Utencils and service ware

CLEANING AND sANITIZING

YUDI ARIMBA WANI
DEFINITION CLEANING
The physical removal of visible soil and food from a surface SANITAZING A procedure that reduce the number of potensially harmful microorganisms from the surface.

WHAT THINGS SHOULD BE CLEANED AND SANITIZED

Cooking utensils Eating and drinking utensils Work surfaces

Principles of Cleaning and Sanitizing

CLEANING AND SANITIZING METHODS Manual
Consist of 3 compartments sink
washing rinsing sanitizing

Drain boards or easily moveable dish tables Should be preflushed-prescraped-presoaked

Work Sequence in Manual Cleaning

Washing, use hot water (not less than 110 F/ 43 C) and enough detergent Rinsing with clean water (120 F/ 49 C) and change the water frequently Sanitizing Immerse in clean hot water for at least 30 (120 F/ 49 C) Immerse in clean solution for 1 (75 F/ 24 C) with
chlorine 50 ppm 12,5 ppm iodine any other chemical sanitizer equivalent bactericidal effect of a 50 ppm chlorine

CLEANING AND SANITIZING METHODS Mechanical

Adventages
Easy handle Large number Automatic

Storing equipment and utensils

Store at least six inches above the floor Glasses and cups should be stored on inverted position Store item so they can pick up without touching the food-contact surface Store all pots and pans upside down Always air dry utensils before putting them away Dont store inrestrooms

Cleaning Product
Detergents
The most often used for cleaning

DISHWASHING
Manual Procedure Mechanical Procedure

Acid Cleaners
Used for the heavier dirt that alkaline-based detergent cannot remove Follow the instruction carefully

Abrasive Cleaners