DEMO VFOR VIDEO.pptx
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This document discusses various methods and agents used for cleaning and sanitizing surfaces in food service. It describes cleaning as the process of removing food and soils using a cleaning agent. Common cleaning agents mentioned include detergents, which contain surfactants to lift soils, degreasers for removing burnt grease, acids in mild to strong solutions, and abrasives that can scrub off dirt and stains. Sanitizing methods include heat from steam, hot air or hot water, as well as chemicals like chlorine, iodine, and quaternary ammonium compounds at specified concentrations and contact times to kill bacteria. Key factors in sanitizer effectiveness like temperature ranges and disadvantages of each sanitizer are also outlined.
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- 1. It is the process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food, soil, or other substances.
- 3. It is a chemical substance that is commonly used as home and commercial cleaning agent. It contains surfactants that help remove the soil or dirt easily.
- 4. These are effective cleaning agents for removing burnt grease from the oven tops and other surfaces. These are often called DEGREASERS.
- 5. These are cleaning agents that contain acid solutions that varies from very mild to very strong.
- 6. These are rough particles that can wear off dirt, stains and even hard water deposits.
- 8. It is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a restaurant; radiation rarely is.
- 10. STEAM
- 11. HOT AIR
- 12. HOT WATER
- 13. HOT WATER
- 15. Using beyond the prescribed amount may be ineffective while applying too much can be hazardous. Sanitizer’s effectiveness is evident between 75°F to 120 degrees F. Immerse or soak the cleaned item based on the time given by the manufacturer.
- 16. CHEMICAL CONCENTRATION CONTACT TIME ADVANTAGE DISADVANTAGE CHLORINE 50 ppm in water between 75 and100°F 7 seconds Effective on a wide variety of bacteria; highly effective; not affected by hard water; generally inexpensive Corrosive, irritating to the skin, effectiveness decreases with increasing pH of solution; deteriorates during storage and when exposed to light; dissipates rapidly; loses activity in the presence of organic matter.
- 17. CHEMICAL CONCENTRATION CONTACT TIME ADVANTAGE DISADVANTAGE IODINE 12.5-25 ppm in water that is at least 75°F 30 seconds Forms brown color that indicates strength; not affected by hard water; less irritating to the skin than is chlorine; and activity not lost rapidly in the presence of organic matter. Effectiveness decreases greatly with an increase in pH (most active at pH 3.0; very low acting at pH 7.0); should not be used in water that is at 120°F or hotter; and might discolor equipment and surfaces.
- 18. CHEMICAL CONCENTRATION CONTACT TIME ADVANTAGE DISADVANTAGE Quaternary Ammonium Compounds Use 200 ppm in water that is at least 75oF 30 seconds Nontoxic, odorless, colorless, noncorrosive, nonirritating; stable to heat and relatively stable in the presence of organic matter; active over a wide pH range Slow destruction of some microorganisms; not compatible with some detergents and hard water.