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ServSafe Chapter 10: Cleaning & Sanitizing

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Alyssa Green

on 16 October 2014

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Transcript of ServSafe Chapter 10: Cleaning & Sanitizing

ServSafe Chapter 10: Cleaning & Sanitizing
Cleaning and Sanitizing Stationary Equipment
Equipment usually will have instructions on how to clean and sanitize it, but in general follow these instructions
-Unplug the machine
-Take off the removable parts, wash them by hand, or use a dishwasher
-Remove food from the equipment surfaces
-Wash the equipment surfaces
-Rinse with clean water
-Sanitize the surface
-Allow the surface to air-dry
How and When to Clean and Sanitize
All surfaces must be cleaned and rinsed, however, food contact surfaces must be cleaned and sanitized.
Cleaning and Sanitizing: In the Operation
Keeping the operation clean is a very important aspect of a business. For example, nonfood-contact surfaces still must be cleaned regularly.
Dish Washing
Dishwashers can sanitize by using hot water or chemicals.
Chemical dishwashers can clean at much low temperatures, but specific instructions must be followed.
In heat dishwashers, the final rinse must be at least 180F.
Cleaning and Sanitizing
The difference between cleaning and sanitizing is- Cleaning removes visible dirt and filth from a surface, while sanitizing removes pathogens.
Cleaners must be stable, noncorrosive, and safe to use.
Always follow the given guidelines on cleaners in order to clean properly.
If cleaners are not used properly they could be dangerous, and end up contaminating the food.
Only use cleaners where they are intended to be used
Food contact surfaces must be sanitized after they have been cleaned and rinsed.
Heat Sanitizing- Soak in hot water above 171F. All items must be soaked for at least 30 seconds.
Chemical Sanitizing- Spray, rinse, or swab surface with a sanitizing solution, usually chlorine, iodine, or quats (we use quats). Chemical sanitizers are regulated by state and federal environmental protection agencies. If you have a detergent sanitizer blend, use it to wash and sanitize.
Sanitizer Effectiveness
Several factors influence the effectiveness of chemical sanitizers

A sanitizer solution is a mix of sanitizer and water. If too little sanitizer is added, the solution will be weak and useless. Too much will make it dangerous, and could corrode a surface.
The water in the solution must be the correct temperature, follow the instructions
Contact Time-
For a solution to kill pathogens, it must be in contact with the surface for a given amount of time.
Water Hardness-
Water hardness is the amount of minerals in the water. Find out the WH, then calculate the proper amount of solution
The acidity of the water can also effect the solution. Find out the pH levels and adjust the solution.
All food contact surfaces must be cleaned...
After they are used
Before food handlers begin working on a new food
Any time food handlers are interrupted during a task
If the surface is contaminated
After four hours of constant use
Clean-in-Place Equipment
Some pieces of equipment are designed to have a sanitizing solution pumped through them, like soft-serve yogurt machines. Since these machines mostly deal with TCS food, they should be cleaned and sanitized every day.
You should always:
Keep the machine clean
Prepare items for cleaning- Scrape, rinse, or soak before washing
Load dish racks properly- Use the correct dish for the correct rack
Air dry items
Monitor often- Check water temperatures, pressure, and sanitizer levels
How to Clean and Sanitize
-Scrape or remove food bits from the surface
-Wash the surface with an appropriate cleaner
-Rinse the surface with clean water
-Sanitize the surface with the correct solution
-Allow the surface to air-dry
Manual Dishwashing
Operations often use a three-compartment sink to clean and sanitize items. Proper use includes:
-Cleaning and sanitizing the sinks and drain boards
-Fill the first sink with detergent and water (temperature should be above 110F
-Fill the second sink with rinsing water
-Fill the third sink with water and sanitizer
-Provide a clock with a second hand so that handlers can tell how long each item has been being cleaned.
How to Clean and Sanitize
(Three-Compartment Sink)
-Rinse, scrape, or soak items before washing them
-Wash items in the first sink. Change water when it gets filthy
-Rinse items in the second sink. Remove all traces of detergent. Change water when it gets filthy.
-Sanitize items in the third sink. Change water often.
-Air-dry items on a clean and sanitized surface.
Storing Tableware and Equipment
Once everything has been cleaned and sanitized, they must be stored in a safe way.
-They must be stored at least six inches off of the floor
-Clean and sanitize drawers and shelves before storing clean items
-Store glasses upside-down on a clean surface.
-Clean and sanitize trays and carts used to carry clean utensils
-Keep food contact surfaces of stationary equipment covered until it is ready to use.
Cleaning Up after Illness
If a person has diarrhea or vomits on the premises, it must be cleaned properly to prevent a spread of illness.
While cleaning up these kinds of messes, you must think of several things that will help with a clean-up plan that you must develop.

How will you contain liquids/airborne substances, and remove them from the premises?
How will you clean, sanitize and disinfect?
When will you throw away contaminated food?
What is needed for clean-up?
When will one have to wear protective gear?
Cleaning Tool and Supplies
Your staff need many cleaning tools, but these supplies are ultimately useless if they are not kept clean, and stored properly.
Proper storage means:
-Having good lighting so that employees can see the chemicals
-Hooks for hanging mops, brooms, and other tools
-Having utility sinks for filling buckets and washing tools
-Having a floor drain for dumping water
Also always remember to:
-Air-dry towels over night
-Hang mops and brooms on hooks to air-dry
-Clean and rinse buckets. Remember to let them air-dry, then store normally
Using Foodservice Chemicals
Many chemicals can be hazardous, especially when they are used incorrectly, so always follow these guidelines:
-Store chemicals in their original containers, and away from food-prep areas. Always make sure it is labeled
-While throwing out chemicals, follow the usual regulations for doing so
-Read and follow the OSHA requirements.

Make sure to always use chemicals as safely as possible.
Developing a Cleaning Program
To develop an effective cleaning program, you must:
1. Create a master cleaning schedule
2.Train your staff to follow it
3.Moniter the program to be sure that it works
The master cleaning schedule should contain the following information:
-What should be cleaned
-Who should clean it
-When it should be cleaned
-How it should be cleaned

You should schedule time for staff training. Work with small groups, or conduct training by area

Make sure the cleaning program is working by supervising daily routines, checking all cleaning tasks against the schedule daily, changing the master schedule as needed by the menu, and asking staff for input.
General Guidelines for Effective Sanitizer Use
Water pH

Contact Time
Or as per instruction
As per instruction
As per instruction
As per instruction
Or as per instruction
PPM= Parts Per Million
As per instruction
7 sec
30 sec
30 sec
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