1) Type and condition of the dirt
2) Water hardness
3) Water temperature
4) Surface
5) Agitation or pressure
6) Length of treatment
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What are the factors that affect the cleaning process?
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Chemicals that remove food, dirt, rust, stains, minerals, or other deposits.
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What are cleaners?
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Follow manufacturers' instructions carefully, and do not use one type of cleaner in place of another.
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What guidelines should you use when using cleaners?
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Detergents, degreasers, delimers, and abrasive cleaners.
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What are the 4 categories of cleaners?
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Surface acting agents that reduce surface tension between the dirt and surface being cleaned.
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What are surfactants?
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Removing fresh dirt from floors, walls, ceilings and prep surfaces.
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What do you use detergents for?
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Detergents that contain a grease-dissolving agent.
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What are degreasers?
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Mineral deposits and other dirt that other cleaners can't dissolve.
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What are delimers used for?
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Cleaners that contain a scouring agent that helps scrub hard-to-remove dirt.
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What are abrasive cleaners?
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Reduces pathogens on a surface to safe levels.
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What does sanitizing do?
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Water must be at least 171 degrees, and the item must be soaked for at least 30 seconds.
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What is the heat sanitizing method?
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Tableware, utensils, and equipment must be sanitized by soaking them in a chemical sanitizing solution, or you can rinse, swab or spray them with sanitizing solution.
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What is the chemical sanitizing method?
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Chlorine, iodine, and quaternary ammonium compounds.
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What are three common types of sanitizers?
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Concentration, temperature, contact time, water hardness and pH.
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What factors influence the effectiveness of chemical sanitizers?
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The amount of sanitizer to water.
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What does concentration mean when referring to chemical sanitizers?
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Parts per million (ppm).
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What is concentration (of sanitizers) measured in?
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The amount of minerals you find in water.
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What is water hardness?
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1) Scrape or remove food bits from the surface.
2) Wash the surface
3) Rinse the surface
4) Sanitize the surface
5) Allow the surface to air-dry.
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What are the 5 steps of cleaning and sanitizing?
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After they are used, before you start working with a different food, any time you're interrupted during a task and items may have been contaminated, and after 4 hours if in constant use.
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When do you need to clean and sanitize food-contact surfaces?
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-Unplug
-Take removable parts off equipment.
-Scrape or remove food from the equipment.
-Wash the surfaces.
-Rinse the equipment surfaces.
-Allow to air-dry.
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How do you clean and sanitize stationary equipment?
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Machine and manual.
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What are two types of dishwashing?
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Layout, sufficient water supply, separate area for cleaning pots and pans, devices that indicate water pressure and temp, and staff trained to operate.
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What does your effectiveness of your dishwashing program depend on?
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180 degrees, or 165 degees for stationary rack.
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What must the temp of the of the final sanitizing rinse?
What guidelines should you follow for operating dishwashing machines?
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-Clean and sanitize each sink and drain board
-Fill first sink with detergent and water at 110 degrees
-Fill second sink with clean water
-Fill third sink with water and sanitizer to correct concentration.
-Provide clock with a second hand
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What are the procedures for setting up a three-compartment sink for manual dishwashing?
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1)Rinse, scrape, or soak items before washing them.
2) Wash items in first sink
3)Rinse items in the second sink
4)Sanitize items in the third sink
5)Air-dry items on a clean and sanitized surface.
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What are the 5 steps for using a three-compartment sink?
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At least 6 inches off the floor.
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How must tableware and utensils be stored?
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What things should you think about when developing a plan for cleaning up vomit and diarrhea?
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-How you will contain liquid and airborne substances
-How you will clean, sanitize and disinfect
-When to throw food away that may have been contaminated
-What equipment is needed to clean up these substances
-When you must wear protective equipment
-How staff will be notified
-How to segregate contaminated area
-When staff must be restricted from area
-How sick customers will be removed
-How the cleaning plan will be implemented
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-Good lighting
-Hooks for mops, brooms, and other cleaning tools
-Utility sink
-Floor drain
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How should storage areas for cleaning tools and supplies have?
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- Air-dry towels overnight
-Hang mops, brooms, and brushes
-Clean and rinse buckets.
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What should you consider when storing cleaning tools?
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-Safe use and handling
-Physical health, fire, and reactivity hazards
-Precautions
-Protective equipment to wear when using.
-First-aid info
-Manufacturers name, address, number
-Prep date of MSDS
-Hazardous ingredients
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What should a Material Safety Data Sheet contain?
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-Identify cleaning needs
-Create a master cleaning schedule
-Choosing cleaning materials
-Implement the cleaning program
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What do you need to consider when developing a cleaning program?
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-What should be cleaned
-Who should clean it
-When it should be cleaned
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What should a master cleaning schedule include?
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