Kitchen Cleaning & Sanitizing

Cleaning is “removal of dust and dirt”.

Cleaning agents

  • Detergents
  • Solvent cleaners
  • Acid cleaners
  • Abrasive cleaners

Sanitizing is “the process of reducing the number of microorganisms that are on a property cleaned surface to safe level”.

A safe level is 99.9% reduction of the number of disease microorganisms that are of public health importance.

Sanitizing agents only work on properly cleaned and rinsed surfaces.

Methods of sanitizing

1. Heat method

  • Hot water
  • Steam

2. Chemicals

  • Chlorine (50 mg ppm)
  • Quaternary Ammonia (per manufacture instructions)
  • Iodine (12.5 – 25.0 ppm)

Three compartment sink

In a 3-bay sink, the first compartment is used for the initial rinse with hot water. The second compartment is used to wash dishes in a detergent solution, cutting grease and removing any remaining residue. Finally, wares are submerged in the third compartment into a sanitizing solution that kills remaining bacteria.

  • Rinse – Water temperature at least 110 ºF (43.33 °C).
  • Wash – Water temperature at least 110 ºF (43.33 °C).
  • Sanitize – Must be from hot water (temperature at least 171 ºF) or Approved sanitize liquid.
  • Air dry – Do not hand dry it.
Three Compartment Sink

Important – never mix chemical sanitizer with washing water detergents.

Measuring sanitizer strength

  • At test kit that accurately measures the concentration of sanitizing solutions must be available.
  • The strength of sanitizing solutions must be measured frequently during use.

Food contact surfaces

A food contact surface is ”a surface that food normally touches”

OR

“a surface where food might drain, drip or splash into a food or into a surface that normally touches food”

Example:- Utensils, Cutting board, Slicers, Counter tops, Storage bins, Baking sheets, Refrigerator shelves, etc…

Cleaning food contact surfaces

1. Immersion

  • Wash with detergent.
  • Rinse thoroughly.
  • Immerse in a properly prepared sanitizing solution.

2. In-place sanitizing

  • Spray sanitizing solution.

Cleaning non-food contact surfaces

Non-food contact surfaces are, exterior of refrigerator, stove tops and refrigerator gaskets.

  • Wash with detergent and rinse, but do not need to sanitize.
  • Keep free of dirt, dust and debris.

Storing of cleaned and sanitized items

  • Store in a clean and dry location.
  • Not exposed to splash, dust or other contamination.
  • At least 6 inches above from the floor.
  • In a self draining position.
  • Must be covered or inverted.

Storing cleaning chemicals

  • Improperly stored chemicals can possibly contaminate the food.
  • Store separate from food, equipment, utensils, linen and single service and single use items.
  • If removed from their original package, label the container in which they are stored.
  • Give to staff proper training about cleaning chemicals.
Arranging chemical in a proper manner

THANK YOU! FOR REFERRING THIS NOTE, I HOPE THIS WILL BE KNOWLEDGEABLE FOR YOU… COMMENTS AND SUGGESTIONS ARE WELCOME! SEE YOU ON NEXT NOTE….. 

04/05/2020 foodieson.com by @cheflakey

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