6 Foot Kitchen TrainingCleaning Contact Surfaces

May 2020

LEARNING OUTCOMES:

After this topic, learners will have an understanding of:

Module I: 5 minutes§ Differences between cleaning, sanitizing, disinfecting, and sterilizing

contact surfacesModule II: 15 minutes§ How to clean & sanitize food contact surfacesModule III: 10 minutes§ How to clean & disinfect non-food contact surfaces

Quiz: 5 minutes

Cleaning Contact Surfaces (35 minutes)

I. Cleaning, Sanitizing, Disinfecting, and Sterilizing

CLEANING (Frequency: as needed)• The removal of food residue, dirt, grease and other undesirable debris• Requires physical energy (elbow grease), heat and/or chemicals

(detergents)• Only removes dirt from the surface – does not kill all bacteria

SANITIZING (Frequency: as needed)• Designed to reduce the number of microorganisms to a safe level• Performed after cleaning• Unclean surfaces will reduce the effectiveness of sanitizing• All surfaces that come into contact with food must be cleaned and sanitized

regularly

DISINFECTING (Frequency: frequently)• Eliminates many or all pathogenic microorganisms, except bacterial spores

STERILIZING• Kills all microorganisms

FOOD CONTACT SURFACE

Any surface that may come in contact with food during the prep, serving, holding and cooking process.

Examples of food contact surfaces include utensils, grater, scoops, spatulas, pots, pans, mixing bowls, colanders, cutting boards, and even hands.

All food contact surfaces must be cleaned, rinsed and sanitized.

I. Cleaning, Sanitizing, Disinfecting, and Sterilizing

NON-FOOD CONTACT SURFACE

Surfaces throughout the food preparation area that do not come in contact with exposed food, such as walls and floors.

These specific surfaces must be cleaned and rinsed, but do not require being sanitized.

HIGH TOUCH (HIGH RISK) SURFACE

High-touch objects (also referred to as high risk objects) include, but are not limited to, door handles, faucets, knobs, trash can lids, computers, light switches, surfaces in bathrooms, etc.).

High-touch surfaces must be cleaned using your current Standard Operating Procedure (SOP). Cleaning must be completed prior to disinfection

I. Cleaning, Sanitizing, Disinfecting, and Sterilizing

CLEANING PROCEDURE:

Cleaning Solution should be stored in GREEN bucket.

• Cleaning surfaces and stationary equipment• Use only disposable cloths or cotton cloths that can be laundered.

Terry-style or loose-knit cloths are not permitted.

• Use the same cloth for washing and rinsing• After washing surfaces, rinse cloth thoroughly in clear water to

remove cleaning chemical residue• With the clean cloth, wipe the washed surfaces • Replace the cloth when it becomes soiled

• Use a separate cloth for picking up food spills during preparation• Keep cloth stored in sanitizing solution• Replace the cloth when it becomes soiled

II. Cleaning and Sanitizing Food Contact Surfaces

The FDA recommends routine cleaning and sanitizing of food-contact surfaces as prescribed by the FDA Model Food Code.

SANITIZING PROCEDURE (after cleaning):

Bulk Sanitizing Solution should be stored in RED bucket.

• Sanitizing with Spray Bottle• Wipe surface with a disposable towel• Allow surface to dry

• Sanitizing with Bulk Sanitizing Solution • Wipe surface with a disposable towel• Allow surface to dry• Replace the cloth when it becomes soiled

• Sanitizing Solution• Check the bulk supply of sanitizing solution to verify the

correct concentration and record on the Sanitizer Solution Log• Replace the solution when the concentration is no longer

effective, due to contamination with food or other soil.

II. Cleaning and Sanitizing Food Contact Surfaces

II. Cleaning and Sanitizing Food Contact Surfaces

§ In a high temperature dish machine, with a minimum final rinse temperature of 180°F at the manifold and 160°F at the plate surface, verified by a 160°F thermal strip, or a waterproof, digital thermometer, with a minimum/maximum read. The final rinse temperature must be verified once per meal period by either method. If the final rinse is not being met contact your service representative immediately. You may have to temporarily go to disposable service utensils until the machine is adjusted to specifications.

§ In a low temperature dish machine, with a minimum 100 PPM concentration of chlorine at the plate surface, verified by a chlorine test strip. If the final rinse is not being met contact your service representative immediately. You may have to temporarily go to disposable service utensils until the machine is adjusted to specifications.

DISH MACHINES:

It is important to continue to check and record dish machine temperatures on HACCP dish machine

temperature log once per meal period.

II. Cleaning and Sanitizing Food Contact Surfaces

For large food-contact surfaces that cannot be washed in the dish machine, such as large pots, pans, or other large equipment, the three-compartment sink may be used, following standard wash, rinse, and sanitizing procedures.

III. Cleaning and Disinfecting Non-Food Contact Surfaces

• Surfaces must be cleaned using your current Standard Operating Procedure (SOP). Cleaning must be completed prior to disinfection. Use disposable cleaning cloths. Change cleaning cloths frequently to prevent transferring soil from one surface to another. Surface is clean when there is no visible contamination.

• If using Clorox Hydrogen Peroxide wipe, wipe each surface and ensure the surface remains visibly wet for 2 minutes. (If using a different disinfectant, required wet contact time will be different. Refer to the product’s master label to identify the required wet contact time.)

• Use additional wipes if needed to ensure the surface remains wet for the required wet contact/dwell time.

Frequently disinfect high-touch objects (door handles, faucets, knobs, trash can lids, computers, light switches, surfaces in bathrooms, etc.).

Clean all horizontal and vertical surfaces to hand height.

Sodexo recommends Clorox Hydrogen Peroxide Disinfectant Wipes pre-saturated wipes.

If the Clorox Hydrogen Peroxide Disinfectant Wipe product is not available, the chart below lists recommended alternatives:

III. Cleaning and Disinfecting Non-Food Contact Surfaces

Disinfectants are not always approved for use on food-contact surfaces and should NOTbe used on food-contact surfaces unless instructed by your local regulatory authority.

FLOOR SURFACE DISINFECTION:

III. Cleaning and Disinfecting Non-Food Contact Surfaces

• Gently wring mop to minimize dripping being careful not to splash disinfectant.

• Wet mop floor with disinfectant ensuring floor remains wet for confirmed required wet contact time. Remove mop and carefully dispose in appropriate waste bag.

• All surfaces must be visibly wet and stay visibly wet for the required wet contact time as identified on the product label. Do not walk on surface until after wet contact time is achieved to ensure regulatory compliant application.

• After wet contact time is achieved, the surface can air dry or can be polished dry with a clean single use mop.

QUIZ

1. Which function is designed to reduce the number of microorganisms to a safe level, and is performed after cleaning?a. Sanitizing

2. What equipment is used to wash large items that will not fit into the automatic dish machine?a. A three-compartment sink

3. Utensils, grater, scoops, spatulas, pots, pans, mixing bowls, colanders, cutting boards, and even hands are all examples of what?

a. Food contact surfaces

4. Disinfectants are safe to use on food contact surfaces.a. False. Disinfectants are not always approved for use on food-contact surfaces and should NOT be used on food-contact surfaces unless instructed by

your local regulatory authority.

5. What color bucket is used for cleaning solution?a. Green

REMEMBE R

APPENDIX

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