Cleaning and Sanitizing &Integrated Pest Management

Chapter 12 & 13 Maggie Berrey

Anna NooeMargaret Rawls

Maria LicherNatalie Donvito

ObjectivesCleaning and Sanitizing

• Appropriate cleaners for specific tasks

• Factors affecting efficiency of sanitizers

• Correct dishwashing procedures

• How to clean and sanitize items in a three-compartment sink

• How to clean nonfood-contact surfaces

• Storage and disposal requirements for chemicals

• How to store clean and sanitized tableware and equipment

• How to clean the premises

• How to develop a cleaning program

• Methods for identifying pests access to food and shelter

• Signs of pest infestation and activity

• How to select pest control operator (PCO)

Objectives Integrated Pest Management

Pre-Test

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Cleaning and SanitizingChapter 12

Activity 1 http://www.clorox.com/http://www.easyvectors.comhttp://www.lexisnexis.com

VS

Removing food and other dirt from surfaces

Cleaning

• Types and conditions of the dirt o Special types of dirt require special cleaning methods

• Water hardness o Makes cleaning more difficult o Can cause scale or lime build up

• Water temperature o Detergent will better dissolve and loosen dirt at higher temperature

• Surface o Different surfaces require different cleaners

• Agitation for pressure o Scouring or scrubbing surface helps remove dirt

• Length of treatment o Longer dirt is exposed to cleaners, easier it is to

remove

Factors That Affect Cleaning Process

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• Detergents: used for multiple different cleaning tasks o Contain surfactants: reduce tension between dirt and surface o General purpose: mildly alkaline - remove fresh dirt o Heavy Duty: highly alkaline - remove wax, aged or dried dirt, baked

on grease • Degreasers: detergents that contain grease-dissolving agent

o Works well in areas where grease has been burned on • Delimers: used on mineral deposits and other dirt that other cleaners that

cannot remove o Remove scale in dish washing machines

• Abrasive cleaners: contain scouring agent that helps scrub hard to remove dirt o Remove baked-on foods in pots and pans

Types of Cleaners

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Reduces pathogens on surface to safe levels

Must be done after cleaning and rinsing

Sanitizing

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• Heat sanitizing o Soak in hot water at least 177 degrees fahrenheit for 30 seconds

• Chemical sanitizing o Tableware, utensils, and equipment can be sanitized by soaking

• 3 common chemical sanitizerso Chlorine o Iodine o Quaternary ammonia compounds

Sanitizing

• Concentration o Too little can make sanitizer too weak o Too much can make solution too strong o Measured in part per million

• Temperature • Contact time

o To kill pathogens, must be in contact with object being sanitized for a specific amount of time

• Water hardness o Amount of minerals in water can affect how well a sanitizer works

• pH

Sanitizer Effectiveness

• How to clean o Scrape or remove food bits from surface o Wash the surface o Rinse the surface o Sanitize the surface o Allow surface to air dry

• Stationary equipmento May involve taking unit apart, cleaning each piece individually, place

equipment back together

• Clean-in-place equipment o Designed to have cleaning and sanitizing solutions pumped through

How To Clean

• When to clean

o After items are used

o Before food handlers start working with a different type of food

o Anytime food handlers are interrupted during a task

o Items being used may have been contaminated

o After 4 hours if items are in constant use

When To Clean

DishwashingTwo Main Types: Machine & Manual

• Used for tableware & utensils

• Effectiveness dependent upono Layout of areao Water supply (hot water)o Separate area for cleaning pots & panso Water pressure & temperature reading deviceso Storage area for clean tableware & utensilso Staff trained in equipment operation & chemical usage

Machine Dishwashing

Two Main Types

• High-Temperatureo Ise hot water to clean & sanitizeo Temperature of final rise must be 180° F (8°2 C)

Ssingle-temperature machines must be 165° F (74° C)o Must have built in thermometer

• Chemical-Sanitizing Machineso Use lower temps to clean & sanitizeo Temperature requirements differ between dishwasherso May take longer to dry, so requires additional space at clean end

Machine Dishwashing

• Cleanliness

• Preparation

• Loading

• Air-Drying

• Monitoring

Guidelines for Machine Dishwashing

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• Used for items other than tableware & utensils

• Effectiveness dependent upon

o Proper preparation of three compartment sink

o Proper usage of three compartment sink

o Storage area for clean tableware & utensils

Manual Dishwashing

How to Prepare a Three-Compartment Sink

1) Clean & sanitize sinks & drainboard2) First Sink: detergent and water 110 F (43 C) or higher Second Sink: clean water Third Sink: correct concentration of water and sanitizer3) Provide a stopwatch or clock with a second hand so the time in the sanitizer can be accurately kept.

Manual Dishwashing

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How to Use a Three-Compartment Sink

1) Rinse, scrape, or soak items before washing them2) Wash items in the first sink3) Rinse items in the second sink4) Sanitize items in the third sink5) Air-dry items on a clean and sanitized surface

Manual Dishwashing

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After the tableware and equipment have been cleansed and sanitized, it is vital that they are stored in a manner that will avoid re-contamination.

