Food safety 101 cleaning, sanitation, equipement use and care

Chemical Sanitizing These machines use chlorine-based chemicals dispensed during the final rinse to sanitize equipment.. Hot Water Sanitizing These machines use very hot water during the

Food Safety 101: Cleaning, Sanitation, Equipment Use and Care

Level One Certification Course: Area 2Kentucky Department of Education, Division of School and Community Nutrition

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At the end of this presentation, you will be able

Let’s Look at Cleaning and Sanitation

Cleaning removes the visible soil and food particles

from a surface.

What is the difference between cleaning and sanitizing?

Sanitizing reduces the number of microorganisms

(bacteria, viruses, etc.)

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Something that looks clean does not mean it is sanitary Billions of microorganisms may be present even though they are not visible to the naked eye

Both cleaning and sanitizing are essential in preventing foodborne illness

Just because…

When should I clean and sanitize materials?

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∗ Each time there is a change from working with raw

foods to working with ready-to-eat foods

∗ Between uses with raw fruits and vegetables and

with potentially hazardous foods

∗ Before using or storing food thermometers (after

each use)

∗ Any time contamination may have occurred

∗ Before each use with different types of raw animal food, except in contact with a succession of different raw animal foods, in which the second food requires a higher cooking temperature than the first food

When should I clean and sanitize surfaces and equipment that contacts potentially hazardous

∗ You should clean surfaces and equipment at least every 24 hours or any time

contamination may occur.

dispensers

nozzles & syrup dispenser tubes, cooking oil storage tanks & distribution lines, coffee

bean grinders, and water vending equipment, as specified by the manufacturer or as

necessary to preclude accumulation of soil or mud

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When should I clean and sanitize surfaces and equipment that contacts non-potentially

hazardous foods?

∗ Make sure that you can’t contaminate food during and with the use of cleaners and sanitizers

Be careful…

∗ Always store chemicals safely away from all food.

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Proper Chemical/Cleaning Storage

∗ Don’t use chemical if you haven’t properly been trained

∗ Always put food and packaging away before chemical usage

∗ Use only approved chemicals for the task you are doing

∗ Use only according to the manufacturer label

∗ Always make sure there is a proper label attached to the container

∗ Know where to locate the Material Safety Data Sheets (MSDS) for all chemicals

Chemical Usage:

Let’s look at:

Cleaning and Sanitizing Using a 3 Compartment Sink.

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There are five steps to correctly utilize a 3 compartment sink

Step 1: Pre-scrape

- Rinse, scrape, or soak all items before washing

- Have a waste receptacle near the 3 compartment sink if necessary

Step 2: Wash

- Wash in hot water, at least 110° F, with detergent.

3 Compartment Sink Process

Step 3: Rinse

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Rinse off soap residue using clear, warm water.

Step 4: Sanitize

Sanitize in warm water, at least 75° F*, with:

- 50 ppm chlorine, immersed for 1 minute;

or

- 12.5 ppm iodine, immersed for 1 minute;

or

- 200 ppm QAC, immersed for 1 minute

*Sanitizing instructions differ per product, be sure to

check the manufacturer’s directions.

3 Compartment Sink Process

Key Tip to Sanitizing!

It is important to monitor the sanitizing solution

to ensure the correct amount is added to the

water:

- too much sanitizer is toxic

- too little is unsanitary

Use test strips to monitor the pH of your sanitizer solution

Step 5: Air Dry

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Air dry all equipment and utensils before stacking to eliminate the growth of microbes

3 Compartment Sink Process

Let’s look at:

Dish Machine Washing and Sanitizing

There are two kinds of commercial dish machines: chemical sanitizing machines and hot-water sanitizing machines

Chemical Sanitizing

These machines use chlorine-based chemicals dispensed during the final rinse to sanitize equipment The chemical level should be 50 ppm in the final rinse water As with manual dish washing, sanitizer strength should be monitored using test-strips

Hot Water Sanitizing

These machines use very hot water during the final rinse to sanitize equipment This water should be 180° F to effectively

Dish machines should be monitored for:

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- food debris and grease residue.

- proper soap amount dispensed during wash cycle.

- sanitizer strength (chemical, sanitizing only).

- wash and final rinse temperatures.

Let’s look at:

Wiping Cloths

be used for no other purposes

be:

∗ Dry and used on tableware and out containers; If using a dry towel sanitize also if necessary, OR

carry-∗ Wet and clean, stored in a chemical sanitizer, and used on food and nonfood contact equipment.

∗ Change sanitizing solution frequently

animal products separate, including having a separate sanitizing solution.

sanitizing solution shall be free of food debris and visible soil

Equipment Use and Care

Basic Knife Safety

− Carry a knife by the handle with the

tip down and the blade turned

away from your body

− Place a damp cloth under the

cutting board to prevent it from

sliding

Knives

∗ http://nfsmi.org/DocumentSearch.aspx?type=advance&title=The%20Chef%

27s%20Knife&number=&keywords=&from=&to=&category=&subject=0&audienc e=0&course=0&media=5&language=0

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The Chef’s Knife

∗ When using a knife, concentrate on the task at hand.

