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Facility Sanitation

+Cleaning Vs. Sanitation

Cleaning removes food and other dirt from a surface.

Sanitizing reduces pathogens on a surface to safe levels Items that must be cleaned AND sanitized:

Knives Stockpots Cutting Boards Any surface that touch food during preparation

+Should You Sanitize?

+When should you sanitize?

After equipment and surfaces have been used Before preparing a different type of food with the same

equipment Following and extended interruption and possible

contamination After four hours of constant use

+Should You Sanitize?

George is preparing for the “Under the Sea” theme day. He has had to shuck oysters for two hours with the same knife. Should he sanitize his knife when finished?

Yes

+Should You Sanitize?

Brittany has been using the slicer for cheese consistently from 8 am to noon. Should she sanitize the slicer, even though she is only slicing cheese and has a little more to do?

Yes

+Should You Sanitize?

David has returned to filleting fish after being called away to help with the lunch rush. He has returned to his work station. Should he sanitize the area and equipment?

Yes

+Sanitation Steps

1) Clean the surface2) Rinse the surface3) Sanitize the surface4) Allow the surface to air-dry

+Cleaners

1) Detergents General purpose remove fresh dirt from floors, walls, ceilings, prep

surfaces, and most equipment and utensils Heavy duty remove wax, aged or dry dirt, and baked on grease.

2) Degreasers Work well where grease has been burned on due to its dissolving

ability

3) Delimers Used on mineral deposits and dirt that other cleaners cant remove

4)Abrasive Cleaners Have scouring agent

+Which Cleaner Should You Use?

+The Three Compartment Sink

+What’s Wrong With This Picture?