Definition

DEFINITION
CLEAN: To remove types of dirts or food from surfaces with soap and warm water. SANITIZE:To kill harmful germs you can not see with an approved chemical.

Sanitation Basics

Kill Organisms

Exclude Contamination

Prevent Multiplication

What is to clean and Sanitize?

Examples 1. All Non- Food Contact Surfaces: Refrigerators, stoves, ovens, counters, shelves, drawers, tables etc. 2. All Food Contact Surfaces: Meat slicers, cutting boards, prep tables, can opener blade etc. 3. All Items: Utensils, knives, plates, pans, etc.

in other words EVERYTHING!! that is connected with food preparation

Microorganisms

Fungi Bacteria Molds Yeasts Viruses

Cleaning and Disinfecting

Disinfection
The removal of bacteria to a safe level Can be achieved by using Hot water 82C for 30 seconds Steam Chemicals Bleach (hypochlorite) Quaternary Ammonium Compounds (QACs) Alcohols.

Cleaning Schedules
cleaning schedules are documents necessary to ensure that equipment and premises are effectively cleaned and, if necessary, sanitised as frequently and economically as possible.

Example of a cleaning schedule

When to clean and Sanitize?

Wash, Rinse and Sanitize any surface that comes in contact with dirt, food, etc. Before changing tasks. 1. Before after and during food preparation or when you begin working with another type of food. 2. At least every four hours if using something constantly.

PLEASE REMOVE PLUG BEFORE CLEANING

Three sink method

Pre-rinse

Air dry

Sink 1

Sink 2

Sink 3

Clean

Rinse

Sanitize

Cleaning and Sanitizing using three- compartment Sink

WASH: Wash in clean hot (not less than 110F or 43C) detergent water until all foods are removed from utensils and dishes. RINSE: Rinse in clean water to remove detergent SANITIZE: Sanitize in an approved chemical solution. When we are not sure of the quality of the Chemical solution, we do not have to use.

Manual Washing and Rinsing Temperatures

Three Compartment Sink
First

Wash

43 C (110F)

Second

Rinse
Sanitize

49 C (120F)
24 C (77F) Chlorine to 100 ppm

Third

EXAMPLE Cleaning and Sanitizing Large Equipment

Use a clean cloth and warm with soap water to wipe surface. Use a clean cloth and clean water to rinse. Use a clean cloth and chemical solution (bleach, Clorox, etc.) to sanitize.

Trumps of Cleaning and Sanitizing

TRUMPS OF CLEANING AND SANITIZING
Sanitize foods and machines (vegetable, fruits, all iron machines used in the kitchen, etc). Kill bacterias in the restrooms and all items used in our daily life, etc.

DISH WASH MECHINE

What Do We Clean With?

DETERGENTS (for cleaning) detergents allow the removal of grease and food particles from utensils and surfaces prior to sanitising. SANITISERS (for disinfecting) sanitising is using heat or chemicals to destroy any dangerous bacteria that might remain

Remember sanitizing must be completed after cleaning And cleaning must be done before sanitizing

Sanitation!
Meat

Steps to Sanitary Food Prep:

1. Wash and sanitize hands before handling food
Poultry

2. Wash and sanitize cutting boards before each use 3. Wash and sanitize cutting utensils before each use 4. Place cut foods in washed and sanitized containers and store properly
Dairy

Fruits & Vegetables

Cooked Foods

Fish

Conclusion
CONCLUSION:
Cleaning and sanitizing are important in our life, using those methods, we can eat safely and avoid contaminations

CLEANING & SANITISING