CHAPTER 7:

WORKPLACE
HYGIENE
LEARNING OUTCOMES

 Analyzing the importance of proper sanitation program in achieving correct level of hygiene in food
handling and production facilities
 Listing the different steps included in the cleaning and sanitation programs
 Describing the fundamentals of the overall cleaning procedure in the workplace
 Classifying the different kinds of food particles or soils that are present in the equipment or utensils in the
kitchen
 Identifying factors that influence the cleaning process
 Differentiating the advantages and the disadvantages of selected chemical sanitizers
 Enumerating the different types of waste produce in hospitality and food service operations and its
disposal system
CLEANING AND SANITIZING PROGRAM

 A clean surface is defined as being free from soil (e.g. food residues), free
from bad odors, be non-greasy to the touch and no visible oxidation (e.g.
rust).
 A sanitized clean surfaced is defined as a clean surface that is
substantially free from pathogenic microorganisms and undesirable
numbers of spoilage microorganisms. Cleaning prior to sanitizing is
recommended as it increases the effectiveness of the sanitizing step.
Good sanitation does not cost, it pays.
CLEANING AND SANITATION PROGRAM INCLUDE THE
FOLLOWING STEPS:

 Routine programs performed throughout and at the completion of food

processing or preparation on a daily basis
 Periodic procedures required less frequently
 Monitoring to ensure the procedures are performed correctly
 Verification to check effectiveness of the program
FUNDAMENTALS OF CLEANING PROCEDURE

The following are the typical procedure used when cleaning food
processing equipment.
 Scrape and pre-rinse – soiled equipment surfaces are scraped and rinsed
with warm water to remove the gross amounts of loose food soils
 Cleaning cycle – removal of residual food soils from equipment surfaces
through manipulation of the four basic cleaning factors and the method
of cleaning. Typically, alkaline chemical solutions are used for the
cleaning cycle.
FUNDAMENTALS OF CLEANING PROCEDURE

 Rinse – rinsing of all surfaces with cold to hot water, depending upon the
temperature of the cleaning cycle to thoroughly remove all remaining
chemical solution and food soil residues.
 Acid rinse – a mild acid rinse of the equipment neutralizes any alkaline
residues left and removes any mineral soil present.
 Sanitize – all equipment surfaces are rinsed or flooded with a sanitizing
agent. Time and concentration are critical for optimum results.
 Post-rinse with water if
Dry clean to remove
recommended by
obvious bulk soiling
sanitizer manufacturer
Leave surfaces dry -
drain off or dry
manually

Apply sanitizer - either

Application of cleaning
agent - usually detergent
very hot water or a  
chemical solution
Steps in
Cleaning and
Sanitizing
Rinse - use water to
Remove excess water
remove
 REMOVAL OF FOOD PARTICLES

 Scrape and flush large food particles from

equipment and utensils below the items
are placed in cleaning solution. Spray the
utensils and equipment with warm water.
 Avoid using very hot water or steam
because they tend to bake food particles
on the surface of equipment and utensils
and that makes cleaning more difficult.
PROPERTIES OF FOOD SOILS
 Food soil is generally defined as unwanted matter of food-contact surfaces. Soil is
visible or invisible.
 Primary source of soil: The food product being handled.
 No one detergent is capable of removing all types of soils since it widely varies in
composition. It is essential that personnel understand the nature of the soil to be
removed before selecting a detergent or cleaning regime.

Rule of thumb:
 Acid cleaners dissolve alkaline soils
(minerals)
 Alkaline cleaners dissolve acid soils and food
wastes
SOILS MAY BE CLASSIFIED AS:

 Fat-based soils – can be generally rinsed away with hot water above melting point. More difficult
fat and oil residues can be removed with alkaline detergents which have good emulsifying or
saponifying ingredients.
 Protein-based soils – in the food industry, proteins are by far the most difficult soils to remove.
Food protein ranges from more simple proteins to more complex proteins.
 Carbohydrate-based soils – simple sugars and starches, usually easily removed with warm water
and mild detergents.
 Mineral salt-based soils – minerals salts can be either relatively easy to remove, or be highly
troublesome deposits or films.
 Microbiological films – microorganisms can form invisible films (biofilms) on surfaces. This can be
difficult to remove and usually requires cleaners and sanitizers with strong oxidizing properties.
 Lubricating greases and oils – this can often be melted with hot water or steam, but often leaves
residues. Surfactants can be used to emulsify the residue to make it flushable.
 Other insoluble soils – inert soils such as sand, clay or fine metal can be removed by
surfactant-based detergents. Charred or carbonized material may require organic
solvents.
 Quantity of soil – it is important to rinse food-contact surfaces prior to cleaning to
remove most of the soluble soil. Heavy deposits require more detergent to remove.
Improper cleaning can contribute to the build-up of soil.
APPLICATION OF CLEANING AGENTS

 A cleaning agent is a chemical compound

formulated to remove soil and dirt.
 Cleaning agents typically include an acid or alkaline
detergent and may include degreasers, abrasive
materials, or sanitizer.
FIVE FACTORS INFLUENCING CLEANING

