Cleaning and Sanitizing (Graham’s Packet)

Cleaning

Removes food and dirt from a surface

sanitizing

Reduces pathogens on a surface to safe levels.

If food-contact surfaces are in constant use, how ofter must they be cleaned and sanitized?

Every 4 hours

What must food handlers do to make sure sanitizing solution for use on food surfaces has been made correctly?

Test the solution with a sanitizer kit.

What should be done when throwing away chemicals?

Follow label instructions and regulatory requirements.

How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up

What is the correct way to clean and sanitize a prep table?

Remove food from the surface, wash, rinse sanitize, and air-dry.

How many compartments should dish washing sink have?

Three (3)

In a 3 compartment sink, the third sink is used for what?

to sanitize dishes

In a 3 compartment sink, the second sink is used for what?

to rinse dishes

In a 3 compartment sink, the first sink is used for what?

to wash dishes

What factors influence the effectiveness of chemical sanitizers?

concentration, temperature, contact time, water hardness, and pH

Three common types of chemical sanitizers include:

Quats (quaternary ammonium compounds), chlorine, and iodine

Two methods of sanitizing include:

Using heat or chemicals

How long must an object be soaked in quats to be properly sanitized?

30 seconds

How long must an item be soaked in iodine to properly sanitize?

30 seconds

How long must an object be soaked in chlorine to be properly sanitized?

7 seconds

In a high temp dishwasher, what temperature must the final sanitizing rinse cycle reach in order to properly sanitize?

180 degrees F

Minimum temperature of water for heat sanitizing

171 degrees F for at least 30 seconds

When washing dishes in a 3 compartment sink, what is the minimum temperature for the wash water?

110 degrees F

When can you use a towel to dry items?

Never, always air dry

What is the purpose of an MSDS?

To list important information about chemicals including manufacturer name and address, precautions, safe use and handling, and identify ingredients and other important facts

Sanitizers

Heat or chemicals used to sanitize food-contact surfaces

Common types of chemical sanitizers

Chlorine Iodine Quaternary Ammonium Compounds (Quats)

What can be soaked in a chemical sanitizing solution?

Tableware, utensils, and equipment.

Chemical sanitizers are regulated

by your local regulatory authority

Detergent-sanitizer blends

Use once to clean and a second time to sanitize. Used with 2-compartment sinks.

Concentration of sanitizer

1. Blend of chemical and water is critical. 2. Too weak–useless. 3. Measured in parts per million (ppm). 4. Check concentration using a kit.

Temperature of sanitizer solution

Water must be correct temp

Contact time for sanitizer solution

An iodine sanitizing solution must be in contact for at least 30 seconds.

Water hardness.

The amount of minerals in the water. Affects how well a sanitizer works.

pH

Measures acidity. This feature of the water affects sanitizers.

When to clean and sanitize

1. After all food-contact surfaces are used. 2. Before food handlers start working on a different type of food. 3. Any time food handlers are interrupted during a task and the items being used may have been contaminated. 4. After 4 hours if items are in constant use.

Steps for cleaning and sanitizing.

1. Scrape or remove food bits from the surfaces. 2. Wash the surface (use correct tool) 3. Rinse the surface (clean water) 4. Sanitize the surface (correct solution, tool) 5. Allow surface to air dry

Prepare the concentration of the sanitizer

According to manufacturers requirements

Clean and sanitize stationary equipment

Manufacturers usually provide instructions for this for their equipment.

General steps for cleaning and sanitizing stationary equipment.

1. Unplug. 2. Take removable parts off. Wash, rinse, sanitize them separately. 3. Scrape food from surfaces. 4. Wash surfaces using a cleaning solution prepared with an approved cleaner. 5. Rinse surfaces with sanitizer. Make sure it comes in contact with the surface. 6. Allow surfaces to air dry.

Clean in-place equipment.

1. May have cleaning and sanitizing solutions pumped through them. 2. May need to be cleaned and sanitized daily. 3. Check local regulatory authority.

Tableware and utensils

Often cleaned and sanitized in a dishwashing machine.

Larger items like pots and pans

Often cleaned in a 3-compartment sink.

Hot water in a dishwashing machine

Too hot? May bake food onto items. Not hot enough? Won’t clean dishes.

Built-in thermometer

Dishwasher must have one that checks the water temp at the manifold (where the water sprays into the tank)

For stationary rack, single temp dishwashing machines

Final sanitizing rinse cycle must be at least 165 F

Chemical-sanitizing dishwashing machines

Can clean and sanitize at lower temps

Dishwasher operation

Use manufacturer’s recommendations

Guidelines for keeping the machine clean

As often as needed. Check daily. Fill tanks with clean water. Make sure detergents and sanitizer dispensers are filled.

