Cleaning, Washing and Sanitizing

Cleaning, Washing and Sanitizing
It is our obligation, not our option, to serve safe food!
 Our guests will judge our company and our service by observing the
appearance and behavior of the staff members serving them.
 The best protective measure against food-borne illness is good personal

hygiene.
 It is our obligation to prevent food-borne illness by building a sanitary

barrier between the product and the people who prepare, serve and
consume the product.
I. Safe Food Handling
1. PersonalHygiene
The prevention of food-borne illness
 Clean hands.
 Personal cleanliness/daily bathing or showering with soap.
 Wearing proper work attire, including a clean uniform.
 Avoiding unsanitary habits and actions, such as scratching, touching
parts of our body, etc.
 Good health.
 Reporting immediately to the doctor when feeling ill.
ALWAYSWASH YOURHANDS
 After using the restroom, a handkerchief or a tissue.

 Before coming to work and after a break, especially after eating or
drinking.
 After handling something dirty (pans, china, trays, equipment, towel,
etc.).
 After smoking.
 After handling raw food, particularly meat, poultry or seafood.
 After touching your hair, nose or other parts of your body.
 After using any cleaning materials, including chemicals.
2. CLEANINGANDSANITIZING
CLEANING ANDSANITIZING
Cleaning
• Removal of visible dirt, soil, debris (including rust) and food matter from
crockery, cutlery, glasses, equipment or utensil
• Removal of odour
Sanitizing
• Killing of microbes using either hot water or chemicals
Delhindra/ chefqtrainer.blogspot.com
Cleaning procedures
 What is to be cleaned?
 When can it be cleaned?
 What equipment is needed for cleaning?
 Alternatives?
 Everything cannot be cleaned at same time
 Map out cleaning plan in Food SafetyPlan
General cleaning requirements
• Follow manufacturer’s instructions in relation to using chemicalson
the equipment
• Follow manufacturer’s instructions when cleaning their equipment
• Pay attention to thejob
• Don’t cause any damage to anything being cleaned
11
Kitchen items to be cleaned
• Crockery
• Glassware
• Cutlery
• Utensils
• Pots, pans and other dishes
• Containers
• Chopping boards
• Knives
• Stove
• Oven, etc.
12
a. Three-bucket System
Food contact surfaces and large utensils/machines should be washed,
rinsed and sanitized by hand, using the three-bucket system.
Wash (Red Bucket)
Use water that is as hot as you can tolerate to activatethe
detergent. Wash the item or surface of the item with a
cloth, brush or approved scouring pad.
Rinse (Gray Bucket)
Rinse the item or surface with hot clean water utilizing a
clean cloth.
Sanitize (White Bucket)
Sanitize (White Bucket)
 The sanitation solution should be mixed to contain 200 ppm of chlorine
— 1/2 oz. of bleach (30 ml) to 2 gallons of water (8 liters).
 Use the chlorine cap for measurement. The sanitizing solution must have
a temperature of at least 24°C (75°F).
 Sanitize the cleaned item or surface by swabbing with a clean cloth that
has been immersed in this solution.
 Leave the surface slightly damp to permit the chlorine to effectively
sanitize and air dry.
 Only food-contact surfaces must be sanitized.
 Use a towel to dry any of the equipment or food contact surfaces. All
food service surfaces must air-dry after they have been wiped with
sanitizing solution.
3. Washing and Sanitizing
a. Washing Utensil in Three compartment Sink
b. Mechanical Utensil Washing
a.. Washing Manual in Three compartment Sink
 Step 1: Scrape - Remove excess food that may deactivate the detergent.
 Step 2: Wash (Sink 1) - Thoroughly wash in a hot detergent solution, at
about 120°F (49°C), in the first sink.
 Step 3: Rinse (Sink 2) - Rinse until item is free of detergent in clean hot
water, at about 120°F (49°C) to HOT (60°C) in the secondsink.
 Step 4: Sanitize (Chemical) (Sink 3) - Immerse in a solution that has a
concentration of 50 ppm chlorine for at least 7 seconds, and is a
temperature of 175° or above.
 Step 5: Air-dry - Do not wipe any item with a cloth to dry it. Store
inverted (upside down) in area specially designed/used for cleaned &
sanitized equipment/utensils.
Washing Manual - Method
 Pre-Wash/Scrape
 Wash with Detergent and Warm Water (49°C/120°F)
 Rinse
 Sanitize with Approved Sanitizer
 Air Dry
ALWAYS
 Use chlorine test strips to accurately measure the concentration of

