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    Cleaning and Sanitizing

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    kessell gualberto
    The document provides guidance on cleaning and sanitizing tools and equipment. It emphasizes that cleaning removes visible soil while sanitizing reduces harmful microorganisms. An effective process includes both cleaning and then sanitizing surfaces. Specific tips are provided for different cleaning methods, safe chemical use, and manual versus mechanical ware washing procedures.

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    © All Rights Reserved
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    Cleaning and Sanitizing

    Uploaded by

    kessell gualberto
    42 views11 pages
    The document provides guidance on cleaning and sanitizing tools and equipment. It emphasizes that cleaning removes visible soil while sanitizing reduces harmful microorganisms. An effective process includes both cleaning and then sanitizing surfaces. Specific tips are provided for different cleaning methods, safe chemical use, and manual versus mechanical ware washing procedures.

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    cleaning and sanitizing

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    The document provides guidance on cleaning and sanitizing tools and equipment. It emphasizes that cleaning removes visible soil while sanitizing reduces harmful microorganisms. An effective process includes both cleaning and then sanitizing surfaces. Specific tips are provided for different cleaning methods, safe chemical use, and manual versus mechanical ware washing procedures.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    42 views11 pages

    Cleaning and Sanitizing

    Uploaded by

    kessell gualberto
    The document provides guidance on cleaning and sanitizing tools and equipment. It emphasizes that cleaning removes visible soil while sanitizing reduces harmful microorganisms. An effective process includes both cleaning and then sanitizing surfaces. Specific tips are provided for different cleaning methods, safe chemical use, and manual versus mechanical ware washing procedures.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 11

    CLEANING AND

    SANITIZING TOOLS
    AND EQUIPMENT
    A cleaning program that is an overall system
    should be prepared to organize all your cleaning
    and sanitizing tasks. The program should also
    help identify your cleaning needs, set up a
    master cleaning schedule, select the supplies
    and tools to use, and train yourselves to make
    the best of your skills.
    Cleaning is the removal of visible soil while sanitizing
    means reducing the number of harmful
    microorganisms by using very hot water or a chemical
    sanitizing solution. To be effective, cleaning and
    sanitizing must be two-step process. Surfaces must
    first be cleaned and rinsed before being sanitized.
    Here are some points to support your
    workplace training:
    1.Clean in a logical order.
    2. Different cleaning tasks require different
    methods. Getting things wrong can cause
    damage to surface, harm to yourself, and spread
    bacteria and dirt.
    3. Many cleaning agents are harmful. Their contact
    with your skin or eyes or breathing in the fumes can
    cause a serious illness.

    4. Mixing one agent with another can be very


    dangerous. A chemical reaction can be set up, or in
    some cases, produce poisonous fumes.
    Ware washing
    Ware washing is the process of washing and sanitizing
    dishes, glassware, flatware, and pots and pans either manually or
    mechanically. Manual ware washing uses a three-compartment
    sink and is used primarily for pots and pans. It may be used for
    dishes and flatware in small operations. Mechanical ware
    washing requires a dishwashing machine capable of washing,
    rinsing, and drying dishes, flatware, and glassware. In large
    operations, heavy-duty pot and pan washing machines have been
    designed to remove cooked-on food.
    Manual Dishwashing
    1.Scrape and pre-rinse. The purpose of this step is to
    keep the wash water cleaner longer.

    2. Wash. Use warm water at 1100 F to 1200 F and a


    good detergent. Scrub well with a brush to remove all
    traces of leftover and grease.
    3. Rinse. Use clean warm water to rinse off detergent. Change
    the water frequently, or use running water with an overflow.

    4. Sanitize. Place utensils in rack and immerse in hot water at


    1700 F for thirty seconds. (A gas or electric heating element
    is needed to hold water at this temperature.)

    5. Drain and air-dry. Do not towel-dry. This may contaminate


    utensils.
    Mechanical Dishwashing
    The steps in washing dishes by machine are the same
    as in the manual methods. Except that the machine
    does the washing, rinsing, and sanitizing.
    Procedure
    1. Scrape and pre-rinse.
    2. Rack dishes so that the dishwasher spray will strike all surfaces.
    3. Run machine for a full cycle.
    4. Set the sanitizing temperatures at 1800 F for machine that sanitizes
    by heat and at 1400 F for machine that sanitizes by chemical
    disinfectant.
    5. Air-dry and inspect dishes. Do not touch food – contact surfaces.

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