Lesson 6 - Cleaning and Sanitizing

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School

Durham College *

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Course

123

Subject

Industrial Engineering

Date

Jan 9, 2024

Type

rtf

Pages

Uploaded by student2698

MODULE 2 - DISHWASHING Procedures For Manual Dishwashing Using the Three Compartment Sink Method STEP 1: PREPARE SINKS - Clean and sanitize each sink before filling with water. Clean and sanitize drain boards. STEP 2: PRE-RINSE - Sort, scrape and pre-rinse items before washing STEP 3: WASH - Wash items in the sink compartment with detergent solution and a brush, cloth towel or scrub pad. Maintain water at 45 degrees C or higher. STEP 4: RINSE - Rinse items in the second compartment in clean water. Maintain water at 45 degrees C or higher. STEP 5: SANITIZE - Sanitize items in the third sink compartment - Immerse in hot water at a temperature of at least 77 degrees C for at least two minutes OR - Immerse in a sanitizing solution for at least two minutes. Follow manufacturer's instructions for temperatures. STEP 6: AIR-DRY - Allow items to air-dry by placing them upside down on a clean and sanitized drain board. STORING TABLEWARE AND EQUIPMENT - Once tableware, utensils and equipment have been cleaned and sanitized, they must be stored in a way that will protect them from contamination. Protect items from dirt and moisture and store at least six inches (15 cm) off the floor. - DRAWERS AND SHELVES: Clean and sanitize drawers and shelves before storing clean items. - STATIONARY EQUIPMENT: Keep the food-contact surfaces of stationary equipment such as meat slicers covered until ready for use.

Q1. What should a well-planned dishwashing area have? A: Scraping and Soaking Area, Separate Areas for Dirty and Clean Items, Seperate Area for Cleaning Pots and Pans. - A well-planned dishwashing area should include a scraping and soaking area and enough space for both dirty and clean items. There should also be a seperate area for cleaning pots and pans. Q2. What should the temperature of the final sanitizing rinse be for high-temperature dishwashing machines? A: 82 degrees C - The temperature of the final sanitizing rinse must be at least 82 degrees C. (For stationary rack, single-temperature machines, it must be at least 74 degrees C). Q3. The best way to dry clean and sanitized dishes is with a clean towel. A: False - To prevent contamination, the best way to dry clean and sanitized dishes it to allow them to air- dry. Q4. Amy is washing dishes manually using the three-compartment sink method. How long should she immerse items in the sanitizing solution in the third sink? A: 2 minutes - Items should be immersed in a sanitizing solution for at least two minutes. Q5. How should cutlery and utensils that have been cleaned and sanitized be stored? A: With handles facing up - Store cutlery and utensils with handles up so that they can be picked up without touching food- contact surfaces. MODULE 3 - PEST CONTROL - Pests such as birds, mice, rats and insects can contaminate food in many ways. BIOLOGICAL CONTAMINATION - Pests carry micro-organisms that cause foodborne illness or disease. As pests crawl on food and food contact surfaces, they leave micro-organisms behind to grow in the food. PHYSICAL CONTAMINATION - Insect parts, rodent hair, pest fecal matter and other debris are physical hazards. These are unpleasant to see in food and in some instances could cause choking or internal injury. PREVENTING PESTS

- Prevention is an important part of pest control. Waiting until there is evidence of pests means they may already be there in large numbers. This is called an infestation. There are two main strategies for preventing pests. STRATEGY 1 - Prevent pests from getting into the building by: - Inspecting deliverires as they are received and stored - Making sure doors and windows are shut or screened - Sealing holes in walls, floors or ceiling STRATEGY 2 - Prevent pests from accessing food and shelter by: - Disposing of garbage quickly and correctly - Storing recyclable items in clean, pest-proof containers - Keeping food and supplies 2 inches (5 cm) from walls and at least 6 inches (15 cm) off the floor - Using the first-in-first-out (FIFO) method to rotate food stores - Keeping storage areas clean and monitor for problems regularly Casey has been asked by his manager to conduct an audit on the kitchen and dining areas to determine if the correct measures are in place to prevent pests. Casey made the following observations. WHICH OBSERVATIONS INCREASE THE RISK OF PESTS AND SHOULD BE ADDRESSED? 1. Dry food stores are rotated using the FIFO method: LOW RISK FOR PESTS 2. Garbage containes are left in the kitchen overnight: HIGH RISK FOR PESTS 3. Dry food stores are stored on the floor: HIGH RISK FOR PESTS 4. Storage areas are cleaned and sanitized regularly: LOW RISK FOR PESTS 5. Food and supplies are inspected for pests as they are received and stored: LOW RISK FOR PESTS 6. The back door to the kitchen is left slightly open for air circulation: HIGH RISK FOR PESTS Casey's report also identified signs of insect and rodent infestation STEP 1: Discard all food that has been contaminated. STEP 2: Clean and sanitize the immediate and surrounding areas. STEP 3: Destroy nesting and breeding places and seal off access. It is important to involve a licensed pest control operator. Food service operators should not

