1. CHAPTER 10!!!!!yeAAAAAAAAA Cleaning & Sanitizing
Cleaning removes food and dirt
Sanitizing reduces pathogens
Cleaners
Stable & Noncorrosive
Sanitizers can be:
HEAT – soaked in hot WATER 171* for 30 seconds
CHEMICAL – you can soak, rinse, swab, or spray with a sanitizer
Chlorine, iodine and quaternary ammonium (QUATS)
Critical factors that influence the effectiveness of sanitizers – concentration, temperature, contact time, water hardness and PH
Use maximum registering thermometers to check temperature
To check the sanitizer solution use a TEST KIT.

2. Five Steps in Follow When Cleaning and Sanitizing
1. Scrap or remove food bits form the surface
2. Wash the surface
3. Rinse the surface
4. Sanitize the surface
5. Air-dry the surface

3. When to clean and sanitize
All food-contact surfaces must be cleaned
After use
Before food handlers start working on another food
Any time the food handler is interrupted during the task and the food may have become contaminated
After 4 hours if items are in constant use
Stationary Equipment EX - Slicer
Unplug
Remove parts
Scrape or remove food
Wash
Rinse
Sanitize
Air-dry
In-Place Equipment EX – Ice Cream machine
Cleaned every day with sanitizer that is pumped through the machine

4. Dishwashing Tableware and utensils are usually wash is dishwasher
High temperature machines final sanitizing rinse must be at least 180*
Hand Washing
Water must be 110* to wash
Supply a clock so food handlers will know how long items have been in sanitizer
3 compartment sink –
Rinse, scrape or soak items before washing them
Wash in 1st sink
Rinse in 2nd sink
Sanitize in 3rd sink
Air-dry

5. Storing Tableware and Equipment
6” off floor
Clean and sanitize drawers before storing clean items
Store glasses and cups UPSIDE down on a clean and sanitized shelf or rack
Store flatware and utensils with handles up
Clean and sanitize trays and carts used to carry tableware and utensils
Keep food-contact surfaces of stationary equipment covered until ready for use. EX Meat slicer or mixer

6. Cleaning and Sanitizing the Operation
Non-food contact surfaces (floors, ceilings, equipment exterior, restrooms, and walls ) clean regularly
Clean-up after someone gets sick
May have to contact local authority(Health department)
May have to have a written plan
The way to clean up vomit and diarrhea is different from the way you clean other items in the operation.
Must clean, sanitize and disinfect surface

7. Storing Cleaning Tools and Supplies
Cleaning tools and chemicals must be stored in a separate area away from food and prep areas
Air-dry cleaning towels, mops, brooms, brushes and buckets
When throwing chemical out, follow the instructions on the label
Storage Area must have:
Good lighting
Hooks for hanging mops, brooms, etc.
Utility sink
Floor drain
Store chemicals in original containers, if transfer chemical to another container, it must be labeled with common name
OSHA – (Occupational Safety and Health Administration) has requirements for using chemicals. Must have a MSDS data sheet for hazardous chemicals

8. Developing a Cleaning Program & Schedule
Create a master cleaning schedule
Supervise daily cleaning routines
Train staff to follow it
Train in small groups and by area
Monitor the program to make sure it works
Check all cleaning tasks against the master schedule and make changes if necessary