1. 11• Cleaning and Sanitizing
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2. Cleaning Removing food and other types of soil from a surface
11• Cleaning and Sanitizing
Cleaning Removing food and other types of soil from a surface
Sanitizing Reducing the number of microorganisms on a clean surface to safe levels
Talking Points:
Point out that to be effective, cleaning and sanitizing must be a two-step process. Surfaces must first be cleaned and rinsed before being sanitized.
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3. Food-contact surfaces must be washed, rinsed, and sanitized:
11• Cleaning and Sanitizing
Food-contact surfaces must be washed, rinsed, and sanitized:
After each use
Anytime you begin working with another type of food
After a task has been interrupted
At four-hour intervals if items are in constant use
Talking Points:
Explain that all surfaces in an establishment must be kept clean, but all food-contact surfaces must be cleaned and sanitized.
Discuss the frequency of cleaning and sanitizing food-contact surfaces with participants.
Point out that anytime a task is interrupted, tools or other items being used should be cleaned and sanitized since they may have been contaminated during the interruption.
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4. Factors That Affect Cleaning
11• Cleaning and Sanitizing
Factors That Affect Cleaning
Type of soil
Condition of soil
Water hardness
Water temperature
Surface being cleaned
Amount of agitation or pressure applied
Length of treatment
Talking Points:
Point out that the condition of the soil or stain affects how easily it can be removed. Dried or baked-on stains will be more difficult to remove than soft, fresh stains.
Tell participants that cleaning is more difficult in hard water because minerals react with the detergent, decreasing its effectiveness.
Point out that in general, the higher the water temperature, the better a detergent will dissolve and the more effective it will be in loosening dirt.
Explain that scouring or scrubbing a surface helps remove the outer layer of soil, allowing a cleaning agent to penetrate deeper.
Point out that the longer soil on a surface is exposed to a cleaning agent, the easier it is to remove.
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5. Heat Chemical Chlorine Hot water Iodine 171/180 for 30 seconds Quats
11• Cleaning and Sanitizing
Heat
Chemical
Chlorine
Iodine
Quats
Hot water
171/180 for 30 seconds
Talking Points:
Point out that there are two methods used to sanitize surfaces—heat sanitizing and chemical sanitizing.
Explain that the most common way to use heat to sanitize utensils, tableware, and equipment is to immerse the items in or spray them with hot water. Explain that the higher the heat, the shorter the time required to kill microorganisms. Tell participants that they should use a thermometer to check water temperature when heat sanitizing by immersion.
Point out that chemical sanitizing is done in one of two ways: either by immersing a clean object in a specific concentration of sanitizing solution for a required period of time, or by rinsing, swabbing, or spraying the object with a specific concentration of sanitizing solution.
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6. Factors Influencing Effectiveness
11• Cleaning and Sanitizing
Factors Influencing Effectiveness
Contact time – 30 to 60 seconds
Temperature – degrees F
Concentration
Chlorine – 50ppm
Iodine – ppm
Quats – 200ppm (sink) or 400ppm (bucket)
Talking Points:
Tell participants that in order for a sanitizing solution to kill microorganisms, it must make contact with the object for a specific amount of time. Since minimum times may differ for each sanitizer, tell them to check with their supplier.
Explain that, generally, sanitizers work best at temperatures between 55˚F and 120˚F (13˚C and 49˚C). Point out that some may not be effective at temperatures lower than 55˚F (13˚C), while others may corrode metals or evaporate at temperatures higher than 120˚F (49˚C).
Point out that chemical sanitizers are mixed with water until the proper concentration—ratio of sanitizer to water—is reached. Explain that concentration is measured using a sanitizer test kit and is expressed in parts per million (ppm). The test kit should be designed for the sanitizer being used and is usually available from the manufacturer or supplier.
Tell participants that concentrations below those required in a jurisdiction or recommended by the manufacturer could fail to sanitize objects, while concentrations higher than recommended can be unsafe, leave an odor or bad taste on objects, and might corrode metals.
Point out that a sanitizing solution must be changed when it is visibly dirty or when the concentration has dropped below the level required.
