Pest management

• Inspect and date all

deliveries
• Discard or return
infested or expired
products
FIRST IN FIRST OUT
• Clean up spills as soon
as possible

1
 Personnel security measures

• Restricting entry to the

establishment
– Requiring proof of identity
– Escorting visitors
• Employee vehicles are identified
and lockers inspected
• Training employees on emergency
evacuation procedures
– Include a map and meeting
location to account for all
employees
2
Personal Hygiene in Food
Production
 The Safe Food Handler

•Objectives:
– Avoiding personal behaviors that can contaminate
food
– Washing and caring for hands
– Dressing for work and handling work clothes
– Limiting where staff can eat, drink, smoke, and
chew gum or tobacco
– Preventing staff who may be carrying pathogens
from working with or around food, or from
working in the operation
3-2
 A healthy human is covered with microorganisms

in the nose

in the mouth

on the skin
on hair (incl. beards
and mustaches)

under the nails

The human gastro-intestinal tract excretes microorganisms

excretion

1 kg
Ill people shed pathogenic microorganisms

shedding starts pathogens continue to be shed!

illness ends

time

Slide 7 Personal Hygiene in Food Production

Wounds shed pathogenic microorganisms

wound healed

time
Only minute amounts of certain pathogens can cause
infections in humans

Infections occur easily when just one food

handler does not observe hand hygiene rules.
 How Food Handlers Can Contaminate Food

•Food handlers can contaminate food when

they:
– Have a foodborne illness
– Have wounds that contain a pathogen
– Sneeze or cough
– Have contact with a person who is sick
– Touch anything that may contaminate their
hands and don’t wash them
– Have symptoms such as diarrhea, vomiting,
or jaundice—a yellowing of the eyes or
skin

3-3
Both direct and indirect routes of contamination exist

Direct Indirect
The fecal-oral route is the primary route of infection for
foodborne microorganisms

MOUTH

everyday
foods, utensils edible foods
objects

Fingers Insect,
Water
rodent, bird

FECES
Behaviour patterns and facilities that
improve food safety
Washing hands is the most important food poisoning
prevention

Step 1 Step 2 Step 3 Step 4

Washing hands the right way only requires three elements:

– running water,
– soap, and
– something to dry hands with.

Slide 14 Personal Hygiene in Food Production

 Handwashing

How to wash hands (should take at least 20 seconds):

1. Wet hands and arms. Use 2. Apply soap. Apply

running water as hot as you enough to build up a 3. Scrub hands and arms
can comfortably stand. It good lather. vigorously. Scrub them
should be at least 100°F(38°C). for 10 to 15 seconds.
Clean under fingernails
and between fingers.

4. Rinse hands and arms 5. Dry hands and arms. Use a

thoroughly. Use running single-use paper towel or hand
warm water. dryer. Consider using a paper
towel to turn off the faucet and
open the restroom door.

3-6
 Handwashing Practices

Microorganisms from hands washed Microorganisms from unwashed hands

for the recommended 20 seconds after using the restroom

Source: Iowa State University Extension Service

16
Hands need to be washed regularly

and immediately
– before working with food
– after using toilet
– after handling rubbish/waste
– after smoking, coughing, sneezing, using tissue, eating, drinking,
smoking
– after touching hair or scalp or mouth

Sanitizers do not replace hand washing

Personal Hygiene in Food Production Slide 17

 When to Wash Hands

•Food handlers must wash their hands

before they start work and after:
– Using the restroom
– Handling raw meat, poultry, and
seafood (before and after)
– Touching the hair, face, or body
– Sneezing, coughing, or using
a tissue
– Eating, drinking, smoking, or chewing
gum or tobacco
– Handling chemicals that might
affect food safety

3-7
 When to Wash Hands

Food handlers must wash their hands after:

 Taking out garbage
 Clearing tables or busing dirty dishes
 Touching clothing or aprons
 Handling money
 Leaving and returning to the kitchen/prep area
 Handling service animals or aquatic animals
 Touching anything else that may
contaminate hands

