1. Cleaning and Sanitizing & Integrated Pest Management Chapter 12 & 13 Maggie Berrey Anna Nooe Margaret Rawls Maria Licher Natalie Donvito

2. Objectives Cleaning and Sanitizing Appropriate cleaners for specific tasks Factors affecting efficiency of sanitizers Correct dishwashing procedures How to clean and sanitize items in a three-compartment sink How to clean nonfood-contact surfaces Storage and disposal requirements for chemicals How to store clean and sanitized tableware and equipment How to clean the premises How to develop a cleaning program

3. Methods for identifying pests access to food and shelter Signs of pest infestation and activity How to select pest control operator (PCO) Objectives Integrated Pest Management

4. Pre-Test http://www.askingsmarterquestions.com http://myreliantpestcontrol.com/

5. Cleaning and Sanitizing Chapter 12

6. Activity 1 http://www.clorox.com/ http://www.easyvectors.com http://www.lexisnexis.com VS

7. Removing food and other dirt from surfaces Cleaning

8. Types and conditions of the dirt o Special types of dirt require special cleaning methods Water hardness o Makes cleaning more difficult o Can cause scale or lime build up Water temperature o Detergent will better dissolve and loosen dirt at higher temperature Surface o Different surfaces require different cleaners Agitation for pressure o Scouring or scrubbing surface helps remove dirt Length of treatment o Longer dirt is exposed to cleaners, easier it is to remove Factors That Affect Cleaning Process http://bitsandpieces.us

9. Detergents: used for multiple different cleaning tasks o Contain surfactants: reduce tension between dirt and surface o General purpose: mildly alkaline - remove fresh dirt o Heavy Duty: highly alkaline - remove wax, aged or dried dirt, baked on grease Degreasers: detergents that contain grease-dissolving agent o Works well in areas where grease has been burned on Delimers: used on mineral deposits and other dirt that other cleaners that cannot remove o Remove scale in dish washing machines Abrasive cleaners: contain scouring agent that helps scrub hard to remove dirt o Remove baked-on foods in pots and pans Types of Cleaners http://housewares.hardwarestore.com http://www.goodhousekeeping.com

10. Reduces pathogens on surface to safe levels Must be done after cleaning and rinsing Sanitizing http://gohealed.com/ http://www.foodylife.com

11. Heat sanitizing o Soak in hot water at least 177 degrees fahrenheit for 30 seconds Chemical sanitizing o Tableware, utensils, and equipment can be sanitized by soaking 3 common chemical sanitizers o Chlorine o Iodine o Quaternary ammonia compounds Sanitizing

12. Concentration o Too little can make sanitizer too weak o Too much can make solution too strong o Measured in part per million Temperature Contact time o To kill pathogens, must be in contact with object being sanitized for a specific amount of time Water hardness o Amount of minerals in water can affect how well a sanitizer works pH Sanitizer Effectiveness

13. How to clean o Scrape or remove food bits from surface o Wash the surface o Rinse the surface o Sanitize the surface o Allow surface to air dry Stationary equipment o May involve taking unit apart, cleaning each piece individually, place equipment back together Clean-in-place equipment o Designed to have cleaning and sanitizing solutions pumped through How To Clean

14. When to clean o After items are used o Before food handlers start working with a different type of food o Anytime food handlers are interrupted during a task o Items being used may have been contaminated o After 4 hours if items are in constant use When To Clean

15. Dishwashing Two Main Types: Machine & Manual

16. Used for tableware & utensils Effectiveness dependent upon o Layout of area o Water supply (hot water) o Separate area for cleaning pots & pans o Water pressure & temperature reading devices o Storage area for clean tableware & utensils o Staff trained in equipment operation & chemical usage Machine Dishwashing

17. Two Main Types High-Temperature o Ise hot water to clean & sanitize o Temperature of final rise must be 180° F (8°2 C) Ssingle-temperature machines must be 165° F (74° C) o Must have built in thermometer Chemical-Sanitizing Machines o Use lower temps to clean & sanitize o Temperature requirements differ between dishwashers o May take longer to dry, so requires additional space at clean end Machine Dishwashing

18. Cleanliness Preparation Loading Air-Drying Monitoring Guidelines for Machine Dishwashing http://www.commercialdishwashersuk.co.uk/chefki ngpassthrough.jpg

19. Used for items other than tableware & utensils Effectiveness dependent upon o Proper preparation of three compartment sink o Proper usage of three compartment sink o Storage area for clean tableware & utensils Manual Dishwashing

20. How to Prepare a Three-Compartment Sink 1) Clean & sanitize sinks & drainboard 2) First Sink: detergent and water 110 F (43 C) or higher Second Sink: clean water Third Sink: correct concentration of water and sanitizer 3) Provide a stopwatch or clock with a second hand so the time in the sanitizer can be accurately kept. Manual Dishwashing http://www.victorproducts.com/images/CO NVENIENCESTORESINK.gif

21. How to Use a Three-Compartment Sink 1) Rinse, scrape, or soak items before washing them 2) Wash items in the first sink 3) Rinse items in the second sink 4) Sanitize items in the third sink 5) Air-dry items on a clean and sanitized surface Manual Dishwashing http://www.victorproducts.com/images/CO NVENIENCESTORESINK.gif

