Presentation on theme: "GENERAL SANITATION Whats keeping your kitchen clean?"— Presentation transcript:
GENERAL SANITATION Whats keeping your kitchen clean?
Cleaning Removes the things you can see food and other soils from a surface. Sanitizing Removes the things you cant 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 Cleaning vs. Sanitizing
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. Food Contact vs. Non Food Contact
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 Cleaning Food Contact Surfaces
Cleaning agents must be: 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 Cleaning Materials
HEAT The water must be at least 171 F° Items must be immersed for 30 seconds Sanitizing 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
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 manufacturers 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 Confirming Sanitizer Effectiveness
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
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 Dish Machine Tips Before DelimingAfter Deliming
Three-Compartment Sinks Rinse, scrape or soak Wash 110°F (43°C) or higher RinseSanitize Air-Dry
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 Tools for Cleaning
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 Wiping Cloths
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?
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.
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 Chemical Storage Area
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 chemicals name The manufacturers name and address A description of potential hazards Keep MSDS for each chemical Using Hazardous Materials
Laundry DOs 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 Laundry (if applicable)
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 doesnt operate properly Electrical issue or cord wear (avoid being shocked) Booster heater, or dish machine doesnt operate properly Bloodborne Pathogen, or Bodily Fluid situation Vomit or blood spills When to call for help
Whats the Health Departments role as it pertains to Sanitation? How do you react when they show up? Why shouldnt 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? Time for Discussion
ServSafe Essential - 5 th Edition SMART Systems Google Images FDA Food Code 2009 Sources