Sanitary facilities
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Sanitary facilities

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  •   Food Safe Facility Operation A food safe food service begins with a facility that is clean and good repair. It is important to eliminate hard to clean areas and faulty equipment. Get rid of dirty surroundings that will attract bugs and other pests
  • Cleanliness and maintenance are keys in preventing pest infestation. By nature food service environment is prone to problems with pests. Pest may be brought in when other foods and other supplies are delivered. They may also enter the building through gaps in floors or walls.
  • Small Wares : Include dishes, flatware, preparation and serving utensils, Measuring devices, cooking pots and pans Clean – to remove visible dirt Sanitize – absence of microorganism through using heat or chemicals Clean Agents : are chemical compounds that remove food, soil, soil, rust stains, minerals
  • This is a way of expressing very dilute concentrations of substances. Just as per cent means out of a hundred, so parts per million or ppm means out of a million. Usually describes the concentration of something in water or soil. One ppm is equivalent to 1 milligram of something per liter of water (mg/l) or 1 milligram of something per kilogram soil (mg/kg).

Sanitary facilities Sanitary facilities Presentation Transcript

  • SANITARY FACILITIES & PEST MANAGEMENT
  • Characteristics of Food Safe Facilities: Ceiling, Walls & Floors Clean walls with cleaning solution daily Sweep and vacuum floors daily. Spills should be clean immediately Swab ceilings instead of spraying them, to avoid soaking lights and ceiling fans Clean light fixtures with sponge or cloth Establish a routine cleaning schedule
  • VentilationUse exhaust fan to remove odors andsmokeUse hood over cooking areas anddishwashing equipmentCheck exhaust fan and hood regularly,make sure it is working and cleanedProperlyClean hood filters regularly as instructedby the manufacturer
  • Rest roomsWarm water at 100⁰F for hand washingLiquid soap, toilet paper, paper towels orhand dryer should have adequate supplyGarbage can should have a foot pedalcoverDoor should be self closingRemove trash daily
  • Garbage & Garbage Collections Garbage must be kept away from food preparation areas. Garbage containers must be leak proof, water proof, pest proof and durable, Garbage should be cleaned and sanitized regularly inside and out
  • PestsCockroachesAny place that is dark, warm, moist and hard to cleanHoles, boxes, seams of bags folds of paperSeeing one in day is sign of serious infestationStrong oily odorFeces like pepper grainsDark capsule-shaped egg cases 
  • FliesEnter through tiny holes size of pinheadContaminate with mouth, hair, feces, feetLay eggs in warm decaying material, away from sun RodentsSigns:DroppingsGnawingTracks in dustNesting materialsHoles in baseboards and walls
  • Pest Control ProgramHave ongoing pest prevention programand regular pest control by a licensed pestcontrol operatorFill in opening or cracks in walls and floorsFill opening on pipes or equipment fittingsScreen all windows, doors, and otherouter. Keep them in good repairUse self open door that open outward
  • Inspect food supplies before storing orusing themKeep foods in a tight fitting lid containersDon’t store foods directly on the floorRemove and destroy food that is infestedMaintain proper temperature in storageareasClean grease traps regularly to preventdrain blockage which causesUnpleasant odor that may attract pests.
  • Sanitizing Small & Large Equipment
  • 4 Types of Cleaning AgentsDetergents – all detergents contain surfactants thatreduce surface tension between the soil and the surface.Solvent cleaners – called “degreasers”, solvent cleanersalkaline detergent that contain a grease-dissolvingagent.Acid Cleaners – Used on mineral deposits and othersoils alkaline cleaners can’t remove, these cleaners areoften used to remove scale in ware washing machineAbrasive Cleaners – it contain a scouring agent thathelps scrub off hard to remove soil.
  • 2 Ways in SanitizingChemical – accomplished by immersing orwiping with sanitizing solution and Allowing the solution to remain in contactin a solution for a specified amount of time.Heat – exposing the equipment to high heat foran adequate length of time. This is done manually by immersingequipment into water at 171⁰F-191⁰F For at least 30 seconds
  • 3 Most Common Chemical SanitizersChlorine – most commonly used and theleast expensive.It is effective in hard water, but it isinactivated in hot water above 120⁰F.
  • Rule of Thumb Mixture For Chlorine Sanitizing Solution50 PPM Solution : 1 Tablespoon (5% commercialchlorine solution)Mixed with 4 gallons of water, and sanitized the solutionfor 7 seconds at temp. 75⁰F-115⁰F. Use to sanitize foodthermometers100 PPM Solution : 1 Tablespoon mixed with 2 gallon ofwater200 PPM Solution : 1 Tablespoon mixed with 1 gallon ofwater (PPM – Parts Per Million) Chlorine is inactive in hot water
  • 2. Iodine Effective at low concentrations. Less effective than chlorine Becomes corrosive to some metals at temp. above 120⁰F More expensive than chlorine May stain surfaces
  • Quaternary Ammonium Compounds (Quats) Not as quickly inactivated by soil as chlorine Remain active for a short period of time after it has beendriedNoncorrosiveNon irritating to skinWorks in most temperature and pH rangesLeaves a film on surfaceDoes not kill certain types of microorganisms Hard water reduces effectiveness
  • Sanitize Small Equipment at 3 Compartment Sink
  • Sanitizing Large EquipmentStep 1 : UnplugStep 2 : Remove loose food particlesStep 3 : Wash, rinse, and sanitize any removable partsStep 4 : Wash the remaining food-contact surfaces and rinse with clean water.Step 5 : Clean surfacesStep 6 : Re-sanitize the external food-contact surfaces