Safe Plates for Food Handlers Module 5: Cleaning and ...

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Safe Plates for Home Food HandlersModule 5 Cleaning and Sanitizing Case Study What HappenedOregon and Washington 2010.
Nine members of an Oregon soccer team became illwith Norovirus All who got sick ate prepacked cookies and chips aswell as grapes stored in a reusable grocery bag After investigation health inspectors found out the bag.
had been stored in the bathroom used by the firstperson who got sick What They Found Vomit can mist up to 30 feet The bag and snacks were contaminated just by being.
in the same room Learning Objectives Understand the difference between cleaning and sanitizing Define food contact surfaces and know when and how to cleanand sanitize them.
Identify how to clean and sanitize utensils and equipmentproperly using mechanical and manual washing Use and store wiping cloths appropriately Use chemicals according to manufacturer instructions and storein properly labeled containers in designated areas.
Key Terms Clean removal of dirt or food residue Food contact surface a surface of equipment or autensil with which food normally comes into contact orfrom which food may drain drip or splash.
Hand contact surface any surface touched byclean or dirty hands Key Terms Contact time period of time sanitizer must be incontact with a surface to work properly.
Sanitize reduces the number of disease causingmicroorganisms on equipment and utensils toacceptable public health levels Sanitizer heat or chemical that destroys pathogenicmicroorganisms to safe levels.
Cleaning andSanitizing Cleaning and Sanitizing Cleaning the removal of soiland food residue from surfaces.
of equipment and utensils Sanitizing reduce number ofpathogens to safe levels Cleaning is like brushing teethwhile sanitizing is like using.
Cleaning and Sanitizing Methods Manual Process Done in steps or with multiple compartment sink Make sure sanitizer is mixed at the correct concentration Use five step process.
Mechanical Process Use a dishwashing machine according to manufacturerinstruction Cleaning Fixed Equipment Use a combination of manual and in place cleaning.
procedures Five Step Process1 Pre flush pre scrape or scrub to remove food residue2 Wash at a water temperature of 110 F or follow manufacturerinstructions.
3 Rinse well to remove all remaining food and detergent4 Sanitize at contact time concentration and temperature asshown in manufacturer instructions5 Air dry never towel dry Cleaning and Sanitizing.
Clean and Rinse Clean Rinse and SanitizeHand Contact Surfaces Food contact surfaces Handles Prep boards Faucets soap paper Multi use utensilstowel dispensers Tables and work surfaces.
Switches Machinery and Wiping cloths brushes equipmentscrubbers mops Utensils Trash containers and Containers and servicelids items.
When to Clean and Sanitize At least every 4 hours whenequipment and utensils are used atroom temperature Before and after using equipment.
or utensils When switching to a different food Anytime there is a risk ofcontamination Sanitizers.
Using Chemical Sanitizers Chemical cleaners and sanitizersmust be used in a way that theydon t contaminate food Food should be moved or covered.
before chemicals are used Always follow directions carefullyto make sure chemicals don tbecome a hazard Test Strips.
Test strips paper strips used tomonitor concentration of chemicalsanitizer and pH Use the test strips specific to the Throw away after expiration date.
Keep away from water and Wiping Cloths Cloths for wiping food spillsduring service must be keptclean and dry.
Cloths for wiping surfaces incontact with raw animal foodsmust be kept separate Wiping cloths and solutionshould not be stored on the floor.
or near food Sanitizer Buckets Cloths in use for wiping counters and equipment mustbe stored in a chemical sanitizer solution Make sure solution is at the appropriate concentration.
Launder or replace cloths daily Replace solution if there is visible soil or residue in the Storing Chemicals Keep chemicals in original containers if possible If chemicals must be transferred to a new container .
label the side with common name Store chemicals away from food Know where to find Safety Data Sheets Heat to Sanitize Surface temperature must reach at least 160 F.
When sanitizing manually hot water must bemaintained at 171 F or above with item in water forminimum of 30 seconds When sanitizing mechanically hot water temperatureis maintained by the dishwasher.
Precautions Safety Precautions Dry hands before cleaningelectrical equipment Turn off power safety breaker.
Do not use chemical unless trained Never mix chemicals together Safety Precautions Use personal protectiveequipment such as gloves aprons.
and goggles Use rack or basket to immerseitems in hot water for sanitizing Follow manufacturer s instructionsfor dishwashers.
Wash hands after using chemicals DiscussionHow does cleaning and sanitizing helpprevent cross contamination Difference between cleaning and sanitizing.
How and when to properly clean and sanitize foodcontact surfaces utensils and equipment Using and storing wiping cloths appropriately Properly using and storing chemicals.
Learning Objectives. Understand the difference between cleaning and sanitizing. Define food contact surfaces and know when and how to clean and sanitize them. Identify how to clean and sanitize utensils and equipment properly using mechanical and manual washing. Use and store wiping cloths appropriately

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