∗ Use different colored chopping boards for different food items to prevent cross-contamination

∗ Always use sharp knives that are the correct size and blade type for the job

∗ Do not hold food in your hand while you cut

∗ Keep handles free of grease and other slippery substances

∗ Wash knives immediately after use

∗ Store knives in a knife rack or in a dedicated knife drawer with blade covers

A few more tips on Knife Safety

∗ Wash thoroughly after each use in hot water and a mild soap or dish detergent and dry thoroughly with a clean towel

∗ When washing knives in a 3 compartment sink, leave knife on the pre-scrape area for safety Do not leave soaking in water out of sight

∗ When drying a knife, do not leave the knife’s edge in a manner that can be harmful

∗ For plated knives, clean carefully to ensure platting is not scratched or worn off

∗ Never allow a wooden handled knife to soak in water

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Care of Knives

∗ A food mixer is used to blend and combine foods They use attachments such as beaters, whips, slicers, graters, shredders, choppers and knives

to make changes to the specific use of the machine

How do I use and take care of a

Food Mixer?

∗ Select the proper bowl and attachment for the mixture.

∗ Always use scrapers or spoons to scrape down bowl and remove food from beater

∗ Allow proper mixing time for products- over mixing is as damaging as under mixing

∗ Put a piece of bread through the chopper after grinding cheese

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Helpful Operating Tips for a Food Mixer

∗ Be sure to fasten bowl and attachment securely before starting the machine.

∗ NEVER put your hands or any utensils in the bowl while in use

∗ Stop the food mixer before scraping down the sides of the bowl during the mixing process

∗ If using the mixer for long periods, allow time for the motor to cool

Safety Precautions for a Food Mixer

Cleaning After Use and Care of a Food Mixer

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∗ Clean Machine:

∗ Clean bowl support, beater shaft, shell and base with hot detergent solution Rinse and dry Scrape and brush out groves on beater shafts as necessary.

∗ Clean all parts.

How do I use and take care of a Food Slicer?

∗ A Food Slicer is used to slice cheese and deli meats

for preparations such as sandwiches

∗ Ensure safety guard is properly in place.

∗ Put the plug in the socket

∗ Place food in carriage and hold firmly in place using the food holder

∗ Adjust blade control indicator for desired thickness of slice

∗ Switch motor on

∗ Move carriage back and forth across the blade using the handle to slice the food

∗ Switch motor off immediately when slicer is not in use

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How do I operate a Food Slicer?

∗ Never use the slicer when the blade guard is off.

∗ Always keep hands away from the blade when the machine is in operation

∗ Keep the plug out of the socket while cleaning and when the machine is not in use

∗ Make certain hands are dry before operating the slicer

∗ When cleaning the slicer, do not let water come in contact with the motor or electric wiring

Safety Precautions for Food Slicers

∗ Remove parts according to manufacturers instructions.

∗ Clean blade by wiping entire blade with a heavy cloth, folded and dampened with hot detergent solution, and wrapped around a long handled hook if provided Wipe from the center towards the edge of the blade Rinse and dry with a heavy cloth

∗ Clean slicer parts including guard and gauge plate using hot detergent solution Replace guard immediately to prevent injury

∗ Wash all surfaces of the frame and base with hot detergent solution

∗ Clean under the blade with a damp cloth

∗ For safety, it is best to use a mesh cutting glove when cleaning

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Cleaning a Food Slicer

∗ Sharpen Blade

∗ Sharpen blade as needed according to manufacturer’s instructions.

∗ Lubricate slicer following manufacturer's instructions.

∗ Remove and clean gauge plate following manufacturer’s instructions

Periodic Care of a Food Slicer

How do I use and take care of a Steam Jacketed Kettle?

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∗ Steam Jacketed Kettles are used to quickly heat, boil,

or cook large quantities of foods such as meats, beans, soups, stews, vegetables, fruits, pasta, sauces, gravies

∗ Adjust kettle to an upright position using hand crank.

∗ Check water level, and if additional water is required, fill according to manufacturer’s instructions

∗ Check safety valve

∗ Turn on steam control valve or switch and adjust heat or steam to proper temperature and pressure-adjusted thermostat

∗ Fill kettle no more than ¾ capacity

∗ Cook food

∗ Close steam control valve and remove food from the kettle

∗ Immediately after use, fill kettle with warm water above the cooking level and soak until washed

How do I operate a Steam Jacketed Kettle?

∗ Be careful when raising the lid to avoid steam burns.

∗ Make sure that the proper water level is maintained in the water jacket

∗ If water jacket has gone dry, DO NOT add water without first allowing kettle to cool

∗ Be sure that the safety valve is in good working order by checking it daily

∗ If steam pressure rises above safety levels, turn off the kettle and call the service company

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Safety Precautions for Steam Jacketed Kettle

∗ Pre-rinse the interior, scrubbing with a long handled brush and draining liquid by opening the valve at the bottom of the kettle.

∗ Remove the strainer and fill kettle with hot detergent solution to the food line and scrub with a stiff brush

∗ Open bottom valve and turn brush in valve until all the liquid drains out

∗ Rinse kettle by filling 1/3 full of warm water, rinsing well, draining and drying

∗ Clean the floor recess and mop dry to prevent slips and falls

Cleaning the Steam Jacketed Kettle

How do I use and take care of a Garbage Disposal?

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∗ Garbage disposals are used to grind most food waste Running water is used to flush the ground waste through the unit and into the main sewer line

∗ NEVER put your hands into the disposal.

∗ If the disposal stops during operation, turn the unit off Check to see if the unit has been jammed, remove any foreign objects and allow 3 to 5 minutes for the motor to cool before resetting the unit and restarting the machine

Safety Precautions for Garbage Disposal

∗ Now you should be able to understand and utilize proper cleaning and sanitation methods;

∗ As well as understand equipment use and care of various pieces of food service equipment

Be sure to review other pieces of equipment that are used properly in your school food kitchen

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Lessons Learned:

Thank you!