ServSafe Ch.12 review Cleaning & Sanitizing

Cleaning agents are chemical compounds which removes

food, soil, rust, minerals or other deposit

Cleaning agents must be

stable, non-corrosive & safe for employees to use

Cleaning agents can be ineffective, expensive, & dangerous if

misused

Cleansing agents are divided into 4 categories:

-Detergent -Solvent Cleaners (degreasers) -Abrasive Cleaners -Acid Cleaners (delimers)

What deactivates chemical sanitizers?

Dirt

Solvent Cleaners (Degreasers)- are often considered dangerous & contain a

grease dissolving agent that will burn your hands Used on grills, backsplashes, oven doors & range hoods

Acid Cleaners (Delimers)

used on mineral deposits & other soils that alkaline cleaners can not remove ex: LIME AWAY or CLR Used to remove scale on dishwashing machines

Abrasive Cleaners

contain SILICA that help scrub off hard to remove soils ex: AJAX & BIPPY Used to remove baked on food on pots & pans

2 Sanitizing Methods

1.) Heat Sanitize 2.) Chemical Sanitize

Heat Sanitize

1.) Soak in 171ºF water for at least 30 seconds. 2.) Run through a high temperature dishwasher MOST COMMON IS IMMERSION

Sanitizing

reduces pathogens on a surface to a safe levels

Chemical Sanitizing

Tableware, utensils, & equipment can be sanitized by soaking in sanitized solution or spraying them.

3 common types of Chemical Sanitizers:

Chlorine (bleach) , Iodine, Quats -Room temperature water is best for use with sanitizers.

Sanitizer Effectiveness is based on:

-Water Temperature -Water pH -Water Hardness -Concentration -Contact Time -Selecting the correct sanitizer

Chlorine guidelines:

Water temp= 75-115ºF *adversely affected by temp over 115ºF pH= ≤ 8 Concentration= 50-99 ppm Contact Time= ≥ 7 seconds

Iodine guidelines:

Water Temp= 68ºF pH= ≤5 Concentration= 12.5-25 ppm Contact Time= ≥30 seconds

Quats Guidelines:

Water Temperature= 75ºF pH= manufacturer’s recommendation Water Hardness= ≤500 ppm Contact Time= ≥30 seconds

When checking sanitizer pH make sure

you are using strips specific to each sanitizer

How to Clean & Sanitize a Surface:

1.) Scrape or remove food bits from the surface. 2.) Wash surface w/ correct cleaning tool & solution. 3.)Rinse surface w/clean water & correct cleaning tool. 4.) Sanitize ENTIRE surface w/correct solution,pH,tool 5.) Air dry.

When to Clean & Sanitize:

-After they are USED -BEFORE food handlers start working w/DIFFERENT type of food. -Any time food handlers are interrupted during a task & the items being used MAY have been contaminated -After FOUR hours if items are in constant contact

Cleaning & Sanitizing Stationary Equipment:

-UNPLUG -Remove parts, dishwasher if possible or wash,rinse and sanitize by hand -Scrape or remove surfaces -Wash surfaces -Rinse -Sanitize – Air dry and put back together

Cleaning in place equipment:
Equipment holding and dispensing TCS food must be cleaned____

DAILY

A Three-Compartment Sink:

– Clean and sanitize each sink and drain board – Fill the First sink with Detergent and water at least 110°F – Fill the Second sink with Clean Water – Fill the Third sink with Water and Sanitizer to the correct concentration – Provide a Clock with a second hand to let food handlers know how long items have been in the sanitizer

High Temp Machines to clean & sanitize

– Water temperature is critical – Final Rinse must be 180° F – Water temps that are too high will bake on food making it harder to clean – May need a hot water booster

Chemical Sanitizing Machines

Wash at a much lower temperature- no less than 120°F "Wet Nesting" – stacking and storing wet plates is acceptable but drain them

Dishwashing Machine Operation Guidelines:

-Cleanliness: clean as often as needed -Preparation: scrape,rinse, or soak items before washing -Loading: load so that all areas are reached -Air-drying: Never use towel to dry -Monitor: check water temps, pressure, and sanitizing levels.

Implementing a Cleaning Plan

• Walk through every area of the facility • Look at the way cleaning is currently being done • Estimate the amount of time & what skills are needed for each task • Create a master cleaning schedule

MASTER CLEANING SCHEDULE

• What should be cleaned • Who should clean it • When should it be cleaned • How should it be cleaned • Monitor the program

Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

Maximum Registering

What is sanitizing ?

Reducing pathogens to safe levels

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

Every 4 hours

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

Test the solution with a sanitizer kit.

A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer & cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down w/detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?

Failed to rinse the machine after wiping it down with detergent and water.

What should be done when throwing away chemicals?

Follow label instructions & regulatory requirements

How should flatware & utensils that have been cleaned & 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, air-dry