 2.)Who should clean it 3.)When it should be cleaned 4.)How it should be cleaned

HOW TO AND WHEN TO CLEAN AND SANITIZE

All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. Any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.

CLEANERS

Cleaners must be stable, non-corrosive and safe to use. Follow these guidelines: -Follow manufacturer's instructions carefully - Do NOT use one type of cleaner in place of another unless intended use is the same.

CLEANING AND SANITIZING STATIONARY EQUIPMENT

Equipment manufacturers will usually provide instructions for cleaning and sanitizing stationary equipment.

DISHWASHER OPERATION

Follow dishwasher manufacturer's recommendation. Keeping the machine clean Preparing items for cleaning Loading dish racks - NEVER overload a rack Drying items - Air-dry all items. NEVER use a towel to dry items. Monitoring - Check water temperature, pressure, and sanitizing levels.

Cleaning and Sanitizing

Food can easily be contaminated if you don't keep your facility and equipment clean and sanitized.

SANITIZERS

Food-contact surfaces surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals. ~Heat Sanitizing - the water must be at least 171℉. The items must be soaked for at least 30 seconds. ~Chemical Sanitizing - tableware, utensils, and equipment can be sanitized by soaking them in a chemical sanitizing solution. OR you can rise, swab, or spray them with sanitizing solution. -Three common types of chemical sanitizers are chlorine, iodine, and quaternary ammonium compounds, or quats. Chemical sanitizers are regulated by state and federal environmental protection agencies.

STORING TABLEWARE AND EQUIPMENT

Once utensils, tableware, and equipment have been cleaned and sanitized, they must be stored in a way that will protect them from contamination. Storage - at least 6 inches off the floor Storage surfaces - clean and sanitize drawers and shelves before storing clean items. Glasses and flatware - store glasses and cups upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up (so staff can pick them up without touching food-contact surfaces) Trays and carts - Clean and sanitize trays and carts used to carry clean tableware and utensils. Stationary equipment - Keep the food-contact surfaces of stationary equipment covered until ready for use.

MANUAL DISHWASHING

Operations often use a three- compartment sink to clean and sanitize large items.

CLEAN-IN-PACE EQUIPMENT

Some pieces of equipment, such as soft-serve yogurt machines, are designed to have cleaning and sanitizing solutions pumped through them. Since many of them hold and dispense TCS food, they must be cleaned and sanitized every day unless otherwise indicated by the manufacturer.

DEVELOPING A CLEAN PROGRAM

To develop an effective cleaning program for your operation, you must focus on three things: 1.)Creating a master cleaning schedule 2.)Training your staff to follow it 3.)Monitoring the program to make sure it works

CLEANING UP AFTER PEOPLE WHO GET SICK

Vomit and diarrhea can carry Norovirus, which is highly contagious. Correct cleanup can prevent food from becoming contaminated. It will also keep others from getting sick. There are numerous things to think about when developing a plan for cleaning up vomit and diarrhea.