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Cleaning
and
Sanitizing
Jercel Tumaque
Rexel Escoto
Inside the Chapter
 Cleaning
 Sanitizing
 Dishwashing
 Cleaning the Premises
 Developing a Cleaning Program
CLEANING
If you do not keep your facility and
equipment clean and sanitary. Food can be
easily become contaminated. It al...
Factors that affect cleaning:
 Type and condition of the dirt
 Water hardness
 Water temperature
 Surface
 Agitation ...
Types of Cleaners
- Cleaners are chemicals that remove food, dirt, rust,
stains, minerals, or other deposits. They must be...
SANITIZING
Sanitizing reduces pathogens on a surface to
safe levels. Food-contact surfaces must be
sanitized after they h...
Cleaning and Sanitizing stationary equipment
DISHWASHING
Two methods of used by operations to wash dishes:
◘ Machines dishwashing
◘ Manual dishwashing
MACHINE DISHWAS...
Follow these steps to clean and sanitize items in a three-
compartment sink
Cleaning the Premises
-Keeping your operation clean means using the correct
tools, supplies and storage to prevent contam...
Nonfood-contact Surfaces
Cleaning up…
There are several things to think when
 How you will contain liquid and airborne substances, and remove them...
 How staff will be notified of the correct procedures for containing
cleaning, and disinfect these substances
 How to se...
Cleaning tools and supplies
-Cleaning tools can contaminate surfaces
if not handled carefully. You can
prevent this by cle...
-To prevent contamination, never clean mops, brushes,
or other tools in sinks used for handwashing, food prep,
or dishwash...
 Wiping towels
-Never use Towels meant for wiping up food spills for any
other purpose.
 Using foodservice chemicals
-Ma...
Material Safety Data Sheets
(MSDS)
MSDS contains information about chemicals:
 Safe use and handling
 Physical, health, ...
Identify Cleaning Needs
 Review the facility to identify all the surfaces,
tools, and equipment that need cleaning.
 Loo...
Choosing Cleaning Materials
 Correct tools and cleaner
 Worn tools
 Protective geal
Cleaning
and
Sanitizing
Jercel Tumaque
Rexel Escoto
END of…
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
Food Sanitation Chapter 12
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Food Sanitation Chapter 12

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Transcript of "Food Sanitation Chapter 12"

  1. 1. Cleaning and Sanitizing Jercel Tumaque Rexel Escoto
  2. 2. Inside the Chapter  Cleaning  Sanitizing  Dishwashing  Cleaning the Premises  Developing a Cleaning Program
  3. 3. CLEANING If you do not keep your facility and equipment clean and sanitary. Food can be easily become contaminated. It all starts with correct cleaning.
  4. 4. Factors that affect cleaning:  Type and condition of the dirt  Water hardness  Water temperature  Surface  Agitation or pressure  Length of treatment
  5. 5. Types of Cleaners - Cleaners are chemicals that remove food, dirt, rust, stains, minerals, or other deposits. They must be stable, non corrosive, and safe to use. Ask your supplier to help you pick cleaners that meet your needs. Cleaners divided into four categories  Detergents  Degreasers  Delimers  Abrasive cleaners
  6. 6. SANITIZING Sanitizing reduces pathogens on a surface to safe levels. Food-contact surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals.
  7. 7. Cleaning and Sanitizing stationary equipment
  8. 8. DISHWASHING Two methods of used by operations to wash dishes: ◘ Machines dishwashing ◘ Manual dishwashing MACHINE DISHWASHING The effectiveness of your dishwashing program will depend on the following factors:  Well-planned layout in the dishwashing area, including a scraping and soaking are and enough space for both dirty and clean items  Sufficient water supply, especially hot water  Separate area for cleaning pots and pans  Devices that indicate water pressure and temperature of the wash and rinse cycles  Protect storage area for clean tableware and utensils  Staff trained to operate and maintain the equipment and use the correct chemicals
  9. 9. Follow these steps to clean and sanitize items in a three- compartment sink
  10. 10. Cleaning the Premises -Keeping your operation clean means using the correct tools, supplies and storage to prevent contamination.
  11. 11. Nonfood-contact Surfaces
  12. 12. Cleaning up… There are several things to think when  How you will contain liquid and airborne substances, and remove them from the operation.  How you will clean, sanitize, and disinfect surfaces  When to throw out food that may have been contaminated  What requirement is needed to clean up theses substances, and how it will be cleaned and disinfect after use  When a food handler must wear personal protective equipment -If a person has Diarrhea or vomits in the operation, these spills must be cleaned up the correct way.
  13. 13.  How staff will be notified of the correct procedures for containing cleaning, and disinfect these substances  How to segregate contaminated areas from other areas  When staff must be restricted from working with or around food or excluded from working in the operation  How sick customers will be quickly removed the operation  How the cleaning plan will be implemented
  14. 14. Cleaning tools and supplies -Cleaning tools can contaminate surfaces if not handled carefully. You can prevent this by cleaning the tools before storing them and by designated tools for tasks.
  15. 15. -To prevent contamination, never clean mops, brushes, or other tools in sinks used for handwashing, food prep, or dishwashing. -Never dump mop water or other liquid waste into toilets or urinals. When storing cleaning tools, consider the following:  Air-dry towels overnight  Hang mops, brooms, and brushes in hooks to air- dry  Clean and rinse buckets. Let them air-dry, and then store them with other tools.
  16. 16.  Wiping towels -Never use Towels meant for wiping up food spills for any other purpose.  Using foodservice chemicals -Many other chemicals used in the operation can be hazardous, especially when they used in the wrong way. -Used only chemicals that are approved for use, follow these GUIDELINES: • Storage and labeling • Disposal
  17. 17. Material Safety Data Sheets (MSDS) MSDS contains information about chemicals:  Safe use and handling  Physical, health, fire, and reactivity hazards  Precautions  Approximately Personal Protective Equipment (PPE) to wear when using chemical  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
  18. 18. Identify Cleaning Needs  Review the facility to identify all the surfaces, tools, and equipment that need cleaning.  Look at how cleaning is currently done. Get input from staff. Ask them how and why they clean a certain way. Find out which procedures can be improved.  Estimate time and skills needed for each task. Some jobs may be done more efficiently by two or more people. Other might require an outside contractor. Determine cleaning frequency as well.
  19. 19. Choosing Cleaning Materials  Correct tools and cleaner  Worn tools  Protective geal
  20. 20. Cleaning and Sanitizing Jercel Tumaque Rexel Escoto END of…
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