Guidelines for prepping items for the dishwashwer.

Scrape, rinse, and soak items before washing. Pre-soak items with dried-on food.

Guidelines for Loading Dish Racks

Use correct racks. Load them so water spray will reach all surfaces. Never overload racks.

Guidelines for drying dishwasher items.

Air-dry all items. NEVER use a towel (contamination!)

Guidelines for monitoring dishwashwer.

Check water temp, pressure, and sanitizer levels.

Manual dishwashing in a 3-comparment sink

1. Clean and sanitize each sink and drainboard. 2. Fill first sink with detergent. (Water at least 110 f) 3. Fill second sink with clean water. 4. Fill third sink with water and sanitizer at correct concentration. (hot water could be alternative) 5. Provide a CLOCK with a second hand for timing.

Clean and sanitize in a 3-compartment sink.

1. Rinse, scrape, or soak items before washing them. Change solution when food bits build up or suds are gone. 2. Wash items in first sink. Use brush, towel, or nylon scrub pad to loosen dirt. Change detergent or water when suds are gone or water is dirty. 3. Rinse items in second sink. Remove traces of food and detergent at this step. 4. Sanitize items in the third sink. Change solution when water temp falls below requirements. 5. NEVER rinse items after sanitizing them. Only exception is when you are using a dishwashwer. 6. Air dry items on a clean, sanitized surface. 7. Place items upside down to drain.

Storing tableware and equipment

Make sure things can be picked up WITHOUT touching food-contact surfaces. This helps fight NOROVIRUS!!!

Master cleaning schedule

You need one. Train and monitor staff to make sure it’s followed.

Cleaning the premises

Non-food surfaces must be cleaned regularly. Floors, ceilings, equipment exteriors, restrooms, etc.

Cleaning up diarrhea or vomit

May carry norovirus. Must be done in correct way to prevent food from contamination.

Think about these when developing a plan for cleaning vomit and diarrhea.

1. How will you contain and remove liquid and airborne substances. 2. How to clean, sanitize, and disinfect surfaces. 3. When to throw away contaminated food. 4. What equipment is needed to clean up and how the equipment will be disinfected after 5. How staff will be notified of the correct procedures for containing, cleaning, and disinfecting 6. How to segregate contaminated areas from other areas. 7. When should staff be restricted from working with or around food or excluded from working 8. How sick customers will be quickly removed from the operation 9. How the cleaning plan will be implemented.

Storing cleaning tools and supplies

1. In a separate area away from food prep and prep areas.

Storage areas for cleaning equipments

Should have good lighting so staff can see chemicals easily. Should have hooks for hanging mops, brooms, etc. Should have utility sink for filling buckets and washing cleaning tools. Should have floor drain for dumping dirty water.

To prevent contamination

NEVER clean mops, brushes or other tools in sinks used for washing hands, food prep, or dishwashing NEVER dump mop water or other liquid waster into toilets or urinals

When storing cleaning tools, consider . . .

Air drying towels over night. Hang mops, brooms and brushes on hooks to air dry. Clean and rinse buckets. Let them air dry, then store.

Storage and labeling of chemicals

Use original containers. Keep away from food and prep areas. Transferred to a new container? The label must list the common name of the chemical.

Disposing of chemicals

Follow instructions on label and any local regulatory authority requirements.

MSDS

Material Safety Data Sheets

OSHA

Occupational Safety and Health Administration

MSDS contains

1. Safe use and handling instructions. 2. Physcal, health, fire and reactivity hazards. 3. Precautions. 4. Appropriate personal protective equipment to wear when using the chemical. 5. First aid info and emergency steps. 6. Manufacturer’s name, address, and phone number 7. Preparation date of MSDS

Staff have a right

To see MSDS for all hazardous materials they work with so you must keep these sheets where they can be accessed.

MSDS often sent with

the chemical shipment

Focus on 3 things when developing an effective cleaning program

Creating a master cleaning schedule. Training staff to follow it. Monitoring the program to make sure it works.

Create a master cleaning schedule

What should be cleaned Who should clean it When it should be cleaned How it should be cleaned

Training for the master cleaning schedule

Schedule time for staff training

Monitor the cleaning program

Supervise daily cleaning routines. Check all cleaning tasks against the master schedule every day. Change the master schedule as needed for any changes in menu, procedures, or equipment. Ask staff during meetings for input on the program.

OSHA has . . .

requirements for using chemicals. They require manufacturers to provide a MSDS for each hazardous chemical they sell.