Cleaning Procedures Flashcards
To minimize or to prevent bacterial growth and FBI cases, it is very essential to keep the work stations clean and sanitize as much as possible.
Cleaning Procedure
NECESSITY FOR AN EFFICIENT PROGRAMME
Main Purpose:
Avoid contamination, prevent spoilage of food, Pleasing appearance, and control odor
The importance of cleaning and sanitizing are to reduce health hazards that caused by contamination, easily stale food and to control odor. Imagine your workplace has a bad odor, your are not comfortable and distracted with the smell. It create a pleasing appearance means that you have a good point in personal hygiene.
BASIC REQUIREMENT FOR CLEANING AND SANITIZING
Type of food soil
Quality of water
Cleaning solutions and materials
Method of cleaning to be used
Types of Food soil
- Food residue is also known as New Loose Dirt
- Food residue and grease left after ineffective cleaning
- Thin Film
- Build-up Deposits
- Bakes Deposits
- Burned Deposits
freshly deposited food soil and the easiest to clean
Food residue (New Loose Dirt)
Such pots and pans should not be used but sent back to the wash up area. If used for cooking, the soil will become more difficult to remove as it will adhere to the utensil
Food residue and grease left after ineffective cleaning
A thin porous film is deposited or gradually builds up on dishes
Thin Film
if dishes are not cleaned well, then the build-up of grease become permanent
Build-up Deposit
there are heavy crusty deposits which are difficult to remove as they are baked on to the utensils
Baked Deposits
food may get scorched during cooking and form a stubborn deposit which is difficult to remove
Burned Deposits
- Is very important in the cleaning process
- Used to dissolve detergents and sanitizers
Water
It include all materials that are required to effectively clean surfaces, dishes, utensils, equipment, and machines in the kitchen.
- They loosen soil from the surface of the object
- They keep soil suspended to prevent redeposition
Cleaning Agent
Types of Cleaning Agent
- Detergent
- Sanitizers
are powerful dirt-removing and helps in getting rid of a high proportion of microorganisms but do not kill bacteria
Detergent
is achieved by using chemical sanitizers or hot water. The effectiveness depends on concentration, time of contact and temperature
Sanitizer
Concentration: the higher the concentration, the greater the disinfecting power
Time of Contact: this varies from 1-30 minutes
Temperature: the effectiveness of he disinfectant increases with a rise in temperature
Types of Cleaning Equipment
Sponge
Rubber Gloves
Liquid Soap
Sponge Mop
Dust Pan
Spray Cleaner
Mop
Squeegee
Broom
Washing Machine
Garbage Can
Paper Towel
Broom
Bucket
Cleaning Cloth
The Three Compartment Sink
- Wash
- Rinse
- Sanitize
remove foods scraps from the surface to be cleaned. Mix detergent in warm water, scrub surface with a scourer to loosen food, grease and dirt
Wash
wipe the surface with a sponge to remove loosened soil and detergent till surface is clean
Rinse
add chlorine in correct concentration to warm water
Sanitize
General Rules for Hygienic Storage and Handling
- Clean storage rack
- Avoid food contact surfaces
- Racks or drying area must be above the floor
- Utensils should be inverted and covered
used exclusively forwashing and drying dishesand should be kept separate from other towels to prevent the spread of bacteria
Dish Cloth
Cleaning of Premises and Surrounding
a. Schedule a detailed cleaning for every equipment
b. Floors – it should be cleaned daily
c. Walls and ceilings - advisable to do it when there is no or minimal number customers
d. Kitchen tables and counters – should be clean daily
e. Shelves – at least once a week
f. Drainage – drains should be adequate to remove all wastewater without being overload
