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Cleaning and Sanitization Methods for Safe Environment.ppt
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- 2. GOALS TO FOCUS ON: Cleaning and Sanitizing Machine Warewashing Manual Warewashing Cleaning and Sanitizing Equipment Cleaning the Kitchen
- 3. Cleaning thePremises Tools for Cleaning Non-Food Storage Using Hazardous Materials Implementing a Cleaning Program
- 4. Objectives After completing thischapter you should be able to: Explain the difference between cleaning and sanitizing. Identify factors that affect the efficiency of sanitizers. Choose appropriate cleaners and sanitizers and safely store and handle them. Manually clean and sanitize tableware and equipment. Use proper machine warewashing techniques
- 5. Key Terms Cleaning Sanitizing Clean Cleaning Agent Detergent Solvent Cleaners Abrasive Cleaner Acid cleaner Surfactants Heat sanitizing Chemical sanitizing Sanitizer Chlorine Iodine Quaternary ammonium compounds (Quats) Sanitary Hazard Communication Standard Master cleaning schedule
- 6. Cleaning and Sanitizing Cleaningis the process of removing food and other types of soil from a surface such as a countertop or plate. Sanitizing is the process of reducing the number of microorganisms on that surface to safe levels.
- 7. Everything in youroperation must be kept clean; however, any surface that comes in contact with food must be cleaned and sanitized. All food-contact surfaces must be washed, rinsed, and sanitized: After each use. When you begin working with another type of food. Any time you are interrupted during a task and the tools or items you have been working with may have been contaminated. At four-hour intervals if the items are in constant use.
- 8. Cleaning Factors That Affectthe Cleaning Process Condition of soil Water Hardness Water Temperature Cleaning Agent and Surface Being Cleaned Agitation or Pressure Length of Treatment see Exhibit 11a
- 9. Cleaning Agents Cleaning agentsare compounds which remove food, soil, rust, stains, minerals, or other deposits. Choose cleaning agents for specific cleaning properties. Check with suppliers to find out which compounds are suitable for your needs Cleaning agents must be stable, noncorrosive, and safe for employees to use. Never combine compounds or attempt to make up your own cleaning agents.
- 10. Four Categories ofCleaning Agents Detergents Solvent Cleaners Abrasive Cleaners Acid Cleaners
- 11. Detergents Different types forall types of cleaning jobs. All detergents contain surfactants (surface acting agents) that reduce surface tension between the soil and the surface, so the detergent can quickly penetrate and soften the soil. The alkaline level varies.
- 12. Solvent Cleaners Often calleddegreasers, are alkaline detergents that contain a grease-dissolving agent. Acid Cleaners Acid cleaners are used on mineral deposits and other soil that alkaline cleaners can’t remove. Abrasive Cleaners Abrasive cleaners contain a scouring agent such as silica that helps scrub off hard-to-remove soils.
- 13. Sanitizing Two Methods thatcan be used to Sanitize surfaces. Heat Sanitizing- The higher the heat, the shorter the time required to kill microorganisms. Chemical Sanitizing- Effective, reasonably priced, and easy to use. Do not use any sanitizer on a food-contact surface unless it is EPA approved.
- 14. The three mostcommon types of Sanitizers Chlorine Iodine Quaternary Ammonium Compounds (quats) see Exhibit 11b
- 15. Factors Influencing theEffectiveness of Sanitizers Contact Time Selectivity (some may be more effective in their ability to kill certain microorganisms.) Temperature (work best at temperatures between 75 degrees F to 120 degrees F. Concentration (use a test kit to check the concentration of a sanitizing solution.) see Exhibit 11c
- 16. Machine Warewashing They rangein size from single-tank, stationary-rack machines to multi-tank flight-type machines. They sanitize by using either hot water or a chemical- sanitizing solution. High-Temperature Machines- Final sanitizing rinse must be at least 180 degrees F. Stationary-rack single temperature machines, final sanitizing rinse must be at least 165 degrees F. Chemical-Sanitizing Machines- Wash at no less than 120 degrees F. Rinse-water temperature should be between 75 and 120 degrees F.
- 17. The effectiveness ofa warewashing program will depend on: Sufficient water supply A well-planned layout (see Exhibit 11e) Separate area for cleaning pots and pans. Devices to indicate water pressure and temperature. Devices that automatically dispense detergent and sanitizer. Protected areas for clean tableware and utensils Trained employees.
- 18. All warewashing machinesshould be operated according to manufacturers’ instructions. General procedures to follow to clean and sanitize tableware, utensils, and related items. Check and clean as often as needed. Make sure detergent and sanitizer are properly loaded. Scrape, rinse, or soak items before washing. Load racks correctly and use racks designed for the items being washed. Check temperature and pressure. Check each rack after coming out of the machine. Air dry all items. Keep machine in good repair.
- 19. Manual Warewashing Three-compartment sinksare mostly required. A properly set up warewashing station will include: An area for scraping or rinsing off food. Drain boards to hold both soiled and clean items. A thermometer in each sink to measure water temperature. A clock with a second hand.
