CLEANING AND

CLEARING THE
FOOD SERVICE
AREAS
 CLEANING AND CLEARING THE FOOD SERVICE
AREAS

CLEANING AND SANITIZING ARE PROCEDURES IN ANY

FOOD SERVICE OPERATION THAT REQUIRE TIME, LABOR,
ENERGY, AND CHEMICALS. PROPER AND THROUGH
CLEANING AND SANITIZING IN A FOOD SERVICE RESULTS IN
A MAXIMUM PROTECTION OF EMPLOYEES AND CUSTOMERS.
 PRINCIPLES OF CLEANING AND SANITIZING

CLEANING REMOVES VISIBLE SOLIDS WHILE

SANITIZING REDUCES PATHOGENS ON SURFACES TO
SAFE LEVELS.
 PRINCIPLES IN CLEANING
1. IT IS A TWO-STEPS PROCESS THAT OCCURS WHEN A CLEANING AGENT
LIKE DETERGENT IS PUT IN CONTACT WITH A SOILED SURFACE. PRESSURE
IS APPLIED USING A BRUSH, SCRUB, OR WATER SPRAY FOR A PERIOD
LONG ENOUGH TO PENETRATE THE SOILED AREA, THEN REMOVES THE
SOIL BY RISING. DETERGENTS ARE DEFINED AS CLEANSING AGENTS,
SOLVENTS, OR ANY SUBSTANCE THAT WILL REMOVE FOREIGN OR
SOILING MATERIAL SURFACES. SPECIALLY LISTED ARE SOAP POWDERS,
CLEANSERS, ACIDS, VOLATILE SOLVENTS, AND ABRASIVES. WATER ALONE
HAS SOME DETERGENCY VALUE, BUT MOST OFTEN IT IS THE CARRIER OF
THE CLEANSING AGENT TO THE SOILED SURFACE OF DISHES AND SIMILAR
MATERIALS.
 PRINCIPLES IN CLEANING

2. THERE ARE FACTORS THAT INFLUENCE THE CLEANING PROCESS.

TAKE A LOOK AT THE TABLE ON THE NEXT SLIDE.
 FACTOR AND INFLUENCE ON CLEANING PROCESS

1.TYPE OF WATER
MINERALS IN HARD WATER CAN REDUCE THE EFFECTIVENESS
OF SOME DETERGENTS. HARD WATER CAN CAUSE LIME DEPOSIT OR
LEAVE A SCALE ESPECIALLY ON EQUIPMENT WHERE HOT WATER IS
USED, SUCH AS IN DISH MACHINES AND STEAM TABLES.
 FACTOR AND INFLUENCE ON CLEANING PROCESS

2.WATER TEMPERATURE
GENERALLY, THE HIGHER THE TEMPERATURE OF THE WATER
USED FOR CLEANING, THE FASTER AND MORE EFFICIENT THE ACTION
OF THE DETERGENT. HOWEVER, ≤ 120℉ IS RECOMMENDED (AND IN
SOME CASES MANDATED).HIGHER TEMPERATURES CAN RESULT IN
BURNS.
 FACTOR AND INFLUENCE ON CLEANING PROCESS

3.SURFACE
DIFFERENT SURFACES, ESPECIALLY METALS, VARY IN THE EASE
WITH WHICH THEY CAN BE CLEANED.
 FACTOR AND INFLUENCE ON CLEANING PROCESS

4.TYPE OF CLEANING COMPOUND

SOAP CAN LEAVE A GREASY FILM. ABRASIVES SUCH AS
SCOURING POWDERS CAN SCRATCH SOFT SURFACE. MANY
CLEANING AGENTS ARE FORMULATED FOR SPECIFIC CLEANING
PROBLEMS LIKE LIME REMOVAL PRODUCTS.
 FACTOR AND INFLUENCE ON CLEANING PROCESS

5.TYPE OF SOIL TO BE REMOVED

SOILS TEND TO FALL INTO ONE OF THREE CATEGORIES:
PROTEIN (EGGS), GREASE OR OILS (BUTTER), OR WATER SOLUBLE
(SUGAR).STAINS TEND TO BE ACID OR ALKALINE (TEA OR FRUIT
JUICE).EASE OF CLEANING DEPENDS ON WHICH CATEGORY THE SOIL
IS FROM AND THE CONDITION OF THE SOIL (E.G., FRESH. BAKED-ON,
DRIED, OR GROUND-IN).
 PRINCIPLES IN SANITIZING

SANITIZING IS DONE IMMEDIATELY AFTER CLEANING.

ALL FOOD CONTACT SURFACES MUST BE SANITIZED TO
LOWER THE PRESENCE OF HARMFUL MICROORGANISM TO
SAFE LEVELS. THESE CONTACT SURFACES INCLUDE USED
DINNERWARE, FLATWARE, BEVERAGE WARE, EQUIPMENT,
AND WORK SURFACES IN THE KITCHEN.
THERE ARE TWO METHODS OF SANITIZING SURFACES:
1. HEAT SANITIZING -THIS IS EXPOSING THE SURFACES TO A
HIGH HEAT LONG ENOUGH TO KILL HARMFUL MICROORGANISMS.
HEAT SANITIZING CAN BE DONE MANUALLY OR BY A HIGH-
TEMPERATURE MACHINE. THE MINIMUM TEMPERATURE RANGE
NECESSARY TO KILL MOST HARMFUL MICROORGANISM IS USUALLY
162℉ TO 165℉.
THERE ARE TWO METHODS OF SANITIZING SURFACES:
2. CHEMICAL SANITIZING - THIS IS SANITIZING THROUGH THE
USE OF CHEMICALS. ONE OF THE REASONS FOR CHOOSING THIS
METHOD OVER HEAT SANITIZING IS THE SAVINGS IN ENERGY.
CHEMICAL SANITIZING IS ACHIEVED IN TWO WAYS. THE FIRST
THROUGH IMMERSING THE CLEAN OBJECT IN A SANITIZING
SOLUTION OF THE RIGHT CONCENTRATION AND FOR A SPECIFIED
LENGTH OF TIME, USUALLY ONE MINUTE. THE SECOND METHOD IS BY
RISING, SWABBING, OR SPRAYING THE OBJECT WITH SANITIZING
SOLUTION. THE RISING AND SPRAYING METHODS CAN BE DONE
MANUALLY OR BY MACHINE.