Cleaning and Sanitizing - Foodservice

Summary

This video explains the critical two-step process of cleaning and sanitizing in foodservice to prevent foodborne illness. Cleaning involves removing food and debris from surfaces, while sanitizing reduces microbial contamination. Key components of effective cleaning include water, soap, and energy, with thorough rinsing being essential. Sanitizing can be done using heat or chemicals, ensuring proper concentrations are maintained. The video emphasizes best practices, such as using separate cloths for cleaning and sanitizing, checking machine temperatures and sanitizer concentrations, and air drying to avoid re-contamination. Following these procedures ensures the safe handling of food equipment and surfaces.

Takeaways

• 😀 Cleaning and sanitizing are essential two-step processes in food safety, each playing a unique role in preventing contamination.
• 🧼 Cleaning involves removing food, dirt, and debris, while sanitizing reduces the microbial population on surfaces.
• 💧 Always use potable water for cleaning to avoid recontaminating surfaces with dirty water.
• 🔥 Water used for cleaning should be warm to hot, around 110°F or as recommended by the detergent label, to effectively remove food particles.
• 🔬 Biofilms can form on surfaces, acting as a protective layer for bacteria. A thorough cleaning is needed to break down these biofilms before sanitizing.
• 🧽 Use soap or detergent during cleaning to loosen food particles, and rely on water pressure or scrubbing to remove them effectively.
• 🌡️ Heat sanitizing using dishwashers requires water temperatures of at least 160°F, with a final rinse temperature typically around 180°F.
• 🧪 Chemical sanitizers (chlorine, iodine, quats) should be used according to manufacturer instructions, with correct concentrations monitored regularly.
• 📝 Always document temperature checks or sanitizer concentrations, noting the time, date, and results for proper food safety compliance.
• 🚫 Prevent cross-contamination by using separate cloths, containers, and tools for cleaning and sanitizing, and avoid drying sanitized items with towels.
• 📅 Change sanitizer solutions every 2 hours, or sooner if visibly soiled, to ensure continuous effectiveness.

Q & A

What is the main difference between cleaning and sanitizing?

Cleaning is the process of removing food particles and debris from surfaces, while sanitizing reduces the microbial population on those surfaces to prevent foodborne illness.

Why is cleaning a necessary step before sanitizing?

Cleaning is necessary because food particles, bacteria, and biofilms can act as a protective layer, preventing sanitizers from effectively reaching and killing harmful microbes. Thorough cleaning removes this protective layer.

What role does water play in the cleaning process?

Water helps loosen food particles and other items stuck to surfaces and acts as a carrier for soap to remove these particles. It is important that the water is from an approved source, and the temperature should be warm to hot, around 110°F.

What is a biofilm, and why is it important in food safety?

A biofilm is a layer of bacteria combined with dried food particles that forms on surfaces. Biofilms protect underlying bacteria from cleaning and sanitizing efforts, making them highly resistant to these processes and posing a risk for foodborne illness.

How should dishwater be maintained during manual cleaning?

Dishwater should be changed frequently, especially if visible food particles are present. At a minimum, the water should be changed before each meal, and clean cloths should be used each time the wash water is changed.

What is the correct temperature for heat sanitizing in a dish machine?

For heat sanitizing, the water temperature should be at least 160°F when it comes in contact with dishware, and the final rinse temperature should typically be 180°F. Temperature checks should be done periodically using a temperature-sensitive strip or thermometer.

What types of chemical sanitizers are used in foodservice, and how should their concentration be checked?

The three main types of chemical sanitizers used in foodservice are quaternary ammonium (quats), chlorine, and iodine. The concentration of each sanitizer should be checked using specific test strips to ensure they are within the recommended range for effective sanitizing.

How should chemical sanitizers be handled to ensure their effectiveness?

Chemical sanitizers must be used according to the manufacturer's instructions, with the correct concentration. They should be kept in separate containers from cleaning solutions, and concentrations should be tested regularly, especially during meal periods.

What is the importance of air drying dishes after cleaning and sanitizing?

Air drying prevents re-contamination of clean dishes. Using towels to dry dishes can introduce new contaminants, which may compromise the sanitizing process.

What steps can be taken to prevent re-contamination of sanitized dishware?

To prevent re-contamination, dishware should be completely dry before returning to storage. It is also important to handle clean and sanitized items with clean hands and ensure that sanitizing chemicals are not mixed with detergent, as this can reduce their effectiveness.