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7. Steps For Cleaning And Sanitizing
Talking Points:
Emphasize that before cleaning and sanitizing items in a three-compartment sink, each sink and all work surfaces must be cleaned and sanitized.
Step 1: Explain that items need to be rinsed, scraped, or soaked before washing.
Step 2: Explain that items should be washed in the first sink using a detergent solution at least 110˚F (43˚C). A brush, cloth, or nylon scrub pad should be used to loosen the remaining soil. Explain that the water should be changed when the suds are gone or the water is dirty.
Step 3: Explain that the items should be immersed or sprayed in the second sink with water at least 110˚F (43˚C). All traces of food and detergent should be removed. Point out that if the immersion method is used, the water should be replaced when it becomes cloudy or dirty.
Step 4: Explain that the items should be immersed in the third sink in hot water or a chemical sanitizing solution. If hot water is used, it must be at least 171˚F (77˚C) (some jurisdictions require 180˚F). If chemical sanitizing is used, check the concentration of the sanitizer solution with a test kit.
Step 5: Explain that the items should be air-dried to prevent contamination.
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8. To prevent contamination:
11• Cleaning and Sanitizing
To prevent contamination:
Store tableware and equipment 6˝ off floor
Clean and sanitize drawers and shelves
Store glasses and cups upside down
Store flatware and utensils with handles up
Cover equipment food-contact surfaces
Talking Points:
Point out that tableware and utensils should be covered to protect them from dirt and condensation.
Explain that drawers and shelves should be cleaned and sanitized before items are stored.
Explain that flatware and utensils should be stored with handles up so employees can pick them up without touching food-contact surfaces.
Point out that the food-contact surfaces of clean-in-place equipment should be covered until ready for use.
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9. Cleaning tools and chemicals should be stored:
11• Cleaning and Sanitizing
Cleaning tools and chemicals should be stored:
In a locked area
Away from food
Away from food-preparation areas
Talking Points:
Point out that cleaning tools and supplies should be cleaned and sanitized before being put away.
Point out that the storage area should be well-lighted so employees can identify chemicals easily, and that it should also be equipped with hooks for hanging mops, brooms, and other cleaning tools.
Explain that the storage area should be equipped with a utility sink and floor drain for filling buckets, cleaning tools, and emptying soiled water. Emphasize that handwashing sinks, food-preparation sinks, and warewashing sinks should never be used to clean mops, brushes, or other tools or to empty soiled water.
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10. 11• Cleaning and Sanitizing
Employers must:
Tell employees about chemical hazards to which they might be exposed
Train employees on how to use chemicals safely
Develop a hazard communication program
Talking Points:
Explain that the Occupational Safety and Health Administration (OSHA) requires employers to meet the requirements outlined in the slide.
Tell participants a hazard communication program must include an inventory of hazardous chemicals used at the establishment, chemical labeling procedures, Material Safety Data Sheets (MSDS), employee training, and a written plan.
Point out that the inventory of hazardous chemicals should include the name of the chemical and where it is stored. The list should be updated when chemicals are added or no longer used.
Explain that the outside of chemical containers should be clearly labeled. If a chemical is transferred to a smaller container, it must be labeled with the chemical’s name, the manufacturer’s name and address, and the potential hazards of the chemical.
Tell participants that MSDS contain information about the safe use and handling of chemicals, and include precautions, appropriate protective gear, and first aid information. Point out that these sheets should be collected in a binder and stored in a location accessible to all employees while on the job.
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11. A master cleaning schedule should include:
11• Cleaning and Sanitizing
A master cleaning schedule should include:
What should be cleaned
Who should clean it
When it should be cleaned
How it should be cleaned
Talking Points:
Point out that the cleaning needs of the establishment must be identified before a master cleaning schedule can be created. Explain that this would include:
Identifying the surfaces, tools, and equipment requiring cleaning
Looking at the way cleaning is currently done
Estimating the time and skills needed for each task
Tell participants the information gathered while identifying the cleaning needs will be used to develop the master cleaning schedule. Explain that the schedule should be organized by area and the items needing cleaning should be listed, including cleaning frequency. A brief description of how to do each cleaning job should be listed, with responsibility assigned by job title.
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