Food Handler's Lesson 5: sanitary,clean, & maintain

Equipment such as slicers should be cleaned and sanitized...

After each task

Which is not part of the three-sink cleaning process

Dry clean, sanitize dishes with a towel

Testing & Using Sanitizing solutions

Use test strips to measure the strength of your sanitizing solution. For bleach or chlorine solutions, the test strip should turn blue. That indicates a 50 to 100 ppm concentration of bleach or chlorine. Less than 50 ppm is too weak More than 100 ppm is too strong and could make people sick. NOTE: Sanitizing solutions will not adequately kill germs when they are dirty or diluted. Mix up a fresh solution and then test it for strength.

A bleach sanitizing solution usually consist of...

50-100 ppm of bleach and chlorine

Chemical Storage

Cleaners and other non-food items are ALWAYS stored separately from foods. Use separate shelves, cupboards, and sometimes even separate rooms. Never store food in chemical containers. Never store chemicals in food containers. Chemicals should be kept in their own original packaging or in other unbreakable, clearly labeled containers. When using chemicals, follow the handling instructions contained in the Safety Data Sheets (SDS). These should be available in your workplace. Chemicals should be kept away from food handling areas. If chemicals come into contact with food, throw the food away. Store chemicals below and away from food and utensils. Clean up all chemical spills immediately, then wash your hands. If needed, change into fresh clothes

Cleaning

Cleaning removes dirt, debris, stains, and spills. Use hot water, detergent, scrubbing/wiping implements, and clean water for rinsing.

Pest Control

Don't store garbage inside the establishment. You should: Not allow food or other waste to gather in food areas Keep the storage area clean Arrange for garbage to be removed regularly Close garbage containers with a tight-fitted lid The use of pesticides is prohibited

Where are cleaning cloths kept, between using them to clean surfaces?

In containers of sanitizing solution

Using the Dishwasher

Place rinsed and scraped dishes and utensils in the racks so that all sides will be cleaned and excess water will drain away. Even though machines are "automatic", their efficiency depends on the person operating the machine. Run the machine according to manufacturer's directions. Dishwashers can be high-temperature or low-temperature. High-temperature machines sanitize the dishes using water of at least 180°F, but no higher than 194°F. Temperatures of 195°F and above can cause food particles to "bake" onto the dish. Low-temperature machines operate at 120°F and use chlorine or other chemicals in the final rinse. Allow dishes to air-dry. Utensils and surfaces that come into contact with raw poultry should go through the dishwasher. Always use a fresh or sanitized cloth for each clean-up task.

The process for washing dishes by hand is:

Pre-scrape, wash, rinse, sanitize, air dry

Sanitizing

Sanitizing is the process of reducing the number of germs. You do this by using heat or chemicals on a clean surface. Dishes and equipment are sanitized to reduce bacteria to safe levels.

Cleaning equipment

Scrub, rinse and sanitize cutting boards, knives and other utensils after each task. Wash then rinse with clean water and then sanitize slicers and food processors after each task.

The 2-sink process

Sink 1- After scraping and rinsing dishes and utensils, wash them in the first sink. The first sink will contain detergent in water at a minimum of 110°F. Sink 2- The second sink is used to sanitize dishes. You can use a chemical sanitizer or immersion in hot water at a minimum temperature of 171°F. Drying- Set the items in a strainer to air-dry. Do not use a towel for drying.

The 3-sink process

Sink 1-After scraping and rinsing dishes and utensils, wash them in the first sink. The first sink will contain detergent in water at a minimum of 110°F. Sink 2- Rinse the cleaned dishes under hot, running water Sink 3- Sanitize the dishes using a chemical solution. Chlorine-based sanitizers should be 50-100ppm concentration. Quaternary ammonium sanitizers should be 100-150ppm concentration. Dip dishes in 75°F-120°F water for at least 30 seconds. Drying-Set the items in a strainer to air-dry. Do not use a towel for drying.

cleaning and sanitizing must be a three-step process.

Surfaces must FIRST be cleaned and rinsed BEFORE being sanitized. Sanitizing kills the microorganisms on a surface, either with very hot water or a chemical solution. The correct way to manually clean dishes and utensils is pre-scrape, wash, rinse, sanitize and then air dry.

Cleaning up spills

Tell people to avoid the area of the spill. Use a mop and bucket containing the correct cleaning solution. Follow the directions for proper use and remove any remaining moisture. Post warning signs or cones to divert floor traffic until the spill site is dry. Put cleaning supplies away properly and wash hands before returning to work.

Proper disposal of garbage

The containers should be lined with clear plastic bags, or with wet-strength paper Clean and sanitize garabatear containers frequently to prevent odor and keep from attracting insects and other pests

The MOST important reason to properly wash and sanitize a cutting board is:

To prevent contamination from one food to another food

Cleaning electric equipment & utensils

Unplug first. Wash equipment surfaces using soapy water, rinse with clean water, then sanitize with a chemical bleach solution after each task. Clean and sanitize each removable part before setting it aside to air-dry. Reassemble the equipment. Wash and sanitize the surfaces you touch.

Using Wiping Cloths

Use separate wiping cloths for cleaning surfaces that: Come into contact with food, such as equipment, prep tables, or cutting boards. Do not come into contact with food, such as floors, walls, countertops. Each type of wiping cloth is stored in its own separate bucket containing sanitizing solution. Wiping cloths that are in use should be stored in a sanitizer solution between uses. Always use a fresh or sanitized cloth for each clean-up task.

The BEST way to check the strength of the sanitizing solution is to:

Use test strips