1. Cleaning, Sanitation, and Safety Chapter 4

2. Sanitation  Standards of cleanliness and sanitation will be only as high as those established and enforced by the foodservice director

4. Sanitary Design of Facility  Sanitary facilities:  Rest rooms and locker rooms  Handwashing sinks with hot water, soap, towels  Handwashing sinks separate from food prep sinks

5. Equipment  Three categories of cleaning methods:  Clean-in-place (CIP)  No disassembly  Stationary or built in equipment  Clean-out-of place (COP)  Equipment can be partially disassembled  Manual cleaning  Full disassembly

6. NSF  National Sanitation Foundation (NFS)  Established sanitation standards for equipment material, design, construction, installation, and maintenance  If a manufacturer complies with NFS standards, may use NFS seal

7. Cleaning and Sanitation  Cleaning  Physical removal of visible soil and food from a surface  Sanitizing  Procedure that reduces the number of potentially harmful microorganisms to safe levels on food contact surfaces.

8. Cleaning  Factors that influence the cleaning process (Table 4.1)  Type of water  Water temperature  Surface to be cleaned  Type of cleaning compound  Type of soil to be removed

9. Principles of Cleaning  Detergency  Penetration (Wetting)  Suspension  Rinsing

10. Principles of Cleaning  Polyphosphate  Comparing cleaning products  Look at label  Ask cost per wash  Work closely with manufacturer’s representative

11. Cleaning and Sanitation  Solvent Cleaners  Acid cleaners  Abrasives  Principles of Sanitation  Heat sanitizing: Temp 165 wash, 180 rinse  Chemical (Cold) sanitizing: 75 wash, 120 rinse  Commonly used sanitizers  Chlorine, iodine, and quaternary ammonium compounds (quarts)

12. Dishwashing/Warewashing  3 sink method pot and pan  Manual Washing on page 126  Air dry

13. Cleaning Schedule  All food contact equipment should be cleaned after each use  Daily  Weekly, monthly etc.  Documented and checked

14. Facilities Cleaning and Maintenance  Preventative Maintenance  Pest Control  Use a reputable professional pest control company  Need MSDS

15. Safety  Occupational Safety and Health Act: April 28, 1971. Regulated by US Department of Labor  Hazard Communication Standard: “Right to Know”-Material Safety Data Sheets (MSDS)  Bloodborne Pathogen Standard: Universal precautions upon entering patient room or cleaning food trays

16. Safety  Accident  Results from an injury  Loss of productivity of injured employee  Cost of medical expense and increased insurance rates  Cost to train new employee and cost of inefficiency of new employee  Administration cost to investigate & complete paperwork  Cost to repair any damaged property

18. Safety Program  Three “E”s of Safety  Engineering  Education  Enforcement  Incident/Accident Report  Foodservice: 1 st - Falls, 2 nd – cuts, 3 rd - burns & back strains  Proper lifting techniques/back support  Fire Drills – Fire extinguisher knowledge  Figure 4.20

19. Steps to Safety  Awareness  Recognize need for safety  Involvement  Educate employees on safety  Control  Insist on safety  General Safety Rules – Figure 4.21  Safety Check Sheet – Figure 4.22