3-8
A special dress code is required for EVERYONE who enters
a food-handling area

cover hair
EVERYONE:
 food handlers
 visitors
cover beards
 management
 contractors
 no jewelry
auditors
clean shoes

clean protective clothing

Personal Hygiene in Food Production Slide 20

Hairnets and coats for visitors must be available at the
entrance to production areas

cupboard with hairnets and

coats

Personal Hygiene in Food Production Slide 21

Forbidden behaviour in a food-handling environment

Personal Hygiene in Food Production Slide 22

Personal hygiene can only ever be as good as the provided
facilities
Dirty facilities

Clean facilities

Personal Hygiene in Food Production Slide 23

GENERAL SANITATION
What’s keeping your kitchen clean?
 Cleaning vs. Sanitizing
• Cleaning
– Removes the “things you can see” food and
other soils from a surface.

• Sanitizing
– Removes the “things you can’t see” from a
surface
– Reduces the number of microorganisms on a
surface that has been cleaned to safe levels
– Surfaces must be cleaned/washed and rinsed
before sanitizing
– Surfaces should be air dried after sanitizing
Food Contact vs. Non Food Contact

Food Contact Surfaces are those that come directly in contact with food during
preparation, cooking, serving, etc. and include:
• Prep tables, cutting boards, slicers, kettles, pots, pans, utensils, etc.
• Food contact surfaces MUST be washed, rinsed and sanitized

Non Food Contact Surfaces are those that do not come directly in contact with food
and include:
• Floors, walls, ceilings, equipment exterior, cafeteria tables, service lines, etc.
• Non food contact surfaces should be thoroughly cleaned on a regular basis
• Non food contact surfaces such as cafeteria tables and serving lines should be
cleaned daily. Since these are high touch/traffic areas they should also be
disinfected after they have been cleaned to help reduce the amount of germs
that customers could be exposed to.
 Cleaning Food Contact Surfaces

Food-contact surfaces must

be washed, rinsed, and sanitized:
– After each use
– Anytime you begin working
with another type of food
– After a task has been interrupted and
the items may have been contaminated
– At 4-hour intervals if the items
are in constant use
 Cleaning Materials

Cleaning agents must be:

– Safe for employee use
– Stable and noncorrosive

When using them:

– Follow manufacturers instructions carefully – especially if
cleaning equipment that requires specific brand of cleaner
– Never combine cleaners or attempt to make up cleaning
agents - potentially dangerous
– Do not substitute one type of detergent for another
unless the intended use is stated clearly on the label
 Sanitizing

• HEAT  Chemicals
 Chlorine
– The water must be
 Iodine
at least 171 F°  Quats
– Items must be
immersed for 30
Food contact surfaces can be sanitized by:
•
seconds
Immersing items in a specific concentration of sanitizing solution for a specific amount
of time
• Rinsing, swabbing or spraying with a specific concentration of a sanitizing solution
 Confirming Sanitizer Effectiveness

Concentration – must be checked frequently with an

approved test kit.
– Be sure to follow instructions on test kit
– Low test – may not kill germs
– High test – solution may be unsafe
– Change when solution is dirty, or when
concentration falls below required level
– Check with manufacturer to confirm proper concentration
Temperature – follow manufacturer’s recommendation
for proper temperature
Contact time – the sanitizer must make contact with the
item for a specific amount of time to ensure a maximum
germ kill - check with manufacturer
 Mechanical Sanitation

High-Temperature Machines
– Temperature of the final sanitizing
rinse must be at least 180°F (82°C)
• For stationary rack, single-temperature
machines 165°F (74°C)
Chemical-Sanitizing Machines
– Follow the temperature guidelines
provided by the manufacturer
 Dish Machine Tips

