1. Chapter 4 Cleaning, Sanitation, and Safety
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

2. Outline Sanitary design of facilities Cleaning and sanitation
The physical plant
Equipment design and placement
Cleaning and sanitation
Principles of cleaning
Principles of sanitation
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

3. Outline Continued Dishwashing Facilities cleaning and maintenance
Kitchen utensils
Dishes, glassware, and silverware
Facilities cleaning and maintenance
Organization and scheduling
Preventative maintenance
Pest control
Checks and inspections
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

4. Outline Continued Safety Summary Worker safety Safety program
Customer protection
Summary
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

5. Introduction
Sanitation and safety are closely related environmental factors to be considered when planning a facility and followed in its daily operations.
The purpose of this chapter is to review the principles of cleaning and sanitation as they relate to warewashing and maintenance of facilities.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

6. Sanitary Design of Facilities
The physical plant
Built-in features: features that facilitate easy cleaning should be built in at the time of construction.
Water supply: water safety can be checked at the local health department.
Trash and waste removal: trash should be removed daily and containers cleaned daily.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

7. Sanitary Design of Facilities
Sanitary facilities (rest rooms and handwashing stations): adequate and easily accessible handwashing facilities and rest rooms are required in the physical plant.
Equipment design and placement: each piece of equipment that comes in contact with food should be readily cleanable.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

8. Sanitary Design of Facilities
Equipment design and placement: there are three categories of cleaning methods
Clean-in-place: a method of cleaning that requires no disassembly.
Clean-out-of-place: a method of cleaning whereby equipment can be partially disassembled for cleaning.
Manual cleaning: requires full disassembly.
NSF (National Sanitation Foundation): establishes sanitation standards for materials used in foodservice.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

9. NSF Seal of Approval
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

10. Cleaning and Sanitation
Cleaning: the physical removal of visible soil and food from a surface.
Sanitizing: a procedure that reduces the number of potentially harmful microorganisms to safe levels on food contact surfaces.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

11. Cleaning and Sanitation
Principles of cleaning
A detergent is put in contact with a soiled surface.
Pressure is applied by water or a scrub brush to penetrate the soil so it can be removed by rinsing.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

12. Cleaning and Sanitation
Detergents: the three basic phases of detergency are:
Penetration: the cleaning agent must penetrate between the layers of soil and the surface to which it adheres.
Wetting: the action above that reduces surface tension and makes penetration possible.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

13. Cleaning and Sanitation
Detergents continued
Suspension: the action of a cleaning agent required to hold the loosened soil in the washing solution so it can be flushed away and not redeposited.
Saponify: to turn fats into soap by reaction with an alkali.
Sequestering: the isolating of substances such as a chemical ion so it cannot react.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

14. Cleaning and Sanitation
Detergents continued
Rinsing agent: a compound designed to remove and flush away soils and cleaners so they are not redeposited on surfaces being washed.
The development of polyphosphate detergents has solved the problem of hard water deposits by binding lime and magnesium.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

15. Cleaning and Sanitation
Solvent cleaners: alkaline-based cleaners used to clean surfaces soiled with grease.
Acid cleaners: lime build-up and rust are treated with acid cleaners.
Abrasives: used for tough soils that do not respond to solvents or acids.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

16. Cleaning and Sanitation
Principles of sanitation: immediately after cleaning, all food contact surfaces must be sanitized.
Heat sanitizing: the objective is to expose the clean surface to high heat between 162°F and 180°F.
Chemical sanitizing: the object can either be immersed in a solution or the object can be sprayed or rinsed with the solution.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

17. Dishwashing
Dishwashing requires a two-part operation, cleaning and sanitizing.
Kitchen utensils
To clean kitchen utensils in a two or three-compartment sink, they must be:
Cleaned in the first sink
Rinsed in the first or second sink
Sanitized in the second or third sink
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

18. Dishwashing Dishes, glassware, and silverware
These items can be washed manually or by mechanical dishwashers.
The step-by-step procedures for each method of washing are detailed in Figures 4.3 and 4.8.
All steps require energy except air drying.
Good maintenance of a dish machine includes frequent examination and lubrication by a qualified maintenance person, usually from the chemical company under a service contract.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

