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Cleaning tools must be:
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When using cleaning tools you must:
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Serv Safe chapter 10
Cleaning and Sanitizing.
| Question | Answer |
|---|---|
| Cleaning tools must be: | Stable and noncorrosive Safe to use |
| When using cleaning tools you must: | Follow 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 171F°(77°C) Immerse the item for 30 seconds Chemicals Chlorine Iodine Quats |
| How should Chemical Sanitizing be used: | Food-contact surfaces can be sanitized by either: Soaking them in a sanitizing solution Rinsing, swabbing, or spraying them with a sanitizing solution In some cases a detergent-sanitizer blend can be used: Use it once to clean Use it a s |
| Concentration: | Sanitizers should be mixed with water to the right concentration Not enough sanitizer: May make the solution weak and useless Too much sanitizer: May make the solution too strong, unsafe, and corrode metal |
| Concentration: continued | Check concentration with a test kit Make sure it is designed for the sanitizer used Check the concentration often Change the solution when: It’s dirty The concentration is too low |
| Temperature: | Follow manufacturer’s recommendations for the correct temperature |
| Contact Time | The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer |
| Water Hardness and pH | 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 |
| How to clean and sanitize | Scrape or remove food bits from the surface. Wash the surface. Rinse the surface. Sanitize the surface. Allow the surface to air-dry |
| Food-contact surfaces must be cleaned and sanitized: | After they are used Before working with a different type of food Any time a task was interrupted and the items may have been contaminated After four hours if the items are in constant use |
| 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 |
| Cleaning and Sanitizing Stationary Equipment: continued | 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 air-dry. Put the unit back together |
| Clean-in-Place Equipment: | Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer Check local regulatory requirements |
| High-Temperature Machines | Final sanitizing rinse must be at least 180°F (82°C) 165°F (74°C) for stationary rack, single-temperature machines |
| Chemical-Sanitizing Machines most be: | Clean and sanitize at much lower temperatures Follow the temperature guidelines provided by the manufacturer |
| What are the 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°F (43°C). Fill the second sink with clean water. Fill the third sink with water and sanitizer to the correct concentration. Provide a clock w |
| Steps for Cleaning and Sanitizing: | 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 6" (15 cm) 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 |
| When storing clean and sanitized tableware and equipment: continued | Store flatware and utensils with handles up Cover the food-contact surfaces of stationary equipment until ready for use Clean and sanitize trays and carts used to carry clean tableware and utensils |
| When cleaning the premises: | Clean nonfood-contact surfaces regularly Includes floors, ceilings, walls, equipment exteriors, etc. Prevents dust, dirt, food residue and other debris from building up. |
| Cleaning up after people who get sick: | Diarrhea and vomit in the operation, must be cleaned up the correct way. It can carry Norovirus, which is highly contagious. Correct cleanup can prevent food from becoming contaminated and keep others from getting sick |
| Consider the following when developing a plan for cleaning up 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 away food that may have been contaminated What equipment is needed to clean up these substance |
| Developing a plan for cleaning up vomit and diarrhea: continued | 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 worki |
| Where should Storing Cleaning Tools and Chemicals be kept: | Place in a separate area away from food and prep areas |
| Using 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 |
| Cleaning and Sanitizing in the Operation | Dump mop water or other liquid waste into toilets or urinals Clean tools in sinks used for: Handwashing Food prep Dishwashing |
| Using Foodservice Chemicals: countinued | Keep MSDS for each chemical When throwing chemicals out, follow: Instructions on the label Local regulatory requirements |
| To develop an effective cleaning program: | Create a master cleaning schedule Train your employees to follow it 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 How it should be cleaned |
| Monitoring the cleaning program: | Supervise daily cleaning routines Check cleaning tasks against the master schedule every day Change the master schedule as needed Ask staff for input on the program |
Created by:
Kàren.A