UNIT 151 CLEAN FOOD PRODUCTION AREAS, EQUIPMENT AND UTENSILS. WHAT IS CLEANING? Cleaning is the removal of all food residues and any dirt or grease that may have become attached to work surfaces, equipment and utensils during the preparation and cooking of food. NLN Cleaning NLN Pots & Pans database. In this slide link ti the NLN cleaning and pots and pans

EFFECTIVE CLEANING. To clean effectively, we need to use energy. This can be in the form of: 1. Physical energy: scrubbing with hands or mechanical equipment. This removes any debris which may have remained on cooking equipment or utensils. 2. Heat energy: hot water or steam. This helps to melt grease and fat, making it easier to scrub clean. Heat energy can also be used to destroy bacteria. This will only happen when the temperature is above 82 C.

3. Chemical energy: the use of detergents and disinfectants, the following must be noted: Detergent. Will dissolve grease and fat but will not kill bacteria. Disinfectant. Removes infection (reduce bacteria to a safe level) but will not dissolve fats. Steriliser. Will kill all living micro-organisms. Sanitisers. A special cleaning product, which combines the effect of both detergent and disinfectant.

THE REASONS FOR CLEANING. All food handlers, like doctors, have a legal and a moral responsibility to their customers. It is up to you to prevent outbreaks of food poisoning.The reasons we clean are: 1. To comply with the law. 2. To remove any food debris on which bacteria may grow. This will reduce the risk of food poisoning.

3. To enable disinfectants to be effective on work and equipment surfaces. 4. To remove any food which may attract food pests, e.g. insects, rodents, birds and domestic pets. 5. To reduce the contamination of food by foreign matter, e.g. dust, flaking paint, grease from mechanical equipment. 6. To make the area in which you are working a pleasant and safe place. 7. To make a favourable impression on customers.

PLANNING YOUR TIME. In order to be effective you need to consider the best method of working, so that cleaning is carried out in a methodical and systematic way: 1. Identify the areas, equipment or utensils that you will be required to clean and when they need to be ready to use again. 2. Plan ahead: have all your cleaning equipment and material ready. 3. Clean as you go is the basic motto, but always check the most appropriate time to clean.

4. Mop up spillage's immediately. 5. Remember that stoves and floors should be cleaned immediately before and after every service. 6. Clean and wipe down walls, shelves, cupboards and drawers regularly. 7. Wash out drains and gullies every day. 8. Wipe down sinks and hand basins after using them. 9. Check cleaning schedules for the best times to clean heavy equipment.

PRECAUTIONS WHEN USING CLEANING CHEMICALS. Always read and follow the instructions carefully, pay particular attention to the first aid procedures. Use protective clothing e.g. gloves when handling chemicals as some products are highly dangerous when in direct contact. Refer to the COSHH regulations (control of substances hazardous to health) Ensure that you use the correct product for the appropriate job. Do not use chlorine bleach on food preparation surfaces.

Always keep cleaning products locked away and in there own containers, never transfer them into a food container. Remember it is dangerous to mix chemicals, they may react and give off toxic fumes. If chemical cleaning fluids require diluting only do so prior to use and as per manufacturers guidelines. Do not dispose of cleaning solutions in food preparation sinks. Clean the cleaning equipment after use.

ELEMENT 1 CLEANING FOOD PRODUCTION AREAS. Metal tables, sinks and panelling. Use a non-abrasive cloth and cleaner. Clean with a detergent and a disinfectant, or a sanitiser, then rinses with hot water. Avoid using chlorine bleach or scented disinfectants on food contact surfaces. Make sure that sinks and hand basins are clean and free flowing.

Wall tiles. Painted surfaces. Glass. Clean with a detergent and disinfectant, or a sanitiser. Pay special attention to walls around stoves, bins and preparation areas. Painted surfaces. Use a non-abrasive cloth and cleaner. Clean with a detergent and disinfectant, or a sanitiser. Glass. Use detergent or specialised products. Dry clean with a soft cloth.

