Food Production Chapter 12 – Flashcards

food can be contaminated if you do not clean correctly; cleaning removes food and other dirt from surfaces

certain types of dirt require special cleaning methods; condition of the dirt affects how easily it can be removed

cleaning is harder if the water is hard; minerals react with the detergent and decrease how effective it is; hard water can cause scale or lime deposits to build up on equipment; can require the use of lime removal cleaners

the higher the water temperature the better a detergent will dissolve and the better it will loosen dirt

different surfaces need different cleaners; some cleaners work well in one situation and not in another; the wrong cleaner may damage equipment

scouring or scrubbing a surface helps remove the outer layer of dirt; allows the cleaner to penetrate deeper

the longer the dirt on a surface is exposed to a cleaner the easier it is to remove

remove food, dirt, rust, stains, minerals, or other deposits;; must be stable, noncorrosive, and save to use

follow manufacturer's instructions carefully (may not work and may be dangerous if used incorrectly); do not use one type of cleaner in a ace of another unless the intended use is the same

detergents, degreasers, delimers, and abrasive cleaners; some categories may overlap

all detergents contain surfactants (surface acting agents) that reduce surface tension between the dirt and the surface being cleaned; allows the detergent to quickly penetrate and soften the dirt; general purpose detergents are mildy alkaline that remove fresh dirt from floors, walls, ceilings, prep surfaces, and most equipment and utensils; heavy duty detergents are highly alkaline and remove wax, aged or dried dirt, and baked on grease; dishwashing detergent is very alkaline

detergents that contain a grease dissolving agent; work in areas where grease has been burned on (grill, backsplash, oven doors, range hoods)

used on mineral deposits and other dirt that other cleaners cannot remove; used to remove scale in dishwashing machines and on steam tables

contain a scouring agent that helps scrub hard to remove dirt; used to remove baked on food in pots and pans; can scratch surfaces.

reduces pathogens on a surface to safe levels; food contact surfaces must be sanitized after they have been cleaned and rinsed; can be done by using heat or chemicals

sanitizing can be done by soaking in hot water; water must be 171*F and the item must be soaked for at least 30 seconds; a heating device must be installed to maintain this temperature; you can also sanitize by running the items through a high temperature dishwasher

tableware, utensils, and equipment can be sanitized by soaking in a chemical sanitizing solution; you can rinse, swab, or spray with a sanitizing solution; three common sanitizers include chlorine, iodine, and quaternary ammonium compounds (quats); regulated by state/federal environmental protection agencies; you can sometimes use detergent/sanitizer blends to sanitize (operations with two compartment sinks often use these); if you use a detergent/sanitizer blend use it once to clean and then again to sanitize

sanitizer solution is a mix of chemical sanitizer and water; the concentration of this mix (amount of sanitizer to water) is critical; too little sanitizer may make the solution weak and useless; too much sanitizer may make the solution strong and unsafe; can leave a bad taste on items or corrode metal; concentration is measured in ppm (parts per million); a test kit can be used to check the concentration of a sanitizer solution (make sure it is made for the sanitizer being used/ available from the chemical manufacturer or supplier); hard water, food bits, and leftover detergent can reduce the solutions effectiveness; change the solution when it looks dirty or its concentration is too low; check concentrations often

the water in the sanitizing solution must be the correct temperature; follow manufacturer's recommendations

for a sanitizer solution to kill pathogens it must make contact with the object being sanitized for a specific amount of time (usually around 30 seconds)

can affect how well a sanitizer works; refers to the amount of minerals in your water; can be found out from the municipality; work with your supplier to id the correct amount of sanitizer to use for your water

can be found out from the municipality; work with supplier to find out the correct amount of sanitizer to use for yoruw ater

water temp (>/- 100*F or >/- 75*F); water pH (/- 7 sec)

water temp (68*F); water pH (/- 30 sec)

water temp (75*F); water pH (as per manufacturer's recommendation); water hardness (>/- 500 ppm or as per manufacturer's recommendation); sanitizer concentration (as per manufacturer's recommendation; sanitizer contact time (>/- 30 sec)

includes walls, storage shelves, and garbage containers; any surface that touches food such as knives, stockpots, cutting boards, or prep tables must be cleaned and sanitized

scrape or remove food bits from the surface (use the correct cleaning tool such as a nylon brush, pad, or a cloth towel); wash the surface (prepare the cleaning solution with an approved cleaner and wash the surface with the correct cleaning tool such as a cloth towel); rinse the surface (use clean water and rinse the surface with the correct cleaning tool such as a cloth towel); sanitize the surface (use the correct sanitizing solution, prepare the concentration per manufacturer's requirements, use the correct tool such as a cloth towel to sanitize the surface, and make sure the entire surface has come in contact with the sanitizing solution); allow the surface to air dry

