POP 003 - Higienização de Instalações, Equipamentos, Móveis e Utensílios

Summary

The video script provides detailed guidelines on the proper cleaning and sanitization procedures for food handling environments. It emphasizes the importance of maintaining hygienic installations, equipment, and utensils to prevent contamination. Key steps include removing visible dirt, using approved cleaning agents, and ensuring proper storage of cleaning supplies. Personal protective equipment (PPE) is essential during cleaning tasks. The script also covers the proper cleaning routines for surfaces, utensils, and appliances, with a focus on disinfecting with chlorine or alcohol solutions. Overall, it stresses the importance of hygiene in ensuring food safety and meeting health standards.

Takeaways

• 😀 Regular cleaning of facilities, equipment, furniture, and utensils is crucial to prevent contamination of food.
• 😀 The first step of cleaning involves removing visible contaminants like dirt, dust, grease, and food scraps using potable water and soap or detergent.
• 😀 After cleaning, sanitization is done using chemical products such as chlorine and alcohol to ensure a higher level of hygiene.
• 😀 Cleaning procedures should be carried out at the start of the workday, after each use, between different food preparations, and periodically if utensils are in constant use.
• 😀 All cleaning products must be regulated by the Ministry of Health and used according to the manufacturer's instructions, with proper storage and replenishment practices.
• 😀 Cleaning tools (e.g., brooms, mops, brushes) must be used exclusively in food preparation areas and should not be mixed with tools for other areas like bathrooms.
• 😀 Personal protective equipment (PPE), such as rubber boots, gloves, and uniforms, is necessary when carrying out cleaning tasks to protect the worker.
• 😀 Facilities should be maintained with smooth, impermeable, and washable surfaces, free from cracks, leaks, mold, or other issues that could lead to contamination.
• 😀 Only specific cleaning cloths should be used for floors and must be properly cleaned and sanitized after each use to prevent cross-contamination.
• 😀 The cleaning process should begin from the top (higher surfaces) and move downward to avoid contamination from already cleaned areas.
• 😀 All surfaces that come in contact with food must be regularly cleaned and disinfected, and solutions like chlorine and alcohol should be used for disinfection with proper contact time.

Q & A

What is the first step in the cleaning process described in the transcript?

The first step in the cleaning process is to remove visible undesirable substances such as dirt, dust, grease, food remnants, and other impurities using potable water and detergent or soap.

How often should hygiene procedures be performed according to the script?

Hygiene procedures should be performed at the beginning of the workday, after each use, when starting to work with a different type of food, and periodically if utensils are in constant use.

What is the role of sanitizing products in the cleaning process?

Sanitizing products like chlorine and alcohol are used after cleaning with soap or detergent. These products help eliminate bacteria and other microorganisms, ensuring that surfaces are safe for food handling.

What are the recommended safety precautions when performing cleaning tasks?

Personal protective equipment (PPE) such as rubber boots, gloves, and appropriate uniforms should be worn to protect the workers when handling cleaning products and performing hygiene tasks.

Why should cleaning equipment not be used across different areas of the facility?

Cleaning equipment like brooms, mops, and brushes used for food preparation areas should not be used in other areas to prevent cross-contamination and ensure food safety.

What is the correct method for handling cleaning solutions according to the script?

When preparing cleaning solutions, the active product should be added to water, not the other way around. It's important to follow the manufacturer's instructions regarding dilution, application, and usage.

How should cleaning products be stored and handled?

Cleaning products should be stored in a proper, easily accessible location and only used according to the manufacturer's instructions. The products must be kept in their original packaging and not reused inappropriately.

What is the recommended cleaning frequency for certain areas like floors and walls?

Floors, walls, and other surfaces in food preparation areas should be cleaned daily, and walls should be cleaned up to the height of countertops. Additionally, weekly cleaning should extend to the ceiling.

How should kitchen utensils be cleaned and disinfected?

Utensils should be cleaned in the following order: mugs, cutlery, plates, and then pots. They should be scrubbed with soap and water, rinsed, and disinfected with 70% alcohol, then allowed to air dry.

Why is the use of chlorine or alcohol important in disinfection?

Chlorine and alcohol (70%) are used for disinfection because they effectively kill bacteria and other harmful microorganisms. It is important to let the surfaces dry naturally after disinfecting them with these solutions.