Help prevent unnecessary

breakdowns
• Clean out machine daily
• Delime regularly
• Monitor and log daily:
– Wash temperature
– Final Rinse temperature
– Final Rinse Pressure
• Address mechanical issues as soon
as possible
Before Deliming After Deliming
 Three-Compartment Sinks

1 5
Rinse, scrape Air-Dry
or soak

2 3 4
Wash Rinse Sanitize
110°F (43°C)
or higher
 Tools for Cleaning

To Prevent Contamination
• Clean tools before putting them away
• Assign tools for specific tasks
– One set of tools for cleaning another set for
sanitizing
– Use a separate set of tools for cleaning
restrooms
 Wiping Cloths

Wiping cloths should be stored in a bucket of clean

sanitizer when not in use
– Soaking the towels in the sanitizer bucket kills germs
between uses and prevents cross contamination
– Remember to test the sanitizer solution before using
– Remember to change the buckets throughout your shift
 Sanitation Logs

• Consider keeping the following logs:

– Dish Machine Log (wash, rinse and
pressures)
– Sanitizer Log (sink, bucket, spray bottles)
– Avoid falsifying information “dry lab”:
• Are the temperatures/concentrations always
really the same?
• Are they always taken at the same exact time?
 Safety

• Follow the manufacturers procedures for mixing and use for all
cleaning materials and chemicals
• Protect yourself - use personal protective equipment
– Germs are everywhere
– Cleaning chemicals, hot water, etc. can cause skin irritation.
• MSDS – “recipe” cards for cleaning materials that are necessary in
the event of an accident.
 Chemical Storage Area

Cleaning tools and chemicals

– Should be placed in a storage area
away from food and food-prep areas

The storage area should provide:

– A utility sink for filling buckets and
washing cleaning tools
– A floor drain for dumping dirty water
– Hooks for hanging mops, brooms,
and brushes to allow them to air-dry
 Using Hazardous Materials

Chemicals
– Only purchase cleaners approved for use in a
foodservice establishment
– Store them in their original container away from
food and food-preparation areas
– When transferring them to a new container label it
with:
• The chemical’s name
• The manufacturer’s name and address
• A description of potential hazards
– Keep MSDS for each chemical
 Laundry (if applicable)

Laundry DO’s
• Do not overload machine, smaller loads will yield
better results
• Use the correct amount of detergent and bleach (use
separately if possible)
• Use the hottest water available – helps cut grease
Be Aware
• Overloading, or using too much detergent/bleach, may
result in residues being left in towels
• This may neutralize sanitizer in wiping cloth buckets
• Cloths may develop waxy residue that is difficult to
remove
• Leave streaks on equipment
 When to call for help

When in doubt, check with your Manager, or Director for guidance first:
• Power Outage (could result in temporary closure of your operation)

– may effect freezer and refrigerators ability to keep food cold

• Sewage backup (could result in temporary closure of your operation)

• Fire or flood (could result in temporary closure of your operation)

• Interruption of water service (could result in temporary closure of your operation)

• Signs of pests (rodents or insects) (could result in temporary closure of your operation)

• Equipment doesn’t operate properly

– Electrical issue or cord wear (avoid being shocked)
– Booster heater, or dish machine doesn’t operate properly
• Bloodborne Pathogen, or Bodily Fluid situation
– Vomit or blood spills
 Time for Discussion

• What’s the Health Department’s role as it pertains to

Sanitation? How do you react when they show up?

• Why shouldn’t students be involved in the cleaning

process (e.g. cafeteria table cleaning). If applicable.

