1. What’s keeping your kitchen clean?
General Sanitation
What’s keeping your kitchen clean?

2. Cleaning vs. Sanitizing
Removes the “things you can see” food and other soils from a surface.
Sanitizing
Removes the “things you can’t see” from a surface
Reduces the number of microorganisms on a surface that has been cleaned to safe levels
Surfaces must be cleaned/washed and rinsed before sanitizing
Surfaces should be air dried after sanitizing

3. Food Contact vs. Non Food Contact
Food Contact Surfaces are those that come directly in contact with food during preparation, cooking, serving, etc. and include:
Prep tables, cutting boards, slicers, kettles, pots, pans, utensils, etc.
Food contact surfaces MUST be washed, rinsed and sanitized
Non Food Contact Surfaces are those that do not come directly in contact with food and include:
Floors, walls, ceilings, equipment exterior, cafeteria tables, service lines, etc.
Non food contact surfaces should be thoroughly cleaned on a regular basis
Non food contact surfaces such as cafeteria tables and serving lines should be cleaned daily. Since these are high touch/traffic areas they should also be disinfected after they have been cleaned to help reduce the amount of germs that customers could be exposed to.

4. Cleaning Food Contact Surfaces
Food-contact surfaces must be washed, rinsed, and sanitized:
After each use
Anytime you begin working with another type of food
After a task has been interrupted and the items may have been contaminated
At 4-hour intervals if the items are in constant use

5. Cleaning Materials Cleaning agents must be: When using them:
Safe for employee use
Stable and noncorrosive
When using them:
Follow manufacturers instructions carefully – especially if cleaning equipment that requires specific brand of cleaner
Never combine cleaners or attempt to make up cleaning agents - potentially dangerous
Do not substitute one type of detergent for another unless the intended use is stated clearly on the label

6. Sanitizing HEAT Chemicals The water must be at least 171 F°
Items must be immersed for 30 seconds
Chemicals
Chlorine
Iodine
Quats
Food contact surfaces can be sanitized by:
Immersing items in a specific concentration of sanitizing solution for a specific amount of time
Rinsing, swabbing or spraying with a specific concentration of a sanitizing solution

7. Confirming Sanitizer Effectiveness
Concentration – must be checked frequently with an approved test kit.
Be sure to follow instructions on test kit
Low test – may not kill germs
High test – solution may be unsafe
Change when solution is dirty, or when concentration falls below required level
Check with manufacturer to confirm proper concentration
Temperature – follow manufacturer’s recommendation for proper temperature
Contact time – the sanitizer must make contact with the item for a specific amount of time to ensure a maximum germ kill - check with manufacturer

8. Mechanical Sanitation
High-Temperature Machines
Temperature of the final sanitizing rinse must be at least 180°F (82°C)
For stationary rack, single-temperature machines 165°F (74°C)
Chemical-Sanitizing Machines
Follow the temperature guidelines provided by the manufacturer

9. Dish Machine Tips Help prevent unnecessary breakdowns
Clean out machine daily
Delime regularly
Monitor and log daily:
Wash temperature
Final Rinse temperature
Final Rinse Pressure
Address mechanical issues as soon as possible
Before Deliming
After Deliming

10. Three-Compartment Sinks1 5
Rinse, scrape
or soak
Air-Dry
Instructor Notes
A properly set up three-compartment sink station will include:
An area for rinsing away food or for scraping food into garbage containers
Drain boards to hold both soiled and clean items
A thermometer to measure water temperature
A clock with a second hand that allows employees to time how long items have been immersed in the sanitizing solution.
Before cleaning and sanitizing items in a three-compartment sink, each sink and all work surfaces must be cleaned and sanitized.
Wash items in the first sink in a detergent solution at least 110ºF (43ºC). Use a brush, cloth, or nylon scrub pad to loosen the remaining soil. Replace the detergent solution when the suds are gone or the water is dirty.
Immerse or spray-rinse items in the second sink. Remove all traces of food and detergent. If using the immersion method, replace the rinse water when it becomes cloudy or dirty.
Immerse items in the third sink in hot water or a chemical sanitizing solution. If using the hot water immersion method, the water must be at least 171ºF (77ºC) and the items must be immersed for thirty seconds. A heating device may be needed to maintain this temperature. If chemical sanitizing is used, the sanitizer must be mixed at the proper concentration and the water temperature must be correct. Check the concentration of the sanitizing solution at regular intervals with a test kit.
Air-dry all items. 2 3 4
Wash
110°F (43°C) or higher
Rinse
Sanitize

11. Tools for Cleaning To Prevent Contamination
Clean tools before putting them away
Assign tools for specific tasks
One set of tools for cleaning another set for sanitizing
Use a separate set of tools for cleaning restrooms

12. Wiping Cloths
Wiping cloths should be stored in a bucket of clean sanitizer when not in use
Soaking the towels in the sanitizer bucket kills germs between uses and prevents cross contamination
Remember to test the sanitizer solution before using
Remember to change the buckets throughout your shift

13. Sanitation Logs Consider keeping the following logs:
Dish Machine Log (wash, rinse and pressures)
Sanitizer Log (sink, bucket, spray bottles)
Avoid falsifying information “dry lab”:
Are the temperatures/concentrations always really the same?
Are they always taken at the same exact time?

14. Safety
Follow the manufacturers procedures for mixing and use for all cleaning materials and chemicals
Protect yourself - use personal protective equipment
Germs are everywhere
Cleaning chemicals, hot water, etc. can cause skin irritation.
MSDS – “recipe” cards for cleaning materials that are necessary in the event of an accident.

15. Chemical Storage Area Cleaning tools and chemicals
Should be placed in a storage area away from food and food-prep areas
The storage area should provide:
A utility sink for filling buckets and washing cleaning tools
A floor drain for dumping dirty water
Hooks for hanging mops, brooms, and brushes to allow them to air-dry

16. Using Hazardous Materials
Chemicals
Only purchase cleaners approved for use in a foodservice establishment
Store them in their original container away from food and food-preparation areas
When transferring them to a new container label it with:
The chemical’s name
The manufacturer’s name and address
A description of potential hazards
Keep MSDS for each chemical

17. Laundry (if applicable)
Laundry DO’s
Do not overload machine, smaller loads will yield better results
Use the correct amount of detergent and bleach (use separately if possible)
Use the hottest water available – helps cut grease
Be Aware
Overloading, or using too much detergent/bleach, may result in residues being left in towels
This may neutralize sanitizer in wiping cloth buckets
Cloths may develop waxy residue that is difficult to remove
Leave streaks on equipment

18. When to call for help
When in doubt, check with your Manager, or Director for guidance first:
Power Outage (could result in temporary closure of your operation)
may effect freezer and refrigerators ability to keep food cold
Sewage backup (could result in temporary closure of your operation)
Fire or flood (could result in temporary closure of your operation)
Interruption of water service (could result in temporary closure of your operation)
Signs of pests (rodents or insects) (could result in temporary closure of your operation)
Equipment doesn’t operate properly
Electrical issue or cord wear (avoid being shocked)
Booster heater, or dish machine doesn’t operate properly
Bloodborne Pathogen, or Bodily Fluid situation
Vomit or blood spills

19. Time for Discussion
What’s the Health Department’s role as it pertains to Sanitation? How do you react when they show up?
Why shouldn’t students be involved in the cleaning process (e.g. cafeteria table cleaning). If applicable.
What are the challenges that you face in keeping a clean kitchen? How can you overcome them?

20. Sources ServSafe Essential - 5th Edition SMART Systems Google Images
FDA Food Code 2009