Cleaning and Sanitizing Standard 5: Students will demonstrate and practice correct sanitation as it refers to a modern commercial kitchen.

Cleaning VS. Sanitizing Cleaning – the process of removing food and other types of soil from a surface. Sanitizing – the process of reducing the number of microorganisms on that surface to safe levels. Four Steps: Clean the surface Rinse the surface Sanitize the surface Allow the surface to air dry What surface areas does this include?

Cleaners Are chemicals that remove food, soil, rust, stains, minerals, or other deposits. Cleaners must be stable, noncorrosive, and safe for employee use. Types of cleaners: Detergents – alkaline cleaners Degreasers – grease dissolving agent Delimers – used on mineral deposits Abrasive cleaners – scouring agent

Sanitizing Heat sanitizing Water must be at least 171*F and items must be immersed for at least 30 seconds. Chemical sanitizing – chemical sanitizers are regulated by the state and federal environmental protection agencies. Factors that effect sanitizers: Contact time Temperature Water hardness pH Concentration

DishWashing Machine: High-temperature & Chemical Sanitizing Manuel Washing: Steps for 3-compartment sinks Rinse, scrape, or soak before washing Clean items in the first sink. Rinse items in the second sink. Sanitize items in the third sink. Air-dry all items.

Cleaning the Premises Nonfood contact surfaces must be cleaned regularly. This includes: Floors, ceilings, equipment exteriors, restrooms, and walls This prevents dust, dirt, food residue, and other debris from building up.

Tools for cleaning Cleaning is easier when you have the right tools! Brushes – apply more affective pressure Scouring pads – steel wool used to clean pots and pans Mops and brooms Towels – never use towels meant for cleaning food spills for any other purpose.

Storing utensils, tableware and equipment Utensils and Tableware Store at least 6in off the ground, and keep covered. Clean and sanitize drawers and shelves before clean items are stored. Clean and sanitize carts and trays when necessary. Store glasses and cup upside down on a clean surface. Keep silverware handles up. Keep food contact surfaces of stationary equipment covered until ready to use. Cleaning equipment – kept in a separate storage closet. Air-dry wiping cloths overnight Hang mops, brooms, and brushes to air-dry Clean and rinse buckets and let air-dry.

Using foodservice chemicals Only purchase chemicals approved for use in a restaurant of foodservice establishment. Hazard communication program: Inventory hazardous chemicals used at the establishment. Chemical labeling procedures Material Safety Data Sheets (MSDS) Employee training Written plan addressing the Hazard Communication Standard (HCS) What is OSHA? (Occupational Safety and Health Administration)

Develop a cleaning program Identifying cleaning needs Creating a master cleaning schedule Choosing cleaning materials Implementing the cleaning program Monitoring the program In this class: we will have a master cleaning schedule. If the kitchen is not clean when the bell rings, we as a class will clean the next day.