66 Chapter 10 Summary
Key Takeaways
Clean is free of visible soil, whereas sanitized is reducing microorganisms to safe levels. The five steps to cleaning/sanitizing are
- Scrape, rinse, pre-soak
- Wash with a detergent
- Rinse with plain water
- Sanitize with heat or a chemical
- Air Dry.
Food contact surfaces, equipment and kitchenware should be durable, corrosion resistant and easily accessible; cleaning and sanitizing should take place at least every four hours during continual use, when changing tasks or when contaminated. A cleaning schedule will help to identify what, when and how equipment and surfaces should be maintained for proper sanitation. Chemicals that are used in food service should be safe for employees to use and approved by the EPA. Cleaning chemicals include detergents, degreasers, delimers, and abrasive cleaners. Sanitizing chemicals include chlorine, iodine and quarternary ammonia.
Discussion Questions:
- Explain the correct procedures for cleaning and sanitizing utensils and food contact surfaces of equipment.
- What are the three foodservice approved chemical sanitizers and what affects their ability to sanitize.
Exercises/Activities to Expand Knowledge:
Search online for Safety Data Sheets (SDS) for the following chemicals:
-
- detergent
- degreaser
- delimer
- abrasive
- sanitizer
Summarize each chemical and include the following information:
- Product Name
- Hazard Statement and First Aid Measures
- Product Storage
- Product Disposal
- Personal Protective Equipment
A surface of equipment or a utensil with which food normally comes into contact or a surface of equipment or utensil from which food may drain, drip, or splash into a food, or onto a surface normally in contact with food.
Food preparation and storage utensils.
material that maintains acceptable surface cleanability characteristics under prolonged influence of the food to be contacted, the normal use of cleaning compounds, and sanitizing solutions, and other conditions of the environment.