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Cleanig,Washing and Sanitizing: www.chefqtrainer.blogspot.com

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Cleanig,Washing and Sanitizing: www.chefqtrainer.blogspot.com

  1. 1. Cleaning, Washing and Sanitizing
  2. 2. It is our obligation, not our option, to serve safe food!  Our guests will judge our company and our service by observing the appearance and behavior of the staff members serving them.  The best protective measure against food-borne illness is good personal hygiene.  It is our obligation to prevent food-borne illness by building a sanitary barrier between the product and the people who prepare, serve and consume the product.
  3. 3. I. Safe Food Handling
  4. 4. 1. Personal Hygiene
  5. 5.  Clean hands.  Personal cleanliness/daily bathing or showering with soap.  Wearing proper work attire, including a clean uniform.  Avoiding unsanitary habits and actions, such as scratching, touching parts of our body, etc.  Good health.  Reporting immediately to the doctor when feeling ill. The prevention of food-borne illness
  6. 6.  After using the restroom, a handkerchief or a tissue.  Before coming to work and after a break, especially after eating or drinking.  After handling something dirty (pans, china, trays, equipment, towel, etc.).  After smoking.  After handling raw food, particularly meat, poultry or seafood.  After touching your hair, nose or other parts of your body.  After using any cleaning materials, including chemicals. ALWAYS WASH YOUR HANDS
  8. 8. Cleaning • Removal of visible dirt, soil, debris (including rust) and food matter from crockery, cutlery, glasses, equipment or utensil • Removal of odour Sanitizing • Killing of microbes using either hot water or chemicals CLEANING AND SANITIZING Delhindra/ chefqtrainer.blogspot.com
  9. 9. Delhindra/ chefqtrainer.blogspot.com  What is to be cleaned?  When can it be cleaned?  What equipment is needed for cleaning?  Alternatives?  Everything cannot be cleaned at same time  Map out cleaning plan in Food Safety Plan Cleaning procedures
  10. 10. 11 General cleaning requirements • Follow manufacturer’s instructions in relation to using chemicals on the equipment • Follow manufacturer’s instructions when cleaning their equipment • Pay attention to the job • Don’t cause any damage to anything being cleaned
  11. 11. 12 Kitchen items to be cleaned • Crockery • Glassware • Cutlery • Utensils • Pots, pans and other dishes • Containers • Chopping boards • Knives • Stove • Oven, etc.
  12. 12. Food contact surfaces and large utensils/machines should be washed, rinsed and sanitized by hand, using the three-bucket system. a. Three-bucket System Delhindra/ chefqtrainer.blogspot.com
  13. 13. Wash (Red Bucket) Use water that is as hot as you can tolerate to activate the detergent. Wash the item or surface of the item with a cloth, brush or approved scouring pad. Delhindra/ chefqtrainer.blogspot.com
  14. 14. Rinse (Gray Bucket) Rinse the item or surface with hot clean water utilizing a clean cloth. Delhindra/ chefqtrainer.blogspot.com
  15. 15. Sanitize (White Bucket) Delhindra/ chefqtrainer.blogspot.com
  16. 16.  The sanitation solution should be mixed to contain 200 ppm of chlorine — 1/2 oz. of bleach (30 ml) to 2 gallons of water (8 liters).  Use the chlorine cap for measurement. The sanitizing solution must have a temperature of at least 24°C (75°F).  Sanitize the cleaned item or surface by swabbing with a clean cloth that has been immersed in this solution.  Leave the surface slightly damp to permit the chlorine to effectively sanitize and air dry.  Only food-contact surfaces must be sanitized.  Use a towel to dry any of the equipment or food contact surfaces. All food service surfaces must air-dry after they have been wiped with sanitizing solution. Sanitize (White Bucket) Delhindra/ chefqtrainer.blogspot.com
  17. 17. a. Washing Utensil in Three compartment Sink b. Mechanical Utensil Washing Delhindra/ chefqtrainer.blogspot.com 3. Washing and Sanitizing
