1 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Cleaning Unit 6 Key Learning Points Clearing and cleaning Procedures for proper warewashing Types of dishwashing Other cleaning Unit 6 2 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Procedures for Warewashing 1.Organizing 2.Scraping and pre-soaking 3.Sorting and racking 4.Washing 5.Rinsing 6.Sanitizing 7.Air drying Unit 6 3 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Sorting and Racking Unit 6 4 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Hot Water Temperature Unit 6 82 C 5 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Chemical Sanitizers Unit 6 Chlorine Bleach Iodine Quats 6 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Air Drying Unit 6 Drain boards: clean, sanitized stainless steel or plastic laminate, sloped for drainage Glassware: in racks or business end down on trays lined with sanitized bar matting Never hand towel 7 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Manual Dishwashing Unit 6 8 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Mechanical Dishwashers Unit 6 High temperature dishwasher with built-in booster Low temperature dishwasher with chemical dispenser Data Plate Scrap Screen Source: Courtesy of Champion Moyer Diebel, Inc. Jordan Station, Ontario 9 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Mechanical Dishwashing Chemicals Pre-Rinse Sprayer Temperature Booster Booster Source: Courtesy of Allied Engineering Co. North Vancouver, BC Unit 6 10 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Glasswashing Unit 6 11 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Sick Dishwasher Unit 6 REAL CASE DISHWASHER Hepatitis A was diagnosed in restaurant dishwasher. Over the next several weeks Hepatitis A was diagnosed in 110 persons, including four waitresses, who had eaten at the restaurant. Two people died. 12 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Workplace Hazardous Materials Information Systems (WHMIS) For each chemical, you must know: The hazards of the chemical How to protect yourself What to do in an emergency Where to get more information Unit 6 13 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Clean in Place (CIP) Unit 6 14 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Equipment Hazard Unit 6 REAL CASE SLICER INJURY While cleaning a meat slicer, a worker slipped on a piece of plastic wrap that was on the floor. Her body fell forward into the slicer which was not locked out. Her finger was amputated by the sharp blade. 15 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Wet Floors Unit 6 REAL CASE SLIPS AND BURNS While cleaning the restaurant, an employee slipped on a tiled floor contaminated with oil and water. As he fell he pulled over the deep fat fryer. He suffered extensive burns requiring skin grafts. A second worker received splash burns to her leg and a third worker suffered minor burns while attempting rescue. 16 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Collecting Waste Unit 6 17 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Discarding Waste Proper foot and body wear Puncture and liquid resistant gloves Waterproof bag Leave space at the top Unit 6