1. Soil – depending upon the food product being manufactured and the process
equipment used.
2. Time – the longer the cleaning solution remains in contact with the equipment
surface, the greater the amount of food soil that is removed.
3. Temperature – soils become more readily soluble as temperature is increased.
4. Chemical concentration – varies upon the chemical itself, type of food soil, and the
equipment to be cleaned.
5. Mechanical force – aids in soil removal and typically reduces time, temperature and
concentration requirements.
METHODS OF CLEANING

 Foam – the introduction of air into a detergent solution as it is sprayed

onto the surface to be cleaned. It increases the contact time of the
chemical solutions, allowing for improved cleaning with less mechanical
force and temperature.
 High pressure – used to increase the mechanical force, aiding in soil
removal.
 Clean in place – cleaning without disassembly of the equipment
 Clean out of place – requiring disassemble of the equipment to be cleaned
 Mechanical – normally involves the use of brush either by hand or a
machine. Uses friction for food soil removal
RINSING

 Immediately after cleaning,

thoroughly rinse all equipment
surfaces with hot potable water to
remove the cleaning solution.
 This is necessary because the
product or detergent used for
washing can interfere with the
germ-killing power of sanitizer.
WATER QUALITY
 Water is the primary component of cleaning materials used in food establishments.
 Water must be free from harmful microorganisms, chemicals and other substances
that can cause diseases.

While the water supply must be safe to drink, it may contain substances that affect
hardness, taste, and odors. Therefore, adjust cleaning agents to fit the characteristics of
your water supply and type of operation. Water comprises proximately 95-99% of
cleaning and sanitizing solutions. Water functions as:
 Carry the detergent or the sanitizer to the surface
 Carry soils or contamination from the surface
SANITIZING PRINCIPLES

 Sanitizers destroy disease-causing

organisms which may be present on
equipment and utensils even after
cleaning
 Sanitization is not sterilization, because
some bacterial spores and a few highly
resistant vegetative cells generally
survive.
GENERAL TYPES OF SANITIZATIONS INCLUDE:

 Thermal sanitizing The ideal chemical sanitizer should:

 be approved for food contact surface application
1. Steam  have a wide range of scope of activity
 destroy microorganisms rapidly
2. Hot water  be stable under all types of conditions
 Chemical Sanitizing  be tolerant of a broad range of environmental
conditions
 be readily solubilized and possess some detergency
 be low in toxicity and corrosivity
 be inexpensive
FACTORS AFFECTING SANITIZER EFFECTIVENESS

 Physical factors
 Biological factors
1. Surface characteristics
The microbiological load
2. Exposure time can affect sanitizer
3. Temperature activity. Also, the type of
microorganism present is
4. Concentration
important. Sanitizers also
5. Soil vary in their effectiveness
6. pH against yeasts, molds,
7. water properties fungi, and viruses.

8. inactivators
WARE WASHING

The process of washing and sanitizing dishes,

glassware, flatware, pots and pans, either
manually or mechanically.

Manual dishwashing
Procedure:
1. Scrape and pre-rinse
2. Wash
3. Rinse
4. Sanitize (77’C for 30 secs)
5. Drain and air-dry
Mechanical dishwashing
Procedure:
1. Scrape and pre-rinse
2. Rack dishes
3. Run machine for a full cycle
4. Set the sanitizing temp (82’ C
by heat and 60’C by chemical
disinfectant)
5. Air-dry and inspect dishes
Dishwashing Machines
PEST CONTROL

Pests facilitate the transmission of communicable diseases. The key element of a

successful pest control is prevention.
It takes a combination of three separate activities to keep pests in check. We must:
• Prevent entry of insects and rodent into the establishment
• Eliminate food, water, and places where insect and rodent can hide
• Implement an integrated pest management program to control insects and rodent
pests that enter the establishment
Pests in food service facility

• House mouse (Look out for droppings and

gnawing)
• Common rats (Look out for droppings,
footprints and tail marks, smears, holes)
• Cockroach (Look out for droppings and eggs)
• Ants
• Moths
• Common house fly
WASTE MANAGEMENT

Different types of waste require different handling techniques and handling equipment and
different types of waste pose health hazards or varying intensifies.

Seven major types of waste encountered in food service and hospitality operations can be identified:
1. Trash consists of debris, cardboard, wood boxes, sweepings and some plastic rubber (up to 10%)
2. Rubbish consists of paper, cardboard, wood, landscaping debris, and food waste up to 20% but no
plastic or rubber
3. Approximately half-rubbish and half garbage
4. Garbage consists of animal and vegetable food scraps
5. Paper waste
6. Liquid waste
7. Gaseous waste
Solid waste disposal systems (four aspects which represent
major steps)
1. Collection from the point of waste generation
2. Method of transportation of the waste
3. Place of processing
4. Removal method
SANITARY LIQUID WASTE DISPOSAL

Plumbing maintenance is an on-going management concern because proper waste

disposal is possible only with a functioning system. Basic maintenance can be covered
with a few simple directives:
 Cleanout cover should be removed at least twice a year and the condition of piping
is checked
 Traps should be properly vented so that water is not blown out of change of pressure
in the drain
 Grease traps should be periodically drained and cleaned
 Vulnerable pipes should be insulated against freezing
 All leaks should be promptly fixed
 Pipes should be routinely inspected
 Only approved materials should be used for
repair, and repairs should be done by experienced
plumbers
 Overhead plumbing should be strapped
 Pipes should be protected from blocking by the
installation of tightly secured covers and screens