• Storage

• Storage Surfaces

• Glasses and Flatware

• Trays and Cans

• Stationary Equipment

Storing Tableware & Equipment

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Cleaning the Premises

• Avoid contamination of food & food utensils via bacteria & hazardous chemicalso Develop a master cleaning schedule, train employees, and monitor

• Nonfood-Contact Surfaceso Floors, ceilings, equipment exteriors, restrooms, and walls

Cleaning the Premises

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Vomit & Diarrhea can contain Norovirus• Develop a plan for cleanup of Vomit & Diarrhea

o How to contain, remove, clean, sanitize, and disinfecto When to throw away possibly contaminated food o What equipment is needed for clean up & how it will need to be

disinfectedo When the food handlers should be required to wear personal

protective equipmento When staff will be restricted from

working around foodo How sick patrons will be removed

from the operationo How staff will be trained in these

procedures

Cleaning Up After People Who Get Sick

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• Separate tools used to clean nonfood-contact surfaces from those used to clean food-contact surfaceso Color-coding

• Storing Cleaning Tools & Supplieso Separate from food and prep areao Good lightingo Hooks o Floor Draino Be sure to clean, rinse, and dry buckets, mops/brooms, and towels

before storing them again.

Cleaning Tools and Supplies

• NEVER clean cleaning tools and supplies in a sink used for handwashing, food prep, or dishwashing

• Wiping Towels: Store wiping towels in a sanitizer sln between uses & keep separate from towels that come in contact with raw meat, fish, or poultry

Cleaning Tools and Supplies

• Storage and Labelingo Original containerso If transferred, must list common name on new containero Away from food and preparation areaso Properly separated from each other

• Disposalo Label instructionso Local regulatory authority

requirements

Using Foodservice Chemicals

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• Safe use & Handling• Physical, health, fire, and reactivity hazards• Precautions• Appropriate personal protective equipment (PPE) to wear when using the

chemical• First-aid info & steps to take in an emergency• Manufacturer's name, address, and phone number• Preparation date of MSDS

Hazardous ingredients & identify information

Material Safety Data Sheets

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Developing a Cleaning ProgramA clean and sanitary operation is a foundation for a successful

food safety management system

• Identify cleaning needso Determine what needs to be cleanedo Determine what current cleaning procedures need to be

improvedo Determine the time and skills needed for each task and

how frequently cleaning needs to occur

• Create a Master Cleaning Scheduleo What needs to be cleanedo Who should clean it o When it should be cleanedo How it should be cleaned

Steps to Developing a Cleaning Program

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• Choose Cleaning Materialso Select correct tools and cleaners o Replace worn toolso Provide cleaning staff with correct protective gear

Aprons, goggles, rubber gloves, etc.

• Implement the Cleaning Programo Kickoff meetingo Trainingo Motivationo Monitoring

Steps to Developing a Cleaning Program

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Integrated Pest ManagementChapter 13

Activity 2

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Integrated Pest Management ProgramsKey to preventing and controlling pests in a foodservice

operation

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• Infestation - once pests have entered the operation in large numbers and can be difficult to eliminate

• An IPM program uses prevention measures to keep pests from entering the operation and control measures to eliminate those that do get inside.

• An IPM program has three basic rules:o Deny pests access to the operation.o Deny pests food and shelter.o Work with a licensed PCO to eliminate pests that do enter.

Integrated Pest Management (IPM) Programs

1. Deny Pests Access to the Operationo Deliverieso Doors, Windows, and Ventso Pipeso Floors and Walls

2. Deny Food and Sheltero Garbageo Recyclableso Storageo Cleaning o Grounds and Outdoor Dining Areas

3. Work with a licensed Pest Control Operator (PCO)o Best way to ensure your IPM program succeedso PCOs use safe, current ways of preventing and controlling pests

Three Rules of an IPM Program

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Flies Pathogen Spreaders

Cockroacheso Spread disease-causing pathogenso Like warm, dark, moist areas - feed at nighto Signs...

Rodents• Spread disease, eat food, damage

property• Rats and Mice • Night prowlers• Signs...

Identifying Pests

PCO's keep areas pest-free by:- Managing pest problems with an integrated approach

- Providing up-to-date products

- Their promptness and reliability

- Keeping records of pest control

When choosing a PCO to work with, look for licensure and ALWAYS require a written service contract

Working with a Pest Control Operator (PCO)

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TreatmentEffective treatment starts with a thorough inspection of your

facility

The PCO will provide:

• The treatment plan and potential risk

• When and where

• Additional steps

• Any building defects

• Dates of follow-up visits

Treatment

Using and Storing PesticidesPurchasing and applying pesticides on your own is NOT a good

idea

Things to consider when using and storing pesticides:

• Timing

• Preparation

• Post application

• MSDS

• Storage

• Disposal

Using and Storing Pesticides

Servesafe Coursebook. 6th. Chicago, IL: National Restaurant Association, 2012. 12.0-13.13. Print.

Sources Cited

Post-Test

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