Académique Documents
Professionnel Documents
Culture Documents
1
Definitions:
Hygiene: Creation and maintenance of
favorable conditions for good health;
involves cleaning and disinfection.
Cleaning: Elimination of all visible dirt
through physical and chemical means
2
Definitions
Sanitation
The act of reducing the number of
microorganisms to acceptable levels in
clean surfaces.
This cannot be achieved if there is not
an adequate program for pest control.
3
Definitions
Detergent
A combination of one or more chemical
agents that when mixed with water, are
capable of removing surface dirt
through chemical or physical means.
Disinfectant
A chemical solution that kills
microorganisms.
4
Cleaning and Disinfection
5
Exterior installations
Conditions of the building exterior are
important
Careless maintenance of surroundings
affects water sources, waste disposal, and
residual waters.
Waste containers should be in a paved
area, away from building entrance
Remove tree branches and plants
6
Exterior Installations
Disposal of dry waste is also
important.
Accumulation of waste in
the trash implies a source of
refuge for insects, pests,
and millions of
microorganisms.
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Cleaning and sanitation
8
Cleaning and sanitation
6. Disinfection with a sanitation chemical,
for example: hypochlorite, iodine
solutions, quaternary ammonia, and
phenols.
It is important to consider chemical
strength and contact time.
7. Disinfect the floors first, then the
machines.
8. Eliminate excess humidity
9
General Cleaning
Do NOT use a hose in
situations where you can
use a broom, shovel, or
squeegee
Place those residues in the
appropriate trash containers
Use a dustbin for solid
residues and papers on the
floor
You may not dry sweep in
food exhibition or service
areas
10
Cleaning / Pre-Soaking
Use a hose to eliminate all residual
dirt that remains on the floor, taking
the necessary precautions with
electrical equipment
The majority of food preparation
establishments require drainage
every 400 square feet
It is important to remember the
equipment that needs to be
disassembled for cleaning: cutters,
slicers, grinders, etc
11
Cleaning / Pre-soaking
12
Precaution
Do NOT allow water
to come in contact
with stored dry
foods or service
material.
Do not forget to
clean the drains, the
process of cleaning
is not over until all
the drains have
been cleaned.
13
Detergent Application.
Selection will depend on:
Alkaline, acid, or foam form
Solvents are used to clean organic parts
Acidic cleaners are used for mineral and scale
deposits
Types of dirt: grease, protein, raw
Surface to be cleaned
SS, galvanized, etc.
Quality of water
Hard or soft
Type of application.
Manual, foam, mist
Cost
14
Rinsing in Between Cleaning and
Sanitation
It is important to rinse
off all detergent, its
presence in food can
cause stomach
disturbances similar to
those of food poisoning
15
Sanitizer Points to consider
Hot water
Chemicals
16
Disinfection with Hot
Water
Time
30 seconds, manual insertion
Mechanical operations with hot water should
reach necessary time and temperature
Temperature 171oF manual immersion
160oF on the surface of the mechanical
system.
17
Factors that Affect the
Effectivity of Dissinfection
Time
Temperature
Concentration
pH
Hardness of water
Costs
18
Washing Machine
Mechanical dishwasher
Water should be at 180 F at the last rinsing
in high temperature machines
Water should be at 75 degrees at the last
rinsing in low temperature machines
Low temperature machines use 50-100 ppm
of chlorine at the last rinsing
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Chemical Disinfection
Time, for at least 30 seconds
Temperature, at least 75oF
Concentration, varies by chemical
Varies with type of water
20
Common Chemical
Disinfectants
Chlorine
Iodine
21
Chlorine Parameters
1 oz of Cl / 2 gallons of
water at pH<8 = 50 ppm
22
Iodine Compounds
23
Quaternary Ammonia
Compounds
Hardness of water
Product specification
Should not be more than 500 mg/L
24
Quaternary Disinfectant
Tag
It is very
important to
read and
follow all
directions
that appear
on the tag.
25
Bleach as Disinfectant
Use of home
detergents is not
permitted, because
they do not provide
instructions for use
in commercial
establishments and
do not include safety
information in case
of an accident
There has to be an
MSDS sheet for each
chemical used
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MSDS Material Safety Data
Sheet
27
Table 4. Approved Chemical for Plant Use.
Chemical Strength Dilution
Iodine Sanitizers
Brand: Sani I cup concentrate in 26 gallons of water (6 mL
25 ppm
of concentrate in 10 L of water).
Use: Hand Sanitizing Solutions
Lubricants
Brand: Magic Grease
Use: Food Processing equipment.
Brand: White Grease
Use: Non Food Processing Areas.
Revised: __________________________
Requires:
50-100 ppm if chlorinated
12.5 to 25 ppm iodine
Or the requirements of the quaternary
ammonium manufacturer (200 fourths of a
gallon)
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Cleaning of Maintenance Tools *
30
Sanitization of the
environment
Mechanical dishwasher
Water needs to reach 180 F at the
last rinse in high temperature
machines
Water needs to be 75 degrees at the
last rinse in low temperature
machines
Low temperature machines use 50-
100 ppm of chlorine in the last rinse
31
Sanitization of the
Environment
General Principles
A written cleaning program should exist that includes an
itinerary
Clean everything that comes in contact with food every four
hours
You should always clean when working with raw foods and after it is
ready to eat.
Clean all floors, equipments and work surfaces daily.
32
Daily duties: Verified by: Date
When, Person
What How Type of solution Signature
Frequency Responsible
33
Cleaning Brush and Detergent
34
Service Sink and Mop Drying
At least one service sink and cleaning
container, equipped with a floor drain,
should be provided.
It should be conveniently located for mop
cleaning, or similar equipment for cleaning
of floors, for the disposal of mop water,
and liquid waste.
The mop should be air dried after being
used.
35
Part 4-6
Equipment and Utensil Cleaning
4-601.11* They should be clean to the
touch and sight.
36
Meat Grinder
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Floor Mixer
38
4-601.11(C) Microwave Filter
Filter
39
Containers for Serving Iced
Tea/Coffee
40
Other Areas
Door entrance handles of sanitary
facilities and refrigerator doors daily
Light protector system
Food-heating lamps
Ventilation system
Air conditioning system filters
41
Cleaning and Disinfection:
All equipment used for cleaning and
disinfection operations such as:
brushes, rags, mops, brooms or towels
should also be cleaned before being
stored.
By not doing so, they could turn into a
food source for microorganism growth.
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4-602.11(A)*
Cleaning Frequency
43
4-602.11(B)*
Cleaning Frequency
9 Based on the order of use of different foods
9 Before each use with a different type of raw
FOOD of animal origin
44
4-602.11(E)
Cleaning Frequency
45
Cleaning Frequency
At least every 24 hours if you work with the
same kind of food, except:
Containers for potentially hazardous foods,
and their contents, are maintained at
specific temperatures and are cleaned once
emptied
46
Cleaning Frequency
4-602.11(D)(2)(a)
Table for refrigeration equipment
47
Part 4-8 Laundry
4-801.11 Clean table linens (after
each use)
4-802.11 Frequency
Table linen in contact with foods
No contact
Fabric gloves
Dry or wet wiping cloths (before use)
4-803.13 Use of laundry facilities
48
4-9 Protection of clean
items
Air-drying required
Storage of clean
utensils
Kitchen and table
utensils
49