 2002 Province of British Columbia FOODSAFE Level 1 1 Unit 6 Cleaning

 2002 Province of British Columbia FOODSAFE Level 1 2 Cleaning Key Learning Points n Clearing and cleaning n Types of dishwashing n Steps for proper ware washing n Sanitizing or disinfecting methods n Other cleaning Page 58

 2002 Province of British Columbia FOODSAFE Level 1 3 Cleaning Tables and Counters Cleaning Tables and Counters Write this on Page 58 discard unused food clean with a damp cloth or paper towel used only for this purpose rinse dirty cloth in a pail of sanitizer that should be changed frequently avoid spraying the sanitizer in the air; use a cloth to minimize inhalation of chemicals in sanitizer sprays launder soiled cloths change linens, tablecloths or placemats between settings After cleaning a table or countertop -

 2002 Province of British Columbia FOODSAFE Level 1 4 Procedures for Ware Washing 1.Organization 2.Scraping and pre-soaking 3.Sorting and racking 4.Washing 5.Rinsing 6.Sanitizing 7.Air drying Page 59

 2002 Province of British Columbia FOODSAFE Level 1 5 Sorting and Racking Page 59

 2002 Province of British Columbia FOODSAFE Level 1 6 Hot Water Temperature 82  C 82°C (180°F) for 10 seconds Page 59

 2002 Province of British Columbia FOODSAFE Level 1 7 Chemical Sanitizers Chlorine Bleach 28ml per 4.5 L of water (1 oz. per 1 gallon) Iodine 12.5 – 25 ppm or follow manufacturer’s instructions QUATS – Quaternary Ammonium Compounds 200 ppm or follow manufacturer’s instructions Page 60

 2002 Province of British Columbia FOODSAFE Level 1 8 Air Drying Unit 6 n Drain boards: clean, sanitized stainless steel or plastic laminate, sloped for drainage n Glassware: in racks or “business end” down on trays lined with sanitized bar matting n Never hand towel

 2002 Province of British Columbia FOODSAFE Level 1 9 Air Drying  Drain boards should be clean, made of sanitized stainless steel or arborite and be sloped for drainage into a sink or machine  Ware should be dry and cool before storage Page 61

 2002 Province of British Columbia FOODSAFE Level 1 10 Manual Dishwashing Three separate sinks are needed: 1) Washing 2) Rinsing 3) Sanitizing Page 61

 2002 Province of British Columbia FOODSAFE Level 1 11 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.

 2002 Province of British Columbia FOODSAFE Level 1 12 Mechanical Dishwashers High temperature dishwasher with built-in booster Low temperature dishwasher with chemical dispenser Data Plate Scrap Screen

 2002 Province of British Columbia FOODSAFE Level 1 13 Mechanical Dishwashing Chemicals Pre-Rinse Sprayer Temperature Booster

 2002 Province of British Columbia FOODSAFE Level 1 14 Mechanical Dishwashing Uses jets of hot water at a minimum of 60°C (140°F) and chemicals to loosen and remove soil. Sanitizing is done with water for a minimum 82°C (180°F) for 10 seconds. Page 62

 2002 Province of British Columbia FOODSAFE Level 1 15 Glass Washing Glass washers operate at temperatures that are lower than mechanical dishwashers, 50°C to 60°C (120°F to 140°F) Chemical sanitizers are used instead of hot water. Glasswashers will not remove dried-on sugar, cream or juice. Presoaking and scrubbing may be needed. Page 62

 2002 Province of British Columbia FOODSAFE Level 1 16 Storage of Sanitized Ware  Store 15 cm off of the floor, away from dust, garbage, food or splashes  Clean and sanitize racks and shelving regularly  Handle ware with clean hands  Remove unclean dishware and pre-wash Page 61

 2002 Province of British Columbia FOODSAFE Level 1 17 Video Video While watching the video: What are some of the basic procedures for mechanical dishwashing? What is the correct water temp. during the wash cycle in machine washing? Why is scraping and pre-soaking important? What is the correct temp. for the sanitizing cycle in machine washing?

 2002 Province of British Columbia FOODSAFE Level 1 18 Video Video While watching the video: What are some of the basic procedures for mechanical dishwashing? What is the correct water temp. during the wash cycle in machine washing? Scraping and pre-soaking, Sorting and racking, Washing, Rinsing, Sanitizing, Air drying 60°C (140°F)

 2002 Province of British Columbia FOODSAFE Level 1 19 Video Video While watching the video: Why is scraping and pre-soaking important? What is the correct temp. for the sanitizing cycle in machine washing? Because it reduces the chances for pathogens to survive and contaminate food 82°C (180°F)

 2002 Province of British Columbia FOODSAFE Level 1 20 Workplace Hazardous Materials Information Systems (WHMIS) n 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 Page 63

 2002 Province of British Columbia FOODSAFE Level 1 21 Cleaning Equipment in Place (CIP) Page 63

 2002 Province of British Columbia FOODSAFE Level 1 22 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.

 2002 Province of British Columbia FOODSAFE Level 1 23 Wet Floors Clean floors on a regular basis Clean up spills right away Use salt on spilled grease or oil that cannot be cleaned up immediately Locate “warning signs” in wet, damp or just cleaned areas Place non-slip mats in appropriate areas Wear closed-toe, sturdy shoes with non-slip soles Page 64

 2002 Province of British Columbia FOODSAFE Level 1 24 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.

 2002 Province of British Columbia FOODSAFE Level 1 25 Collecting Waste Page 65

 2002 Province of British Columbia FOODSAFE Level 1 26 Discarding Waste n Proper foot and body wear n Puncture and liquid resistant gloves n Waterproof bag n Leave space at the top Page 65

 2002 Province of British Columbia FOODSAFE Level 1 27 UNIT 6 - Review See it Think it Do it Look at the task/hazard Is there a risk of injury or disease Take action to eliminate or control the risk Sanitizer machine is not working Pathogens not eliminated and could transfer to other food items Use proper manual dishwashing procedures or use very hot water temperatures Write this on page 66