Instructor Notes Once you have designed a sanitary facility, it is important to keep it that way. If you do not keep the facility and equipment clean and.

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Presentation transcript:

Instructor Notes Once you have designed a sanitary facility, it is important to keep it that way. If you do not keep the facility and equipment clean and sanitary, food can easily become contaminated. It is important to use cleaning and sanitizing chemicals properly. If misused, they can be just as harmful as the illnesses they help prevent.

Cleaning Process of removing food and other types of soil from a surface Sanitizing Process of reducing the number of microorganisms on a clean surface to safe levels Instructor Notes To be effective, cleaning and sanitizing must be a two-step process. Surfaces must first be cleaned and rinsed before being sanitized. 12-2

Food-contact surfaces must be washed, rinsed, and sanitized: After each use Anytime you begin working with another type of food After a task has been interrupted At 4-hour intervals if items are in constant use Instructor Notes All surfaces in an establishment must be kept clean, but all food-contact surfaces must be cleaned and sanitized. 12-3

Surfaces can be sanitized using: Heat Chemicals Hot water Chlorine Iodine Quats Instructor Notes The most common way to heat-sanitize tableware, utensils, and equipment is to immerse or spray them with hot water. The higher the heat, the shorter the time required to kill microorganisms. Chemical sanitizers are regulated by state and federal EPAs. The three most common types are chlorine, iodine, and quats. Refer to your local or state regulatory agency for recommendations on selecting a sanitizer. For a list of approved sanitizers, check the Code of Federal Regulations (CFR) 21CFR178.1010—“Sanitizing Solutions.” 12-4

When sanitizing a food-contact surface with a chemical sanitizer, you can: Immerse it in a specific concentration of sanitizing solution OR Rinse, swab, or spray it with a specific concentration of sanitizing solution 12-5

The concentration of the sanitizer influences its effectiveness Concentration must be checked with a test kit Low concentrations: May fail to sanitize objects High concentrations: May be unsafe, leave odor/bad taste, corrode metals Change solution when dirty or when concentration is below its requirement Instructor Notes Chemical sanitizers are mixed with water until the proper concentration (ratio of sanitizer to water) is reached. Concentration is measured using a sanitizer test kit and is expressed in parts per million (ppm). The test kit should be designed for the sanitizer you are using and is usually available from the manufacturer or your supplier. The concentration of a sanitizing solution must be checked frequently, since the sanitizer is depleted during use. It can become bound up by hard water, food particles, or detergent that is not adequately rinsed from a surface. 12-6

The temperature of the sanitizing solution influences its effectiveness Generally, sanitizers work best from 55ºF to 120ºF (13ºC to 49ºC) At 55ºF (13ºC) or lower, sanitizers may not be effective At 120ºF (49ºC) or higher, sanitizers may corrode metals or evaporate 12-7

A sanitizer’s contact time with an object influences its effectiveness The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer Instructor Notes In order for a sanitizer to kill microorganisms, it must make contact with the object for a specific amount of time. 12-8

When using warewashing machines: Check them for cleanliness Clear foreign objects from trays/spray nozzles Check detergent and sanitizer levels Scrape, rinse, or soak items before washing them Load racks correctly Instructor Notes Check the machine for cleanliness at least once a day, cleaning it as often as needed. Fill tanks with clean water. Use an acid cleaner on the machine whenever necessary to remove mineral deposits caused by hard water. Make sure detergent and sanitizer dispensers are properly filled. Pre-soak items with dried on food. When loading racks, make sure all surfaces will be exposed to the spray action. Never overload racks. 12-9

When using warewashing machines: continued Check machine temperatures/pressures Check racks exiting machines for soiled items Air-dry all items Keep machine in good repair Instructor Notes Follow manufacturer’s recommendations regarding machine temperature and pressure. Always air-dry items. Drying them with a towel can recontaminate them. 12-10

Steps for Cleaning and Sanitizing Instructor Notes Prior to cleaning and sanitizing items in a three-compartment sink, each sink and all work surfaces must be cleaned and sanitized. Wash items in the first sink in a detergent solution at least 110ºF (43ºC). Water should be changed when the suds are gone or the water is dirty. Immerse or spray items in the second sink with water at least 110ºF (43ºC). All traces of food and detergent should be removed. If the immersion method is used, the water should be replaced when it becomes cloudy or dirty. Immerse items in the third sink in hot water or a chemical sanitizing solution. If hot water is used, it must be at least 171ºF (77ºC). (Some jurisdictions require 180ºF.) If chemical sanitizing is used, the concentration of the sanitizer should be checked with a test kit. Air-dry items to prevent contamination. 12-11

Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris: Floors Walls Ceilings Equipment exteriors Restrooms 12-12

When storing clean and sanitized tableware and equipment: Store it 6 inches off the floor Clean and sanitize drawers/shelves before items are stored Store glasses/cups upside down Store flatware/utensils with handles up Cover equipment food-contact surfaces until ready for use Instructor Notes Store flatware and utensils with handles up to prevent employees from touching food-contact surfaces. 12-13

When storing cleaning tools and supplies: Clean and sanitize them before storage Place them in a locked area away from food and food-preparation areas Air-dry wiping cloths and buckets overnight Air-dry mops, brooms, and brushes on hooks Instructor Notes Handwashing sinks, food-preparation sinks, and warewashing sinks should never be used to clean mops, brushes, or other tools, or to dispose of soiled water. 12-14

When handling chemicals: Only purchase those approved for restaurant/foodservice use Follow manufacturer’s instructions/local regulations when discarding Label containers with: Chemical’s name Manufacturer’s name/address Description of potential hazards Keep Material Safety Data Sheets (MSDS) for each chemical Instructor Notes If chemicals are transferred to a new container, the label on that container must include the chemical name, manufacturer’s name and address, and potential hazards of the chemical. OSHA requires chemical manufacturers and suppliers to provide MSDS for each chemical at your establishment. These are sent periodically with shipments or can be requested by the establishment. MSDS must be kept in a location accessible to all employees while on the job. 12-15

What’s Wrong with This Picture? Instructor Notes Answers: There is no clock with a second hand. Employees would not be able to time how long an item has been immersed in the sanitizer. Soap suds from the wash sink have been carried over into the rinse and sanitizer sinks. This can deplete the sanitizer. The temperature of the rinse water is only 90F (32C). It should be at least 110F (43C). A cleaned and sanitized pot is not being air-dried properly. It should be inverted. 12-16