1. SANITATIONSANITATION

2.  CleaningCleaning
Removing food and other types of soil from aRemoving food and other types of soil from a
surfacesurface
 SanitizingSanitizing
Reducing the number of microorganisms onReducing the number of microorganisms on
a clean surface to safe levelsa clean surface to safe levels

3. Food-contact surfaces must beFood-contact surfaces must be
washed, rinsed, and sanitizedwashed, rinsed, and sanitized
After each use
Anytime you begin working with
another type of food
After a task has been interrupted
At four-hour intervals if items
are in constant use

4. Factors That Affect CleaningFactors That Affect Cleaning
Type of soil
Condition of soil
Water hardness
Water temperature
Surface being cleaned
Amount of agitation
or pressure applied
Length of treatment

5. Temperature ControlTemperature Control
Cooking Temp
ex : poultry, meats, seafood, etc.
Dishwashing Machine
- Wash 55° - 65°C
- Final Rinse Min 82°C
Target of dish must reach min 71°C

6. Chlorine
- 50 – 100 ppm for vegetables and fruits
Iodine
- 12.5 – 25 ppm
Amonia Quatenary
- 200 ppm
ChemicalChemical

7. THANK YOUTHANK YOU