the sanitizing solution, in parts per million (ppm).
 Ensure that the detergent dispenser isfull.
 Use a measurement cup for the chlorine or the “cap” of the bleach
container.
 Have one person handle soiled equipment only and never touch clean
equipment.
 Have another person take items that have been cleaned andsanitized
from the air drying area directly to the shelving units for storage.
 Have the shelving units cleaned and sanitized daily.
NEVER
 Put or temporarily store pots and pans on the floor.

 Use a spraying hose for cleaning surfaces of walls.
 Use stainless steel scouring pads.
 Allow any rust or grease build-up to be visible on any equipment.
Items with this build-up are to be cleaned with the appropriate
detergents.
Notes
 Check the strainers, spray arms and rinse jets for

blockage after each meal service.
 Asdishes pass through the machine, they are washed
with detergent and hot water. They are then rinsed with
clean hot water, and sanitized with hot water in the last
section of the machine
b. Mechanical Utensil Washing
 Step 1: Scrape - Remove excessive food soil that may deactivate the
detergent.
 Step 2: Pre-Wash - Pre-wash all dishes and utensils before washing.
 Step 3: Racking - Properly rack all dishes. Leave enough space between
plates so that they are exposed to the unobstructed spray from spray
arms and rinse jets. Glasses, cups and bowls should be placed upside
down so they will not fill up with water.
 Step 4: Washing - 120°F (49°C) or above.
 Step 5: Final Rinse - 165°F (74°C) for stationary/single rack machines.
-180°F (66°C) for all other machines.
 Step 6: Air Dry - Do not wipe dry. Store in areas specially designed/used
for cleaned & sanitizedequipment/utensils.
Mechanical Utensil Washing  Step 1: Scrape
 Step 2: Pre-Wash .
 Step 3: Racking
 Step 4: Washing
 Step 5: Final Rinse
 Step 6: Air Dry
ALWAYS
 Ensure that the detergent and the rinsing agent dispensers are full.
 Ensure that the machine is cleaned properly after each meal service.
 Dispose of all chipped china or glassware right away, and advise your
supervisor.
 Soak the internal shields/curtains of dishwasher in a sanitizing solution at
the end of each day.
 Clean and check all storage shelving units and their contents.
 Clean the machine weekly with scale remover. Run it for 20 minutes with
the chemical, and then drain it. The machine must then be re-filled and
turned on to remove the chemical.
 Three cycles of filling, switching on and draining are necessary before the
machine can be used to clean any equipment.
 Assure the final rinse is reaching the proper temperature.
 If the machine does not reach the proper final rinse temperature, you must
immediately inform your supervisor
Sanitizing Method
1. Heat  Chemical
 Chlorine
 Quats
2. Hot water
 Micro bacII
 Virox
Storing cleaned equipment
• Must be clean
• Must be dry
• Moisture encourages bacteria to thrive
• Store so it cannot becontaminated
• Protect from contamination
• Ready for use next time
• Bowls turn upside down
• Dust does not settle on food surface
28

Cleaning, Washing and Sanitizing

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Cleaning, Washing and Sanitizing

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Cleaning, Washing and Sanitizing

It is our obligation, not our option, to serve safe food!

 The best protective measure against food-borne illness is good personal

 It is our obligation to prevent food-borne illness by building a sanitary

 After using the restroom, a handkerchief or a tissue.

a. Washing Utensil in Three compartment Sink

b. Mechanical Utensil Washing

 Use chlorine test strips to accurately measure the concentration of

 Put or temporarily store pots and pans on the floor.

 Check the strainers, spray arms and rinse jets for

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