• What are the challenges that you face in keeping a

clean kitchen? How can you overcome them?
 Sources
• ServSafe Essential - 5th Edition
• SMART Systems
• Google Images
• FDA Food Code 2009
 Safe Facilities and Pest Management

•Objectives:
– Pick materials and equipment
that are safe for use in
foodservice operations
– Install and maintain equipment
– Avoid food safety hazards
caused by utilities
– Maintain your facility
– Handle emergencies
– Prevent and control pests

9-2
 Interior Requirements for a Safe Operation

Floors, walls, and ceilings:

– Materials must be smooth and
durable for easier cleaning
– Must be regularly maintained

9-3
 Equipment Selection

•Foodservice equipment must meet

these standards if it will come in
contact with food:
– Nonabsorbent, smooth, and
corrosion resistant
– Easy to clean
– Durable
– Resistant to damage

9-4
 Installing and Maintaining Equipment

Floor-mounted equipment must be either:

 Mounted on legs at least six inches
(15 centimeters) high
 Sealed to a masonry base

9-5
 Installing and Maintaining Equipment

Tabletop equipment should be either:

 Mounted on legs at least four inches
(10 centimeters) high
 Sealed to the countertop

9-6
 Installing and Maintaining Equipment

•Once equipment has been installed:

– It must be maintained regularly
– Only qualified people should
maintain it
– Set up a maintenance schedule
with your supplier or manufacturer
– Check equipment regularly to
make sure it is working correctly

9-7
 Dishwashing Machines

•Dishwashers must be installed:

– So they are reachable and
conveniently located
– In a way that keeps utensils,
equipment, and other food-contact
services from becoming
contaminated
– Following manufacturer’s
instructions

9-8
 Dishwashing Machines

•When selecting dishwashers make sure:

– The detergents and sanitizers used are
approved by the local regulatory
authority
– They have the ability to measure water
temperature, water pressure, and
cleaning and sanitizing chemical
concentration
– Information about the correct settings is
posted on the machine

9-9
 Three-Compartment Sinks

•Purchase sinks large

enough to accommodate
large equipment and
utensils.

9-10
 Handwashing Stations

Handwashing stations must

be conveniently located and
are required in:
 Restrooms or directly next
to them
 Food-prep areas
 Service areas
 Dishwashing areas
Handwashing sinks must be
used only for handwashing.
9-11
 Handwashing Stations

• Handwashing stations must have:

Hot and cold running Soap A way to

water dry hands

Garbage container Signage

9-12
 Water and Plumbing

•Acceptable sources of drinkable water:

– Approved public water mains
– Regularly tested and maintained
private sources
– Closed, portable water containers
– Water transport vehicles

9-13
 Water and Plumbing

Cross-connection:
 Physical link between safe water and dirty water from
o Drains
o Sewers
o Other wastewater sources

9-14
 Water and Plumbing

Backflow:
 Reverse flow of contaminants through
a cross-connection into the drinkable
water supply
Backsiphonage:
 A vacuum created in the plumbing
system that sucks contaminants back
into the
water supply
o Can occur when high water use in one
area
of the operation creates a vacuum
o A running hose in a mop bucket can lead
to backsiphonage

9-15
 Water and Plumbing

Backflow prevention methods:

Vacuum breaker Air gap

9-16
 Lighting

•Consider the following when installing and

maintaining lighting:
– Different areas of the facility have different
lighting intensity requirements
– Local jurisdictions usually require prep
areas to be brighter than other areas
– All lights should have shatter-resistant
lightbulbs or protective covers
– Replace burned out bulbs with correct size
bulbs

9-17
 Ventilation

• Ventilation systems:
– Must be cleaned and maintained
to prevent grease and
condensation from building up on
walls and ceilings
• Follow manufacturer’s
recommendations
• Meet local regulatory requirements

9-18
 Garbage

•Garbage:
– Remove from prep areas as
quickly
as possible
• Be careful not to contaminate food
and food-contact surfaces
– Clean the inside and outside of
containers frequently
• Clean them away from food-prep
and storage areas

9-19
 Garbage

Indoor containers must be:

 Leak proof, waterproof, and pest
proof
 Easy to clean
 Covered when not in use
Designated storage areas:
 Store waste and recyclables
separately from food and food-
contact surfaces
 Storage must not create a
nuisance or a public health hazard

