Cleaning Show physical removal of visible soil & food from a surface Sanitizing reducing the number of potentially harmful microorganisms to safe levels on food Sterilizing free of all microorganisms Detergents cleansing agents, solvents, or any substance that will remove foreign or soiling Degreasers or solvent cleaners: removal of grease Delimers or acid cleaners: remove mineral deposits Abrasives removal of tough soils Clean-in-Place (CIP), or Mechanical Cleaning equipment not disassembled, cleaning of stationary or built-in equipment Clean-out-of-Place (COP) equipment partially disassembled and cleaned Manual Cleaning full disassembly of equipment for complete, thorough cleaning methods of sanitation: heat Minimum Temperature: 171°F minimum time: 30 seconds methods of sanitation: chemicals 1) Soaking object in sanitizing solution 2) Rinsing, swabbing, or spraying object with sanitizing - Consider time, temperature, water hardness, pH, & concentration how to clean and sanitize 1. scrape or remove food bits from surface food contact surfaces cleaning and sanitation after they are used, before working with different type of food, anytime a task was interrupted and items may have been contaminated, after 4 hours if items are in constant use heat-temp machines final sanitizing rinse must be at least 180F but never above 195F 165F for stationary rack, single temp machines chemical sanitizing machines use of chemicals dishwasher operation 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 Setting up a three-compartment sink Clean and sanitize each sink and drain board Fill the first
sink with detergent and water at least 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 cleaning and sanitizing steps for 3 compartment sink 1. rinse, scrape or soak items before washing them Storing Tableware and Equipment Store them at least six inches (15 cm) off the floor Clean and sanitize drawers and shelves before items Store glasses and cups upside down on a clean and sanitized shelf or rack Store utensils with handles up Cover the
food-contact surfaces of stationary Clean and sanitize trays and carts used to carry clean tableware and utensils Storing cleaning tools and chemicals Place in a separate area away from food & prep areas chemical storage area should have Good lighting so chemicals can be easily seen Hooks for hanging cleaning tools Utility sink for filling buckets & washing cleaning tools Floor drain for dumping dirty water Using Foodservice 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 What does sanitizing do Servsafe?Sanitizing reduces pathogens on a surface to safe levels. Pathogens can spread to food if equipment has not been cleaned and sanitized correctly.
What does sanitizing do answer?Sanitization - a process either by using heat or a chemical concentration that will reduce the bacterial count, including pathogens to a safe level on utensils and equipment after cleaning.
What does sanitizing do in a restaurant?Sanitizers Reduce the Risks of Food-Borne Illness:
Sanitizers are important to eliminate the risks of food-borne illness. Without proper sanitation of kitchen surfaces, equipment and employees' hands, microbes can be transferred from one food to another leading to food-borne illness.
What is meant by sanitizing quizlet?Sanitizing reduces the number of harmful pathogens on a surface to safe levels. You must clean and rinse a surface before it can be sanitized with hot water or a chemical-sanitizing solution. Then the surface must be allowed to air dry.
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What does sanitizing do Servsafe quizlet?
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