12-2 process of reducing the number of microorganisms on a clean surface to safe levels cleaning...
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Process of reducing the number of microorganisms on a clean surface to safe levels
CleaningProcess of removing food and other types of soil from a surface
Sanitizing
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After each use
Anytime you begin working with another type of food
After a task has been interrupted
At 4-hour intervals if items are in constant use
Food-contact surfaces must be washed, rinsed, and sanitized:
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Hot water
Surfaces can be sanitized using: Heat Chemicals
Chlorine
Iodine
Quats
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Immerse it in a specific concentration of sanitizing solution
OR
Rinse, swab, or spray it with a specific concentration of sanitizing solution
When sanitizing a food-contact surface with a chemical sanitizer, you can:
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The concentration of the sanitizer influences its effectiveness
Concentration must be checked with a test kit
Low concentrations: May fail to sanitize objects
High concentrations: May be unsafe, leave odor/bad taste, corrode metals
Change solution when dirty or when concentration is below its requirement
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Generally, sanitizers work best from 55ºF to 120ºF (13ºC to 49ºC)
At 55ºF (13ºC) or lower, sanitizers may not be effective
At 120ºF (49ºC) or higher, sanitizers may corrode metals or evaporate
The temperature of the sanitizing solution influences its effectiveness
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The sanitizer must make contact with the object for a specific amount of time
Minimum times differ for each sanitizer
A sanitizer’s contact time with an object influences its effectiveness
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Check them for cleanliness
Clear foreign objects from trays/spray nozzles
Check detergent and sanitizer levels
Scrape, rinse, or soak items before washing them
Load racks correctly
When using warewashing machines:
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Check machine temperatures/pressures
Check racks exiting machines for soiled items
Air-dry all items
Keep machine in good repair
When using warewashing machines: continued
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Steps for Cleaning and Sanitizing
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Floors
Walls
Ceilings
Equipment exteriors
Restrooms
Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris:
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Store it 6 inches off the floor
Clean and sanitize drawers/shelves before items are stored
Store glasses/cups upside down
Store flatware/utensils with handles up
Cover equipment food-contact surfaces until ready for use
When storing clean and sanitized tableware and equipment:
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Clean and sanitize them before storage
Place them in a locked area away from food and food-preparation areas
Air-dry wiping cloths and buckets overnight
Air-dry mops, brooms, and brushes on hooks
When storing cleaning tools and supplies:
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Only purchase those approved for restaurant/foodservice use
Follow manufacturer’s instructions/local regulations when discarding
Label containers with:
Chemical’s name
Manufacturer’s name/address
Description of potential hazards
Keep Material Safety Data Sheets (MSDS) for each chemical
When handling chemicals:
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What’s Wrong with This Picture?
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