Cleaning is “removal of dust and dirt”.
- 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
- 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.
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”
“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
- 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.
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04/05/2020 foodieson.com by @cheflakey