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12-1 Cleaning and Sanitizing. 12-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Chemicals can be stored in food preparation.

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Presentation on theme: "12-1 Cleaning and Sanitizing. 12-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Chemicals can be stored in food preparation."— Presentation transcript:

1 12-1 Cleaning and Sanitizing

2 12-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Chemicals can be stored in food preparation areas if they are properly labeled 2.True or False: The temperature of the final sanitizing rinse in a high-temperature dishwashing machine should be 140°F (60°C) 3.True or False: Cleaning reduces the number of microorganisms on a surface to safe levels 4.True or False: Utensils cleaned and sanitized in a three- compartment sink should be dried with a clean towel 5.True or False: Tableware and utensils that have been cleaned and sanitized should be stored at least 2 inches off of the floor 12-2

3 12-3 Cleaning Vs. Sanitizing Cleaning Process of removing food and other types of soil from a surface Sanitizing Process of reducing the number of microorganisms on a clean surface to safe levels Surfaces must first be cleaned and rinsed before being sanitized

4 12-4 Cleaning and Sanitizing 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 12-5 Apply Your Knowledge: To Sanitize or Not to Sanitize Jorge has used the same knife to shuck oysters for two hours Bill finishes deboning chicken and wants to use the same cutting board to fillet fish Mary returns to the slicer to continue slicing ham after being called away to help with the lunch rush Maria, a delicatessen employee, has been slicing cheese on the same slicer from 8:00 a.m to 12:00 p.m. Which employee must clean and sanitize the items being used:

6 12-6 Cleaning Agents Cleaning agents must be: Safe for employee use Stable and noncorrosive When using them: Follow manufacturers instructions carefully Never combine cleaners or attempt to make up cleaning agents Do not substitute one type of detergent for another unless the intended use is stated clearly on the label

7 12-7 Cleaning Agents: Detergents Detergents Contain surfactants (surface-acting agents) Allows detergent to penetrate and soften soil Types General-purpose detergents (mildly alkaline) Used to clean fresh soil Heavy duty detergents (highly alkaline) Used to remove aged or dried soil, wax, and baked-on grease

8 12-8 Cleaning Agents: Solvent Cleaners Solvent Cleaners (Degreasers) Contain grease dissolving agents Effective for burned-on grease Oven doors, backsplashes, and range hoods Usually only effective at full strength

9 12-9 Cleaning Agents: Acid Cleaners Acid Cleaners: Used on mineral deposits and other soils alkaline cleaners cannot remove Effective for removing: Scale in dishwashing machines and steam tables Rust stains and tarnish on copper and brass Vary in type and strength based on the cleaner’s purpose

10 12-10 Cleaning Agents: Abrasive Cleaners Abrasive Cleaners: Contain a scouring agent that helps scrub hard-to-remove soil Effective for removing: Baked-on food in pots and pans Soil on floors Should be used with caution since they can scratch surfaces

11 12-11 Sanitizing Methods Surfaces can be sanitized using: Heat The water must be at least 171F°(77°C) Immerse the item for 30 seconds Chemicals Chlorine Iodine Quats

12 12-12 Chemical Sanitizing Food-contact surfaces can be sanitized by: Immersing them in a specific concentration of sanitizing solution for a specific amount of time OR Rinsing, swabbing or spraying them with a specific concentration of sanitizing solution

13 12-13 Factors Influencing Sanitizer Effectiveness Concentration Concentration must be checked frequently with a test kit Low Concentrations: May fail to sanitize objects High Concentrations: May be unsafe, leave an odor or bad taste, corrode metals Change the solution when it is dirty or when the concentration has dropped below the required level

14 12-14 Factors Influencing Sanitizer Effectiveness Temperature Follow the manufacturer’s recommendations for the proper temperature Contact Time The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer

15 12-15 Machine Dishwashing Temperatures 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

16 12-16 Three-Compartment Sinks Steps for Cleaning and Sanitizing Rinse, scrape or soak Wash 110°F (43°C) or higher RinseSanitize Air-Dry 12-16

17 12-17 Apply Your Knowledge: What’s Wrong with This Picture? °F (43°C) Rinse, scrape or soak 1 5 Air-Dry Wash RinseSanitize How many problems can you spot?

18 12-18 Tools For Cleaning To prevent contamination: Clean all tools before putting them away Assign tools for specific tasks Designate one set of tools for cleaning and another for sanitizing Use a separate set of cleaning tools for the restroom

19 12-19 Storing Utensils, Tableware, and Equipment When storing clean and sanitized tableware and equipment: Store it at least 6” (15cm) off the floor Clean and sanitize drawers and shelves before items are stored Clean and sanitize trays and carts used to carry them Store glasses and cups upside down Store flatware and utensils with handles up Cover equipment food-contact surfaces until ready for use

20 12-20 Cleaning Tools and Supplies Cleaning tools and chemicals Should be placed in a storage area away from food and food-preparation 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

21 12-21 Using Hazardous Materials Chemicals Only purchase those approved for use in a restaurant or 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


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