2. How and When to Clean and Sanitize ______________________ Process of removing food and other dirt from a surface All surfaces must be cleaned and rinsed ______________________ Process of reducing pathogens on a surface to safe levels Surfaces that touch food must be cleaned and sanitized 11-2

3. Cleaners Cleaners must be: Stable and noncorrosive __________________ to use When using them: Follow manufacturers’ instructions Never _________________ cleaners Do not use one type of detergent in place of another unless the intended use is the same 11-5

4. Surfaces can be sanitized using: Heat The water must be at least ________F°(77°C) Immerse the item for _________ seconds Chemicals Chlorine Iodine _________________ Sanitizing 11-10

5. Chemical Sanitizing Food-contact surfaces can be sanitized by either: ______________ them in a sanitizing solution Rinsing, swabbing, or spraying them with a sanitizing solution In some cases a detergent-sanitizer can be used: 1. Use it once to clean 2. Use it a second time to sanitize 11-11

6. ____________________________ Follow manufacturer’s recommendations for the right temperature ________________________ Time The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer Sanitizer Effectiveness 11-14

7. __________________________ Sanitizers should be mixed with water to the right concentration o Not enough sanitizer: May make the solution weak and useless o Too much sanitizer: May make the solution too strong, unsafe, and corrode metal Check concentration with a test kit Change the solution when: o It’s dirty o The concentration is too low Sanitizer Effectiveness 11-12

8. _________________ Hardness and pH Find out what your water hardness and pH is from your municipality Work with your supplier to identify the right amount of sanitizer to use Sanitizer Effectiveness 11-14

9. Guidelines for the Effective Use of Sanitizers 10-2 Chlorine Water temperature ≥ 100°F (38°C) ≥ 75°F (24°C) Water pH ≤ 10 ≤8≤8 Water hardness As per manufacturer’s recommendations Sanitizer concentration range 50–99 ppm Sanitizer contact time ≥ 7 sec

10. IodineQuats Water temperature 68°F (20°C)75°F (24°C) Water pH ≤ 5 or as per manufacturer’s recommendations As per manufacturer’s recommendations Water hardness As per manufacturer’s recommendations ≤ 500 ppm or as per manufacturer’s recommendations Sanitizer concentration range 12.5–25 ppmAs per manufacturer’s recommendations Sanitizer contact time ≥ 30 sec Guidelines for the Effective Use of Sanitizers 10-3

11. How to _________________ and _______________________: 1.Scrape or remove food bits from the surface 3.Rinse the surface 4.Sanitize the surface 5.Allow the surface to air-dry How and When to Clean and Sanitize 2.Wash the surface 10-4

12. Food-contact surfaces must be cleaned and sanitized: After they are used ___________________ working with a different type of food Any time a task was interrupted and the items may have been contaminated At ________-hour intervals if the items are in constant use How and When to Clean and Sanitize 11-4

13. Cleaning and sanitizing stationary equipment: __________________ the equipment Take the removable parts off the equipment o Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed Scrape or remove food from the equipment surfaces ______________ the equipment surfaces How and When to Clean and Sanitize 10-5

14. Cleaning and sanitizing stationary equipment: Rinse the equipment surfaces with clean water Sanitize the equipment surfaces o Make sure the sanitizer comes in contact with each surface Allow all surfaces to ____________-____________ Put the unit back together How and When to Clean and Sanitize 10-6

15. Clean-in-place equipment: Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer Check local regulatory requirements How and When to Clean and Sanitize 10-7

16. Dishwashing High-Temperature Machines Final sanitizing rinse must be at least ____________°F (82°C) o 165°F (74°C) for stationary rack, single-temperature machines Chemical-Sanitizing Machines Follow the temperature guidelines provided by the manufacturer 11-16

17. Guidelines Clean the machine as often as needed Scrape, rinse, or soak items before washing Use the right rack for the items being washed Check racks as they come out of the machine Air-dry all items, never use a _______________ Monitor and check the machine’s water temperature and pressure Dishwasher Operation 11-17

18. Setting up a three-compartment sink: Clean and sanitize each ________ and drain board Fill the first sink with detergent and water at least ___________°F (43°C) Fill the second sink with clean water Fill the third sink with water and sanitizer to the correct concentration Provide a ________________ with a second hand to let food handlers know how long items have been in the sanitizer 10-8 Manual Dishwashing

19. Steps for Cleaning and Sanitizing 11-18

20. Storing Tableware and Equipment When storing clean and sanitized tableware and equipment: Store them at least ____” (15 cm) off the floor Clean and sanitize drawers and shelves before items are stored Store glasses and cups _____________ down on a clean and sanitized shelf or rack Store utensils with handles _________ Cover the food-contact surfaces of stationary equipment until ready for use 11-19

21. Cleaning up after people who get sick: Diarrhea and vomit in the operation must be cleaned up correctly o It can carry ______________________, which is highly contagious Correct cleanup can prevent food from becoming contaminated and keep others from getting sick 10-9 Cleaning and Sanitizing in the Operation

22. Consider the following when developing a plan for cleaning up vomit and diarrhea: How you will contain liquid and airborne substances, and remove them from the operation How you will clean, sanitize, and disinfect surfaces When to throw away food that may have been contaminated What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use When a food handler must wear personal protective equipment 10-10 Cleaning and Sanitizing in the Operation

23. Develop a plan for cleaning up vomit and diarrhea: How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances How to segregate contaminated areas from other areas When staff must be restricted from working with or around food or excluded from working in the operation How sick customers will be quickly removed from the operation How the cleaning plan will be implemented 10-11 Cleaning and Sanitizing in the Operation

24. _________________: Dump mop water or other liquid waste into toilets or urinals Clean tools in sinks used for o _______________________ o Food prep o Dishwashing 10-12 Cleaning and Sanitizing in the Operation

25. Using Foodservice Chemicals Chemicals Only purchase those approved for use in foodservice operations Store them in their original containers away from food and food-prep areas If transferring them to a new container, label it with the common name of the chemical Keep _________________ for each chemical When throwing them away, follow: o Instructions on the label o Local regulatory requirements 11-24

26. Developing a Cleaning Program To develop an effective cleaning program: Create a ____________________ cleaning schedule Train your employees to follow it Monitor the program to make sure it works 11-26

27. Developing a Cleaning Program To create a master cleaning schedule, identify: _____________ should be cleaned _____________ should clean it _____________ it should be cleaned 11-27

28. Developing a Cleaning Program When training employees on the master cleaning program: _________________ the program o Explain the reason behind it o Stress the importance of cleanliness to food safety ________________ staff o Work with small groups o Conduct training by area ________________ staff 11-28

29. Developing a Cleaning Program When monitoring the master cleaning program: Supervise daily cleaning routines Check cleaning tasks against the master schedule every day Change the master schedule as needed Ask staff for input on the program 11-29