22. After the tableware and equipment have been cleansed and sanitized, it is vital that they are stored in a manner that will avoid re-contamination. Storage Storage Surfaces Glasses and Flatware Trays and Cans Stationary Equipment Storing Tableware & Equipment http://img.ehowcdn.com/article- new/ehow/images/a08/5r/kr/restaurant-sanitation- training-800x800.jpg

23. Cleaning the Premises

24. Avoid contamination of food & food utensils via bacteria & hazardous chemicals o Develop a master cleaning schedule, train employees, and monitor Nonfood-Contact Surfaces o Floors, ceilings, equipment exteriors, restrooms, and walls Cleaning the Premises http://www.emmaculatereflections.com

25. Vomit & Diarrhea can contain Norovirus Develop a plan for cleanup of Vomit & Diarrhea o How to contain, remove, clean, sanitize, and disinfect o When to throw away possibly contaminated food o What equipment is needed for clean up & how it will need to be disinfected o When the food handlers should be required to wear personal protective equipment o When staff will be restricted from working around food o How sick patrons will be removed from the operation o How staff will be trained in these procedures Cleaning Up After People Who Get Sick http://archive.planet-science.com

26. Separate tools used to clean nonfood-contact surfaces from those used to clean food-contact surfaces o Color-coding Storing Cleaning Tools & Supplies o Separate from food and prep area o Good lighting o Hooks o Floor Drain o Be sure to clean, rinse, and dry buckets, mops/brooms, and towels before storing them again. Cleaning Tools and Supplies

27. NEVER clean cleaning tools and supplies in a sink used for handwashing, food prep, or dishwashing Wiping Towels: Store wiping towels in a sanitizer sln between uses & keep separate from towels that come in contact with raw meat, fish, or poultry Cleaning Tools and Supplies

28. Storage and Labeling o Original containers o If transferred, must list common name on new container o Away from food and preparation areas o Properly separated from each other Disposal o Label instructions o Local regulatory authority requirements Using Foodservice Chemicals http://www.scientificamerican.com

29. Safe use & Handling Physical, health, fire, and reactivity hazards Precautions Appropriate personal protective equipment (PPE) to wear when using the chemical First-aid info & steps to take in an emergency Manufacturer's name, address, and phone number Preparation date of MSDS Hazardous ingredients & identify information Material Safety Data Sheets http://www.ozoneapplications.com

30. Developing a Cleaning Program A clean and sanitary operation is a foundation for a successful food safety management system

31. Identify cleaning needs o Determine what needs to be cleaned o Determine what current cleaning procedures need to be improved o Determine the time and skills needed for each task and how frequently cleaning needs to occur Create a Master Cleaning Schedule o What needs to be cleaned o Who should clean it o When it should be cleaned o How it should be cleaned Steps to Developing a Cleaning Program http://healthnutnation.com/

32. http://theclassywoman.blogspot.com/

33. Choose Cleaning Materials o Select correct tools and cleaners o Replace worn tools o Provide cleaning staff with correct protective gear  Aprons, goggles, rubber gloves, etc. Implement the Cleaning Program o Kickoff meeting o Training o Motivation o Monitoring Steps to Developing a Cleaning Program http://www.market-driven.com/

34. Integrated Pest Management Chapter 13

35. Activity 2 http://myreliantpestcontrol.com/wp- content/uploads/2010/07/pests.jpg

36. Integrated Pest Management Programs Key to preventing and controlling pests in a foodservice operation http://www.prlog.org/ http://www.arenzpest.com/

37. Infestation - once pests have entered the operation in large numbers and can be difficult to eliminate An IPM program uses prevention measures to keep pests from entering the operation and control measures to eliminate those that do get inside. An IPM program has three basic rules: o Deny pests access to the operation. o Deny pests food and shelter. o Work with a licensed PCO to eliminate pests that do enter. Integrated Pest Management (IPM) Programs

38. 1.Deny Pests Access to the Operation o Deliveries o Doors, Windows, and Vents o Pipes o Floors and Walls 2.Deny Food and Shelter o Garbage o Recyclables o Storage o Cleaning o Grounds and Outdoor Dining Areas 3.Work with a licensed Pest Control Operator (PCO) o Best way to ensure your IPM program succeeds o PCOs use safe, current ways of preventing and controlling pests Three Rules of an IPM Program http://perfectgardeningtips.com/

39. Flies  Pathogen Spreaders Cockroaches o Spread disease-causing pathogens o Like warm, dark, moist areas - feed at night o Signs... Rodents Spread disease, eat food, damage property Rats and Mice Night prowlers Signs... Identifying Pests

40. PCO's keep areas pest-free by: - Managing pest problems with an integrated approach - Providing up-to-date products - Their promptness and reliability - Keeping records of pest control When choosing a PCO to work with, look for licensure and ALWAYS require a written service contract Working with a Pest Control Operator (PCO) http://www.terminixcommercial.com/IndustrySolutions/RestaurantServices

41. Treatment Effective treatment starts with a thorough inspection of your facility

42. The PCO will provide: The treatment plan and potential risk When and where Additional steps Any building defects Dates of follow-up visits Treatment

43. Using and Storing Pesticides Purchasing and applying pesticides on your own is NOT a good idea

44. Things to consider when using and storing pesticides: Timing Preparation Post application MSDS Storage Disposal Using and Storing Pesticides

45. Servesafe Coursebook. 6th. Chicago, IL: National Restaurant Association, 2012. 12.0-13.13. Print. Sources Cited

46. Post-Test http://www.askingsmarterquestions.com http://myreliantpestcontrol.com