Unit 1 Lesson 4 – Identify how to keep the work area and equipment clean and tidy, by following procedures relating to cleaning methods, safe use of chemicals, storage of cleaning Chemicals Copy
Cleaning methods
It is good practice to clear and clean as you go. Keeping areas clean and clear from clutter means that cleaning is more effective and the chances for cross-contamination are greatly reduced.
It is also good practice to employ an effective cleaning schedule. If an area is in constant use, it is advisable to clean this area at least once every 4 hours.
The 5 steps of the effective cleaning
- Remove debris
- Apply cleaning chemicals/detergents
- Scrub surfaces
- Rinse
- Apply sanitizer
There is no rinse after sanitization as it should be left on the surface to enhance the effectiveness of the bacterial kill.
Washing the sanitizer away with water would actually remove the protective film of the sanitizer and could potentially introduce bacteria from the water itself. Water, although clean, is not completely free from bacteria. Unless you are using water that is heated to the required temperature. If using heated water, this would provide sanitization in its own right.
Manual cleaning
If washing dishes by hand, use the 3 sink method to wash, rinse, and sanitize dishes
Sink1: Wash
After scraping and pre-rinsing dishes and utensils, wash them in sink 1, containing hot water and detergent
Sink 2: Rinse
Rinse the dishes and utensils under clean, hot running, water
Sink 3: Sanitize
Sanitise dishes and utensils using 1 teaspoon chemical solution (bleach) to 1 gallon of water. Check that the solution strength is at the correct level by using a test strip. The colour indicator will highlight that it is the correct strength and is safe (non toxic)
Alternatively, dip dishes into 70 degrees water for at least 30 seconds
Set items in a water strainer to air dry. DO NOT use a towel as this can carry germs and cause cross contamination.
Dishwasher
Scraped, rinsed and pre-soaked dishes and utensils should be placed in the dishwasher rack so all sides can be cleaned. Make sure that there is enough space between dishes so that cleaning solution and water can reach all areas.
Run the machine using the manufacturer’s directions and ensure correct heat settings are set.
Dishwashers need to be set at 160 degrees and use test strips to ensure that heat is correct for optimal sanitization. Test strips will turn black if heat is correct and can be stuck to utensils. Utensil should be washed again once the test is complete.
Allow dishes to air dry. Two workers should be on duty when cleaning and each should ensure that hands are cleaned while working with the dishes to avoid contamination of sanitised items
It is good practice to put utensils and surfaces (cutting boards) which come into contact with raw food through the dishwasher.
Cleaning your equipment
It is important to clean equipment regularly
Non-electrical and utensils:
Scrub, rinse and sanitize knives, cutting boards, pots and pans, and other utensils, after each task to avoid cross-contamination.
Use clear clean water and cleaning cloths that are kept in a separate area. Sanitize slicers and food processors after each task.
Electrical Equipment and Utensils
Unplug item
Clean with soap and water and then rinse with clean water. After this, sanitise with a chemical bleach solution.
Take out removable parts and clean and sanitise. Air dry after sanitising.
After cleaning, reassemble the equipment while at the same time ensuring that you wash and sanitise surfaces that you touch.
When cleaning, use separate clean cloths for different areas, surfaces,tools and utensils.
Basically any surface that comes into contact with food.
Use clean cloths for cleaning of surfaces that do not come into contact with food, like floors, walls, and countertops. These cloths should be stored away from food production areas.
Each type of cloth is stored in its own separate bucket which contains sanitising solution
Cloths in use should be stored in sanitizer solutions of…
— 50-100ppm (parts per million) for bleach
— 200-300ppm quaternary ammonia
Always use fresh or sanitized cloth for each cleaning task
When cleaning, use separate clean cloths for different areas, surfaces, tools and utensils.
Basically any surface that comes into contact with food.
Use clean cloths for cleaning of surfaces that do not come into contact with food, like floors, walls, and countertops. These cloths should be stored away from food production areas.
Each type of cloth is stored in its own separate bucket which contains sanitising solution
Cloths in use should be stored in sanitizer solutions of…
— 50-100ppm (parts per million) for bleach
— 200-300ppm quaternary ammonia
Always use fresh or sanitized cloth for each cleaning task
Surfaces must first be cleaned and rinsed before being sanitized. Detergents can clean the surface but microorganisms can live within the scratches on surfaces (as is the case with stainless steel). Sanitisation is required to kill these microorganisms with either very hot water or chemicals.
Dealing with spills
Spills are a workplace hazard and must be dealt with immediately by firstly advising co-workers of the spill so they do not accidentally walk over it.
Clean up with a bucket and mop with the correct cleaning solution and follow the directions for proper use. Remove any remaining moisture that might be left over.
Post warning sites or cones to divert traffic around or away from the clean-up site until it is dry
Put away cleaning supplies correctly and wash hands before returning to work
Safe use of chemicals
Sanitisers and disinfectants should meet relevant standards, either BS EN 1276 or BS EN 13697.
Surfaces that look clean, can still have germs. Sanitizing reduces germs to safer levels
Food contact surfaces should washed, rinsed, and sanitized between each use
Follow the label directions on all chemical sanitizers, and never add soap to sanitizer. Sanitising solutions require the correct mixture of chemicals in the correct quantities. To
ensure safety, there must be tests in place to make sure the mixture is correct.
Special test strips measure the strength of the sanitising solution to avoid the danger of
potential toxicity
Bleach or chlorine = test strip turns blue
This indicates that the solution is at 50-100ppmm which is the correct concentration strength to effectively kill germs
Less than 50ppm is too weak and more than 100ppm could make someone sick
Sanitising solutions must be fresh and clean. Any dirt within the solution will compromise its effectiveness
Disposing of chemical solutions
Once you have finished using a diluted chemical solution, dispose of it safely.
Never pour it back into its original container. If you do this you may transfer soil and bacteria to the concentrated chemical.
Some chemicals, such as detergents, can be poured down a cleaners sink. Others, which may be harmful to the environment, need special disposal. They may need to be bottled and sent to an approved location. Always read the Safety Data Sheet (SDS) or the manufacturer’s instructions before disposing of chemicals.
Storage of cleaning chemicals
Should control inventory and access in rooms or areas where cleaning chemicals are
stored
Make sure that all chemicals are labelled properly
If ingested, chemicals found in cleaning products can be harmful. For this reason, all cleaners should be stored separately, away from food. Any non-food item should also be stored away from food. This could mean separate shelves, cupboards or rooms.
Chemicals should not be stored in food containers or food in chemical containers
Chemicals should be stored in original packaging, or other break resistant packaging which is clearly marked/labelled
When handling chemicals, make sure to follow instructions and directions in the relevant SDS (safety data sheet) documentation which should be readily available in your workplace–preferably in a central location in case a safety issue arises.
Keep chemicals away from food and if they come into contact with food make sure to dispose of the food, throw the food away.
Chemicals should be stored below and away from utensils. The further away the better.
