Serv Safe Chapter 12

cleaning

removing food or other dirt from a surface

Cleaning is more difficult in __ water

Hard

Detergents

Used for different cleaning tasks, however all detergents contain surfactants (surface acting agents) that reduce surface tension between the dirt and the surface being cleaned

General purpose detergents

Mild alkaline cleaners that remove fresh dirt form floors, walls, ceilings, prep surfaces, and most equipment

Heavy duty detergents

Highly alkaline cleaners that remove wax, aged dirt, and baked-on grease (ex: dishwashing detergent)

Degreasers

detergents that contain a grease-dissolving agent; work well in areas where grease has been burned on, such as back splashes, oven doors, and range hoods

Delimers

Used on mineral deposits and other dirt that other cleaners cannot remove

Abrasive cleaners

contain a scouring agent that helps scrub hard to remove dirt; often used to remove baked-on food in pots and pans; use with caution as they can scratch surfaces

sanitizing

reduces pathogens on a surface to safe levels

One way to sanitize items is to soak them in hot water. For this method to work:

the water must be at least 171 F and the items must be soaked for at least 30 seconds

Tableware, utensils, and equipment can be sanitized by:

Soaking them in a chemical sanitizing solution

Three common types of chemical sanitizers are:

chlorine, iodine, and quaternary ammonium compounds, or quats

Chemical sanitizers are regulated by:

state and federal environmental protection agencies

If you use a detergent sanitizer blend:

Use it once to clean, and a second time to sanitize

Concentration

the amount of sanitizer to water

Concentration is measured in:

parts per million (ppm)

How do you check the concentration of a sanitizer solution?

Use a test kit

When should you change the sanitizer solution?

When it looks dirty or its concentration is too low

Water hardness

The amount of minerals in your water

General guidelines for the effective use of Chlorine:

Temp: Greater than 75 F or greater than 100 F Water ph: Greater than 8 or 10 Sanitizer solution: 50-99 ppm Sanitizer contact time: 7 seconds or longer

General guidelines for the effective use of Iodine:

Temp: 68 F Water ph: Greater than 5 Sanitizer solution: 12.5-25 ppm Sanitizer contact time: 30 seconds or longer

General guidelines for the effective use of Quats:

Temp: 75 F Water hardness: Greater than 500 ppm Sanitizer contact time: 30 seconds or longer

5 steps for cleaning and sanitizing

scrape/remove food bits, wash surface, rinse surface, sanitize surface, allow surface to air dry (no towel)

when should food contact surfaces be cleaned and sanitized

after they are used, before working with a diff type of food, any time task was interrupted and items could have been contaminated, after 4 hours if items are in constant use

guidelines for cleaning/sanitizing stationary equipment

unplug, remove removable parts, scrape/wash/rinse/sanitize, allow to air dry, put equipment back together

final sanitizing rinse of high-temperature dish machine must be

180 degrees, or 165 for stationary rack single temp machines

Chemical sanitizing machines

Can clean and sanitize at much lower temperatures; items may take longer to air dry

dishwasher care guidelines

clean dishwasher (check it at least once per day), scrape, rinse, or soak items before washing, use correct dish racks, never overload, air dry all items (never towel dry), check machines water temp and pressure

3 compartment sink guidelines

*clean and sanitize all sinks and drain boards *first sink water at 110 and detergent *second sink clean water *third sink water and sanitizer *provide clock with second hand so sanitizing time can be watched

Three Compartment Sink: Prep

Rinse, scrape, or soak items before washing them (do not soak wood surfaces)

Three Compartment Sink: First Sink

Use a brush, cloth towel, or nylon scrub pad to loosen dirt. Water should be 110 F. Change the water and detergent when the suds are gone or the water is dirty

Three Compartment Sink: Second Sink

Spray the items with water or dip them in it, remove all traces of food and detergent; change the rinse water when it becomes dirty or full of suds

Three Compartment Sink: Third Sink

Sanitize items; change the sanitizing solution when the temperature of the water or the sanitizer concentration falls below requirements; never rinse items after sanitizing them; do not soak wood items in sanitizing solution

Three Compartment Sink: Drying

Air dry items on a clean and sanitized surface; place them upside down so they will drain

guidelines for storing cleaned equipment

store tableware and utensils 6 inches off floor, clean and sanitize drawers and shelving, store cups upside down, silverware handles up, cover food contact surfaces, clean trays and carts

Never use towels meant for wiping up food spills for:

Any other purpose

never dump mop bucket

in toilet or in food prep sinks

guidelines for storing chemicals

away from food, good lighting, utility sink needed, floor drain for emptying dirty water, hooks for hanging cleaning tools ( mops heads up), chemicals labeled

MSDS sheets

material safety and data sheets. required, comes with chemicals. must be accessible

MSDS sheets contain the following information about the chemical:

*Safe use and handling *Physical, health, fire, and reactivity hazards *Precautions *Appropriate personal protective equipment to wear when using the chemical *First-aid information and steps to take in an emergency *Manufacturer’s name, address, and phone number *Preparation date of MSDS *Hazardous ingredients

How to develop an effective cleaning program

create cleaning schedule, train staff to follow it, monitor program

Schedule major cleaning when:

food will not be contaminated and service will not be interrupted