Cleaning, Cleaning, Sanitation, and Sanitation, and SafetySafetyChapter 4Chapter 4

SanitationSanitation

Standards of cleanliness and Standards of cleanliness and sanitation will be only as high as sanitation will be only as high as those established and enforced those established and enforced by the foodservice directorby the foodservice director

Sanitary Design of Sanitary Design of FacilityFacility

Sanitary facilities: Sanitary facilities: Rest rooms and locker roomsRest rooms and locker rooms Handwashing sinks with hot water, soap, Handwashing sinks with hot water, soap,

towelstowels Handwashing sinks separate from food prep Handwashing sinks separate from food prep

sinks sinks

EquipmentEquipment

Three categories of cleaning methods:Three categories of cleaning methods: Clean-in-place (CIP)Clean-in-place (CIP)

No disassemblyNo disassembly Stationary or built in equipmentStationary or built in equipment

Clean-out-of place (COP)Clean-out-of place (COP) Equipment can be partially disassembledEquipment can be partially disassembled

Manual cleaningManual cleaning Full disassemblyFull disassembly

NSFNSF

National Sanitation Foundation (NFS)National Sanitation Foundation (NFS) Established sanitation standards for Established sanitation standards for

equipment material, design, construction, equipment material, design, construction, installation, and maintenanceinstallation, and maintenance

If a manufacturer complies with NFS If a manufacturer complies with NFS standards, may use NFS sealstandards, may use NFS seal

Cleaning and SanitationCleaning and Sanitation

Cleaning Cleaning Physical removal of visible soil and food Physical removal of visible soil and food

from a surfacefrom a surface

Sanitizing Sanitizing Procedure that reduces the number of Procedure that reduces the number of

potentially harmful microorganisms to safe potentially harmful microorganisms to safe levels on food contact surfaces.levels on food contact surfaces.

CleaningCleaning

Factors that influence the cleaning Factors that influence the cleaning process (Table 4.1)process (Table 4.1) Type of waterType of water Water temperatureWater temperature Surface to be cleanedSurface to be cleaned Type of cleaning compoundType of cleaning compound Type of soil to be removedType of soil to be removed

Principles of CleaningPrinciples of Cleaning

DetergencyDetergency

Penetration (Wetting)Penetration (Wetting)

SuspensionSuspension

RinsingRinsing

Principles of CleaningPrinciples of Cleaning

PolyphosphatePolyphosphate

Comparing cleaning productsComparing cleaning products Look at label Look at label Ask cost per washAsk cost per wash

Work closely with manufacturer’s Work closely with manufacturer’s representativerepresentative

Cleaning and SanitationCleaning and Sanitation

Solvent CleanersSolvent Cleaners Acid cleanersAcid cleaners AbrasivesAbrasives Principles of SanitationPrinciples of Sanitation

Heat sanitizing: Temp 165 wash, 180 rinseHeat sanitizing: Temp 165 wash, 180 rinse Chemical (Cold) sanitizing: 75 wash, 120 rinseChemical (Cold) sanitizing: 75 wash, 120 rinse

Commonly used sanitizersCommonly used sanitizers Chlorine, iodine, and quaternary ammonium compounds Chlorine, iodine, and quaternary ammonium compounds

(quarts)(quarts)

Dishwashing/Dishwashing/WarewashingWarewashing

3 sink method pot 3 sink method pot and panand pan

Manual Washing on Manual Washing on page 126page 126

Air dry Air dry

Cleaning ScheduleCleaning Schedule

All food contact equipment should be All food contact equipment should be cleaned after each usecleaned after each use

DailyDaily

Weekly, monthly etc.Weekly, monthly etc.

Documented and checkedDocumented and checked

Facilities Cleaning and Facilities Cleaning and MaintenanceMaintenance

Preventative MaintenancePreventative Maintenance

Pest ControlPest Control Use a reputable professional pest control Use a reputable professional pest control

company company Need MSDSNeed MSDS

SafetySafety

Occupational Safety and Health Act: Occupational Safety and Health Act: April 28, 1971. Regulated by US April 28, 1971. Regulated by US Department of LaborDepartment of Labor Hazard Communication Standard: Hazard Communication Standard:

“Right to Know”-Material Safety Data Sheets “Right to Know”-Material Safety Data Sheets (MSDS)(MSDS)

Bloodborne Pathogen Standard: Universal Bloodborne Pathogen Standard: Universal precautions upon entering patient room or precautions upon entering patient room or cleaning food trayscleaning food trays

SafetySafety

Accident Accident Results from an injuryResults from an injury

Loss of productivity of injured employeeLoss of productivity of injured employee Cost of medical expense and increased insurance Cost of medical expense and increased insurance

ratesrates Cost to train new employee and cost of inefficiency of Cost to train new employee and cost of inefficiency of

new employeenew employee Administration cost to investigate & complete Administration cost to investigate & complete

paperworkpaperwork Cost to repair any damaged propertyCost to repair any damaged property

Safety ProgramSafety Program

Three “E”s of SafetyThree “E”s of Safety EngineeringEngineering EducationEducation EnforcementEnforcement

Incident/Accident ReportIncident/Accident Report Foodservice: 1Foodservice: 1stst- Falls, 2- Falls, 2ndnd– cuts, 3– cuts, 3rdrd- burns - burns

& back strains& back strains Proper lifting techniques/back supportProper lifting techniques/back support Fire Drills – Fire extinguisher knowledgeFire Drills – Fire extinguisher knowledge

Figure 4.20Figure 4.20

Steps to Safety Steps to Safety

AwarenessAwareness Recognize need for safetyRecognize need for safety

InvolvementInvolvement Educate employees on safetyEducate employees on safety

ControlControl Insist on safetyInsist on safety

General Safety Rules – Figure 4.21General Safety Rules – Figure 4.21 Safety Check Sheet – Figure 4.22Safety Check Sheet – Figure 4.22