all food contact surfaces need to be cleaned and sanitized after they are used, before food handlers start working with a different type of food, any time food handlers are interrupted during a task and the items being used may have been contaminated, and after four hours if items are in constant contact

instructions will usually be provided by equipment manufacturers; general rules: unplug the equipment; take the removable parts off the equipment; wash rinse and sanitize them by hand; run the parts through a dishwasher if allowed; scrape or remove food from the equipment surfaces; wash the equipment surfaces; use a cleaning solution prepared with an approved detergent; wash the equipment with the correct cleaning tool such as a nylon brush pad or cloth towel; rinse the equipment surface with clean water; use a cloth towel or other correct tool; sanitize the equipment surfaces; makes sure the sanitizer comes into contact with each surface (the concentration of the sanitizer must meet requirements; allow all surfaces to air dry; put unit back together

some equipment is designed to have cleaning/sanitizing solution pumped through them; most hold TCS food so it must be cleaned and sanitized every day unless otherwise indicated; should check with regulatory requirements.

tableware/utensils are often cleaned/sanitized in a dishwashing machine; effectiveness of dishwashing program depends on well planned layout in the dishwashing area (including scraping and soaking area and enough space for both dirty and clean items); sufficient water supply (especially hot water); separate area for cleaning pots and pans; devices that indicate water pressure and temperature of the wash and rinse cycles; protected storage areas for clean tableware and utensils; and staff trained to operate and maintain the equipment and use the correct chemicals

use hot water to clean and sanitize; if the water is not hot enough items will not be sanitized; if the water is too hot it can bake food onto items; the temperature of the final sanitizing rinse must be at least 180*F; for stationary rack, single temperature machines it must be 165*F; the dishwasher must have a built in thermometer which checks water temperature at the manifold (where the water sprays into the tank)

can clean and sanitize at much lower temperatures; different sanitizers require different temperatures (follow manufacturer's dishwashing guidelines); items washed/rinsed may take longer to air dry; need more room at the clean end of the machine and more tableware during peak periods.

operate according to manufacturer's recommendations, keep in good repair, follow guidelines

clean machine as often as needed, check once a day, clear spray nozzle of food/foreign objects, remove mineral deposits, fill tanks with clean water, make sure detergent and sanitizer dispensers are filled

scrape, rinse or soak items before washing/ presoak items with dried on food

use the correct dish racks; load so water spray will reach all surfaces; don't overload

air dry all items, never use a towel (can recontaminate)

check water temperature, pressure, and sanitizing levels (take corrective actions if needed), ops using high temperature dishwashers must give staff easy/quick way to measure surface temperature of items being sanitized (must provide an irreversible record of the highest temperature reached during sanitizing to ensure dishwasher can reach correct sanitizing temps); can do this via maximum registering thermometers or heat sensitive tape

three compartment sink used to clean/sanitize large items;; clean and sanitize each sink/drain board before use, fill the first sink with detergent+water (water must be 110*F/follow manufacturer's recommendations), fill the second sink with clean water (not nec. if items will be spray rinsed and not dipped), fill third sink with water+sanitizer (hot water can be an alternative/follow manufacturer's recommendations), provide a clock w/a second hand to let food handlers know how long items have been in sanitizer

rinse scrape or soak items before washing them (if items are being soaked in the first sink change the solution when food bits start to build up or the suds are gone/do not soak wood surfaces in detergent), wash items in the first sink (use a brush, cloth towel, or nylon scrub pad to loosen dirt/change the water and detergent when the suds are gone or the water is dirty), rinse items in the second sink (spray or dip with water/remove all traces of food and detergent/change the rinse water when it becomes dirty or full of suds (if dipping)), sanitize items in the third sink (change when the temperature of the water or the sanitizer concentration falls below requirements/ never rinse items after sanitizing bc it could contaminate the surface (exception: when you are washing items in a dishwater that can safely rinse items after they have been sanitized)/ do not soak wood surfaces in sanitizer), air dry items on a clean and sanitized surface (place upside down for draining)

store at least 6 inches off the floor to protect from dirt/moisture

clean and sanitize drawers and shelves before storing

store glasses and cups upside down on a clean and sanitized shelf or rack. store flatware and utensils with handles up. Staff can pick them up without touching food contact surfaces.

