CHAPTER 12
Cleaningand
Sanitizing
Jercel TumaqueRexel Escoto
Inside the Chapter
Cleaning Sanitizing Dishwashing Cleaning the Premises Developing a Cleaning Program
CLEANING
If you do not keep your facility and equipment clean and sanitary. Food can be easily become contaminated. It all starts with correct cleaning.
Factors that affect cleaning:
Type and condition of the dirt Water hardness Water temperature Surface Agitation or pressure Length of treatment
Types of Cleaners- Cleaners are chemicals that remove food, dirt,
rust, stains, minerals, or other deposits. They must be stable, non corrosive, and safe to use. Ask your supplier to help you pick cleaners that meet your needs.
Cleaners divided into four categories Detergents Degreasers Delimers Abrasive cleaners
SANITIZING
Sanitizing reduces pathogens on a surface to safe levels. Food-contact surfaces must be sanitized after they have been cleaned and rinsed. This can be done by using heat or chemicals.
Cleaning and Sanitizing stationary equipment
DISHWASHINGTwo methods of used by operations to wash dishes:
◘ Machines dishwashing◘ Manual dishwashing
MACHINE DISHWASHINGThe effectiveness of your dishwashing program will depend on the following factors:
Well-planned layout in the dishwashing area, including a scraping and soaking are and enough space for both dirty and clean items
Sufficient water supply, especially hot water Separate area for cleaning pots and pans Devices that indicate water pressure and temperature of the wash and
rinse cycles Protect storage area for clean tableware and utensils Staff trained to operate and maintain the equipment and use the correct
chemicals
Follow these steps to clean and sanitize items in a three-compartment sink
Cleaning the Premises
-Keeping your operation clean means using the correct tools, supplies and storage to prevent contamination.
Nonfood-contact Surfaces
Cleaning up…
There are several things to think when 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 out food that may have been contaminated
What requirement is needed to clean up theses substances, and how it will be cleaned and disinfect after use
When a food handler must wear personal protective equipment
-If a person has Diarrhea or vomits in the operation, these spills must be cleaned up the correct way.
How staff will be notified of the correct procedures for containing cleaning, and disinfect 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 the operation
How the cleaning plan will be implemented
Cleaning tools and supplies-Cleaning tools can contaminate
surfaces if not handled carefully. You can prevent this by cleaning the tools before storing them and by designated tools for tasks.
-To prevent contamination, never clean mops, brushes, or other tools in sinks used for handwashing, food prep, or dishwashing.
-Never dump mop water or other liquid waste into toilets or urinals.
When storing cleaning tools, consider the following:
Air-dry towels overnight Hang mops, brooms, and brushes in hooks to air-
dry Clean and rinse buckets. Let them air-dry, and
then store them with other tools.
Wiping towels-Never use Towels meant for wiping up food spills for any other purpose.
Using foodservice chemicals-Many other chemicals used in the operation can be hazardous, especially when they used in the wrong way.-Used only chemicals that are approved for use, follow these GUIDELINES:
• Storage and labeling• Disposal
Material Safety Data Sheets (MSDS)
MSDS contains information about chemicals:
Safe use and handling Physical, health, fire, and reactivity hazards Precautions Approximately Personal Protective Equipment (PPE) to wear
when using chemical First-aid information and steps to take in an emergency Manufacturer’s name, address, and phone number Preparation date of MSDS Hazardous ingredients and identify information
Identify Cleaning Needs Review the facility to identify all the surfaces,
tools, and equipment that need cleaning.
Look at how cleaning is currently done. Get input from staff. Ask them how and why they clean a certain way. Find out which procedures can be improved.
Estimate time and skills needed for each task. Some jobs may be done more efficiently by two or more people. Other might require an outside contractor. Determine cleaning frequency as well.
Choosing Cleaning Materials
Correct tools and cleaner
Worn tools
Protective geal
CHAPTER 12Cleaning
andSanitizing
Jercel TumaqueRexel Escoto
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