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Cleaning, Sanitation, and Safety Chapter 4
Sanitation Standards of cleanliness and sanitation will be only as high as those established and enforced by the foodservice director
Sanitary Design of Facility Sanitary facilities: Rest rooms and locker rooms Handwashing sinks with hot water, soap, towels Handwashing sinks separate from food prep sinks
Equipment Three categories of cleaning methods: Clean-in-place (CIP) No disassembly Stationary or built in equipment Clean-out-of place (COP) Equipment can be partially disassembled Manual cleaning Full disassembly
NSF National Sanitation Foundation (NFS) Established sanitation standards for equipment material, design, construction, installation, and maintenance If a manufacturer complies with NFS standards, may use NFS seal
Cleaning and Sanitation Cleaning Physical removal of visible soil and food from a surface Sanitizing Procedure that reduces the number of potentially harmful microorganisms to safe levels on food contact surfaces.
Cleaning Factors that influence the cleaning process (Table 4.1) Type of water Water temperature Surface to be cleaned Type of cleaning compound Type of soil to be removed
Principles of Cleaning Detergency Penetration (Wetting) Suspension Rinsing
Principles of Cleaning Polyphosphate Comparing cleaning products Look at label Ask cost per wash Work closely with manufacturer’s representative
Cleaning and Sanitation Solvent Cleaners Acid cleaners Abrasives Principles of Sanitation Heat sanitizing: Temp 165 wash, 180 rinse Chemical (Cold) sanitizing: 75 wash, 120 rinse Commonly used sanitizers Chlorine, iodine, and quaternary ammonium compounds (quarts)
Dishwashing/Warewashing 3 sink method pot and pan Manual Washing on page 126 Air dry
Cleaning Schedule All food contact equipment should be cleaned after each use Daily Weekly, monthly etc. Documented and checked
Facilities Cleaning and Maintenance Preventative Maintenance Pest Control Use a reputable professional pest control company Need MSDS
Safety Occupational Safety and Health Act: April 28, 1971. Regulated by US Department of Labor Hazard Communication Standard: “Right to Know”-Material Safety Data Sheets (MSDS) Bloodborne Pathogen Standard: Universal precautions upon entering patient room or cleaning food trays
Safety Accident Results from an injury Loss of productivity of injured employee Cost of medical expense and increased insurance rates Cost to train new employee and cost of inefficiency of new employee Administration cost to investigate & complete paperwork Cost to repair any damaged property
Safety Program Three “E”s of Safety Engineering Education Enforcement Incident/Accident Report Foodservice: 1 st - Falls, 2 nd – cuts, 3 rd - burns & back strains Proper lifting techniques/back support Fire Drills – Fire extinguisher knowledge Figure 4.20
Steps to Safety Awareness Recognize need for safety Involvement Educate employees on safety Control Insist on safety General Safety Rules – Figure 4.21 Safety Check Sheet – Figure 4.22
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