Lecture 9 Flashcards
what happens when there is cleaning and or sanitizing mismanagement?
Food contaminaiton
Customer and or employee illness of injury
Waste of chemicals (increased costs)
Corrosion to equipment and facilities (decreased life)
Damage to the environment
What does cleaning consist of?
Cleaning consists of a cleaning compound and pressure
- pressure can be applied via brush/cloth/scrub/water spray
- cleaning compound can be detergent, solvent, acid or abrasive
What are the kinds of cleaning and sanitation?
Detergent (penetration, suspension, rinsing agent) Wetting Suspension Saponify Sequestering Rinsing Agent (often water) Drying Agent (prevents sports, films) Solvent Cleaner (alkaline degreaser for ovens) Acid Cleaner (lime build up)
What is easier to clean?
Sugar and salt cause they are water soluble
Fats require an emulsifying agent to carry it away
Proteins require colloidal solution formed by peptizing or sequestering
what factors affect the learning process?
Type of water (hard vs soft water) Water temp (higher the temp the faster + efficient cleaning) Surface Type of cleaning compound Type of soil Agitation time
Why is hard water not the greatest?
Requires a considerable amount of soap to produce lather
Scalling of hot water pipes and appliences
Has Calcium, magnesium, strontium iron barium and manginess caused by dissolved polyvalent ions
Hardness estimated by determining the concentrations of the individual components of hardness
How do you classify hard water?
Soft 0-60mg/L
Medium/Hard 60 to 120mg/L
Hard 120-180mg/L
very Hard +180mg/L
What is the hard water content of London Toronto Woodstock and Ottawa?
London 101-119
Toronto- 121-142
Woodstock- 313
Ottawa- 30
what are the 2 sanitization methods?
Heat
Chemicals
What is heat sanitization?
Clean water at the temperature of at least 77C or more for at least 45 seconds
-more expensive than chemicals
what is chemical sanitation ?
- Immerse a clean object in a sanitizing solution for a specific length of time
OR
Rinse swap or spay the sanitizing solution onto a surface - Management of chemicals
a. Test chemicals for strength
b. Sanitation solution can bind food particles and detergent residues if surfaces are inadequately cleaned leaving the sanitizer of no use
What are the Ontarios food premise regulations based on utensils sanitization chemicals?
Utensils be sanitized through the use of
- Chlorine no less than 100ppm at least 24C for at least 45 seconds
- Quaternary ammonium no less than 200ppm at lead 24C for 45 second
- Iodine 25ppm at least 24C
What is CIP?
Clean in place- built in or stationary equipment, circulate chemical compounds through a piping system
What is COP?
Clean out of place- dissemble equipment, some parts can be put through the dishwasher
What is manual cleaning?
Work surfaces are cleaned then chemical compounds are applied often using a spray bottle
What are the 2 methods of sink washing?
3 Compartment sink
-wash, rinse, sanitize
2 compartment sink
-was and rinse, sanitize
What re the 5 steps for manual dishwashing?
- Scrape
- Wash
- Rinse
- Sanitize
- Air dry
In general what are the 2 parts to dishwashing?
- Clean dishes, utensils and pans of soil by scraping orator flow
- Sanitize dishes, utensils and pans
How long are us supposed to sanitize dishes when manually washing them?
45 seconds in hot water at least 77C with chlorine, iodine or quats
What are the food premise regulations for mechanical dishwashers?
60C or higher
Sanitizing rinse is water that is maintained at a temp not lower than 82C
Have thermometers and that are so located as to be easily read
what are the different types of Mechanical dishwasher?
Under the counter
Single tant/Stationary rack/hood
Single Tank conveyor
Multiple tank conveyor
what are the steps to commercial dishwashing?
- Prewash to remove fat and increase suds
- dinnerware/cutlery loaded onto conveyor belt that all surfaces exposed
- Using a rinsing agent to prevent spotting
- Air dry
- Remove from conveyor and stack on shelves or in lowerators
In terms of Ontario food premise regulations what are the rules for storage of substances?
To be kept in a compartment separation from food
Kept in a container that bears a label
Only in such manner and under such conditions that the substances do not contaminate food
What do you have to consider when purchasing dishwashers?
Labour Energy Chemicals Speed Ergonomics Flood Space Availability Of parts Warranty Preventative maintenance requirements Ease of cleaning
What is preventative maintenance?
Document program or routine checks inspections cleaning and maintenance such as oiling motors on mixers
What do the Ontario food premise regulations say about sanitizing utensils?
Multi-service articles shall be cleaned and sanitized after each use
Utensils other than multi service articles shall be cleaned and sanitized as often as is necessary
What do the Ontario food premise regulations say about sanitizing surface areas?
Surfaces in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
What do the Ontario food premise regulations say about garbage and wastes?
Garbage and wastes shall be removed from a food premise as often as is necessary to maintain premise in a sanitary condition
What do the Ontario food premise regulations say about table covers, napkins and serviettes?
Table covers napkins or serviettes used in the food service of food shall be clean and in good repair
Cloths and towels used for no other purpose but drying
What conditions do pests need to stay in a restaurants?
Food and place to live
What do the Ontario food premise regulations say about pest control?
Every premise shall be protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
Facilities nede to be kept sanitary, properly equipped and in good repair at all times
Based on food premise regulations what should all facilities be equipped with?
Hot and cold running water
Toilet paper
Easy to clean receptacle
Soap or detergent
What are audit tools used for?
Monitor cleanliness
Monitor the frequency of pest control company visits
What are logs used to monitor?
Temp in dishwashing machines
Chemical levels in dishwashing machines
Chemical levels in sinks
ATP levels on surfaces
What is the ATP reader (Luminometer)?
Provides a reading on the number of pathogens on a surface
-solution contains enzymes
-Can be connected to software
Reads RLU: Relative light units
What are the ranges for RLU?
Less than 150 RLU acceptable in food service
151-299 Caution
Greater than 300 reclean/sanitize and retest
