1. Cleaning and Sanitizing
Standard 5: Students will demonstrate and practice correct sanitation as it refers to a modern commercial kitchen.

2. Cleaning VS. Sanitizing
Cleaning – the process of removing food and other types of soil from a surface.
Sanitizing – the process of reducing the number of microorganisms on that surface to safe levels.
Four Steps:
Clean the surface
Rinse the surface
Sanitize the surface
Allow the surface to air dry
What surface areas does this include?

3. Cleaners
Are chemicals that remove food, soil, rust, stains, minerals, or other deposits.
Cleaners must be stable, noncorrosive, and safe for employee use.
Types of cleaners:
Detergents – alkaline cleaners
Degreasers – grease dissolving agent
Delimers – used on mineral deposits
Abrasive cleaners – scouring agent

4. Sanitizing Heat sanitizing
Water must be at least 171*F and items must be immersed for at least 30 seconds.
Chemical sanitizing – chemical sanitizers are regulated by the state and federal environmental protection agencies.
Factors that effect sanitizers:
Contact time
Temperature
Water hardness pH
Concentration

5. DishWashing Machine: High-temperature & Chemical Sanitizing
Manuel Washing:
Steps for 3-compartment sinks
Rinse, scrape, or soak before washing
Clean items in the first sink.
Rinse items in the second sink.
Sanitize items in the third sink.
Air-dry all items.

6. Cleaning the Premises
Nonfood contact surfaces must be cleaned regularly.
This includes:
Floors, ceilings, equipment exteriors, restrooms, and walls
This prevents dust, dirt, food residue, and other debris from building up.

7. Tools for cleaning Cleaning is easier when you have the right tools!
Brushes – apply more affective pressure
Scouring pads – steel wool used to clean pots and pans
Mops and brooms
Towels – never use towels meant for cleaning food spills for any other purpose.

8. Storing utensils, tableware and equipment
Utensils and Tableware
Store at least 6in off the ground, and keep covered.
Clean and sanitize drawers and shelves before clean items are stored.
Clean and sanitize carts and trays when necessary.
Store glasses and cup upside down on a clean surface. Keep silverware handles up.
Keep food contact surfaces of stationary equipment covered until ready to use.
Cleaning equipment – kept in a separate storage closet.
Air-dry wiping cloths overnight
Hang mops, brooms, and brushes to air-dry
Clean and rinse buckets and let air-dry.

9. Using foodservice chemicals
Only purchase chemicals approved for use in a restaurant of foodservice establishment.
Hazard communication program:
Inventory hazardous chemicals used at the establishment.
Chemical labeling procedures
Material Safety Data Sheets (MSDS)
Employee training
Written plan addressing the Hazard Communication Standard (HCS)
What is OSHA? (Occupational Safety and Health Administration)

10. Develop a cleaning program
Identifying cleaning needs
Creating a master cleaning schedule
Choosing cleaning materials
Implementing the cleaning program
Monitoring the program
In this class: we will have a master cleaning schedule. If the kitchen is not clean when the bell rings, we as a class will clean the next day.