Mhaii 2

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Mhaii 2

  1. 1. CleaningAndSanitizingOperation
  2. 2. Objectives Recognize the difference between cleaning andsanitizing. Identify the different processes that can be use toclean and sanitize equipment and utensils in afood establishment. Identify the primary steps involved in manuallyand mechanically cleaning and sanitizingequipment and utensils. Identify the procedures used to cleanenvironmental areas in a food establishments. Describe the factors that affect cleaningeffeciency.
  3. 3. Principles of Cleaning and SanitizingCLEANING – is the physicalremoval of soil and food residuesfrom surfaces of equipment andutensils.SANITIZING – is the treatment ofa surface that has beenpreviously cleaned to reduce thenumber of disease-causingmicroorganisms to safe levels.
  4. 4. Application of Cleaning Agents Soaking – increasing the effectiveness of manualand mechanical diswashing. Spray Methods – a cleaning solution that useshot water or steam. CIP System – automated cleaning systemgenerally use in conjunction with permanent-welded pipeline systems. Rinsing – thoroughly rinse all equipmentsurfaces with hot , potable water to remove thecleaning solution.
  5. 5. Factors Affecting Cleaning Efficiency Type of soil to be remove Water quality The detergent or cleaner to be use Water temperature Water velocity or force Time detergent The concentration of cleaner
  6. 6. Types of Soil to be Removed Food deposits Mineral deposits Microorganisms Fats and oils Dirt and debris
  7. 7. Water Quality- The water supply serving food establishmentsmust be safe to drink.- Water must be free from harmfulmicroorganisms, chemicals and other substancesthat can cause disease- “Hard” water – caused by dicsolved salts ofcalcium, magnesium, and iron.
  8. 8. Detergents And Cleaners Detergent - define as a cleaning or purifyingagent. The origin of the word is from the Latin“detergeo” means “to wipe away”. Acid detergents – frequently used to remove foodand hard water deposits from the surfaces ofequipment and utensils. Degreasers – are specialty products that removegrease and greasy or oily soil. - designed more for hard surfaces than forfabrics. - used for pre-treatment.
  9. 9. Abrasives Mixed with a detergent. Should be used with care.
  10. 10. Water Temperature Between 130 degrees fahrenheit (54 degreecelsius) and 160 degrees ‘F (71 degrees celsius).
  11. 11. Velocity or Force Velocity and force of the cleaning solution helpremove soil and film from food-contact surfaces.
  12. 12. Cleaning Frequency Cleaned atleast every four hours.
  13. 13. Sanitizing Principles 2 Types of Sanitizers Heat ChemicalsHEAT SANITIZING Moist heat- much more efficient in killingmicroorganisms than dry heat. Dry heat
  14. 14. Low Pressure, high temperature steam/vapor cleaningsystem
  15. 15. When using heatsanitization, it is thetemperature at theutensil surface that ismost important toensure properdestruction ofmicroorganisms.
  16. 16. Used to measure the temperature of hotwater sanitizers
  17. 17. CHEMICAL SANITIZING Immersing an object in a sanitizing solution bybrushing or pressure spraying a sanitizingsolution directly on the surface to be sanitize. The effectiveness of a chemical sanitizer weakensas bacteria and other microorganisms aredestroyed.
  18. 18. Factors that affect the action of chemicalsanitizer Contact of sanitizer Selectivity of sanitizer Concentration of sanitizer Temperature of solution pH of solution Time of exposure
  19. 19.  Chlorine- chemical component of hypochlorites. Iodine- chemically related to chlorine and haslong been used to kill germs.Iodophors- iodine containing sanitizers commonlyused in retail food establishments. Iodophors function best in water that is acidic. Effective against a wide range 0f bacteria, small viruses,and fungi. Effective for killing disease-causing bacteria that arefound on human hands. Kill more quickly than either chlorine or the quaternaryammonium compounds.

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