Ch. 10: Cleaning and Sanitizing Flashcards
What is cleaning?
Removing food and other dirt from a surface
What is sanitizing?
Reducing pathogens on a surface to safe levels
3 requirements for cleaners
Stable
Noncorrosive
Safe to use
4 varieties of cleaners
Detergents
Degreasers
Delimers
Abrasive cleaners
Guidelines for using cleaners correctly (3)
Follow mfr. instructions carefully–if not they can be dangerous
Only use cleaners for intended purpose
NEVER use one type of cleaner in place of another unless intended use is the same
Food contact surfaces must be sani’d after:
They’ve been cleaned and rinsed
Methods of sanitizing?
Chemical or heat
How to heat sanitize? (3)
Water at least 171F
Soaked for at least 30 sec
Or run thru high-temp dishwasher
How to chemical sanitize? (4)
Soaking,
rinse,
swab,
or spray w chemical sani solution
Three common types of chemical sani?
Chlorine
Iodine
Quats
If using a detergent-sani blend?
Use twice , once to clean, once to sani. Usually for 2 compartment
What are the 5 critical factors that influence sanitizer effectiveness?
Concentration Temperature Contact time Water hardness pH
Chlorine water temp?
100F+
75F+
Chlorine pH
10-
8-
Chlorine water hardness
mfr. rec
mfr. rec
Chlorine concentration
50-99ppm
50-99ppm
Chlorine contact time
7+sec
7+sec
Iodine water temp
68F
Iodine pH
5- or mfr. rec
Iodine water hardness
mfr. rec
Iodine concentration
12.5-25ppm
Iodine contact time
30+ sec
Quats water temp
75F
Quats pH
mfr. rec
Quats water hardness
less than 500ppm or mfr. rec
Quats concentration
mfr. rec
Quats contact time
30+ sec
5 Steps for cleaning and sanitizing surfacs
Remove food bits from surface Wash w/ detergent mix & correct tool Rinse w/ clean water & correct tool Sanitize w/ correct concentration & tool, make sure whole surface has been sanitized Let air-dry
5 times food contact surfaces need to be W/R/S’d
After being used
Before working w/ a different type of food
After handling different raw TCS produce (eg melons then leafy greens)
Any time there’s an interruption during a task (bathroom, phone call)
After four hours of constant use
8 general steps for W/R/S of stationary equipment
Unplug it Take off the removable pieces & W/R/S Scrape/remove food from the surfaces Wash w/ appropriate tools Rinse w/ clean water & appropriate tools Sanitize w/ appropriate tools, making sure the whole surface is covered Let air dry Put back together
How frequently should clean-in-place equipment be cleaned?
Daily, unless mfr. says otherwise
2 things to watch out for with high-temp dishwashers?
Water not being hot enough to sanitize
Water being too hot and baking food onto items
Temp required for a final sani rinse in a high-temp dishwasher?
180F+
Temp required for stationary-rack, single-temp dishwasher?
165F+
How to keep dishwasher clean? (6)
Clean as often as needed Check daily Clear spray nozzles of gunk Remove mineral deposits when needed Fill tanks with clean water Make sure detergent and sani dispensers are filled
How to prepare dishes for cleaning? (3)
Scrape
If needed rinse
If needed pre-soak
How to load dish racks? (3)
Use correct dish racks
Load so water will reach every surface
NEVER overload
How to dry items? (3)
Air dry
NEVER use a towel–can contaminate
Make sure they are fully dry before stacking/storing
How to monitor dishwasher? (4)
Check water temp
Pressure
Sani levels
Take corrective action if needed
What is one important object needed for high-temp dishwashers?
A quick, easy way to measure surface temps of items being washed with an irreversible record, such as a maximum registering thermometer or heat-sensitive tape.
5 steps to prepare a three-compartment sink?
