Académique Documents
Professionnel Documents
Culture Documents
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Lets Look at Cleaning and
Sanitation
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Just because
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When should I clean and sanitize materials?
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When should I clean and sanitize surfaces and
equipment that contacts potentially
hazardous foods?
At least every 4 hours.
Exceptions:
- Storage containers of potentially hazardous foods should be
cleaned when emptied.
- At least every 24 hours for containers in serving situations such
as salad bars.
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When should I clean and sanitize surfaces and equipment
that contacts non-potentially hazardous foods?
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Be careful
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Proper Chemical/Cleaning Storage
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Chemical Usage:
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3 Compartment Sink
Process
Step 1: Pre-scrape
- Rinse, scrape, or soak all items before
washing.
- Have a waste receptacle near the 3
compartment sink if necessary.
Step 2: Wash
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3 Compartment Sink Process
Step 3: Rinse
Rinse off soap residue using clear, warm water.
Step 4: Sanitize
Sanitize in warm water, at least 75 F*,
with:
- 50 ppm chlorine, immersed for 1 minute;
or
- 12.5 ppm iodine, immersed for 1 minute;
or
- 200 ppm QAC, immersed for 1 minute.
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*Sanitizing instructions differ per product, be sure to
Key Tip to Sanitizing!
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3 Compartment Sink Process
Step 5: Air Dry
Air dry all equipment and utensils before stacking
to eliminate the growth of microbes.
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Lets look at:
Dish Machine Washing and Sanitizing
Chemical Sanitizing
These machines use chlorine-based chemicals dispensed during
the final rinse to sanitize equipment. The chemical level should be 50
ppm in the final rinse water. As with manual dish washing, sanitizer
strength should be monitored using test-strips.
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Dish machines should be monitored for:
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Lets look at:
Wiping Cloths
Cloths used for wiping Keep dry or wet cloths used
food spills should be used with raw animal products
for no other purposes. separate, including having
Cloths used for wiping a separate sanitizing
solution.
food spills shall be:
Dry and used on tableware
Dry and wet cloths used
and carry-out containers; If with fresh sanitizing
using a dry towel sanitize solution shall be free of
also if necessary, OR food debris and visible soil.
Wet and clean, stored in a
chemical sanitizer, and
used on food and nonfood
contact equipment.
Change sanitizing solution
frequently.
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Equipment Use and
Care
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Knives
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The Chefs Knife
http://nfsmi.org/DocumentSearch
.aspx?type=advance&title=The%20
Chef%27s%20Knife&number=&keywor
ds=&from=&to=&category=&subject
=0&audience=0&course=0&media=5&
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A few more tips on Knife
Safety
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How do I use and take care of a
Food Mixer?
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Helpful Operating Tips for a Food
Mixer
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Safety Precautions for a Food
Mixer
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Cleaning After Use and Care of a
Food Mixer
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How do I use and take care of a
Food Slicer?
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How do I operate a Food
Slicer?
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Safety Precautions for Food
Slicers
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Cleaning a Food Slicer
Remove parts according to manufacturers instructions.
Clean blade by wiping entire blade with a heavy cloth, folded
and dampened with hot detergent solution, and wrapped
around a long handled hook if provided. Wipe from the
center towards the edge of the blade. Rinse and dry with a
heavy cloth.
Clean slicer parts including guard and gauge plate using hot
detergent solution. Replace guard immediately to prevent
injury.
Wash all surfaces of the frame and base with hot detergent
solution.
Clean under the blade with a damp cloth.
For safety, it is best to use a mesh cutting glove when
cleaning.
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Periodic Care of a Food
Slicer
Sharpen Blade
Sharpen blade as needed according to
manufacturers instructions.
Lubricate
Lubricate slicer following manufacturer's
instructions.
Remove Gauge Plate
Remove and clean gauge plate following
manufacturers instructions.
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How do I use and take care of a
Steam Jacketed Kettle?
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How do I operate a Steam
Jacketed Kettle?
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Safety Precautions for Steam
Jacketed Kettle
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Cleaning the Steam Jacketed
Kettle
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How do I use and take care of a
Garbage Disposal?
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Safety Precautions for Garbage
Disposal
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Lessons Learned:
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