CHAPTER 12

Cleaningand

Sanitizing

Jercel TumaqueRexel Escoto

Inside the Chapter

Cleaning Sanitizing Dishwashing Cleaning the Premises Developing a Cleaning Program

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.

Factors that affect cleaning:

Type and condition of the dirt Water hardness Water temperature Surface Agitation or pressure Length of treatment

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

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.

Cleaning and Sanitizing stationary equipment

DISHWASHINGTwo methods of used by operations to wash dishes:

◘ Machines dishwashing◘ Manual dishwashing

MACHINE DISHWASHINGThe 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

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

Cleaning the Premises

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

Nonfood-contact Surfaces

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.

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

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.

-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.

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

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

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.

Choosing Cleaning Materials

Correct tools and cleaner

Worn tools

Protective geal

CHAPTER 12Cleaning

andSanitizing

Jercel TumaqueRexel Escoto

END of…