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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