Clean & sani each sink & drainboard
Fill first sink w/ detergent and water at least 110F
Fill second sink w/ clean water (not necessary if spray-rinsing)
Fill third sink with correct concentration of sani, or hot water
Provide a clock w/ a second hand for sanitizing times
5 steps to washing dishes in a 3-compartment sink
Scrape items before washing–rinse or soak if needed
Wash items in first sink w/ correct tools–change when suds are gone or water is dirty
Rinse in second sink–change water when dirty or sudsy
Sanitize in third sink–change water when temp or concentration is off, NEVER rinse after sanitizing
Air-dry on clean & sani’d surface–upside down, don’t towel-dry
Requirements for dish storage? (2)
Store at least 6” off floor
Protect from dirt and moisture
Requirements for dish storage surfaces?
Clean and sanitize drawers and shelves before storing clean items
How to store glasses and flatware? (2)
Glasses & cups upside-down on clean-sani’d shelf or rack
Store flatware/utensils handle up
Requirements for trays and carts? (2)
Check daily
Clean as often as needed
How to protect stationary equipment from contamination?
Keep food-contact surfaces covered until ready for use (plastic wrap)
Can you use cloths meant for wiping food spills for other things?
No
How to store wet-wiping cloths? (3)
In a sanitizer solution between uses.
Change solution when it no longer meets requirements
Keep cloths for raw proteins separate from other cleaning cloths
How to take care of dry-cloths for wiping plates? (3)
Keep dry
Must not contain food debris
Must not be visibly dirty
Do nonfood-contact surfaces need to be cleaned?
Yes, regularly, but not sanitized
What does regular cleaning of nonfood-contact surfaces prevent? (5)
Dust Dirt Food residue (from building up) Growth of pathogens Pests
Cleaning up after sick people? (3)
Clean up vomit/diarrhea correctly
Need specific procedures–how to minimize contamination and exposure to food, surfaces, and people
Train employees on procedures
4 requirements for storage areas of cleaning supplies
Good lighting so chemicals can be seen properly
Hooks for hanging mops, brooms, other cleaning tools
Utility sink for filling buckets, washing cleaning tools
Floor drain for dumping dirty water
Where should you never clean cleaning tools? (3)
Handwashing sinks
Food prep sinks
Dishwashing sinks
Where should you never dump mop water? (2)
Urinals
Toilets
2 considerations when storing cleaning tools
Place mops in a way that they can air-dry without soiling walls, equipment, or supplies
Clean & rinse buckets, let air dry, then store w/ other tools
What to do if chemicals or cleaning tools have been used or stored incorrectly?
Take immediate corrective action
Requirements for using foodservice chemicals (5)
Only use food-service approved chemicals
NEVER keep chemicals that are not needed
Always cover/remove items that can become contaminated before using chemicals
After using chemicals W/R/S equipment and utensils
Always follow the law and mfr. directions
Chemical storage requirements? (5)
Stored in original containers
Sometimes in specific designated areas
Spacing apart from other items
Partitioning from other items in the same area
Regardless of method, must be below food, equipment, utensils, and linens
Chemical labeling requirements? (4)
In original containers need mfr. label
needs directions for use
Must be clear and legible
If in new working container needs common name of chemical
3 things to focus on when developing an effective cleaning program?
Creating a master cleaning schedule
Training staff on it
Monitoring program to make sure it’s working
4 requirements for a master cleaning schedule
What should be cleaned
Who should clean it
When it should be cleaned
How it should be cleaned
How to list what should be cleaned? (2) What surfaces should be listed? (2)
By area,
or order they should be done
Should include both food and nonfood surfaces
How to list who should clean it?
Should list a specific individual (to make sure it does happen)
How to list when it should be cleaned? (3)
Usually as needed
Schedule major cleaning when food won’t be contaminated and service won’t be affected
Schedule shifts to allow time for cleaning
How to list how it should be cleaned? (5)
Clear, written procedures for each task cleaning tools needed chemicals needed Post near the item Always follow mfr. instructions
How to train staff on cleaning program? (3)
Schedule time for training
Work with small groups
Or conduct training by area
How to monitor cleaning program? (4)
Supervise daily cleaning routines
Check all cleaning tasks against the master schedule daily
Change the master schedule as needed for changes in menu, procedures, or equipment
Ask staff for input on program
