NUT: Cleaning and Sanitation

Cleaning
: physical removal of soil and food residues
Sanitizing
: reduces # of microorganisms to safe levels

1. Clean the surface
2. Rinse the surface
3. Sanitize the surface
4. Allow surface to air dry
-all things need to be cleaned
-surface touching food needs to be cleaned and sanitized

Soaking
: temp important
Spraying
: hot water, higher pressure
Abrasive cleaning
: powders and paste to remove soil that is firmly attached to surface
Rinsing
: hot water, needed before sanitizing

1. Type of soil
-delimers (lime scale, mineral scale)
2. Water Quality
-minerals in hard water react with detergent (decreasing effectiveness)
3.Water Temp
-higher= detergent dissolve better, more effective
4. Water Velocity/force
5. Time detergent remains in contact with the surface
6. Cleaner concentration

1. Bar soap
: shouldn't be used in food establishments
2. Alkaline Detergents
: can corrode aluminum, galvanized metal and tin ( used to clean equipment, utensils, floors, walls, ceilings)
3. Acid Detergents
: dissolve mineral deposits (hard water deposits)
4. Abrasives
: useful for scrubbing, scouring, polishing (pumice, sand)
5. Sanitizers

1. relationship with room temp and cleaning frequency
-41 deg. or less, clean at least once every 24 hrs.
-50-55, clean at least once every 10 hrs.
2. Food establishment must maintain records demonstrating cleaning frequency based on the room temperature

1. Using heat
-penetrates small cracks
-non-corrosive to metal surfaces
-easily measurable
-destroys vegetative bacteria
2. Immerse in water
-at least 177 deg. 30 sec.
-water heater may be needed
3. Using chemicals -MSDS
-chlorine (deodorize and sanitize)
-iodine
-quats (quaternary ammonium compounds)
*effectiveness depends on
-contact time
-temp
-water hardness
-pH
-concentration

Material Safety Data Sheets
-required by OSHA for each hazardous chemical
-info includes
+safe use and handling
+personal and protective equipment(PPE) to wear when using the chemical
+first aid info

-hand vs. machine
-water temp is key
-water heater booster
-3 compartment sink
+wash, rinse, sanitize
+110 deg, 120, 171 or chemical sanitizer with 75-120 deg.
+AIR DRY

disassemble hundreds of parts for cleaning and sanitizing

Condition of the establishment
-Floors (porosity)
+ sloped, drainage
-Walls (type of surface, no wallpaper)
-Ceilings ( grease, hibachi tables)

Water Supply
-hot water generator
-$5,000
Sewage disposal system
-fecal contamination

Restroom sanitation
-self closing door
Handwashing stations
-water temp at least 100 deg.
-no soap bar
*automatic dispensers

Pest Control
-insects
(houseflies most likely to spread disease; e. coli, salmonella)
-cockroaches
-moths and beetles
-rodents

Johns Hopkins study
: houseflies shows similarities to antibiotic resistant bacteria
-could spread the resistance

air curtain, cool temp, limit cracks and crevices, tight fitting doors, windows
: prevents insects/ flies coming in

more U.S. deaths from MRSA than AIDS
-more than 18,000 deaths