| 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 |
