Chapter 12- Cleaning and Sanitizing

Cleaners

-chemicals that remove food, dirt, rust, stains, minerals, or other deposits -they must be stable, noncorrosive, and safe to use - ask suppliers to help pick cleaners that meet your needs

Temperature

-water in sanitizing solution must be the correct temperature -follow manufacturers recommendations

Guidelines for cleaners

1) follow manufacturers' instructions carefully. If not used the correct way, cleaners may not work an can even be dangerous. 2) only use cleaners for their intended purpose. Never use one type of cleaner in place of another unless the intended use is the same.

Cleaning and sanitizing stationary equipment

1. unplug the equipment 2. take removable parts off the equipment wash, rinse, and sanitize them by hand 3. scrape or remove food 5. Wash the equipment surfaces. use cleaning solution prepared with an approved cleaner. Wash equipment with correct cleaning tools, such as nylon brush or pad or cloth towel. - rinse equipment with clean water - make sure the sanitizer comes in contact with each surface. The concentration of the sanitizing solution must meet requirements - allow to air dry - put back together

Chemical Sanitizing

Tableware, utensils, & equipment can be sanitized by soaking in sanitized solution or spraying them. or you can rinse, swab, or spray them with sanitizing solution

When to clean and sanitize

all food-contact surfaces need to be cleaned and sanitized at these times: 1. after they are used 2. before food handlers start working with a different type of food 3. any time food handlers are interrupted during a task and the items being used may have been contaminated 4. after four hours if items are in constant use 5. After handling different raw TCS fruit and vegetables, for example cutting melons and leafy greens.

Detergents

are used for different cleaning tasks. -all detergents contain surfactants (surface acting agents) that reduces the surface tension between the dirt and the surface being cleaned. These allow the detergents to quickly penetrate and soften the dirt.

Delimers

are used on mineral deposits and other dirt that other cleaners cannot remove. Used to remove scale in dishwashing machines and on steam tables

Water hardness

can affect how well a sanitizer works -water hardness is determined by the amount of minerals in your water. -Find out what your water hardness is from your municipality.

Three common types of chemical sanitizers

chlorine, iodine, and quaternary ammonium compounds, or quats. Chemical sanitizers are regulated by state and federal environmental protection agencies.

Factors that influence the effectiveness of chemical sanitizers

concentration, water temperature, contact time, water hardness, and pH.

Abrasive cleaners

contain a scouring agent that helps scrub hard-to-remove dirt. These cleaners often used to remove baked-on-food in pots and pans. Use abrasive with caution because they can scratch surfaces

Degreasers

detergents that contain a grease-dissolving agent. These cleaners work well in areas where grease has been burned on, such as grill backsplashes, oven doors, and range hoods.

Types of cleaners

detergents, degreasers, delimers, and abrasive cleaners

How to clean and sanitize

follow the steps detailed. - If surfaces have not been cleaned and sanitized properly, take corrective action immediately 1. Scrape or remove food bits from the surface - use correct cleaning tool 2. Wash the surface - prepare cleaning solution with an approved cleaner -wash the surface with the correct cleaning tools 3. Rinse the surface - use clean water - rinse the surface with the correct cleaning tools 4. Sanitize the surface - use correct sanitizing solution - prepare the concentration per manufacturers requirements -use the correct tool such as cloth towel to sanitize the surface -make sure the entire surface has come in contact with the sanitizing solution 5. Allow the surface to air-dry

contact time

for a sanitizing solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time. This is called contact time.

Dishwashing detergents

highly alkaline

Heavy-duty detergents

highly alkaline cleaners that remove wax, aged, or dried dirt, and baked-on grease.

Cleaning

if you do not keep your facility and equipment clean and sanitary food can easily become contaminated - cleaning removes food and other dirt from a surface.

Detergent-sanitizer blends

operations that have two compartment sinks use these. If use this detergent-sanitizer blend, use it once to clean, then use it a second time to sanitize.

Sanitizing

reduces pathogens on a surface to safe levels. Food contact surfaces must be sanitized after they have been cleaned and rinsed. This is done by using heat or chemicals

How and when to clean and sanitize

surfaces that do not touch food only need to be cleaned and rinsed to prevent accumulation of dirt. Any surface that touches food must be cleaned, rinsed, and sanitized.

Concentration

the amount of sanitizer for a given amount of water-is critical. Too little sanitizer may make the solution weak and useless. Too much may make the solution too strong and unsafe. It can also leave a bad taste on items or corrode metal. -measured in parts per million (ppm). -to check concentration of a sanitizing solution, use a test kit. -hard water, food bits, and leftover detergents can reduce the solutions effectiveness. -change solution when its low or looks dirty -check concentration often

Heat sanitizing

water must be at least 171 degrees Fahrenheit. Item must soak for at least 30 seconds. Can either get a heating device or sanitize item by running them through a high-temperature dishwasher.

pH

water pH can also affect a sanitizer.Work with supplier to find out the correct amount of sanitizer to use for your water.

General guidelines for the effective use of chlorine

water temp- greater than or equal to 75 degrees and greater than 100 degrees fahrenheit, water pH less than 10 or 8, water hardness= as per manufacturers recommendation, sanitizer concentration= 50-99 ppm, contact time= greater than 7 seconds

General guidelines for effective use of iodine

water temperature= 68 degrees fahrenheit, water pH= less than 5 or as per manufacturers recommendation, water hardness= as per manufacturer's recommendation, sanitzer concentration= 12.5-25 ppm, sanitizer contact time= more than 30 seconds

General guidelines for the effective use of quats

water temperature= 75 degrees fahrenheit, water pH= as per manufacturers recommendation, water hardness= less than 500 ppm or as per manufacturers recommendation, sanitizer concentration= as per manufacturers recommendation, sanitizer contact time= greater than 30 seconds

General-purpose detergent

-are mildly alkaline cleaners that remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils

Factors that affect the cleaning process

- type and condition of the dirt: certain types of dirt require special cleaning methods. The condition of the dirt also affects how easily it can be removed. Ex: dried or baked-on dirt will be more difficult to remove -water hardness: cleaning is more difficult in hard water. Minerals react with the detergent and decrease how effective it is. Hard water can also cause scale or lime deposits to build up on equipment. This requires the use of lime-removal cleaners -water temperature: hotter the water, the better it dissolves detergent and loosens dirt -Surface: different surfaces call for different cleaners. Some cleaners work well in one situation but not in another. The wrong cleaner might even damage equipment -Agitation or pressure: scouring or scrubbing a surface helps remove the outer layer of dirt. This allows the cleaner to penetrate deeper. -Length of treatment: the longer dirt on a surface is exposed to a cleaner; the easier the dirt is to remove.