Cleaning and Sanitizing SERVSAFE/Chapter 10 Cleaning and Sanitizing

How to Clean and Sanitize: Clean the Surface Rinse the Surface Sanitize the Surface Allow the surface to air-dry

When should a surface be cleaned and sanitized? After they are used. Before foodhandlers start working with a different type of food. Any time foodhandlers are interrupted during a task and the items being used may have been contaminated. After four hours if items are in constant use.

Cleaners are… chemicals that remove food, dirt, rust, stains, minerals and other deposits.

Heat Sanitizing Water must be at least 171 degrees F. Items must be soaked for 30 seconds. Use a high-temperature dishwasher.

Chemical Sanitizing Chlorine Iodine 3 Common types: Chlorine Iodine Quaternary ammonium compunds (quats)

Sanitizer Effectiveness Sanitizer solution is a mix of chemical sanitizer and water Concentration is measured in parts per million (ppm) To check the concentration of a sanitizer, use a test kit Hard water, food bits, and leftover detergent can reduce the solution’s effectiveness

Machine Dishwashing The temperature of the final sanitizing rinse must be at least 180 degrees F. (82 degrees C.) For stationary rack, single-temperature machines, it must be at least 165 degrees F. (74 degrees C.)

Manual Dishwashing Sink station must include: Area for rinsing away food or scraping it into garbage containers Drain board to hold dirty items Drain board to hold clean items Thermometer to measure water temperature Clock with a second hand to time how long items have been in the sanitizer

How to Clean and Sanitize in a Three-Compartment Sink Rinse, scrape, or soak items before washing them. Clean items in the first sink. Rinse items in the second sink. Sanitize items in the third sink. Air-dry items.

Cleaning and Sanitizing in a Three-Compartment Sink continued… Wash items in a detergent solution at least 110 degrees F. (43 degrees C.) Never rinse items after sanitizing them. Dishwasher must have a cycle that sanitizes items before they are rinsed. When air drying items, place the items upside down so they will drain.

Storing Tableware and Equipment Store tableware and utensils at least six inches off the floor. Store glasses and cups upside down on a clean and sanitized shelf or rack. This enables the staff to pick them up without touching food-contact surfaces. Keep the food-contact surfaces of stationary equipment covered until ready for use.

Using Foodservice Chemicals Store chemicals in their original containers away from food and prep areas. Keep MSDS sheets on file and accessible.

MSDS SHEETS must contain the following information… Safe use and handling Physical, health, fire and reactivity hazards Precautions Appropriate personal protective equipment First-aid information and steps to take in an emergency Manufacturer’s name, address, and phone number Preparation date of MSDA Hazardous ingredients and identity information

Master Cleaning Schedule should include… WHAT should be cleaned WHO should clean it WHEN it should be cleaned HOW it should be cleaned