7 Cleaning and sanitizing Flashcards
when you are sanitizing, what are you doing?
taking already clean items and killing pathogenic and spoilage organisms that may still be present using heat or chemical
what are steps to clean and sanitize items?
-remove loose material by wiping and scraping
-place items under warm soapy water
-rince items under clean water
-sanitize by heat or chemical
-allow to air dry
Dishwasher may be used in place of maunal labor. The temp of the freash how water sanitizing rinsing in a dishwasher must be between ?
180- 194
Cleaning in place system define?
-larger pieces of equipment that can not be moved must still be cleaned
-There are some parts that are able to be taken off should be washed as normal dishes
-the remaining part should be cleanin with appropriate detergent, in water as hot as the emplyee can tolerate
-then rinced to remove detergent and loosened debris
-then sanitized and allowed to completly dry before reassembled
what is the difference between sanitizing and sterilization?
=Sanitizing= heat or chemical to clean food contact area to creat a 99.999% reduction of pathogen
-chemical, heat, or steam 200F for 5 min
=Sterilization involves the destruction of microorganism
when should employees clean and sanitize food contact surfaces?
-before using the equipment or utensils
-when switching to work with another type of food
-often as possiable, at least every 4 hours if something is in constant use
-immediately after use
-at the end of the shift
A master cleaning schedule describes?
when and how different items and areas should be cleaned and who should do the cleaning
the master cleaning schedule should contain?
-items or areas to be cleaned
-frequency of cleaning required
-method
-employees involved and the name of the person responsible for checking htat hte cleaning has been done
-nanes of cleaning contractors for specialized tasks
Food equipment cleaning log sepecifies?
-name of equipement beinng used to prepare certain types of food
-date and times check and cleaned
-most equipemnet that comes in contact w/ food will need to be cleaned dailiy or multiple times a day
-maintenance checks
factors to consider when choosing detergent?
-type of surface and the soil to be removed
-the pH of the water supply
-requirements and recommendation for the use of the cleaning equipemnt in your workspaice
what influences the effectivness of the detergents?
-water temp
-energy applied
-length and frequenct of treatment
when using a chemical sanitizer generally speaking?
- mix — and —
- concentration for — based on a 3 compartment sink is — ppm
-mixed with water
minimum standard parts per millon concentration for chlorine - based for a 3 compartment sink is 50ppm
three main types of chemical sanitizing compound that are approved for use on food premises are?
Chlorine
Iodine
Quaternary-based sanitizers
describe usage of a chorine based sanitizer?
effective against most microorganisms for hard and soft water
-fairly cheap, may cause corrosion at high temp
-have a minimum temp based on concentaration and pH of the solution
describe usage of a Iodine based sanitizer?
effective against most microorganism
-may stain silver and copper
minimum temp of 68F, pH of 5 or less,
Concentration between 12.5 and 25 mg/L
describe usage of Quaternary based sanitizers?
odor free, non corrosive
do not work well in hard water and are not effective against some bacteria
-min temp 75F, concentration specificed by manufacture’s direction
Dishes must be rinsed in ____ after ___ and before ____ to remove detergents. do not rinse dishes after ____.
clean water - after washing
before sanitiaing
do not rinse dishes after sanitizing
dishes that have been sanitized must be allowed to
air dry
uisng a towel increase chance of cross contamination
3 compartment sink is for what
wash, rinse, sanitize
for utensils and equipment
what are hand contact surfaces?
any number of areas including handles, faucets, power switches
what are food contact surfaces?
items such as pots, pans, machinery, equipment, utensils, container, cutting boards, table tops
-must be cleaned between every use and switcing from tasl to task
cleaning the cleaning supplies?
as cleaning with dirty tools may make the problem worse
Sanitizing with heated water is done how?
171F or above
immersed for a minimum of 30 seconds
-the stream temp should be 200F and applied for 5 min
things to teach employees about rinsing and drying?
-how to use cleaning supplies properly
-to read the instruction on all cleaning materials
-not to mix chemicals
-rinse items thoroughly and to use fresh sanitizer
-to take care of cleaning supplies
-NOTE: it is important to monitor your chemicals to make sure that there are no signs of misuse or damage
trash can create what type of contamination?
bacterial and physical
can attract pests
the best types of trash cans should be
foot operated
with disposable liners and tight fitting lid
at end of day things to do concerning trash?
-emptied to outside
-container and lids washed
no garbage allowed to reamin over night as it would attract pests
outside habits concerning trash?
liner tied before taking it out of can
dumpster with lids securly closed to protect contents from starving animials
-dumpsters and recycling container should be kept clean
-regular collection should be made as well
written procedures for dealing with a vomit event must include:
-cordoning off an area of at least 25 ft diameter
-initial cleaning of gross visible contamination with water to minimize spread and take into account the likelihood of aerosolization of virus particles
-subsequent disinfection with 1000 ppm chlorine or other disinfectant
-steps for segregating cleaning and sanitation equipment from the food preparation, storage, and handling areas
