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Food Safety 101: Cleaning, Sanitation, Equipment Use and Care Level One Certification Course: Area 2 Kentucky Department of Education, Division of School.

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Presentation on theme: "Food Safety 101: Cleaning, Sanitation, Equipment Use and Care Level One Certification Course: Area 2 Kentucky Department of Education, Division of School."— Presentation transcript:

1 Food Safety 101: Cleaning, Sanitation, Equipment Use and Care Level One Certification Course: Area 2 Kentucky Department of Education, Division of School and Community Nutrition 20140630

2 At the end of this presentation, you will be able to… 20140630 - Understand and utilize proper cleaning and sanitation methods; - Understand equipment use and care of various pieces of food service equipment.

3 Let’s Look at Cleaning and Sanitation Cleaning removes the visible soil and food particles from a surface. What is the difference between cleaning and sanitizing? Sanitizing reduces the number of microorganisms (bacteria, viruses, etc.) 20140630

4 Something that looks clean does not mean it is sanitary. Billions of microorganisms may be present even though they are not visible to the naked eye. Both cleaning and sanitizing are essential in preventing foodborne illness. 20140630 Just because…

5 When should I clean and sanitize materials? 20140630  Each time there is a change from working with raw foods to working with ready-to-eat foods.  Between uses with raw fruits and vegetables and with potentially hazardous foods.  Before using or storing food thermometers (after each use).  Any time contamination may have occurred.  Before each use with different types of raw animal food, except in contact with a succession of different raw animal foods, in which the second food requires a higher cooking temperature than the first food.

6 When should I clean and sanitize surfaces and equipment that contacts potentially hazardous foods? 20140630 At least every 4 hours. Exceptions: - Storage containers of potentially hazardous foods should be cleaned when emptied. -At least every 24 hours for containers in serving situations such as salad bars.

7  You should clean surfaces and equipment at least every 24 hours or any time contamination may occur.  Also, before restocking consumer self-service equipment and utensils such as condiment dispensers.  Also clean enclosed components of equipment such as ice bins, ice makers, beverage nozzles & syrup dispenser tubes, cooking oil storage tanks & distribution lines, coffee bean grinders, and water vending equipment, as specified by the manufacturer or as necessary to preclude accumulation of soil or mud. 20140630 When should I clean and sanitize surfaces and equipment that contacts non-potentially hazardous foods?

8  Make sure that you can’t contaminate food during and with the use of cleaners and sanitizers. 20140630 Be careful…

9  Always store chemicals safely away from all food.  Keep chemicals safely secured at all times.  Keep chemicals in their original container.  Store chemicals according to the directions on the label. 20140630 Proper Chemical/Cleaning Storage

10  Don’t use chemical if you haven’t properly been trained.  Always put food and packaging away before chemical usage.  Use only approved chemicals for the task you are doing.  Use only according to the manufacturer label.  Always make sure there is a proper label attached to the container.  Know where to locate the Material Safety Data Sheets (MSDS) for all chemicals. 20140630 Chemical Usage:

11 Let’s look at: Cleaning and Sanitizing Using a 3 Compartment Sink. 20140630 There are five steps to correctly utilize a 3 compartment sink.

12 Step 1: Pre-scrape 20140630 -Rinse, scrape, or soak all items before washing. -Have a waste receptacle near the 3 compartment sink if necessary. Step 2: Wash - Wash in hot water, at least 110° F, with detergent. 3 Compartment Sink Process

13 Step 3: Rinse 20140630 Rinse off soap residue using clear, warm water. Step 4: Sanitize Sanitize in warm water, at least 75° F*, with: -50 ppm chlorine, immersed for 1 minute; or -12.5 ppm iodine, immersed for 1 minute; or -200 ppm QAC, immersed for 1 minute. *Sanitizing instructions differ per product, be sure to check the manufacturer’s directions. 3 Compartment Sink Process

14 Key Tip to Sanitizing! 20140630 It is important to monitor the sanitizing solution to ensure the correct amount is added to the water: - too much sanitizer is toxic. - too little is unsanitary. Use test strips to monitor the pH of your sanitizer solution.

