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Module 10
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Cleaners must be stable, noncorrosive and safe to use. When using them: follow the manufacturers' instructions; do not use one type of detergent in place of another unless the intended use is the same.
Surfaces can be sanitized using: Heat (the water must be at least 171℉ and immerse the item for 30 seconds); or Chemicals (Chlorine, Iodine, or Quaternary Ammonia (Quats)).
Chemical sanitizing: food-contact surfaces can be sanitized by soaking them in a sanitizing solution or rinsing, swabbing, or spraying them with a sanitizing solution. In some cased a detergent-sanitizer blend can be used (use it once to clean and a second time to sanitize.)
Sanitizer Effectiveness Concentration: Sanitizers should be mixed with water to the correct concentration: not enough sanitizer may make the solution weak and useless. Too much sanitizer may make the solution too strong, unsafe, toxic, and may corrode metal. Check concentration with a test kit; make sure it is designed for the sanitizer used; check the concentration often. Change the solution when: it is dirty; or with the concentration is too low. Follow manufacturer's recommendations for the correct temperature. The sanitizer must make contact with the object for a specific amount of time. Minimum times differ for each sanitizer. Find out what your water hardness and pH is from your municipality. Work with your supplier to identify the correct amount of sanitizer to use.
| Chlorine | Iodine | Quats | ||
|---|---|---|---|---|
| Water temperature | ≥100℉ | ≥75℉ | 68℉ | 75℉ |
| Water pH | ≤10 | ≤8 | ≥5 or as per manufacturer recommnedation | as per manufacturer recommnedation |
| Water hardness | As per manufacturers recommendation | As per manufacturers recommendation | ≤500 ppm or as per manufacturers recommendation | |
| Sanitizer concentration | 50-99 ppm | 50-99 ppm | 12.5-25 ppm | as per manufacturer recommnedation |
| Sanitizer contact time | ≥ 7 seconds | ≥ 7 seconds | ≥ 30 seconds | ≥ 30 seconds |
When Cleaning and Sanitizing Stationary Equipment: Unplug the equipment; take the removable parts off the equipment; wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed; scrape or remove food from the equipment surfaces; wash the equipment surfaces; rinse the equipment surfaces with clean water; sanitize the equipment surfaces; make sure the sanitizer comes in contact with each surface; allow all surfaces to airdry; put the unit back together.
High temperature dishwashing machines have a sanitizing temperature of 180℉ in the final rinse cycle. Chemical-sanitizing machines clean and sanitize items at a much lower temperature (120℉) than other dishwashing machine.Dishwashing Operation Guidelines: Clean the machine as often as needed: scrape, rinse, or soak items before washing; use the correct dish racks; NEVER overload dish racks; air-dry all items; check the machine's water temperature and pressure.
Setting up a three-compartment sink: Clean and sanitize each sink and drain board; fill the first sink with detergent and water at least 110℉ ; fill the second sink with clean water; fill the third sink with water and sanitizer to the correct concentration; provide a clock with a second hand to let food handlers know how long items have been in the sanitizer.
Steps for cleaning and sanitizing in a three compartment sink: rinse, scrape, or soak items before washing them; wash items in the first sink; rinse items in the second sink; sanitize items in the third sink; air-dry items on a clean and sanitized surface.
When storing clean and sanitized tableware and equipment; store them at least six inches (15 centimeters) off the floor; clean and sanitize drawers and shelves before items are stored; store glasses and cups upside down on a clean and sanitized shelf or rack; store flatware and utensils with handle up; cover the food-contact surfaces of stationary equipment until ready for use; and clean and sanitize trays and carts used to carry clean tableware and utensils.
Clean nonfood-contact surfaces regularly (includes floors, ceilings, walls, equipment exteriors, etc.): Prevent dust, dirt, food residue and other debris from building up. Develop a plan for cleaning up diarrhea and vomit in the operation. It can carry Norovirus, which is highly contagious. Correct cleanup can prevent food from becoming contaminated and others from getting sick. Consider the following when developing a plan for cleaning up of vomit and diarrhea: How you will contain liquid and airborne substances, and remove them from the operation; how you will clean, sanitize, and disinfect surfaces; when to throw out food that may have been contaminated; what equipment needed to clean up these substances, and how it will be cleaned and disinfected after use; when a food handler must wear personal protective equipment; how staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances; how to segregate contaminated areas from other areas; when staff must be restricted from working with or around food, or excluded from working in the operation; how sick customers will be quickly removed from the operation; and, how the cleaning plan will be implemented.
Store cleaning tools and chemicals in a separate area away from food and prep areas. NEVER dump mop water or other liquid waste into toilets or urinals; NEVER clean tools in sinks used for handwashing, food prep, dish washing. The Occupational Safety and Health Administration (OSHA) has requirements for using chemicals in foodservice operations. OSHA requires chemical manufacturers and suppliers to provide Material Safety Data Sheets (MSDS) for every hazardous chemical they sell. The sheets contain information about the chemical; safe use and handling; physical, health, fire, and reactivity hazards; precautions; protective equipment to wear; manufacturer's name, address, and phone number; preparation date of MSDS; and hazardous ingredients and identity information. MSDS are usually sent with chemicals delivered. MSDS must be kept visible and available to employees of the operation at all times. Foodservice Chemicals: Only purchase those approved for use in foodservice operations; store them in their original containers away from food and food-prep areas. If transferring them to a new container, label it with the common name of the chemical; keep MSDS for each chemical. When throwing chemicals out, follow instructions on the label and local regulatory requirements.
Cleaning Program To develop an effective cleaning program, create a master cleaning schedule; train your staff to follow it; and monitor the program to make sure it works. To create a master cleaning schedule, identify: what should be cleaned; who should clean it; when it should be cleaned; and how it should be cleaned. When monitoring the cleaning program: supervise the daily cleaning routines; check the cleaning tasks against the master schedule every day; change the master schedule as needed; and ask the staff for input on the program. When developing a cleaning program for a food operation, training employees to follow the program is the key to its success.