2002 province of british columbia foodsafe level 1 1 unit 6 cleaning

2002 Province of British Columbia

FOODSAFE Level 11

Unit 6Unit 6

CleaningCleaning


FOODSAFE Level 12

CleaningCleaning

Key Learning PointsKey Learning Points Clearing and cleaningClearing and cleaning Types of dishwashingTypes of dishwashing Steps for proper ware washingSteps for proper ware washing Sanitizing or disinfecting methodsSanitizing or disinfecting methods Other cleaningOther cleaning

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FOODSAFE Level 13

Cleaning Tables and CountersCleaning Tables and Counters

Writethison

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discard unused food

clean with a damp cloth or paper towel used only for this purpose

rinse dirty cloth in a pail of sanitizer that should be changed frequently

avoid spraying the sanitizer in the air; use a cloth to minimize inhalation of chemicals in sanitizer sprays

launder soiled cloths

change linens, tablecloths or placemats between settings

After cleaning a table or countertop -


FOODSAFE Level 14

Procedures for Ware WashingProcedures for Ware Washing

1.1. OrganizationOrganization

2.2. Scraping and pre-soakingScraping and pre-soaking

3.3. Sorting and rackingSorting and racking

4.4. WashingWashing

5.5. RinsingRinsing

6.6. SanitizingSanitizing

7.7. Air dryingAir dryingPage 59


FOODSAFE Level 15

Sorting and RackingSorting and Racking

9


FOODSAFE Level 16

Hot Water TemperatureHot Water Temperature

82C

82°C (180°F)for 10 seconds

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FOODSAFE Level 17

Chemical SanitizersChemical Sanitizers

Chlorine Bleach 28ml per 4.5 L of water(1 oz. per 1 gallon)

Iodine 12.5 – 25 ppm or follow manufacturer’s instructions

QUATS – Quaternary Ammonium Compounds

200 ppm or follow manufacturer’s instructions

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FOODSAFE Level 18

Air DryingAir Drying

Unit 6

Drain boards: Drain boards: clean, sanitized clean, sanitized stainless steel or stainless steel or plastic laminate, plastic laminate, sloped for sloped for drainagedrainage

Glassware: in Glassware: in racks or racks or “business end” “business end” down on trays down on trays lined with lined with sanitized bar sanitized bar mattingmatting

Never hand towelNever hand towel


FOODSAFE Level 19

Air DryingAir Drying

Drain boards should be clean, made of sanitized stainless steel or arborite and be sloped for drainage into a sink or machine

Ware should be dry and cool before storage

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FOODSAFE Level 110

Manual DishwashingManual Dishwashing

Three separate sinks are needed:

1) Washing

2) Rinsing

3) Sanitizing

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FOODSAFE Level 111

Sick DishwasherSick Dishwasher

Unit 6

REAL CASE ─ DISHWASHERHepatitis A was diagnosed in restaurant dishwasher. Over the next several weeks Hepatitis A was diagnosed in 110 persons, including four waitresses, who had eaten at the restaurant. Two people died.


FOODSAFE Level 112

Mechanical DishwashersMechanical DishwashersHigh temperature dishwasherwith built-in booster

Low temperature dishwasherwith chemical dispenser

DataPlate

Scrap Screen


FOODSAFE Level 113

Mechanical DishwashingMechanical Dishwashing

Chemicals

Pre-Rinse Sprayer

Temperature Booster


FOODSAFE Level 114

Mechanical DishwashingMechanical Dishwashing

Uses jets of hot water at a minimum of 60°C (140°F) and chemicals to loosen and remove soil.

Sanitizing is done with water for a minimum 82°C (180°F) for 10 seconds.

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FOODSAFE Level 115

Glass WashingGlass Washing

Glass washers operate at temperatures that are lower than mechanical dishwashers, 50°C to 60°C (120°F to 140°F)

Chemical sanitizers are used instead of hot water.