15 Step 5: Air Dry 20140630 Air dry all equipment and utensils before stacking to eliminate the growth of microbes. 3 Compartment Sink Process

16 Let’s look at: Dish Machine Washing and Sanitizing 20140630 There are two kinds of commercial dish machines: chemical sanitizing machines and hot-water sanitizing machines. Chemical Sanitizing These machines use chlorine-based chemicals dispensed during the final rinse to sanitize equipment. The chemical level should be 50 ppm in the final rinse water. As with manual dish washing, sanitizer strength should be monitored using test-strips. Hot Water Sanitizing These machines use very hot water during the final rinse to sanitize equipment. This water should be 180° F to effectively sanitize. Often times a Booster Heater is used to achieve proper water temperature.

17 Dish machines should be monitored for: 20140630 -food debris and grease residue. -proper soap amount dispensed during wash cycle. -sanitizer strength (chemical, sanitizing only). -wash and final rinse temperatures.

18 Let’s look at: Wiping Cloths 20140630  Cloths used for wiping food spills should be used for no other purposes.  Cloths used for wiping food spills shall be:  Dry and used on tableware and carry-out containers; If using a dry towel sanitize also if necessary, OR  Wet and clean, stored in a chemical sanitizer, and used on food and nonfood contact equipment.  Change sanitizing solution frequently.  Keep dry or wet cloths used with raw animal products separate, including having a separate sanitizing solution.  Dry and wet cloths used with fresh sanitizing solution shall be free of food debris and visible soil.

19 20140630 Equipment Use and Care

20 Basic Knife Safety -Carry a knife by the handle with the tip down and the blade turned away from your body. -Place a damp cloth under the cutting board to prevent it from sliding. 20140630 Knives

21  ance&title=The%20Chef%27s%20Knife&number=& keywords=&from=&to=&category=&subject=0&a udience=0&course=0&media=5&language=0 ance&title=The%20Chef%27s%20Knife&number=& keywords=&from=&to=&category=&subject=0&a udience=0&course=0&media=5&language=0 20140630 The Chef’s Knife

22  When using a knife, concentrate on the task at hand.  Use different colored chopping boards for different food items to prevent cross-contamination.  Always use sharp knives that are the correct size and blade type for the job.  Do not hold food in your hand while you cut.  Keep handles free of grease and other slippery substances.  Wash knives immediately after use.  Store knives in a knife rack or in a dedicated knife drawer with blade covers. 20140630 A few more tips on Knife Safety

23  Wash thoroughly after each use in hot water and a mild soap or dish detergent and dry thoroughly with a clean towel.  When washing knives in a 3 compartment sink, leave knife on the pre-scrape area for safety. Do not leave soaking in water out of sight.  When drying a knife, do not leave the knife’s edge in a manner that can be harmful.  For plated knives, clean carefully to ensure platting is not scratched or worn off.  Never allow a wooden handled knife to soak in water. 20140630 Care of Knives

24  A food mixer is used to blend and combine foods. They use attachments such as beaters, whips, slicers, graters, shredders, choppers and knives to make changes to the specific use of the machine. 20140630 How do I use and take care of a Food Mixer?

25  Select the proper bowl and attachment for the mixture.  Always use scrapers or spoons to scrape down bowl and remove food from beater.  Allow proper mixing time for products- over mixing is as damaging as under mixing.  Put a piece of bread through the chopper after grinding cheese. 20140630 Helpful Operating Tips for a Food Mixer

26  Be sure to fasten bowl and attachment securely before starting the machine.  NEVER put your hands or any utensils in the bowl while in use.  Stop the food mixer before scraping down the sides of the bowl during the mixing process.  If using the mixer for long periods, allow time for the motor to cool. 20140630 Safety Precautions for a Food Mixer

27 Cleaning After Use and Care of a Food Mixer 20140630  Clean Machine:  Clean bowl support, beater shaft, shell and base with hot detergent solution. Rinse and dry. Scrape and brush out groves on beater shafts as necessary.  Clean all parts.  Weekly Care  Clean thoroughly following instructions for daily cleaning.  Periodic Care  Lubricate machine according to manufacturers instructions.