clean and sanitize trays and carts used to carry clean tableware and utensils. check daily and clean as often as needed

keep the food contact surfaces of stationary equipment covered until ready for use

to keep the operation clean you need the proper tools, supplies, and storage to prevent contamination. You will use hazardous chemicals so you will have to know how to use them to prevent injury, a master cleaning schedule is important so all cleaning efforts can come together, make sure staff are trained and monitor them to make sure they are following it.

ie floors, ceilings, equipment exteriors, restrooms, and walls; must be cleaned regularly to prevent dust, dirt, and food residue from building up.

how you will contain liquid and airborne substances/how you will remove them from your operation, how you will clean/sanitize/and disinfect surfaces, when to throw out food that may have been contaminated, what equipment is needed to clean up these substances and how it will be cleaned/disinfected after use, when a food handler must wear personal protective equipment, how staff will be notified of the correct procedures for containing/cleaning/and disinfecting these substances, how to segregate contaminated areas from other areas, when staff must be restricted from working with/around food/excluded from working in the operation, how sick customers will be quickly removed from the operation, and how the cleaning plan will be implemented

can contaminate surfaces if not handled correctly (can prevent this by cleaning the tools before storing them and by designating tools for tasks); color coding can be used to reinforce different uses; always use separate tools for cleaning the bathroom

must be stored in an area away from food and prep areas; storage area should have good lighting so staff can see chemicals easily, have hooks for hanging mops/brooms/and other cleaning tools, utility sinks for filling buckets and washing cleaning tools, and a floor drain for dumping dirty water

never clean mops, brushes, or other tools in sinks for handwashing, food prep, or dishwashing. Never dump mop water/other liquid waste in toilets/urinals

air dry towels overnight, hang mops/brooms/brushes on hooks to air dry, clean/rinse buckets/ let them air dry and store them with other tools

use towels for their intended uses, store wiping towels in a sanitizer solution btw uses, keep towels that came into contact with raw meat/fish/poultry separate from other cleaning towels

store chemicals in their original containers away from food/prep areas, separate by spacing/partitioning, make sure the label on the container lists the common name of the chemical, make sure proper chemical is in the properly labeled bottle

follow the instructions on the label and any requirements from your local regulatory authority.

OSHA requires chemical manufacturers/suppliers to provide an MSDS for each hazardous chemical they sell; MSDS must contain the following info about the chemical: safe use/handling, physical/health/fire/reactivity hazards, precautions, appropriate personal protective equipment to wear while using the chemical, first aid info and steps to take in an emergency, manufacturer's name/address/phone number, hazardous ingredients/identity information.

sent with chemical shipment, can request from supplier/manufacturer, staff have a right to see MSDS for hazardous chemicals they work with (sheets must therefore be easily accessible)

identify what the operation needs, create a master cleaning schedule, train staff to clean equipment/surfaces correctly, monitor the program to ensure its effectiveness.

review the facility to id all surfaces/tools/equipment that need cleaning, look at how the cleaning is currently done, get input from staff, ask them how/why they clean a certain way, find ways to improve current procedures, estimate time/skills needed for each task (some jobs may be done more efficiently by two or more people/others might require an outside contractor), determine cleaning frequency.

arrange the schedule so nothing is left out, list all cleaning jobs or one area or list jobs in order they should be performed, keep schedule flexible to adjust as needed.

assign each task to a specific person, staff should clean their own areas, rotate other cleaning tasks to distribute them fairly

clean/sanitize as needed, schedule major cleaning for when food will not be contaminated/food service interrupted (after closing), schedule work shifts to allow time to clean (rushed staff may cut corners in regards to cleaning)

provide procedures for cleaning, guide staff through process, follow manufacturer's instructions when cleaning equipment, specify cleaning tools/chemicals by name, post instructions near the item to be cleaned

select tools/cleaners according to what is id in the master cleaning schedule, ask suppliers to suggest tools/supplies that are correct for your operation.

replace them because they may not clean/sanitize correctly

provide staff with appropriate protective gear

introduce the program to staff, explain reason behind it, stress importance of cleanliness to food safety (if they understand why they are doing something they will be more likely to do it)

schedule adequate time for training, work with small groups or conduct training by area, show staff how to clean equipment/surfaces in each area.

provide motivation/reward for a job well done (ie awards) and tie performance to specific goals/measurements (achieving high marks during regulatory inspections)

monitor to make sure it is working- supervise daily cleaning routines, check the daily completion of all cleaning tasks against the master cleaning schedule, modify the master schedule to reflect changes in menu, procedures, or equipment, request staff input on improving the program