MODULE 12: Cleaning and Sanitizing

What is cleaning?

removal of food particles, dirt, and stains that can be seen on the surface using hot water and detergent followed by rinsing with clean water

• bacteria still present

What is sanitizing?

process of reducing the number of harmful microorganisms by using very hot water or a chemical solution

How can allergen proteins be removed?

must be removed with detergent

What surface areas in the operation must be cleaned and rinsed?

ALL surfaces (ex: floors, locker rooms, and common areas

What kind of surfaces need to be sanitized?

any surface that is used for food needs to be cleaned, rinsed, and sanitized and allowed to air dry

• ex: tableware, utensils, food preparation surfaces, trays, carts, drawers, shelves, and other equipment that comes into contact with food

When should you clean and sanitize food surfaces?

• after each use

• when soiled

• when changing from raw to ready to eat foods

• after any interruption

• after four hours if a piece of equipment is in constant use

What does the frequency to clean utensils and equipment used with TCS foods depend on?

depends on the temperature of the work area

A and C

B, C, and D

What are four types of cleaning products?

1. detergents

2. acid cleaners (delimers)

3. abrasive cleaners

4. solvents (degreasers)

What are characteristics of detergents?

• make cleaning easier and faster

• alkaline base that contain surfactants that penetrate soil and lift it from surfaces

• loosen grease, oil, mineral deposits, and protein-based food particles

• once loosened, needs to be brushed away by hand or by machine

• all detergent solutions need to be rinsed away with no soapy residue

What are characteristics of acid cleaners/delimers?

• used on heavier dirt and stains detergents don’t remove

• effective for removing mineral deposits

• can also remove tarnish on brass and copper and clean rust stains

• product surfaces can be damaged and can cause chemical burns to the skin even by low concentrations therefore we need to wear gloves and ensure that we read instructions carefully and use product for appropriate job and surface

What are characteristics of abrasives?

• used to remove difficult dirt and stains through the use of finely ground minerals like silica

• can potentially scratch surfaces which then become contaminated with bacteria

• must be sure to rinse away all of the abrasive cleaner

What are characteristics of solvents?

• alkaline detergents containing grease dissolving agents

• often used at full strength and thus can be expensive for large areas

• effective for smaller areas like oven doors, range hoods, and grill backsplashes

B

A

B

B and D

How often should tableware, utensils, equipment, and food contact surfaces be sanitized?

must be sanitized between uses

What are the two methods of sanitizing?

1. heat sanitization

2. chemical sanitization

What are characteristics of heat sanitization?

very hot water is used

• water must stay at temperature of at least 171F (77C) for a minimum of 30 seconds while item is being rinsed

• time may vary by jurisdiction

• may require a heat booster to reach adequate temperature

In which cases is heat sanitization the best case to sanitize?

best suited for tableware and utensils that need to be held under water for at least 30 seconds

• can use dish basket to dip items in scalding water

• can also use high temperature dish washing machines

What are characteristics associated with chemical sanitization?

• items need to be completely submerged or dipped into a chemical sanitizing solution

• effectiveness is impacted by water temperature, hardness, and pH level

  • follow manufacturers instruction for time, temperature, and concentration of solution as every product is different

What are test kits used for?

used to ensure proper concentration of mixed sanitizing solution by matching color

• change solution when it is dirty or mix and chemicals with water is no longer at the proper strength

What are three approved sanitizers?

1. chlorine compounds

2. iodine compounds

3. quaternary ammonium (Quats)

regulated by state and federal EPA, employees must have access to these products during hours the facility operates

What is a SDS?

Safety Data Sheet

• suppliers and manufacturers are required by OSHA to provide Safety Data Sheets for hazardous chemicals

• provides employee right to know information

• current SDS must be kept accessible to all employees

What kind of info is present on the SDS?

• the safe use and handling of hazardous chemicals

• how to identify hazardous ingredients

• what precautions to take when using a particular chemical

• correct PPE to wear such as rubber globes or boots

• fire, physical, and health hazards

• first aid information and proper uses of first aid materials

• manufacturers name, address, and phone number

B, C, and D

What are sanitizer guidelines?

guidelines provided by the FDA for chemical sanitizer effectiveness

• workers must be familiar with guidelines

What are some advantages associated with chlorine compounds?

• most commonly used as they are effective on a wide variety of bacteria

• least expensive

What are some disadvantages with chlorine compounds?

• may cause damage to metals

• can irritate skin if improperly mixed

• effectiveness decreases with the rise of the pH

• deteriorates in storage or when exposed to light

• needs to be used in small batches as it dissipates rapidly

• inactivated by organic material in solution

What concentration should chlorine compounds be mixed to?

50-99ppm

What water temperature is ideal for chlorine compounds?

75-100F (24-38C)

• contact time for at least 7 seconds, however contact time can change if water temperature is higher

What kind of water do chlorine compounds work with?

can work with both hard and soft water

• still need to check guidelines for manufacturer recommendation

What pH is ideal for chlorine compounds?

8-10

What are advantages of iodine compounds?

• effectiveness at low concentration

• color indicates strength (darker brown is stronger)

• not inactivated as quickly by organic material

• less irritating to skin

• less corrosive than chlorine and thus can be used on metal and rubber

What are some disadvantages of iodine compounds?

• more expensive than chlorine

• may stain some surfaces

• effectiveness decreases with increase of pH

What concentration should iodine compounds be mixed to?

