2. Sanitary facilities and equipment
• Sanitary – used in the disposal especially
of domestic waterborne waste.
• Facilities- something that is built,
installed, or established to serve a
particular purpose.
• Equipment- all the fixed assets other than
land and buildings of a business
enterprise.
4. Chemicals used in facilities and
equipment
Cleaning
• Blue concentrate- a
concentrated multi-
purpose cleaning liquid.
It is used to clean
counters and mop
floors.
• Comet –ordered from
Costco , this powder
bleach can be used in
kitchen and bathroom
to clean and sanitize.
Sanitizing
• Bleach-used to sanitize
food preparation
surfaces. One
tablespoon per gallon of
water.
• Comet –ordered from
Costco , this powder
bleach can be used in
kitchen and bathroom
to clean and sanitize.
5. • Dish machine detergent-a
white solid brick that goes
in the dispenser on the
wall. Not harmful to used
in hands , but is necessary
for cleaning your dishes
properly. It contains
chlorine-based chemicals
but used alone, is not
acceptable for sanitizing.
• Powered soap- boraxo-
brand powdered soap. Not
very commonly used for
hand-washing due to its
abrasive quality. Very
useful in making home-
made cleaning solutions.
• Sanitizing fluids- used in
the kitchen. There are 2
kinds, red which is
quaternary ammonium
chloride sanitizer and
yellowish colour liquid
which is basically a
stronger version of
household bleach.
6. • Vegetable oil- can also be used to
clean the griddle.
• Windex – is an ammonia- based glass
cleaner. Great for mirror and
windows. Caution: do not mix with
bleach! Mixing these two products
releases a toxic gas.
7. Tools used in facilities and equipment
• Dust pans- used in conjunction with brooms to
remove dust and dirt from the floor. They seem
to disappear very often.
• Floor/deck brush- can be used to sweep large,
fairly smooth areas as well as for more
intensive floor scrubbing. Wrapping an old rag
or t-shirt around a deck brush is a great
alternative to old, stinky string mops.
• Floor mats- large thick rubber mats with holes
and small bumps to decrease dangerous floor
situations.
8. • Nylon scrubber- not as abrasive as steel
scrubber, but still very useful for washing
dishes, especially plastic or ceramic.
• Spray bottles- used to mix and apply
cleaning chemicals or other solutions.
• Sponges – are very useful for cleaning
basically everything.
• Steel scrubber/wool- strong metal fibre's
bunched together to provide a highly
abrasive scrubbing surface.
9. Cleaning and Sanitizing
• Cleaning- is done with a cleaning agent that
removes food, soil, or other substances. The
right cleaning agent must e selected because
not all cleaning agents can be used on food-
contact surfaces.
• 4 categories of cleaning agents:
1. Detergents- used detergents routinely wash
tableware, surfaces and equipment. It can
penetrate soil quickly and soften it.
10. 2.Solvent cleaners- use periodically on surfaces
where grease has burned on. It is often called
degreasers.
3. Acid cleaners- use periodically on mineral
deposits and other soils that detergents cannot
remove . Used to remove scale in ware washing
machines and steam tables.
4.Abrasive cleaners- use these cleaners to remove
heavy accumulations of soil that are difficult to
remove with detergents. Some of abrasive cleaners
also disinfect.
11. Definitions for Cleaning Terms
• Acidity- the degree or measure of the amount of acid
in a solution or substance.
• Acids- they are chemicals that form hydrogen ions in
solution giving a pH less than 7.
• Buffer –any material that moderates the intensity of
an acid or alkali in solution without reducing the
quantity or acidity or alkalinity.
• Dissolving – refers to the mixing of a liquid and a
solid to produce a homogeneous solution.
• Rinsing- condition of a solution or suspension which
enables it to be flushed from a surface easily and
completely.
12. • Saponification – a chemical reaction of esters
into acids or alcohols by the action of alkalis or
acids.
• Sequestration- the chemical action resulting
in the binding of a metal ion in solution with
the formation of a soluble and stable complex.
• Water hardness- relates to water containing
mineral constituents which form insoluble
products , resulting in poor lathering of soap ;
principally caused by salts of calcium ,
magnesium , and iron.
13. Sanitizing- is the process of reducing the number of
microorganisms that are on a properly cleaned surface
to a safe level.
*Definitions for Sanitizing terms
• Antiseptic- an agent used against sepsis or
putrefaction in connection with human beings and
animals.
• Bactericide – an agent that causes the death of a
specific group of microorganisms.
• Bacteriostat -an agent that prevents the growth of a
specific group of microorganisms but does not
necessarily kill them.
14. • Radiation – Ultraviolet radiation can be used to
sanitize but is not used in most foodservice
establishments. Its major application is in the
packaging areas of food processing facilities.
The contact time should be at least 2 minutes.
It only destroys those microorganisms that are
in direct contact with the rays of light.
15. • Germicide- an agent that causes the death of
a specific group of microorganisms.
• Sanitization-the process of reducing
microbiological contamination to a level that
is acceptable to local health regulations.
• Sanitizer- an agent that reduces the
microbiological contamination to levels
conforming to local health regulations.
• Sterilization- the process of destroying all
microorganisms.
16. Sanitizing method
• Heat- there are three methods of using heat
to sanitize surfaces.
• First, exposing the surface to steam using on
of the following time temperature schedule.
• Second, method is hot water, which is the
most common method used in food
establishments.
• The final method of using heat is hot air that is
applied at 180 degrees F for 20 minutes.
17. • Chemicals – the chemicals that have been
proven to be effective at the proper
concentration include chlorine, iodine, and
quaternary ammonium.
