Measures of Dispersion and Variability: Range, QD, AD and SD
Editor's Notes
Cleaning and sanitizing is an important program for food safety in any food service operation.
The importance of proper cleaning can be appreciated when you realize that contaminated equipment is another major cause of foodborne disease outbreak. So here are the different types of cleaning agents.
Some abrasive cleaners are also disinfectants.
These cleaners are often used to remove scale in wares, washing machines, and steam tables.
These are used to wash table wares, surfaces and equipment.
The cleaning process needs to provide flexibility to achieve acceptable result for a wide range of different cleaning applications to maximize the effectiveness of cleaning. Focus on these four steps.
First, cleaning. This can be achieve With the use of brooms and other materials
Next, washing. Beacause washing will remove 99.99% of microorganisms in the environment when done correctly.
Third step, rinsing. Although the equipment and utensils look visibly clean at this point, they are still contaminated with many bacteria.
And last, sanitizing. And it can be accomplished using chemicals or chemical sanitizing and very high heat or thermal sanitizing.
There are three generally acceptable methods to provide for the final sanitization of a utensil after an effective removal of soil, heat and chemical.
First method is heat. (basa) however, spores may remain alive after an hour of boiling temperatures. The use of hot water has several advantages because it is readily available, inexpensive and non toxic.
Next, steam. And This is the most common method used in restaurants.
last, chemicals. (basa) many of these chemicals are not suitable for use on food contact surfaces because they may corrode leave a stain on a surface. Others may be highly toxic or too expensive for practical use. The most commonly used chemical sanitizers for food contact surfaces are the following:
First, chlorine.
Next is iodophors.
And last, quaternary ammonium compounds. And the most common ones are the cationic detergents which are poor detergents but excellent germicides.
For sanitizers to be effective, the surface being sanitized must be physically clean. You cannot sanitize a dirty surface. And remember A CLEAN PLACE IS A SAFE PLACE.
THAT’S ALL FOR TODAY THANK YOU FOR LISTENING.
