1. C H 10 - C LEANING AND S ANITIZING You must C/S everything, AND ALSO store it properly to avoid contamination. This includes food equipment, AND cleaning supplies. Removing food and dirt Reducing pathogens to a safe level Cleaning: Sanitizing:

2. C LEANERS Must be stable, noncorrosive, safe You will learn the 4 types from the video. Your chemical supplier can help you determine which product is right for you. Always follow manufacturers instructions!

3. C LEANING AND S ANITIZING All surfaces must be washed and rinsed (shelves, garbage cans, walls, etc) Food surfaces must ALSO be sanitized (knives, pots, tables, etc) C/S all food surfaces: after use when switching foods after interruptions 4 hrs of constant use Steps to Sanitizing : 1. Scrape 2. Wash 3. Rinse 4. Sanitize 5. AIR DRY *Other items should be cleaned on a regular schedule too. ( once a day, once a week, etc)

4. How to clean and sanitize A REMINDER: 1.Scrape or remove food bits from the surface 3.Rinse the surface 4.Sanitize the surface 5.Allow the surface to air-dry 2.Wash the surface 10-6

5. S ANITIZING – 2 TYPES : The Effectiveness is affected by: Concentration – the strength Measured in PPM ( USE A KIT! ) Temp – follow instructions Contact time – 30 seconds Select the correct chemical for your: Water hardness ( amt of minerals in water ) Water pH Heat – sink - 171°, 30sec OR H igh temp dish machine Chemical – soak/rinse/spray Check with EPA for regulations

6. S ANITIZING E QUIPMENT Follow manufacturer instructions. General instructions: 1. Unplug 2. Remove removable parts, run through dish machine 3. Scrape stationary surfaces 4. Wash surfaces – use tools like a brush or cleaning pad 5. Rinse thoroughly 6. Sanitize 7. Air dry 8. Reassemble Activities – pg 10.6

7. D ISH - Chemical sanitizing Heat sanitizing – final rinse 180+, single tank - 165+ Use temp gauge, and/or a booster heater to ensure correct temps Keep machine clean Scrape, rinse, or soak before Use correct dish racks, and DO NOT overload them! Air dry items – drying can re-contaminate Monitor – temp, pressure, chemical concentration Use the temp readout on the machine and/or a max registering tape Take corrective action when necessary D ISH M ACHINE T IPS WASHING

8. D ISHES IN A 3 COMPARTMENT SINK Clean/sanitize sinks/drain boards before use! First sink Soap and water 110° Second sink rinse (or spray items) Third sink sanitizer - 30 sec or hot water 171 - 30 sec Have a clock with a second hand!

9. S TORING T ABLEWARE AND E QUIPMENT 6” off floor, protected from dirt/moisture C/S shelving and storage area, and trays/carts Store items upside down and/or handles up, OR covered/protected from contamination Apply knowledge pg 10.11

10. C LEANING AND S ANITIZING IN YOUR RESTAURANT Have a master cleaning schedule – how often do you have to clean ‘other’ things Walls, floors, hoods, equipment detail, etc Schedule when food will not be contaminated Train your staff to follow schedule, C/S-ing properly Supervise them, and evaluate your program

11. C HEMICALS, AND C LEANING T OOLS /S UPPLIES Label properly, store away from food Have sinks for filling/dumping buckets, and ‘cleaning the cleaning equipment’ Wash/rinse/air dry all equipment Hooks for air-drying mops, etc Have MSDS on hand This is an OSHA requirement Comes w/ the chem, contains usage info Is it Stored Properly – pg 10.16

12. W HAT TO DO WHEN SOMEONE ‘ GETS SICK ’ Vomit and diarrhea can carry NOROVIRUS! Be very careful ! Have the proper tools/equipment to: Contain liquids Clean/sanitize and disinfect surfaces PPE – personal protective equipment for your employee Train them on how to use it When to segregate/throw away food Restrict and/or exclude o Etc Removing sick customers as well

13. 10-16 R EVIEW

14. A. Yes B. No Should it be cleaned and sanitized? 10-17 R EVIEW

15. A. Yes B. No Should it be cleaned and sanitized? 10-18 R EVIEW

16. What are the steps for cleaning and sanitizing a prep table? 1. Scrape or remove food from the surface 2. Wash the surface 3. Rinse the surface 4. Sanitize the surface 5. Allow the surface to air-dry R EVIEW 10-19

17. A. Yes B. No Jorge has used the same knife and cutting board to prep tomatoes for over an hour. Should he clean and sanitize them? 10-20 R EVIEW

18. A. Yes B. No Bob finished trimming a roast and wants to use the same knife and cutting board to prep fish. Should he clean and sanitize them? 10-21 R EVIEW

19. What two methods can be used to sanitize surfaces? 1. Heat sanitizing 2. Chemical sanitizing R EVIEW 10-22

20. What temperature must the water be when using heat sanitizing? At least 171ºF (77ºC) R EVIEW 10-23

21. What factors influence the effectiveness of a sanitizer? Concentration Water temperature Contact time Water hardness Water pH R EVIEW 10-24

22. What should the temperature be for the final sanitizing rinse in a dishwashing machine? At least 180ºF (82ºC) At least 165ºF (74ºC) for stationary rack single-temperature machines R EVIEW 10-25

23. A. Yes B. No Are these stored correctly? 10-26 R EVIEW

24. How should chemicals be stored? In their original containers OR in a labeled container Away from food and prep areas Separated by spacing or partitioning R EVIEW 10-27