2. Inside the Chapter
Cleaning
Sanitizing
Dishwashing
Cleaning the Premises
Developing a Cleaning Program
3. CLEANING
If you do not keep your facility and
equipment clean and sanitary. Food can be
easily become contaminated. It all starts
with correct cleaning.
4. Factors that affect cleaning:
Type and condition of the dirt
Water hardness
Water temperature
Surface
Agitation or pressure
Length of treatment
5.
6. Types of Cleaners
- Cleaners are chemicals that remove food, dirt, rust,
stains, minerals, or other deposits. They must be
stable, non corrosive, and safe to use. Ask your
supplier to help you pick cleaners that meet your
needs.
Cleaners divided into four categories
Detergents
Degreasers
Delimers
Abrasive cleaners
7.
8.
9.
10.
11. SANITIZING
Sanitizing reduces pathogens on a surface to
safe levels. Food-contact surfaces must be
sanitized after they have been cleaned and
rinsed. This can be done by using heat or
chemicals.
24. DISHWASHING
Two methods of used by operations to wash dishes:
◘ Machines dishwashing
◘ Manual dishwashing
MACHINE DISHWASHING
The effectiveness of your dishwashing program will depend on the
following factors:
Well-planned layout in the dishwashing area, including a scraping and soaking
are and enough space for both dirty and clean items
Sufficient water supply, especially hot water
Separate area for cleaning pots and pans
Devices that indicate water pressure and temperature of the wash and rinse
cycles
Protect storage area for clean tableware and utensils
Staff trained to operate and maintain the equipment and use the correct
chemicals
25.
26.
27.
28. Follow these steps to clean and sanitize items in a three-
compartment sink
29.
30.
31. Cleaning the Premises
-Keeping your operation clean means using the correct
tools, supplies and storage to prevent contamination.
33. Cleaning up…
There are several things to think when
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 requirement is needed to clean up theses substances, and how it
will be cleaned and disinfect after use
When a food handler must wear personal protective equipment
-If a person has Diarrhea or vomits in the operation, these spills
must be cleaned up the correct way.
34. How staff will be notified of the correct procedures for containing
cleaning, and disinfect 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 the operation
How the cleaning plan will be implemented
35. Cleaning tools and supplies
-Cleaning tools can contaminate surfaces
if not handled carefully. You can
prevent this by cleaning the tools
before storing them and by
designated tools for tasks.
36.
37. -To prevent contamination, never clean mops, brushes,
or other tools in sinks used for handwashing, food prep,
or dishwashing.
-Never dump mop water or other liquid waste into
toilets or urinals.
When storing cleaning tools, consider the following:
Air-dry towels overnight
Hang mops, brooms, and brushes in hooks to air-
dry
Clean and rinse buckets. Let them air-dry, and
then store them with other tools.
38. Wiping towels
-Never use Towels meant for wiping up food spills for any
other purpose.
Using foodservice chemicals
-Many other chemicals used in the operation can be
hazardous, especially when they used in the wrong way.
-Used only chemicals that are approved for use, follow
these GUIDELINES:
• Storage and labeling
• Disposal
39. Material Safety Data Sheets
(MSDS)
MSDS contains information about chemicals:
Safe use and handling
Physical, health, fire, and reactivity hazards
Precautions
Approximately Personal Protective Equipment (PPE) to wear
when using chemical
First-aid information and steps to take in an emergency
Manufacturer’s name, address, and phone number
Preparation date of MSDS
Hazardous ingredients and identify information
40.
41. Identify Cleaning Needs
Review the facility to identify all the surfaces,
tools, and equipment that need cleaning.
Look at how cleaning is currently done. Get input
from staff. Ask them how and why they clean a
certain way. Find out which procedures can be
improved.
Estimate time and skills needed for each task.
Some jobs may be done more efficiently by two or
more people. Other might require an outside
contractor. Determine cleaning frequency as well.