- 20. Follow the thesesteps when washing and sanitizing all tableware, utensils, and equipment (see Exhibit 11f) Step 1: Rinse, scrape, or soak Step 2: Wash (temperature 110 degrees F.) Step 3: Rinse (temperature 110 degrees F.) Step 4: Sanitize (If hot-water immersion is used, the water must be at least 171 degrees F. Some health codes require 180 degrees F.) Step 5: Air Dry
- 21. Cleaning and SanitizingEquipment Clean-in-place Equipment must be cleaned and sanitized every day unless otherwise indicated by the manufacturer.
- 22. Stationary Equipment ingeneral, follow these steps: Turn off and unplug Remove food and soil Remove detachable parts Wash and rinse fixed surfaces Keep cloths used for food-contact and non-food-contact surfaces separate. Air dry all parts Resanitize food-contact surfaces that were touched putting parts back on
- 23. Refrigerated Units When cleaningand sanitizing, follow these suggestions: Clean before taking deliveries Move food to another unit before cleaning Wash, rinse, and sanitize shelves regularly
- 24. Cleaning the Kitchen Kitchenfloors, walls, shelves, ceiling, light fixtures, and drains. To clean floors, follow these steps: Mark with signs or safety cones Sweep first Use a deck or scrub brush and full-strength detergents on heavy soiled areas Mop or pressure-spray the area work from walls towards drain clean a ten-foot by ten-foot area with both sides of mop. Use a figure-eight motion
- 25. Remove excesswater Rinse thoroughly with clean water Walls and Shelves Clean tile and stainless-steel surfaces by spraying or sponging with a detergent solution.
- 26. Cleaning the Premises Tables When seating customers, remove extra tableware. Use a dry wiping cloth to clean crumbs and dry food spills. Use a moist cloth to clean up other types of food spills.
- 27. Serving Stations Cleanup spills immediately Wash, rinse, and sanitize sinks and countertops at least daily or after each shift. Clean equipment daily or as often as recommended Wash, rinse, and sanitize bus tubs at least daily or after each shift.
- 28. Public Restrooms Checkpublic and employee restrooms regularly. Restock soap, toilet paper, and towel supplies before they run out. Clean sinks, mirrors, walls, floors, counters, dispensers, toilets, urinals, and waste receptacles at least daily. Use a separate set of cleaning tools. Remove trash at least once daily, or as often as necessary. Exterior Premises Should be kept in good, clean condition.
- 29. Tools for Cleaning Brushes Scouring Pads Mops and Brooms
- 30. Non-Food Storage Storage areasfor cleaning supplies should be out of the way of kitchen traffic and potential cross-contamination Tableware and Equipment At least six inches off the floor Clean and sanitize Clean and sanitize trays and carts Store glasses and cups upside down Keep food-contact surfaces of clean-in-place equipment covered.
- 31. Cleaning Tools andSupplies Air dry wiping cloths overnight Hang mops, brooms, and brushes Clean, rinse, and sanitize buckets see Exhibit 11g
- 32. Using Hazardous Materials Chemicalswhen used improperly, may become a health hazard that can cause injury. The Occupational Safety and Health Administration (OSHA) requires employers to comply with their Hazard Communication Standard (HCS). This standard, also known as Right-to-Know or HAZCOM, requires employers to tell their employees about chemical hazards to which they may be exposed to at the establishment.
- 33. A hazard communicationprogram must include the following components: An inventory of hazardous chemicals Chemical labeling procedures Chemical name Manufacture’s name and address Potential hazards of the chemical
- 34. Material SafetyData Sheets (MSDS) Information about safe use and handling Physical, health, fire, and reactivity hazards Precautions Appropriate personal protective equipment (PPE) to wear First-aid information and steps to take Manufacturer’s name, address, and phone number Date the MSDS was prepared Hazardous ingredients and identify information
- 35. Employee training Existence and requirements of the Hazard Communication Standard How the hazard communication program is implemented Operations and processes where hazardous chemicals are used The inventory of chemicals The location of MSDS How to read the MSDS and product labels Physical and health hazards
- 36. Specific proceduresadopted to provide protection Using PPE, and steps to prevent or reduce exposure to chemicals safety and emergency procedures Information on the normal use of chemicals
- 37. A writtenplan addressing hazard communication standards List of hazardous chemicals Purchasing specifications Procedures for receiving and storage Labeling requirements Procedures for accessing MSDS List of personal protection equipment (PPE) Employee training procedures Reporting and record-keeping procedures How the employer will inform employees of the hazards of nonroutine tasks
- 38. Implementing a CleaningProgram A cleaning and sanitary environment is a prerequisite to an effective HACCP- based food-safety program. Identify Cleaning Needs Walk through every area of the facility Look at the way cleaning is currently done Estimate the amount of time and what skills are needed for each task
- 39. Create a MasterCleaning Schedule Master cleaning schedule list all items that need to be cleaned and how often. see Exhibit 11i What should be cleaned Who should clean it When it should be cleaned How it should be cleaned (see Exhibit 11j)
- 40. Choose Cleaning Materials Pick cleaning agents and tools according to the needs identified on the master cleaning schedule Replace tools that are worn out Provide employees with the right protective gear Training Employees Schedule a kick-off meeting to introduce the program Schedule enough time for proper training Provide plenty of motivation
- 41. Monitoring the Program Monitor completion of all cleaning tasks daily against the master cleaning schedule Review the master schedule every time there is a change in menu, procedures, or equipment Request employee input on the program during staff meetings Conduct spot inspections