1. Keeping Food Safe Chapter Two Part Five – Cleaning & Sanitizing

2. Food Safety Management Systems- Review In the previous section we learned that a good food safety management system depends on food safety programs. A cleaning program is one of the most important of these programs.

3. How to clean effectively Food can be contaminated easily if equipment and kitchen surfaces aren’t kept clean and sanitized. Cleaning removes food and other dirt from a surface. Sanitizing reduces pathogens on a surface to safe levels.

4. Steps to cleaning and sanitizing a surface 1.Clean the surface. 2.Rinse the surface. 3.Sanitize the surface. 4.Let the surface air-dry.

5. When to clean in the professional kitchen All food-contact surfaces must be cleaned and sanitized… – After they are used – Before foodhandlers start working with a different type of food – Any time foodhandlers are interrupted during a task and the items being used may have been contaminated – After 4 hours, if items are in constant use

6. Cleaners Cleaners are chemicals that remove food, dirt, rust, stains, minerals, and other deposits. Always use as directed Always store in the commercial kitchen, but store safely away from food, such as in a janitor’s supply closet or room Types: – Detergents – either general purpose or heavy duty – Degreasers – dissolve grease, even burned-on grease such as on ovens – Delimers – acid cleaners used on minerals deposits such as those left by hard water – Abrasive cleaners – have a scouring agent that helps scrub hard to remove dirt

7. Sanitizing Heat sanitizing – soak in hot water, at least 171 degrees F, for at least 30 seconds Chemical sanitizing – Concentration must be correct for it to work – Mix with water – temperature must be right – Items must have enough contact time – 3 types Chlorine (bleach) Iodine Quaternary ammonium compounds (quats)

8. Dishwashing Automatic dishwashing machine – Maintain the machine properly – Scrape or rinse first! – Never overload – The heat of the machine will sanitize 3 compartment sink – Wash, rinse, sanitize – Scrape dishes before washing!

9. Developing a cleaning program A cleaning program is a system that organizes all the cleaning and sanitizing tasks in the kitchen Focus on three things 1.Creating a master cleaning schedule 2.Training employees to follow it 3.Monitoring the program to make sure it works

10. Master cleaning schedule A plan for properly cleaning and sanitizing all aspects of the operation, to be implemented and followed by employees – What should be cleaned – Who should clean it – When it should be cleaned – How it should be cleaned

11. Controlling pests IPM = Integrated pest management program A system to prevent, control, and eliminate insects and rodents from a foodservice operation PCO = pest control operator