9-20
 Garbage

Outdoor containers must:

 Be placed on a smooth,
durable, nonabsorbent
surface
o Asphalt or concrete
 Have tight-fitting lids
 Be covered at all times
 Have their drain plugs in
place

9-21
 Emergencies That Affect the Facility

• Imminent health hazard:

– A significant threat or danger to health
– Requires immediate correction or closure to prevent injury
• Possible imminent health hazards:
– Electrical power outages
– Fire
– Flood
– Sewage backups

9-22
 Emergencies That Affect the Facility

How to respond to a crisis affecting the

facility:
 Determine if there is a significant risk to the
safety or security of your food
 If the risk is significant
o Stop service
o Notify the local regulatory authority
 Decide how to correct the problem
o Establish time-temperature control
o Clean and sanitize surfaces
o Verify water is drinkable
o Reestablish physical security of the facility

9-23
 Pest Management

•Three rules of pest prevention:

1. Deny pests access to the operation
2. Deny pests food, water, and shelter
3. Work with a licensed Pest Control
Operator (PCO)

9-24
 Pest Prevention

To keep pests from entering with

deliveries:
 Check deliveries before they enter the
operation
o Refuse shipments if pests or signs of pests
(egg cases, body parts) are found

9-25
 Pest Prevention

•Make sure all of the points where pests

can access the building are secure:
– Screen windows and vents
– Seal cracks in floors and walls, and
around pipes
– Install air curtains (also called air doors
or fly fans) above or alongside doors

9-26
 Pest Prevention

Deny pests shelter:

 Throw out garbage quickly and correctly
 Keep containers clean and in good
condition
 Keep outdoor containers tightly
covered
 Clean up spills around containers
immediately
 Store recyclables correctly
o Keep recyclables in clean, pest-proof
containers
o Keep containers as far away from the
building as regulations allow

9-27
 Pest Prevention

Deny pests shelter:

 Store food and supplies quickly and correctly
o Keep them away from walls and at least six inches (15 cm) off the floor
o Rotate products (FIFO) so pests cannot settle and breed
 Clean the operation thoroughly
o Clean up food and beverage spills immediately
o Clean break rooms after use
o Keep cleaning tools and supplies clean and dry

9-28
 Pest Control

•Contact your PCO immediately if you

see these or any other pest-related
problems:
– Feces
– Nests
– Damage on products, packaging, and
the facility itself

9-29
 Cleaning and Sanitizing

Objectives:
 Different methods of sanitizing and how to
make sure they
are effective
 How and when to clean and sanitize surfaces
 How to wash items in a dishwasher or a
three-compartment
sink and then store them
 How to use and store cleaning tools and
supplies
 How to develop a cleaning program

10-2
 Cleaners

•Cleaners must be:

– Stable and noncorrosive
– Safe to use
•When using them:
– Follow manufacturers’
instructions
– Do NOT use one type of
detergent in place of another
unless the intended use is the
same

10-3
 Sanitizing

Surfaces can be sanitized using:

 Heat
o The water must be at least 171F°(77°C)
o Immerse the item for 30 seconds
 Chemicals
o Chlorine
o Iodine
o Quats

10-4
 Sanitizing

• Chemical sanitizing:
– Food-contact surfaces can be
sanitized
by either
• Soaking them in a sanitizing
solution
• Rinsing, swabbing, or spraying
them with a sanitizing solution
– In some cases a detergent-
sanitizer blend can be used
• Use it once to clean
• Use it a second time to sanitize

10-5
 Sanitizer Effectiveness

•Concentration:
– Sanitizers should be mixed with
water to the correct concentration
• Not enough sanitizer may make
the solution weak and useless
• Too much sanitizer may make the
solution too strong, unsafe, and
corrode metal

10-6
 Sanitizer Effectiveness

•Concentration:
– Check concentration with a test kit
• Make sure it is designed for the
sanitizer used
• Check the concentration often
– Change the solution when
• It’s dirty
• The concentration is too low