28 How do I use and take care of a Food Slicer? 20140630  A Food Slicer is used to slice cheese and deli meats for preparations such as sandwiches.

29  Ensure safety guard is properly in place.  Put the plug in the socket.  Place food in carriage and hold firmly in place using the food holder.  Adjust blade control indicator for desired thickness of slice.  Switch motor on.  Move carriage back and forth across the blade using the handle to slice the food.  Switch motor off immediately when slicer is not in use. 20140630 How do I operate a Food Slicer?

30  Never use the slicer when the blade guard is off.  Always keep hands away from the blade when the machine is in operation.  Keep the plug out of the socket while cleaning and when the machine is not in use.  Make certain hands are dry before operating the slicer.  When cleaning the slicer, do not let water come in contact with the motor or electric wiring. 20140630 Safety Precautions for Food Slicers

31  Remove parts according to manufacturers instructions.  Clean blade by wiping entire blade with a heavy cloth, folded and dampened with hot detergent solution, and wrapped around a long handled hook if provided. Wipe from the center towards the edge of the blade. Rinse and dry with a heavy cloth.  Clean slicer parts including guard and gauge plate using hot detergent solution. Replace guard immediately to prevent injury.  Wash all surfaces of the frame and base with hot detergent solution.  Clean under the blade with a damp cloth.  For safety, it is best to use a mesh cutting glove when cleaning. 20140630 Cleaning a Food Slicer

32  Sharpen Blade  Sharpen blade as needed according to manufacturer’s instructions.  Lubricate  Lubricate slicer following manufacturer's instructions.  Remove Gauge Plate  Remove and clean gauge plate following manufacturer’s instructions. 20140630 Periodic Care of a Food Slicer

33 How do I use and take care of a Steam Jacketed Kettle? 20140630  Steam Jacketed Kettles are used to quickly heat, boil, or cook large quantities of foods such as meats, beans, soups, stews, vegetables, fruits, pasta, sauces, gravies.

34  Adjust kettle to an upright position using hand crank.  Check water level, and if additional water is required, fill according to manufacturer’s instructions.  Check safety valve.  Turn on steam control valve or switch and adjust heat or steam to proper temperature and pressure-adjusted thermostat.  Fill kettle no more than ¾ capacity.  Cook food.  Close steam control valve and remove food from the kettle.  Immediately after use, fill kettle with warm water above the cooking level and soak until washed. 20140630 How do I operate a Steam Jacketed Kettle?

35  Be careful when raising the lid to avoid steam burns.  Make sure that the proper water level is maintained in the water jacket.  If water jacket has gone dry, DO NOT add water without first allowing kettle to cool.  Be sure that the safety valve is in good working order by checking it daily.  If steam pressure rises above safety levels, turn off the kettle and call the service company. 20140630 Safety Precautions for Steam Jacketed Kettle

36  Pre-rinse the interior, scrubbing with a long handled brush and draining liquid by opening the valve at the bottom of the kettle.  Remove the strainer and fill kettle with hot detergent solution to the food line and scrub with a stiff brush.  Open bottom valve and turn brush in valve until all the liquid drains out.  Rinse kettle by filling 1/3 full of warm water, rinsing well, draining and drying.  Clean the floor recess and mop dry to prevent slips and falls. 20140630 Cleaning the Steam Jacketed Kettle

37 How do I use and take care of a Garbage Disposal? 20140630  Garbage disposals are used to grind most food waste. Running water is used to flush the ground waste through the unit and into the main sewer line.

38  NEVER put your hands into the disposal.  If the disposal stops during operation, turn the unit off. Check to see if the unit has been jammed, remove any foreign objects and allow 3 to 5 minutes for the motor to cool before resetting the unit and restarting the machine. 20140630 Safety Precautions for Garbage Disposal

39  Now you should be able to understand and utilize proper cleaning and sanitation methods;  As well as understand equipment use and care of various pieces of food service equipment. Be sure to review other pieces of equipment that are used properly in your school food kitchen. 20140630 Lessons Learned:

40 20140630 Thank you!

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