Glasswashers will not remove dried-on sugar, cream or juice. Presoaking and scrubbing may be needed.

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FOODSAFE Level 116

Storage of Sanitized WareStorage of Sanitized Ware

Store 15 cm off of the floor, away from dust, garbage, food or splashes

Clean and sanitize racks and shelving regularly

Handle ware with clean hands

Remove unclean dishware and pre-wash

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FOODSAFE Level 117

Video Video While watching the video:

What are some of the basic procedures for mechanical dishwashing?

What is the correct water temp. during the wash cycle in machine washing?

Why is scraping and pre-soaking important?

What is the correct temp. for the sanitizing cycle in machine washing?


FOODSAFE Level 118


What are some of the basic procedures for mechanical dishwashing?

What is the correct water temp. during the wash cycle in machine washing?

Scraping and pre-soaking, Sorting and Scraping and pre-soaking, Sorting and racking, Washing, Rinsing, Sanitizing, Air racking, Washing, Rinsing, Sanitizing, Air dryingdrying

6060°C (140°F)°C (140°F)


FOODSAFE Level 119


Why is scraping and pre-soaking important?

What is the correct temp. for the sanitizing cycle in machine washing?

Because it reduces the chances for Because it reduces the chances for pathogens to survive and contaminate pathogens to survive and contaminate foodfood

8282°C (180°F)°C (180°F)


FOODSAFE Level 120

Workplace Hazardous Materials Workplace Hazardous Materials Information Systems Information Systems (WHMIS)(WHMIS)

For each chemical, you must For each chemical, you must knowknow– the hazards of the chemicalthe hazards of the chemical

– how to protect yourselfhow to protect yourself

– what to do in an emergencywhat to do in an emergency

– where to get more informationwhere to get more information

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FOODSAFE Level 121

Cleaning Equipment in Place Cleaning Equipment in Place (CIP)(CIP)

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FOODSAFE Level 122

Equipment HazardEquipment Hazard

Unit 6

REAL CASE ─ SLICER INJURYWhile cleaning a meat slicer, a worker slipped on a piece of plastic wrap that was on the floor. Her body fell forward into the slicer which was not locked out. Her finger was amputated by the sharp blade.


FOODSAFE Level 123

Wet FloorsWet Floors

Clean floors on a regular basis

Clean up spills right away

Use salt on spilled grease or oil that cannot be cleaned up immediately

Locate “warning signs” in wet, damp or just cleaned areas

Place non-slip mats in appropriate areas

Wear closed-toe, sturdy shoes with non-slip soles

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FOODSAFE Level 124

Wet FloorsWet Floors

Unit 6

REAL CASE ─ SLIPS AND BURNS

While cleaning the restaurant, an employee slipped on a tiled floor contaminated with oil and water. As he fell he pulled over the deep fat fryer. He suffered extensive burns requiring skin grafts. A second worker received splash burns to her leg and a third worker suffered minor burns while attempting rescue.


FOODSAFE Level 125

Collecting WasteCollecting Waste

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FOODSAFE Level 126

Discarding WasteDiscarding Waste

Proper foot and Proper foot and body wearbody wear

Puncture and Puncture and liquid resistant liquid resistant glovesgloves

Waterproof bagWaterproof bag Leave space at Leave space at

the topthe top

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FOODSAFE Level 127

UNIT 6 - ReviewUNIT 6 - Review

See itSee it Think it Think it Do itDo itLook at the Look at the task/hazardtask/hazard

Is there a risk Is there a risk of injury or of injury or diseasedisease

Take action to Take action to eliminate or control eliminate or control the risk the risk

Sanitizer Sanitizer machine is machine is not not workingworking

Pathogens Pathogens not not eliminated eliminated and could and could transfer to transfer to other food other food itemsitems

Use proper Use proper manual manual dishwashing dishwashing procedures or procedures or use very hot use very hot water water temperaturestemperatures

Write this on

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2002 province of british columbia foodsafe level 1 1 unit 6 cleaning

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