10-7
 Sanitizer Effectiveness

•Temperature:
– Follow manufacturer’s
recommendations for the correct
temperature
•Contact time:
– The sanitizer must make contact with
the object for a specific amount of time
– Minimum times differ for each sanitizer

10-8
 Sanitizer Effectiveness

• Water hardness and pH:

– Find out what your water hardness and pH
is from your municipality
– Work with your supplier to identify the
correct amount of sanitizer to use

10-9
 Guidelines for the Effective Use of Sanitizers

Chlorine
Water temperature ≥100°F (38°C) ≥75°F (24°C)
Water pH ≤10 ≤8
Water hardness As per manufacturer’s recommendations
Sanitizer concentration range 50–99 ppm 50–99 ppm
Sanitizer contact time ≥7 sec ≥7 sec

10-10
 Guidelines for the Effective Use of Sanitizers

Iodine Quats
Water temperature 68°F (20°C) 75°F (24°C)
Water pH ≤5 or as per manufacturer’s As per manufacturer’s
recommendations recommendations
Water hardness As per manufacturer’s ≤500 ppm or as per
recommendations manufacturer’s
recommendations
Sanitizer concentration range 12.5–25 ppm As per manufacturer’s
recommendations
Sanitizer contact time ≥30 sec ≥30 sec

10-11
 How and When to Clean and Sanitize

How to clean and sanitize:

1. Scrape or remove 2. Wash the surface 3. Rinse the surface

food bits from
the surface

4. Sanitize the 5. Allow the surface to

surface air-dry

10-12
 How and When to Clean and Sanitize

•Food-contact surfaces must

be cleaned and sanitized:
– After they are used
– Before working with a
different type of food
– Any time a task was
interrupted and the items
may have been
contaminated
– After four hours if the
items are in constant use

10-13
 How and When to Clean and Sanitize

•Cleaning and sanitizing stationary

equipment:
– Unplug the equipment
– Take the removable parts off the equipment
• Wash, rinse, and sanitize them by hand or run
the parts through a dishwasher if allowed
– Scrape or remove food from the equipment
surfaces
– Wash the equipment surfaces

10-14
 How and When to Clean and Sanitize

•Cleaning and sanitizing stationary

equipment:
– Rinse the equipment surfaces with clean
water
– Sanitize the equipment surfaces
• Make sure the sanitizer comes in contact with
each surface
– Allow all surfaces to air-dry
– Put the unit back together

10-15
 How and When to Clean and Sanitize

•Clean-in-place equipment:
– Equipment holding and dispensing TCS
food must be cleaned and sanitized every
day unless otherwise indicated by the
manufacturer
– Check local regulatory requirements

10-16
 Machine Dishwashing

•High-temperature machines:
– Final sanitizing rinse must be
at least 180°F (82°C)
• 165°F (74°C) for stationary
rack,
single-temperature machines
•Chemical-sanitizing machines:
– Clean and sanitize at much
lower temperatures
– Follow the temperature
guidelines provided by the
manufacturer
10-17
 Dishwasher Operation

•Guidelines:
– Clean the machine as often as
needed
– Scrape, rinse, or soak items
before washing
– Use the correct dish racks
– NEVER overload dish racks
– Air-dry all items
– Check the machine’s water
temperature and pressure

10-18
 Manual Dishwashing

• Setting up a three-compartment sink:

– Clean and sanitize each sink and drain
board
– Fill the first sink with detergent and
water at least 110°F (43°C)
– Fill the second sink with clean water
– Fill the third sink with water and
sanitizer to the correct concentration
– Provide a clock with a second hand to
let food handlers know how long items
have been in the sanitizer

10-19
 Three-Compartment Sinks

• Steps for cleaning and sanitizing:

1. Rinse, scrape, or 2. Wash items in the 3. Rinse items in the

soak items before first sink second sink
washing them

4. Sanitize items in the 5. Air-dry items

third sink on a clean and
sanitized surface

10-20
 Storing Tableware and Equipment

•When storing clean and sanitized

tableware and equipment:
– Store them at least six inches (15
cm) off the floor
– Clean and sanitize drawers and
shelves before items are stored
– Store glasses and cups upside
down on a clean and sanitized shelf
or rack

10-21
 Storing Tableware and Equipment

•When storing clean and sanitized

tableware and equipment:
– Store flatware and utensils with
handles up
– Cover the food-contact surfaces of
stationary equipment until ready for use
– Clean and sanitize trays and carts used
to carry clean tableware and utensils

10-22
 Cleaning and Sanitizing in the Operation

•When cleaning the premises:

– Clean nonfood-contact surfaces
regularly
• Includes floors, ceilings, walls,
equipment exteriors, etc.
• Prevents dust, dirt, food residue
and other debris from building up

10-23
 Cleaning and Sanitizing in the Operation

•Cleaning up after people who get sick:

– Diarrhea and vomit in the operation must
be cleaned up correctly
• It can carry Norovirus, which is highly
contagious
– Correct cleanup can prevent food from
becoming contaminated and keep others
from getting sick

10-24
 Cleaning and Sanitizing in the Operation

•Consider the following when developing a plan for

cleaning up vomit and diarrhea:
– How you will contain liquid and airborne substances,
and remove them from the operation
– How you will clean, sanitize, and disinfect surfaces
– When to throw away food that may have been
contaminated
– What equipment is needed to clean up these
substances, and how it will be cleaned and disinfected
after use
– When a food handler must wear personal protective
equipment

10-25
 Cleaning and Sanitizing in the Operation

•Develop a plan for cleaning up vomit and diarrhea:

– How staff will be notified of the correct procedures for
containing, cleaning, and disinfecting these
substances
– How to segregate contaminated areas from other
areas
– When staff must be restricted from working with or
around food or excluded from working in the operation
– How sick customers will be quickly removed from the
operation
– How the cleaning plan will be implemented

10-26
 Cleaning and Sanitizing in the Operation

•Storing cleaning tools and

chemicals:
– Place in a separate area away from
food and prep areas
•The storage area should have:
– Good lighting so chemicals can be
easily seen
– Utility sink for filling buckets and
washing cleaning tools
– Floor drain for dumping dirty water
– Hooks for hanging cleaning tools
10-27
 Cleaning and Sanitizing in the Operation

•NEVER:
– Dump mop water or other liquid
waste into toilets or urinals
– Clean tools in sinks used for
• Handwashing
• Food prep
• Dishwashing

10-28
 Using Foodservice Chemicals

•Chemicals:
– Only purchase those approved for
use in foodservice operations
– Store them in their original
containers away
from food and food-prep areas
– If transferring them to a new
container, label
it with the common name of the
chemical

10-29
 Using Foodservice Chemicals

•Chemicals:
– Keep MSDS for each chemical
– When throwing chemicals out,
follow
• Instructions on the label
• Local regulatory requirements

10-30
 Developing a Cleaning Program

•To develop an effective cleaning program:

– Create a master cleaning schedule
– Train your staff to follow it
– Monitor the program to make sure it works

10-31
 Developing a Cleaning Program

•To create a master cleaning

schedule, identify:
– What should be cleaned
– Who should clean it
– When it should be cleaned
– How it should be cleaned

10-32
 Developing a Cleaning Program

•Monitoring the cleaning program:

– Supervise daily cleaning routines
– Check cleaning tasks against the
master schedule every day
– Change the master schedule as
needed
– Ask staff for input on the program

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Preventing Cross-Contamination
 Preventing Cross-Contamination

Concepts You Will Learn

• Preventing cross-contamination of food

• Preventing cross-contamination when storing
utensils and equipment
• What to do if cross-contamination happens
• What to do for people who have food allergies
 Preventing Cross-Contamination