12.5-25 ppm

What is ideal water temperature for iodine compounds?

at least 68F (20C)

• will need contact time for at least 30 seconds

What kind of water can be used with iodine compounds?

need to check with manufacturer

What is the ideal pH for iodine compounds?

3-5

What are advantages of quaternary ammonium compounds (QUATS)?

• popular general purpose sanitizer because it is effective at range of temps and pH

• non-toxic, odorless, and colorless

• not inactivated as quickly by soil

• non corrosive to metal and non irritating to skin

• remains active for short time after they have dried

What are disadvantages of quaternary ammonium compounds (QUATS)?

• not effective for all types of microorganisms

• doesn’t work as well in hard water

• not compatible with some detergents

• leaves a residue on surfaces

What water temperature should QUATS be mixed in with?

at least 75F (21C)

What concentration, contact time, water harness, and pH are needed with QUATS?

varies, check with manufacturer

How often should cleaning supplies be rinsed?

after each use

• never clean tools, mops, or brushes in sinks used for food prep, dishwashing, or handwashing

• clean and rinse buckets

How should cleaning supplies be stored?

• stored in sanitizing solutions in different buckets depending on use

• keep items used for cleaning food prep surfaces separate from items used for other purposes

• store cleaning supplies and equipment away from food and food prep areas

• throw solutions down a drain or utility sink (not in street, alley, storm drain, toilet, or urinal

• should hang brushes, brooms, and mops to air dry

• wash used towels each night or hand them to air dry

When should throw away cleaning supplies?

should throw away cloths and mops if they show wear or smell bad

C

B and D

Why are dishwashing machines preferred over handwashing?

• can handle larger amounts of items in shorter time

• use very hot temperatures

• distribute cleaning and sanitizing agents evenly in right strengths

What should be checked before using a dishwashing machine?

• check that tanks contain clean water

• check that spray arms are clear

• verify detergent levels are correct

• check thermometers are in good working order and that water is getting to proper levels during cycles

What should be done before loading a dishwasher?

tableware and utensils should be scraped by hand and pre-rinsed before loading the machine

• pre soak or scrub stubborn food particles

How should dishes be stored after they have been washed?

• prepare dishes in an areas where it will not come in contact with or contaminate food or clean equipment

• places dishes and utensils in racks, trays, and baskets so spray will reach all surfaces

• allow items to air dry after cycle and never use a towel to dry items

How should items that cannot be be cleaned in a dishwashing machine be cleaned?

manual cleaning

• need large sinks with three compartments and adequate drain boards

What are the five steps for manual cleaning and sanitizing?

1. remove food and dirt

2. wash (either with brush, cloth towel, or nylon scrub pads)

3. rinse (can be dipped in standing water or rinsed)

4. sanitize (do not rinse after sanitation)

5. air dry

change water and detergent when suds are gone or water is dirty

What should be done before manual washing?

must clean and sanitize sinks and drain boards

• fill first sink with detergent and water (≥110F aka 43C)

• fill second sink with clean warm water

• fill third sink with water and chemical sanitizer (temp here varies depending on type of sanitizer used)

A, B, and C

B

B and D

D

What do the most effective cleaning schedule specify?

• specifies area, items to be cleaned, tasks, and frequency

• assign cleaning tasks to job title

• sometimes may need more than one person or a professional cleaning company

• provide instructions for cleaning tasks

• include materials, chemicals, and protective clothing

• cleaning tasks should be oversee and reviewed/supervised

• update schedule when procedure changes

• get feedback from staff on schedule

How often should trays, carts, drawers, and shelves be cleaned?

should be cleaned and sanitized before storing items that are clean

How often should cooking equipment be cleaned?

• burners and stoves: several times a day

• grills: remove food and grease

• ovens and hot oil cookers: clean area around

• knobs and handles: at least once ad ay

• microwave: at least once a day

How often should dishwashers be cleaned?

at least once daily

• need to see instructions for specific machine procedures

How often should floors and mats be cleaned once a day and when?

• at least once a day

• clean when least amount of food is out

• use dust free cleaning methods for floors (vacuum cleaning, or wet cleaning washing down)

• post signs when floors are wet

What are examples of stationary, or closed system equipment? How should they be cleaned?

• these are equipment such as drink dispensers or soft serve ice cream machines

• must be cleaned in place

• circulate cleaning and sanitizing solutions throughout so it comes into contact with all interior surfaces

In general what are the different steps associated with cleaning and sanitizing stationary equipment?

• unplug the equipment

• remove the removable parts and wash, rinse, and sanitize

• scrape and remove food from surfaces

• wash the equipment with approved cleaner and tool

• rinse

• sanitize

• air dry before putting back together

B

C and D

What should be done after a sick customer throws up or has diarrhea?

must be cleaned up correctly and safely

• vomit and diarrhea an contain dangerous pathogens that lead to foodborne illness outbreak

• operations must have a written up plan for cleaning up vomit and diarrhea that must specify actions that employees must take

What should be specified in the written plan for cleaning up after sick customer or staff?

• how the waste will be picked up

• in what kind of container the waste will be placed

• what protective equipment and clothing is to be used

• how the area will be cleaned, sanitized, and disinfected after the waste is removed

• how the equipment and clothing will be handled, cleaned, sanitized, and disinfected

• how to isolate contaminated area and keep staff from the isolated area

• what to do with food that might have come in contact with the waste or sick person

• how to remove the sick person form the facility as fast as possible

C

A, B, C, and D