Cleaning, Sanitation, and Safety

Cleaning,Sanitation, andSafetyCleaning,Sanitation, andSafety

Chapter 4Chapter 4

SanitationSanitation

Standards of cleanliness andsanitation will be only as high asthose established and enforcedby the foodservice directorStandards of cleanliness andsanitation will be only as high asthose established and enforcedby the foodservice director

Sanitary Design of FacilitySanitary Design of Facility

Sanitary facilities:Sanitary facilities:

Rest rooms and locker roomsRest rooms and locker rooms

Handwashing sinks with hot water, soap,towelsHandwashing sinks with hot water, soap,towels

Handwashing sinks separate from food prepsinksHandwashing sinks separate from food prepsinks

EquipmentEquipment

Three categories of cleaning methods:Three categories of cleaning methods:

Clean-in-place (CIP)Clean-in-place (CIP)

No disassemblyNo disassembly

Stationary or built in equipmentStationary or built in equipment

Clean-out-of place (COP)Clean-out-of place (COP)

Equipment can be partially disassembledEquipment can be partially disassembled

Manual cleaningManual cleaning

Full disassemblyFull disassembly

NSFNSF

National Sanitation Foundation (NFS)National Sanitation Foundation (NFS)

Established sanitation standards forequipment material, design, construction,installation, and maintenanceEstablished sanitation standards forequipment material, design, construction,installation, and maintenance

If a manufacturer complies with NFSstandards, may use NFS sealIf a manufacturer complies with NFSstandards, may use NFS seal

Cleaning and SanitationCleaning and Sanitation

CleaningCleaning

Physical removal of visible soil and foodfrom a surfacePhysical removal of visible soil and foodfrom a surface

SanitizingSanitizing

Procedure that reduces the number ofpotentially harmful microorganisms to safelevels on food contact surfaces.Procedure that reduces the number ofpotentially harmful microorganisms to safelevels on food contact surfaces.

CleaningCleaning

Factors that influence the cleaningprocess (Table 4.1)Factors that influence the cleaningprocess (Table 4.1)

Type of waterType of water

Water temperatureWater temperature

Surface to be cleanedSurface to be cleaned

Type of cleaning compoundType of cleaning compound

Type of soil to be removedType of soil to be removed

Principles of CleaningPrinciples of Cleaning

DetergencyDetergency

Penetration (Wetting)Penetration (Wetting)

SuspensionSuspension

RinsingRinsing

Principles of CleaningPrinciples of Cleaning

PolyphosphatePolyphosphate

Comparing cleaning productsComparing cleaning products

Look at labelLook at label

Ask cost per washAsk cost per wash

Work closely with manufacturer’srepresentativeWork closely with manufacturer’srepresentative

Cleaning and SanitationCleaning and Sanitation

Solvent CleanersSolvent Cleaners

Acid cleanersAcid cleaners

AbrasivesAbrasives

Principles of SanitationPrinciples of Sanitation

Heat sanitizing: Temp 165 wash, 180 rinseHeat sanitizing: Temp 165 wash, 180 rinse

Chemical (Cold) sanitizing: 75 wash, 120 rinseChemical (Cold) sanitizing: 75 wash, 120 rinse

Commonly used sanitizersCommonly used sanitizers

Chlorine, iodine, and quaternary ammoniumcompounds (quarts)Chlorine, iodine, and quaternary ammoniumcompounds (quarts)

Dishwashing/WarewashingDishwashing/Warewashing

3 sink method potand pan3 sink method potand pan

Manual Washing onpage 126Manual Washing onpage 126

Air dryAir dry

Cleaning ScheduleCleaning Schedule

All food contact equipment should becleaned after each useAll food contact equipment should becleaned after each use

DailyDaily

Weekly, monthly etc.Weekly, monthly etc.

Documented and checkedDocumented and checked

Facilities Cleaning andMaintenanceFacilities Cleaning andMaintenance

Preventative MaintenancePreventative Maintenance

Pest ControlPest Control

Use a reputable professional pest controlcompanyUse a reputable professional pest controlcompany

Need MSDSNeed MSDS

SafetySafety

Occupational Safety and Health Act:April 28, 1971. Regulated by USDepartment of LaborOccupational Safety and Health Act:April 28, 1971. Regulated by USDepartment of Labor

Hazard Communication Standard:“Right to Know”-Material Safety Data Sheets(MSDS)Hazard Communication Standard:“Right to Know”-Material Safety Data Sheets(MSDS)

Bloodborne Pathogen Standard: Universalprecautions upon entering patient room orcleaning food traysBloodborne Pathogen Standard: Universalprecautions upon entering patient room orcleaning food trays

SafetySafety

AccidentAccident

Results from an injuryResults from an injury

Loss of productivity of injured employeeLoss of productivity of injured employee

Cost of medical expense and increasedinsurance ratesCost of medical expense and increasedinsurance rates

Cost to train new employee and cost ofinefficiency of new employeeCost to train new employee and cost ofinefficiency of new employee

Administration cost to investigate & completepaperworkAdministration cost to investigate & completepaperwork

Cost to repair any damaged propertyCost to repair any damaged property

Safety ProgramSafety Program

Three “E”s of SafetyThree “E”s of Safety

EngineeringEngineering

EducationEducation

EnforcementEnforcement

Incident/Accident ReportIncident/Accident Report

Foodservice: 1st- Falls, 2nd– cuts, 3rd- burns& back strainsFoodservice: 1st- Falls, 2nd– cuts, 3rd- burns& back strains

Proper lifting techniques/back supportProper lifting techniques/back support

Fire Drills – Fire extinguisher knowledgeFire Drills – Fire extinguisher knowledge

Figure 4.20Figure 4.20

Steps to SafetySteps to Safety

AwarenessAwareness

Recognize need for safetyRecognize need for safety

InvolvementInvolvement

Educate employees on safetyEducate employees on safety

ControlControl

Insist on safetyInsist on safety

General Safety Rules – Figure 4.21General Safety Rules – Figure 4.21

Safety Check Sheet – Figure 4.22Safety Check Sheet – Figure 4.22