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apply chemical pesticides without appropriate licenses. Q1. What is the greatest health risk from pests? A: Food borne illness and disease - Pests carry micro-organisms that cause foodborne illness or disease. Q2. In what types of places would insects most typically be found? A: Warm, Moist, and Dark - Insects live in warm, most, dark and hard-to-clean places. Q3. Which is the best way to prevent pests from infesting dry food stores? A: Using FIFO method of rotating stock - An important way to prevent pests is to use the first-in-first-out (FIFO) method to rotate food stores. Q4. What distance should shelving for food and supplies be kept away from the wall? A: Shelves should be 2 inches away from the wall. - Keep food and supplies 2 inches ( 5 cm) from walls. Q5. Who should apply chemical pesticides at food service operations? A: Pest Control Operator - Only licensed pest control operators may apply pesticides. Food service operators should not apply chemical pesticides without appropriate license. MODULE 4 - WASTE MANAGEMENT - Food service workers need to be active participants in the management of solid waste. Everyone can play a role in helping to limit the amount of solid waste that leaves the food service department. Responsible and efficient waste management not only reduces cost to the food service operation but it is also beneficial to the environment. TYPES OF WASTE PRODUCED IN FOOD SERVICE 1. FOOD WASTE - Approximately 50-65 percent of the waste produced in food service operations is food waste from food trimmings and food scraps. Excess food waste may be produced if menu planning, forecasting or portion sizes are not optimized. 2. PACKAGING AND CONTAINERS

- Consider how food items are delivered, in cardboard boxes and paperboard. These materials account for most of the volume in packaging waste. Other packaging and containers in the typical food service operation include tins, plastic bags and wraps, aluminum, glass bottles, jars, styrofoam trays and boxes. HOW MUCH WASTE DO YOU THINK IS PRODUCED FOR EVERY MEAL SERVED IN A HEALTHCARE FACILITY? - About 1/2 pound of waste is produced for every meal served! Foodservice operations account for approximately 40 percent of the landfill! - This is the total amount of waste produced during production, service and packaging. - The amount of waste produced depends on factors such as the type of service (e.g reusable or disposable), the type of production system and accuracy of forecasts. WHY DOES RESPONSIBLE WASTE MANAGEMENT MATTER? - Operating costs associated with food waste - Waste disposal fees - Landfill shortages - Governmental regulations - Environment concerns REDUCE, REUSE, RECYCLE AND RETHINK - Foodservice operations can play a role in the environmental health of our planet by following the four R's of the environmental movement. - REDUCE: - The first and most effective component of responsible waste management is reducing the waste created. This is a preventive approach that is cost-effective and conserves natural resources. - REUSE: - Reusing or repurposing waste is an important way to manage the amount of waste produced. For example, reusing glass containers for storage. - RECYCLE: - When waste is eventually discarded, removing materials for reprocessing into new materials is another important way to reduce waste. Recyclables include glass, plastics, newspaper, aluminum, cardboard and a suprising array of other materials. - RETHINK: - To really make a difference, food service departments must work together as a team to

rethink waste management and find creative solutions for reducing, reusing and recycling waste. By rethinking, some organization have successfully reduced waste by 80%. WASTE-STREAM ANALYSIS AND WASTE AUDITS - Two methods can be used to learn more about waste-stream, that is, the type and quantity of waste produced in a food service operation. - The information from both of these methods can provide insight into the composition of waste produced and the organization and what can be changed to reduce waste. 1. WASTE-STREAM ANALYSIS - A waste-stream analysis involves collecting and seperating all waste over a period of about a week. The weight and volume of each type of material is then calculated. 2. WASTE AUDIT - A waste audit is similar to waste stream analysis but is not as detailed. It determines food and non-food waste (such as packaging) from production and patient tray service. It can help incrase the accuracy of forecasting by providing information on items left over as waste. Q1. MATCH 1. REDUCE: - Purchase products in bulk rather than in small packages. - Use fewer disposable products 2. RECYCLE: - Seperate glass, paper, plastic and metal for recycling - Compost food scraps 3. REUSE: - Donate unused food to homeless shelters - Ask for products to be delivered in reusable containers 4. RETHINK: - Complete a waste-stream analysis - Complete a waste audit Q2. What are the four R's of responsible waste management? A: Reduce, Reuse, Recycle, Rethink Q3. How much waste is typically produced for every meal served at a health care facility? A: 0.5 lbs - About 1/2 (0.5) lbs of waste is produced for every meal served.

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Q4. Which of the following is an effective method to reduce packaging and container waste? A: Purchase food products in bulk, Use fewer disposable products, Serve beverages from dispensers - Each of these are effective methods to reduce packaging and container waste. Q5. Which is the most effective strategy to recycle food waste? A: Implement a composting program - Composting is a good example of recycling food waste. The other examples are good ways to reduce food waste. Q6. Which is the most detailed method to learn about the type and quantity of waste produced in a food service operation? A: Waste-Stream Analysis - A waste-stream analysis is a detailed method to learn about the type and quantity of waste produced.

Lesson 6 - Cleaning and Sanitizing

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