Sanitizing reduces pathogens on a surface to safe levels.
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Cleaners must be what?
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stable, noncorrosive, and safe to use.
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Can Cleaners be dangerous?
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YES, if cleaners are Not used the correct way, they may not work and can be dangerous!
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Food-contact surfaces MUST be SANITIZED after they have been what?
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Cleaned and Rinsed
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How can Food-contact Surfaces be sanitized?
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This can be done by using heat or chemicals.
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How do you Sanitize by the Heat Method?
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By soaking them in HOT water 171°F for 30 seconds
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What are the two way to heat sanitize?
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Soaking method or High Temperature Dishwasher.
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How can you Sanitize tableware, utensils, and equipment with chemicals?
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By soaking them or rinse, swab, or spray them with the sanitizing solution.
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What are the 3 common types of chemical sanitizer?
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Chlorine, iodine, and quarternary ammonium compounds (quats).
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Who governs or regulates Chemical Sanitizers?
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State and Federal Environmental Agencies (EPA's)
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What factors influence the effectiveness of Chemical Sanitizers?
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concentration
contact time
pH
temperature
water hardness
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What does it mean about Sanitizer Concentration?
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Sanitizer solution is a mix of chemical sanitizer and water.
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How is Sanitizer Concentration measured?
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parts per million (ppm).
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What do you use to measure Sanitizer Concentration?
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By using a TEST KIT.
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What temperature should water be for sanitizing solution?
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Follow Manufacturers' Recommendations.
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What is water hardness?
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Water hardness is the amount of minerals in your water.
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How do you find out what your water hardness is?
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From your municipality.
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Do to water hardness how do you know the amount of sanitizer to use?
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As per Manufacturer's Recommendation Ask your supplier.
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How do you find out what your water pH is?
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From your municipality.
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Do to water pH how do you know the amount of sanitizer to use?
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Ask your supplier
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What is the water temperature for Chlorine when water pH is ≤10?
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≥100°F (38°C)
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What is the water temperature for Chlorine when water pH is ≤8?
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≥68°F (24°C)
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What is the Sanitizer Concentration for Chlorine for either ≤8 or ≤10 water pH?
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50-99 ppm
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What is the Sanitizer Contact-Time for Chlorine for either ≤8 or ≤10 water pH?
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≥7 seconds
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What is the water temperature for iodine?
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68°F (20°C)
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What is the water pH for iodine?
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≤5 or as per manufacturers' recommendations.
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What should sanitizer concentration be for iodine?
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12.5-25 ppm
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What is the sanitizer contact-time for iodine?
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≥ 30 seconds
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What is the water temperature for quats?
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75°F (24°C)
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What is the water pH for quats?
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As per manufacturers' recommendations.
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What should sanitizer concentration with hard water be for quats?
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≤500 ppm or as per manufacturers' recommendations.
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What should sanitizer concentration be for quats?
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As per manufacturers' recommendations.
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What is the sanitizer contact-time for quats?
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≥ 30 seconds.
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What must be cleaned and rinsed in any establishment?
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All surfaces!
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All surfaces that touches food must be what?
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Cleaned and Sanitized.
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How do you clean and sanitize a surface?
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1. Scrape or remove all food bits from surface.
2. Wash the surface.
3. Rinse the surface.
4. Sanitize the surface.
5. Allow the surface to Air-dry.
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When to clean all food-contact surfaces?
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Before- food handlers start working with different types of food.
During- anytime that food handlers are interrupted
After- they are used.
- 4 hours of constant use.
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What are the steps for Cleaning and Sanitizing Stationary Equipment?
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1. Unplug Equipment.
2. Take removable parts off equipment.
3. Scrape or remove food from all equipment surfaces.
4. Wash the equipment surfaces.
5. Rinse the equipment surfaces.
6. Sanitize the equipment surfaces.
7. Allow all surfaces to air-dry.
8. Put the unit back together.
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How often should Clean-In-Place equipment (like soft-serve yogurt machine) be cleaned?
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Must be cleaned and sanitized every day unless otherwise indicated by manufacturer/Also check with local regulatory authority.
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Dish washing machines Sanitizes by using either?