Floor tiles, vinyl, and linoleum floor coverings. Use a strong degreaser (a detergent) and a disinfectant. Ensure that drains, gullies, traps and overflows are clean and free flowing. While cleaning floors, place an obvious warning sign in the area. The floor must be dried after cleaning to avoid an accident. Laminated surfaces. Clean with a detergent and disinfectant, or sanitiser. Make sure that shelving, cupboards and drawers are clean and tidy.

REMOVAL OF WASTE. Waste includes all packaging, food trimmings and any left over food. Waste bins are a perfect environment for promoting the growth of bacteria. The following guidelines should be used: 1. Empty bins regularly, do not wait until they are full, as this can attract pests.

2. Take special care after handling rubbish 2. Take special care after handling rubbish. Always wash your hands thoroughly after emptying bins. 3. Waste bins are the rubbish areas must be thoroughly cleaned regularly. Use a strong detergent and disinfectant. 4. Store waste in the correct designated areas. These should be away from food preparation areas, corridors and fire exits.

ELEMENT 2 CLEAN FOOD PRODUCTION EQUIPMENT. Always make sure that the food production equipment is correctly turned off and dismantled before cleaning. After you have cleaned it, make sure that all parts are dry and then carefully reassembled.

CLEANING DIFFERENT TYPES OF EQUIPMENT. Ovens. Use specialised chemicals such as a heavy duty oven cleaner. Ensure that cleaning fluids are rinsed off thoroughly, as they are highly toxic. Griddles, Grills & Salamanders. Use specialised chemicals to remove carbon (burnt food residue)

Bain Maries. Remove all food debris and drain if a wet bain marie and clean with detergent. Hobs & Ranges. Refer to cleaning manuals, ensure that all equipment is turned off and cooled down. Take care when cleaning electrical equipment, so as not to short circuit. Correct reassemble of equipment after cleaning and check that it is working.

Fryers. Ensure that electricity or gas burners and pilot are turned off. Allow oil to cool, and drain warm oil through an oil filter into a container large enough to hold all of the oil. Remove all food debris and clean with a strong detergent/degreaser. Rinse and dry well. Refill with filtered oil (no darker than nut brown) or fresh oil. Turn on to check fryer still works.

Refrigerators, Freezers & Cold rooms. Mop up any spillage’s immediately. Use a detergent & disinfectant which will not taint the food. Plan your cleaning well, with regular defrosting of freezers. Heavy duty equipment and all electrical catering equipment. Refer to manufactures cleaning guidelines. Ensure that all equipment is turned off and disconnected prior to cleaning. Check equipment after cleaning.

ELEMENT 3 CLEAN FOOD PRODUCTION UNTENSILS. All food production utensils need to be kept very clean as they are a major cause of cross contamination. You must ensure they are thoroughly dry before storing them after cleaning.

Stainless steel. This category includes pots, pans, and whisks. Clean the utensils with detergents and hot water above 82c (180f). Sieves, colanders and strainers may need to be soaked in cold water to loosen the food. Coated metal utensils. Enamel utensils should be cleaned with a sponge to avoid chipping and scratching. Wooden utensils. This includes wooden spoons and rolling pins. Thoroughly wash wit ha detergent & hot water and dry well.

Plastic utensils. This includes spoons, chopping boards and bowls. Wash thoroughly in a detergent and sanitiser then rinse with hot water (82c/180f). Take special care as some plastic container can not withstand extreme heat. Porcelain, earthenware and glass utensils. This includes service dishes and bowls. Wash thoroughly with detergent and hot water. Any cracked or chipped utensils must not be used.

Tin openers. This piece of equipment can harbour bacteria and must be cleaned after every use. Use a brush with detergent and hot water. Small utensils. All knives must be cleaned by the user and not left into a sink of water.