mhaii 2

Cleaning And SanitizingOperation

Objectives Recognize the difference between cleaning and

sanitizing. Identify the different processes that can be use to

clean and sanitize equipment and utensils in a food establishment.

Identify the primary steps involved in manually and mechanically cleaning and sanitizing equipment and utensils.

Identify the procedures used to clean environmental areas in a food establishments.

Describe the factors that affect cleaning effeciency.

Principles of Cleaning and Sanitizing

CLEANING – is the physical removal of soil and food residues from surfaces of equipment and utensils.

SANITIZING – is the treatment of a surface that has been previously cleaned to reduce the number of disease-causing microorganisms to safe levels.

Application of Cleaning Agents

Soaking – increasing the effectiveness of manual and mechanical diswashing.

Spray Methods – a cleaning solution that uses hot water or steam.

CIP System – automated cleaning system generally use in conjunction with permanent-welded pipeline systems.

Rinsing – thoroughly rinse all equipment surfaces with hot , potable water to remove the cleaning solution.

Factors Affecting Cleaning Efficiency

Type of soil to be remove Water quality The detergent or cleaner to be use Water temperature Water velocity or force Time detergent The concentration of cleaner

Types of Soil to be Removed

Food deposits Mineral deposits Microorganisms Fats and oils Dirt and debris

Water Quality

- The water supply serving food establishments must be safe to drink.

- Water must be free from harmful microorganisms, chemicals and other substances that can cause disease

- “Hard” water – caused by dicsolved salts of calcium, magnesium, and iron.

Detergents And Cleaners

Detergent - define as a cleaning or purifying agent. The origin of the word is from the Latin “detergeo” means “to wipe away”.

Acid detergents – frequently used to remove food and hard water deposits from the surfaces of equipment and utensils.

Degreasers – are specialty products that remove grease and greasy or oily soil.

- designed more for hard surfaces than for fabrics.

- used for pre-treatment.

Abrasives

Mixed with a detergent. Should be used with care.

Water Temperature

Between 130 degrees fahrenheit (54 degree celsius) and 160 degrees ‘F (71 degrees celsius).

Velocity or Force

Velocity and force of the cleaning solution help remove soil and film from food-contact surfaces.

Cleaning Frequency

Cleaned atleast every four hours.

Sanitizing Principles

2 Types of Sanitizers Heat Chemicals

HEAT SANITIZING Moist heat- much more efficient in killing

microorganisms than dry heat. Dry heat

Low Pressure, high temperature steam/vapor cleaning system

When using heat sanitization, it is the temperature at the utensil surface that is most important to ensure proper destruction of microorganisms.

Used to measure the temperature of hot water sanitizers

CHEMICAL SANITIZING

Immersing an object in a sanitizing solution by brushing or pressure spraying a sanitizing solution directly on the surface to be sanitize.

The effectiveness of a chemical sanitizer weakens as bacteria and other microorganisms are destroyed.

Factors that affect the action of chemical sanitizer

Contact of sanitizer Selectivity of sanitizer Concentration of sanitizer Temperature of solution pH of solution Time of exposure

Chlorine- chemical component of hypochlorites.

Iodine- chemically related to chlorine and has long been used to kill germs.

Iodophors- iodine containing sanitizers commonly used in retail food establishments.

Iodophors function best in water that is acidic. Effective against a wide range 0f bacteria, small viruses,

and fungi. Effective for killing disease-causing bacteria that are

found on human hands. Kill more quickly than either chlorine or the quaternary

ammonium compounds.