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Either Hot Water or Chemical.
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What temperature, of a High-Temperature Machine, should the final Sanitizing rinse must be?
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180°F (82°C)
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What temperature, of a High-Temperature Machine that has a stationary rack, single temperature must be?
answer
at least 165°F (74°C)
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Chemical-Sanitizing Machines should follow what guidelines?
answer
Follow Manufacturers Guidlines.
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What are recommended guidelines for Dish washing Machines?
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1. Keep the Machine Clean.
2. Prepare items for cleaning.
3. Load dish racks properly.
4. Air-dry items.
5. Monitoring
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What is the purpose of a three-compartment sink?
answer
To Clean and Sanitize Large items.
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How do you set up a three-compartment sink?
answer
1. Wash and Sanitize each sink and drain board.
2. Fill first sink with detergent and water at least 110°F (43°C). Follow Manufacturers recommendations.
3. Second Sink fill with clean water for dipped method or leave empty for spray method.
4. Fill the third sink with water and sanitizer to the correct concentration.
5. Provide a clock with a second hand to show how long items been in the sanitizer.
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How to Clean and Sanitize in a Three Compartment Sink?
answer
1. Rinse, Scrape, or Soak items before washing.
2. Wash items in first Sink.
3. Rinse items in the second sink.
4. Sanitize the items in the third sink.
5. Air-dry items on a clean and sanitized surface.
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How far off the floor do you store Clean and Sanitized tableware and utensils?
answer
At least 6 inches (15 centimeters) off the floor.
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The storage surface for tableware and utensils should be what?
answer
Cleaned and Sanitize drawers and shelves.
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What kind of pathogen can be transferred if staff mishandles glasses and flatware?
answer
Norovirus
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How should Food-service Chemicals be stored?
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In their original container away from food and prep area.
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If Chemicals are transferred to new container they must have...
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A label on it that has the common name of the chemical.
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What is the proper way to dispose chemicals?
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Follow the instructions on the label and any requirements from your local regulatory authority.
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Who requires chemical manufacturers and suppliers to provide MSDS for each hazardous chemical?
answer
Occupational Safety and Health Administration (OSHA)
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What are MSDS?
answer
Material Safety Data Sheets
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What information is found on a MSDS?
answer
* Safe use and handling
* Physical, Health, Fire, and Reactivity Hazard
* Precautions
* Appropriate PPE to wear when using chemical
* First-aid information and steps to take in an emergency
* Manufacturer's name, address, and phone number
* Preparation date of MSDS
* Hazardous Ingredients and identity information
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What is PPE?
answer
Personal Protective Equipment.
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When developing an effective cleaning Program you must focus on three things, what are they?
answer
1. Creating a master cleaning schedule.
2. Training your staff to follow it.
3. Monitoring the program to make sure it works.
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A Master Cleaning Schedule should have what information on it?
answer
What should be cleaned
Who should clean it.
When it should be cleaned.
How it should be cleaned.
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What is required for measuring the sanitation rinse temperature in a high temperature dish washing machine?
answer
Maximum registering thermometer.
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What is sanitizing?
answer
Reducing pathogens to safe levels.
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If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
answer
Every 4 hours.
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What must a food handlers do to make sure sanitizing solutions for use on food-contact surfaces has been made correctly?
answer
Test the solution with a sanitizer kit.
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What should be done when throwing away chemicals?
answer
Follow label instructions and regulatory authority requirements.
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How should flatware and utensils that have been cleaned and sanitized be stored.
answer
With handles facing up.
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What is the correct way to clean and sanitize a prep table?
answer
Remove food from the surface, wash, rinse, sanitize, and air-dry.
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What is the first step of cleaning and sanitizing stationary equipment?
answer
Unplug the unit.
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What temperature should the water be for manual dish washing?
answer
Must be at least 110°F (43°C)
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What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
answer
Occupational Safety and Health Administration
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What must staff members do when transferring chemicals to a new container?
answer
Label the container
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What temperature must a high-temperature dishwasher's final sanitizing rinse be?
answer
At least 180°F (82°C)
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How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
answer
Use a test kit to check the sanitizer's concentration when mixing it.
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