19. Three-Compartment Steel Pot and Pan Sink
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

20. Double-Tank Automated Dish Machine
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

21. Facilities Cleaning and Maintenance
Organization and scheduling:
The organization of a cleaning plan begins with a list of duties to be performed daily, weekly, and monthly.
Regular cleaning, such as counter tops and floors needs to be done daily.
Other tasks to be done less frequently include cleaning hoods and walls.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

22. Facilities Cleaning and Maintenance
Organization and scheduling
A cleaning schedule should be a step-by-step list of what to do, how to do it, and who is to do it.
An example of a cleaning schedule is in Figure 4.12.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

23. Cleaning Schedule
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

24. Facilities Cleaning and Maintenance
Equipment
Heavy-duty equipment, such as food waste disposals, can help keep the facility clean.
Compactors, pulpers, and can and bottle crushers reduce the volume of trash.
Thorough cleaning and sanitation of equipment is part of the sanitation maintenance program.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

25. Facilities Cleaning and Maintenance
Preventive maintenance
This is a documented program of routine checks or inspections of facilities and equipment to ensure the sanitary, safe, and efficient operation of a foodservice department.
Each piece of equipment is inspected by a representative from the department on a routine basis and detailed records of repairs and costs are kept.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

26. Facilities Cleaning and Maintenance
Pest control
Rats, mice, flies, roaches, grain insects, fruit flies, and gnats all can carry communicable diseases.
Two conditions, food and harborage, are required for these pests to live.
Constant alertness to signs of pests, and prevention of the above conditions can prevent pest problems in foodservice facilities.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

27. Facilities Cleaning and Maintenance
Checks and inspections
By setting high departmental standards and conducting routine self-inspections, management can be assured that sanitation regulations are met.
All foodservice operations are regulated by local, state, or federal agencies.
Official inspections are conducted on a periodic, monthly, or annual basis.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

28. Safety
Physical safety of workers and customers alike is a major concern of foodservice administrators.
The Occupational Safety and Health Act, which became effective in 1971, makes it illegal not to have a safe establishment.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

29. Safety
Two OSHA standards of particular concern to foodservice operators are the:
Hazard Communication Standard (HCS)
Also recognized as “right to know;” this requires employers to develop and implement a program to communicate chemical hazards to all employees.
The manufacturer must supply, for each chemical, a Material Data Safety Sheet (MSDS) that identifies the chemical and includes a hazard warning.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

30. Safety OSHA standards continued Bloodborne pathogen standard
Requires that all employees be made aware of potentially infectious materials that they may be exposed to while on duty.
Examples of pathogens include the hepatitis B virus and the HIV virus.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

31. Safety
Worker safety
An accident in the workplace has become a symbol of inefficiency, either human or mechanical, and usually represents a monetary loss to the organization.
The foodservice industry’s frequency-of-accidents rate is nearly twice as high as the average for all reporting industries.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

32. Safety
Safety program: specific topics for a safety campaign may be centered around the three Es of safety.
Engineering: refers to the built-in safety features of the building and equipment.
Education: begins with the establishment of firm policies regarding safety, and then ongoing documented safety training.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

33. Safety Safety program continued
Enforcement: refers to the follow-up required to prevent carelessness and make sure rules and policies are being followed.
Enforcement can be accomplished by establishing a safety committee among the employees, who observe and report safe practices .
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

34. Proper Lifting Techniques
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

35. Safety Customer Protection
Customers deserve the same concern, with respect to safety, as employees.
For example, the parking area should be well-lighted and furniture in good repair.
Servers should be trained on proper serving procedures to prevent spills and on the Heimlich maneuver.
Managers are liable for accidents on the premises.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458

36. Summary
It is the responsibility of the foodservice manager to design, implement, and monitor a program on cleaning and sanitation.
The steps to safety in any foodservice include awareness, involvement, and control.
Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc.
Payne-Palacio/Theis Upper Saddle River, New Jersey 07458