6 Flashcards
Principles of Cleaning and Sanitizing
Cleaning and Sanitizing - important activities in all retail food establishments.
- Enhance the safety and quality of food, increase the life expectancy of equipment and facilities, and improve overall sanitary conditions.
Cleaning - physical removal of soil from surfaces of equipment and utensils.
- Single-use items do not need to be cleaned. They must be discarded after use.
Sanitizing (sometimes called sanitization) - treatment of a clean surface to reduce the number of disease-causing microorganisms to safe levels.
Water -
primary component of cleaning materials
Potable water - free from harmful microorganisms, chemicals, and other substances that can cause disease.
“Hard” water -
caused by dissolved salts of calcium, magnesium, and iron.
Water hardness - reduces effectiveness of detergents and leaves “lime”
.
Effective Cleaning Consists of Four Separate Events
- A detergent or other type of cleaner is brought into contact with the soil.
- The soil is loosened from the surface being cleaned.
- The loosened soil is dispersed in the wash water.
- The dispersed soil in rinsed away along with the detergent to prevent it from being
redeposited onto the clean surface.
Removal of Food Particles
- Use warm water when pre-flushing and pre-scraping equipment
and utensils. - Avoid using very hot water or steam because they tend to “bake” food particles onto the surface of equipment and utensils and that makes cleaning more difficult.
Application of Cleaning Agents
Cleaning agent - chemical compound formulated to remove soil and dirt.
Soaking
soaking equipment or utensils for a few minutes before scrubbing, increase the effectiveness of manual and mechanical warewashing.
Cleaning agents - include an acid or alkaline detergent and may include degreasers, abrasive materials, or a sanitizer.
Spray Methods
Cleaning solutions can be sprayed on equipment surfaces - by fixed or portable spray units that use hot water or steam.
Abrasive Cleaning
- form of powders and pastes, are used to remove soil firmly attached to a surface.
Abrasive-type cleaners not recommended for stainless steel surfaces.
rinsing
- Rinse all equipment surfaces immediately after cleaning.
- Use hot, potable water to remove the cleaning solution.
Detergent
- originates from the Latin “detergeo,” meaning “to wipe away.”
- Water acts as a natural detergent for readily soluble soils.
Cleaning is enhanced by adding soap, alkaline detergents, acids, degreasers, abrasives, or sanitizer detergents.
Water supply must be portable, free of harmful microorganisms, chemicals, and substances.
Cleaning Frequency
Some guidelines for cleaning food-contact surfaces
include:
• Before each use with a different type of raw animal food, such as beef, fish, lamb, pork,
or poultry, except when the surface is in contact with a series of different raw animal
foods each requiring a higher cooking temperature.
• Each time there is a change from working with raw foods to working with ready-to-eat
foods.
• Between uses with raw fruits and vegetables and with potentially hazardous food (TCS food)
• Before using or storing food temperature-measuring device
• At any time during the operation when contamination may have occurred
Exceptions to the 4-hour cleaning rule.
One exception is when equipment and utensils are used to prepare potentially hazardous food (TCS food) in a refrigerated room
- Equipment and utensils that contact potentially hazardous foods (TCS foods) must be cleaned every 24 hours.
Ice tea dispensers, carbonated beverage dispenser nozzles, water dispensing units, ice makers,
and ice bins: examples of equipment that routinely come into contact with food that is not
potentially hazardous.
The FDA Food Code recommends surfaces of utensils and equipment contacting food that is not potentially hazardous be cleaned:
• At any time when contamination may have occurred
• At least every 24 hours for iced tea dispensers and customers self-service utensils, such
as tongs, scoops, or ladles
• Before restocking customers self-service equipment and utensils such as condiment
dispensers and bulk food display containers
• Whenever possible, follow the manufacturer’s guidelines for regular cleaning and
sanitizing of the food-contact surfaces of equipment and utensils.
Sanitizing principles
Heat and chemicals - 2 types of sanitizers most commonly used in retail food establishmentIn all instances, a food-contact surface must be thoroughly cleaned and rinsed to remove soil and
detergent residues before it can be properly sanitized.
Heat Sanitizing
Heat sanitizing - submersed in hot water maintained at 171℉ (77℃) or above for at least 30 seconds.
Heat Several Advantages over Chemical Sanitizing Agents Because it:
• Can penetrate small cracks and crevices
• Is noncorrosive to metal surfaces
• Kills all types of microorganisms equally effectively
• Leaves no residue
• Is easily measurable
Sanitizing with hot water - most commonly performed as part of mechanical warewashing
operations.
The FDA Food Code requires the hot water used for these purposes to be between 180℉ (82℃) 𝑎𝑛𝑑 194℉ (90℃) when it leaves the final rinse spray nozzles.
This assures the temperature of the water will be at 171℉ (77℃) or above when it reaches the surfaces of the equipment and utensils being sanitized.
- The only exceptions to these temperature requirements
are single-tank, stationary rack, and single-temperature machines, where the final rinse water temperature must be at least 165℉ (74℃) as it leaves the spray nozzles.
