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Sanitary facilities

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Sanitary facilities

  2. 2. Characteristics of Food Safe Facilities: Ceiling, Walls & Floors • Clean walls with cleaning solution daily • Sweep and vacuum floors daily. Spills should be clean immediately • Swab ceilings instead of spraying them, to avoid soaking lights and ceiling fans • Clean light fixtures with sponge or cloth • Establish a routine cleaning schedule
  3. 3. Ventilation • Use exhaust fan to remove odors and smoke • Use hood over cooking areas and dishwashing equipment • Check exhaust fan and hood regularly, make sure it is working and cleaned • Properly • Clean hood filters regularly as instructed by the manufacturer
  4. 4. Rest rooms • Warm water at 100⁰F for hand washing • Liquid soap, toilet paper, paper towels or hand dryer should have adequate supply • Garbage can should have a foot pedal cover • Door should be self closing • Remove trash daily
  5. 5. Garbage & Garbage Collections • Garbage must be kept away from food preparation areas. • Garbage containers must be leak proof, water proof, pest proof and durable, • Garbage should be cleaned and sanitized regularly inside and out
  6. 6. Pests • Cockroaches • Any place that is dark, warm, moist and hard to clean • Holes, boxes, seams of bags folds of paper • Seeing one in day is sign of serious infestation • Strong oily odor • Feces like pepper grains • Dark capsule-shaped egg cases
  7. 7. 1,000 roaches / month, it will become 10,000 roaches in 6 months
  8. 8. • Flies • Enter through tiny holes size of pinhead • Contaminate with mouth, hair, feces, feet • Lay eggs in warm decaying material, away from sun • Rodents • Signs: • Droppings • Gnawing • Tracks in dust • Nesting materials • Holes in baseboards and walls
  9. 9. Pest Control Program • Have ongoing pest prevention program and regular pest control by a licensed pest control operator • Fill in opening or cracks in walls and floors • Fill opening on pipes or equipment fittings • Screen all windows, doors, and other outer. Keep them in good repair • Use self open door that open outward
  10. 10. • Inspect food supplies before storing or using them • Keep foods in a tight fitting lid containers • Don’t store foods directly on the floor • Remove and destroy food that is infested • Maintain proper temperature in storage areas • Clean grease traps regularly to prevent drain blockage which causes • Unpleasant odor that may attract pests.
  11. 11. Sanitizing Small & Large Equipment
  12. 12. 4 Types of Cleaning Agents • Detergents – all detergents contain surfactants that reduce surface tension between the soil and the surface. • Solvent cleaners – called “degreasers”, solvent cleaners alkaline detergent that contain a grease-dissolving agent. • Acid Cleaners – Used on mineral deposits and other soils alkaline cleaners can’t remove, these cleaners are often used to remove scale in ware washing machine • Abrasive Cleaners – it contain a scouring agent that helps scrub off hard to remove soil.
  13. 13. Identify the cleaning agents
  14. 14. 2 Ways in Sanitizing 1.Chemical – accomplished by immersing or wiping with sanitizing solution and allowing the solution to remain in contact in a solution for a specified amount of time. 2.Heat – exposing the equipment to high heat for an adequate length of time. This is done manually by immersing equipment into water at 171⁰F-191⁰ F for at least 30 seconds
  15. 15. Sanitizing Equipment Heat Chemical Steam Hot water Radiation Chlorine Iodine QUATS
  16. 16. Heat Sanitation • Steam – exposing the utensils to steam (170F for 15 minutes) • Hot water –(manual washing) 171F for 30 sec. (machine) 180F for 20 seconds • Radiation - Ultraviolet radiation can be used to sanitize but is not used in most foodservice establishments. Its major application is in the packaging areas of food processing facilities. The contact time should be at least 2 minutes. It only destroys those microorganisms that are in direct contact with the rays of light.
  17. 17. Different Types of Sanitizing Solutions • Antiseptic -- an agent used against sepsis or putrefaction in connection with human beings or animals. • Disinfectant -- an agent that is applied to inaminate objects; it does not necessarily kill all organisms. • Sanitizer -- an agent that reduces the microbiological contamination to levels conforming to local health regulations. • Germicide -- an agent that destroys microorganisms. • Bactericide -- an agent that causes the death of a specific group of microorganisms. • Bacteriostat -- an agent that prevents the growth of a specific group of microorganisms but does not necessarily kill them. • Sanitization -- the process of reducing microbiological contamination to a level that is acceptable to local health regulations. • Sterilization -- the process of destroying all microorganisms.
  18. 18. 3 Most Common Chemical Sanitizers • Chlorine – It is effective in hard water, but it is inactivated in hot water above 120⁰F. • Advantages -- effective on a wide variety of bacteria; highly effective; not affected by hard water salts; generally inexpensive. • Disadvantages -- corrosive, irritating to the skin, effectiveness decreases with increasing pH of solution; deteriorates during storage and when exposed to light; dissipates rapidly; loses activity in the presence of organic matter.
  19. 19. Rule of Thumb Mixture For Chlorine Sanitizing Solution • 50 PPM Solution : 1 Tablespoon (5% commercial chlorine solution) • Mixed with 4 gallons of water, and sanitized the solution for 7 seconds at temp. 75⁰F-115⁰F. Use to sanitize food thermometers • 100 PPM Solution : 1 Tablespoon mixed with 2 gallon of water • 200 PPM Solution : 1 Tablespoon mixed with 1 gallon of water (PPM – Parts Per Million) • Chlorine is inactive in hot water
  20. 20. 2. Iodine • Effective at low concentrations. • Less effective than chlorine • Becomes corrosive to some metals at temp. above 120⁰F • More expensive than chlorine • Advantages -- forms brown color that is indicative of the germicidal strength; not affected by hard water salts; less irritating to the skin than is chlorine; active against a wide variety of non-spore forming bacteria; and activity not lost as rapidly as chlorine in the presence of organic matter. • Disadvantages -- bactericidal effectiveness decreases greatly with an increase in pH (most active at pH 3.0 and very low acting at pH 7.0); less effective against bacterial spores and bacteriophage than is chlorine, should not be used at temperatures greater than 120 degrees F; and may discolor equipment and surfaces.
  21. 21. 3.Quaternary Ammonium Compounds (Quats) • Not as quickly inactivated by soil as chlorine • Remain active for a short period of time after it has been dried • Noncorrosive • Non irritating to skin • Works in most temperature and pH ranges • Leaves a film on surface • Does not kill certain types of microorganisms • Hard water reduces effectiveness
  22. 22. Sanitize Small Equipment at 3 Compartment Sink
  23. 23. Sanitizing Large Equipment • Step 1 : Unplug • Step 2 : Remove loose food particles • Step 3 : Wash, rinse, and sanitize any removable parts • Step 4 : Wash the remaining food-contact surfaces and rinse with clean water. • Step 5 : Clean surfaces • Step 6 : Re-sanitize the external food-contact surfaces
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