Activity 4-Washing and Sanitizing

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COLLEGE OF HOME SCIENCE AND INDUSTRY

DEPARTMENT OF HOSPITALITY MANAGEMENT

HRM 100- PRINCIPLES OF SAFETY HYGIENE AND SANITATION

ACTIVITY 3

WASHING UP and EVALUATION OF TABLE AND KITCHEN

UTENSILS

Introduction

Adequate cleaning and disinfection of eating, drinking, and cooking utensils is

rapidly assuming a position of importance in the hotel and restaurant business for

following reasons. First improperly cleaned utensils can be an identifiable hazard that

affects the safety of food. A properly prepared food can be cross contaminated by an

improperly cleaned and sanitized utensils - - compromising the health of the patrons.Second it gives a negative image to the food establishment. For a dish-room

employee, a soiled fork that is set in the dining table ready for use may just be one

dirty fork out of the hundreds he washes daily but for a patron such dirty fork

represents an unsafe/substandard food establishment - - jeopardizing patronage.

In this lab activity, you will learn how to clean and sanitize table and kitchen

utensils that will help protect everyone who comes into contact with the food your

establishment cooks, and serves.

Objectives

After completing this activity, you will be able to:

1. Demonstrate how to set up a three-well sink.

2. Demonstrate the procedure for cleaning and sanitizing table and kitchen

utensils.

3. Evaluate a properly washed and sanitized table and kitchen utensils.

Procedures

A. Preparation of soiled utensils

1. Weigh the components of typical soils containing oil, fat, protein, and

insoluble carbohydrates using the formulations found in Table 1


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Table 1 Formulations of typical soils that contain oil, fat, protein, and insoluble

carbohydrates

Formula 1 (Protein Soil) Formula 2 (Greasy Soil)

1. Raw egg 50 gm -

2. Peanut butter 10 gm 50 gm

3. Catsup 10 gm -

4. Lard 10 gm 25 gm

5. Butter 10 gm 25 gm

6. Milk 10 gm -

7. Mineral Oil - 10 gm

8. Xylol - 10 gm

2. For Formula 1 mix egg and milk thoroughly and add other ingredients in

melted state.

3. For Formula 2 melt first three ingredients, and mix thoroughly. Then add

mineral oil and xylol.

4. Obtain some table and kitchen utensils (4 pieces identical drinking glasses,

dinner plates and sauce pans).

5. Apply evenly 25 gm of freshly prepared protein soil (Formula 1) on the

surfaces of 2 pieces of glasses, 2 pieces dinner plates and 2 pieces sauce pans.

In the same manner apply greasy soil (Formula 2) on the surfaces of the

remaining utensils.

B. Setting up of a three-compartment-washing-up system

Setup a three compartment washing up system as shown in Figure 1 by:

1. Obtaining 3 containers with a minimum capacity of 6 L.

2. Filing the first container with 4 L tap water at 90 to 110oF and then adding 4

mL dish washing detergent.

3. Placing place 4L of warm water (90 to 120oF) in the second container.

Figure 1 Set-up of a three compartment washing up system

Water 4 liters

Water 4 liters

Water 4 liters


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4. Putting not so warm water (70 to 75oF) with 50 ppm bleach (approximately

tbsp/4L or tsp/4L) in the third container. (Check the pH of the sanitizing

water - - it should be 10 or less)

C. Ware-washing Procedure

1. Soak 2 pieces of glasses with protein soil in the first container one at a time.Rinse off all visible soil using a dish washing pad.

2. Transfer the glasses in the second container containing clean water at a

temperature of 90 to 120 F and rinse them until they are visibly clean.

(Change the rinse water as it cools or shows the presence of detergent suds.)

3. Set aside one piece of glass and label it GA1

4. Sanitize the other piece by immersion for 1 minute in the third container

containing 50-ppm chlorine and label it GA2.

5. Allow both glasses to air dry thoroughly.

6. Repeat the above steps for the 2 other glasses with greasy soil labelling them

GB1 and GB2 respectively.

Note: Soiled dinner plates and sauce pans will also be washed and sanitized using

the above ware-washing procedure.

D. Evaluation Procedure

1. Inspect the utensils for any visible soil.

2. Determine if there is residual chlorine odor

3. Determine the microbial load in each piece of utensil using the swab technique

4. Place 3 drops of phenolphthalein on the surface of each of the utensil and note

down any color change.

5. Run 10 ml distilled water on the surface of each of the utensil and determine if

the sheet of water flowing on the surface will break.


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NAME:_______________________________________ Score:_____/100

SECTION: ____________________________________ Date:___________

Lab Report No. 3

WASHING UP and EVALUATION OF TABLE AND KITCHEN

A. Data Collection

1. Do the table and kitchen utensils we washed and sanitized look clean, feel

clean and smell clean? Describe the appearance and smell of the utensils

using Table 1.

Table 1 Effect of washing and sanitizing on soil removal and odor of table and

kitchen utensils.

2. Do the washing and sanitizing procedures free the utensils of potential

microbial hazards? Note down the microbial count on each of the utensil

using Table 2

Table 2 Effect of washing and sanitizing on microbial count table and kitchen

utensils

Treatments* Appearance of the utensils Odor of the utensils

GA1

GA2

GB1

GB2

PA1

PA2

PB1

PB2

SPA1

SPA2

SPB1

SPB2


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3. Are there residual detergent and no sovisible soil in the utensils we washed and

sanitized? Note your observations in thephenolphthalein test and water break

test we performed in Table 3.

Table 3 Effectiveness of washing and sanitizing as determined by water break test

and the phenolphthalein test

*GA1 Glass, protein soil, washedGA2 Glass, protein soil, washed and sanitized

Treatments* Microbial Count Remarks

GA1

GA2

GB1

GB2

PA1

PA2

PB1

PB2

SPA1

SPA2

SPB1

SPB2

Treatments* Phenolphthalein test Water Break Test

GA1

GA2

GB1

GB2

PA1

PA2

PB1

PB2

SPA1

SPA2

SPB1

SPB2


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GB1 Glass, greasy soil, washed

GB2 Glass, greasy soil, washed and sanitized

PA1 Plate, protein soil, washed

PA2 Plate, protein soil, washed and sanitized

PB1 Plate, greasy soil, washed

PB2 Plate, greasy soil, washed and sanitized

SPA1 Sauce pan, protein soil, washed

SPA2 Sauce pan, protein soil, washed and sanitized

SPB1 Sauce pan, greasy soil, washed

SPB2 Sauce pan, greasy soil, washed and sanitized

B. Critical thinking scenario:

Your supervisor assigned you to work in the dish-room today. As you enter the

dish-room, you learn that the dishwashing machine is not working and that the unit

cannot be repaired until 4:00 PM that afternoon. Explain the manual procedure for

washing the tableware, silverware, and glasses used at lunch.

Documents

Activity 4-Washing and Sanitizing