Preventing cross-contamination during storage

X √ Before storing food:

• Wrap or cover it

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 Preventing Cross-Contamination

Preventing cross-contamination during storage

X √ When storing food:

• Place ready-to-eat food
above raw seafood, meat,

and poultry

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 Preventing Cross-Contamination

Preventing cross-contamination during storage

X √ When storing food:

• Place food and nonfood

items away from walls
and at least six inches
(15 centimeters) off the
floor

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 Preventing Cross-Contamination

Preventing cross-contamination during service

X What’s wrong with this

practice?

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 Preventing Cross-Contamination

Preventing cross-contamination during service

√ • Do NOT touch parts of

dishes or glassware that
come in contact with food

• Hold dishes by the bottom

or edge

• Hold glasses by the

middle, bottom, or stem

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 Preventing Cross-Contamination

Preventing cross-contamination during service

X What’s wrong with this

practice?

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 Preventing Cross-Contamination

Preventing cross-contamination during service

√ • Do NOT hold utensils by

the parts that come in
contact with food
• Hold utensils by the
handle

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 Preventing Cross-Contamination

Preventing cross-contamination during service

X What’s wrong with this

practice?

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 Preventing Cross-Contamination

Preventing cross-contamination during service

√ • Do NOT use bare hands

to handle ready-to-eat
food

• Use tongs, deli sheets, or

gloves

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 Preventing Cross-Contamination

Preventing cross-contamination during service

X What’s wrong with this

practice?

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 Preventing Cross-Contamination

Preventing cross-contamination during service

√ • NEVER scoop ice with

your bare hands or a
glass

• Use ice scoops or tongs

to get ice

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 Preventing Cross-Contamination

Preventing cross-contamination during service

X What’s wrong with this

practice?

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 Preventing Cross-Contamination

Preventing cross-contamination during service

√ • NEVER use towels used

to clean food spills for any
other purpose

• NEVER store towels in

aprons or uniforms

• Store towels for cleaning

food spills in a sanitizer
solution
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 Preventing Cross-Contamination

Preventing cross-contamination during service

X What’s wrong with this

practice?

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 Preventing Cross-Contamination

Preventing cross-contamination during service

√ NEVER use the same

utensils when handling:

• Ready-to-eat food and

raw meat, poultry,
or seafood

• Different food items

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 Preventing Cross-Contamination

Preventing cross-contamination during service

√ • Use separate utensils

when serving different
food items

• Store serving utensils in

food with the handles
extended above the rims
of the containers

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 Preventing Cross-Contamination
Preventing cross-contamination when storing utensils and equipment

• Store glasses and cups

upside down on a clean
and sanitized surface

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 Preventing Cross-Contamination
Preventing cross-contamination when storing utensils and equipment

• Store utensils with

handles up

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 Preventing Cross-Contamination

Which situation can cause cross-contamination?

 

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Cleaning and Sanitizing
 Cleaning and Sanitizing

Concepts You Will Learn

• How and when to clean and sanitize

• How to handle cleaning tools and supplies
• Handling garbage
• Spotting pests
 Cleaning and Sanitizing

Surfaces to Clean and Sanitize

• All surfaces must be cleaned

and rinsed, including:
– Walls
– Storage shelves
– Garbage containers

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 Cleaning and Sanitizing

Surfaces to Clean and Sanitize

X • Set aside worn or cracked

equipment and report it to
your manager
– This equipment is not
easy to clean or
sanitize
– It also may hold
pathogens

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 Cleaning and Sanitizing

How to Clean and Sanitize

1. Clean the surface

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 Cleaning and Sanitizing

How to Clean and Sanitize

2. Rinse the surface

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 Cleaning and Sanitizing

How to Clean and Sanitize

3. Sanitize the surface

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 Cleaning and Sanitizing

How to Clean and Sanitize

4. Allow the surface to

air-dry

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