Professional Documents
Culture Documents
INTRODU
CTION
Cleaning Methods in
Aviation Catering Industry
HOW?
CLEANING METHODS
AND
SANITATION PROCEDURES
Gambar Salmonella
Gambar Vibrio
Improper cooling
Lapse of 12 or more hours between preparing and eating
Poor personal hygiene/infected persons
Incorporation contaminated raw food/ingredients into food
that received no further cooking
5. Inadequate cooking/canning/heat processing
6. Improper hot holding
7. Inadequate reheating
IMPROPER CLEANING
OF
APLLICATION/UTENSILS
The importance of proper cleaning can
be appreciated when one realizes that
contaminated equipment (equipment
and utensils which are not clean) is
another major cause of foodborne
disease outbreaks
Cleaning Methods in
Aviation Catering Industry
CLEANING
STANDARD
Cleaning
Standard
Scope
Procedure
(continued)
Guidelines
Procedure
The cleaning and sanitization method must be fit for purpose and could be
through the use of manual and/or automatic cleaning systems.
Cleaning and sanitization is understood to be effective by an adequate
combination of the following parameters:
1. Mechanical action
2. Temperature
3. Chemical:
a. Detergent
b. Sanitizer
4. Time
Procedure
Monitoring procedure
Temperature:
If temperature is selected as the sole sanitization process, the
temperature of the final rinse water, shall comply with
recommended
temperature minimum of 82 C (180 F) and recorded (as e.g.
monitored on machine thermometer)
or
Audit
Cleaning Methods in
Aviation Catering Industry
CLEANSING
AGENT
CLEANSING
AGENT
Cleaning Methods in
Aviation Catering Industry
CLEANSING
METHOD
CLEANSING
METHOD
Manual
Handwashing
Mechanical
Washing
Dry Ice
Blasting
Conclusio
n
Have a
Good Day
Thank You!