This document discusses cleaning and sanitizing in food service operations. It covers types of cleaners like detergents, degreasers, and abrasive cleaners. Sanitizing reduces pathogens to safe levels and can be done with heat or chemicals. Proper dishwashing and cleaning of surfaces and premises is also discussed. Developing a cleaning program involves identifying cleaning needs, choosing correct cleaning materials, and training staff on cleaning procedures.

1. Cleaning
and
Sanitizing
Jercel Tumaque
Rexel Escoto

2. Inside the Chapter
 Cleaning
 Sanitizing
 Dishwashing
 Cleaning the Premises
 Developing a Cleaning Program

3. CLEANING
If you do not keep your facility and
equipment clean and sanitary. Food can be
easily become contaminated. It all starts
with correct cleaning.

4. Factors that affect cleaning:
 Type and condition of the dirt
 Water hardness
 Water temperature
 Surface
 Agitation or pressure
 Length of treatment

6. Types of Cleaners
- Cleaners are chemicals that remove food, dirt, rust,
stains, minerals, or other deposits. They must be
stable, non corrosive, and safe to use. Ask your
supplier to help you pick cleaners that meet your
needs.
Cleaners divided into four categories
 Detergents
 Degreasers
 Delimers
 Abrasive cleaners

11. SANITIZING
Sanitizing reduces pathogens on a surface to
safe levels. Food-contact surfaces must be
sanitized after they have been cleaned and
rinsed. This can be done by using heat or
chemicals.

21. Cleaning and Sanitizing stationary equipment

24. DISHWASHING
Two methods of used by operations to wash dishes:
◘ Machines dishwashing
◘ Manual dishwashing
MACHINE DISHWASHING
The effectiveness of your dishwashing program will depend on the
following factors:
 Well-planned layout in the dishwashing area, including a scraping and soaking
are and enough space for both dirty and clean items
 Sufficient water supply, especially hot water
 Separate area for cleaning pots and pans
 Devices that indicate water pressure and temperature of the wash and rinse
cycles
 Protect storage area for clean tableware and utensils
 Staff trained to operate and maintain the equipment and use the correct
chemicals

28. Follow these steps to clean and sanitize items in a three-
compartment sink

31. Cleaning the Premises
-Keeping your operation clean means using the correct
tools, supplies and storage to prevent contamination.

32. Nonfood-contact Surfaces

33. Cleaning up…
There are several things to think when
 How you will contain liquid and airborne substances, and remove them
from the operation.
 How you will clean, sanitize, and disinfect surfaces
 When to throw out food that may have been contaminated
 What requirement is needed to clean up theses substances, and how it
will be cleaned and disinfect after use
 When a food handler must wear personal protective equipment
-If a person has Diarrhea or vomits in the operation, these spills
must be cleaned up the correct way.

34.  How staff will be notified of the correct procedures for containing
cleaning, and disinfect these substances
 How to segregate contaminated areas from other areas
 When staff must be restricted from working with or around food or
excluded from working in the operation
 How sick customers will be quickly removed the operation
 How the cleaning plan will be implemented

35. Cleaning tools and supplies
-Cleaning tools can contaminate surfaces
if not handled carefully. You can
prevent this by cleaning the tools
before storing them and by
designated tools for tasks.

37. -To prevent contamination, never clean mops, brushes,
or other tools in sinks used for handwashing, food prep,
or dishwashing.
-Never dump mop water or other liquid waste into
toilets or urinals.
When storing cleaning tools, consider the following:
 Air-dry towels overnight
 Hang mops, brooms, and brushes in hooks to air-
dry
 Clean and rinse buckets. Let them air-dry, and
then store them with other tools.

38.  Wiping towels
-Never use Towels meant for wiping up food spills for any
other purpose.
 Using foodservice chemicals
-Many other chemicals used in the operation can be
hazardous, especially when they used in the wrong way.
-Used only chemicals that are approved for use, follow
these GUIDELINES:
• Storage and labeling
• Disposal

39. Material Safety Data Sheets
(MSDS)
MSDS contains information about chemicals:
 Safe use and handling
 Physical, health, fire, and reactivity hazards
 Precautions
 Approximately Personal Protective Equipment (PPE) to wear
when using chemical
 First-aid information and steps to take in an emergency
 Manufacturer’s name, address, and phone number
 Preparation date of MSDS
 Hazardous ingredients and identify information

41. Identify Cleaning Needs
 Review the facility to identify all the surfaces,
tools, and equipment that need cleaning.
 Look at how cleaning is currently done. Get input
from staff. Ask them how and why they clean a
certain way. Find out which procedures can be
improved.
 Estimate time and skills needed for each task.
Some jobs may be done more efficiently by two or
more people. Other might require an outside
contractor. Determine cleaning frequency as well.

43. Choosing Cleaning Materials
 Correct tools and cleaner
 Worn tools
 Protective geal

46. Cleaning
and
Sanitizing
Jercel Tumaque
Rexel Escoto
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