  18. 18.  Step 1: Scrape - Remove excess food that may deactivate the detergent.  Step 2: Wash (Sink 1) - Thoroughly wash in a hot detergent solution, at about 120°F (49°C), in the first sink.  Step 3: Rinse (Sink 2) - Rinse until item is free of detergent in clean hot water, at about 120°F (49°C) to HOT (60°C) in the second sink.  Step 4: Sanitize (Chemical) (Sink 3) - Immerse in a solution that has a concentration of 50 ppm chlorine for at least 7 seconds, and is a temperature of 175° or above.  Step 5: Air-dry - Do not wipe any item with a cloth to dry it. Store inverted (upside down) in area specially designed/used for cleaned & sanitized equipment/utensils. a.. Washing Manual in Three compartment Sink Delhindra/ chefqtrainer.blogspot.com
  19. 19. Delhindra/ chefqtrainer.blogspot.com Washing Manual - Method  Pre-Wash/Scrape  Wash with Detergent and Warm Water (49°C /120°F)  Rinse  Sanitize with Approved Sanitizer  Air Dry
  20. 20.  Use chlorine test strips to accurately measure the concentration of the sanitizing solution, in parts per million (ppm).  Ensure that the detergent dispenser is full.  Use a measurement cup for the chlorine or the “cap” of the bleach container.  Have one person handle soiled equipment only and never touch clean equipment.  Have another person take items that have been cleaned and sanitized from the air drying area directly to the shelving units for storage.  Have the shelving units cleaned and sanitized daily. ALWAYS Delhindra/ chefqtrainer.blogspot.com
  21. 21.  Put or temporarily store pots and pans on the floor.  Use a spraying hose for cleaning surfaces of walls.  Use stainless steel scouring pads.  Allow any rust or grease build-up to be visible on any equipment. Items with this build-up are to be cleaned with the appropriate detergents. NEVER Delhindra/ chefqtrainer.blogspot.com
  22. 22.  Check the strainers, spray arms and rinse jets for blockage after each meal service.  As dishes pass through the machine, they are washed with detergent and hot water. They are then rinsed with clean hot water, and sanitized with hot water in the last section of the machine Notes Delhindra/ chefqtrainer.blogspot.com
  23. 23.  Step 1: Scrape - Remove excessive food soil that may deactivate the detergent.  Step 2: Pre-Wash - Pre-wash all dishes and utensils before washing.  Step 3: Racking - Properly rack all dishes. Leave enough space between plates so that they are exposed to the unobstructed spray from spray arms and rinse jets. Glasses, cups and bowls should be placed upside down so they will not fill up with water.  Step 4: Washing - 120°F (49°C) or above.  Step 5: Final Rinse - 165°F (74°C) for stationary/single rack machines. -180°F (66°C) for all other machines.  Step 6: Air Dry - Do not wipe dry. Store in areas specially designed/used for cleaned & sanitized equipment/utensils. b. Mechanical Utensil Washing Delhindra/ chefqtrainer.blogspot.com
  24. 24. Delhindra/ chefqtrainer.blogspot.com  Step 1: Scrape  Step 2: Pre-Wash .  Step 3: Racking  Step 4: Washing  Step 5: Final Rinse  Step 6: Air Dry Mechanical Utensil Washing
  25. 25. ALWAYS  Ensure that the detergent and the rinsing agent dispensers are full.  Ensure that the machine is cleaned properly after each meal service.  Dispose of all chipped china or glassware right away, and advise your supervisor.  Soak the internal shields/curtains of dishwasher in a sanitizing solution at the end of each day.  Clean and check all storage shelving units and their contents.  Clean the machine weekly with scale remover. Run it for 20 minutes with the chemical, and then drain it. The machine must then be re-filled and turned on to remove the chemical.  Three cycles of filling, switching on and draining are necessary before the machine can be used to clean any equipment.  Assure the final rinse is reaching the proper temperature.  If the machine does not reach the proper final rinse temperature, you must immediately inform your supervisor Delhindra/ chefqtrainer.blogspot.com
  26. 26. 1. Heat  Chemical Sanitizing Method 2. Hot water  Chlorine  Quats  Micro bac II  Virox Delhindra/ chefqtrainer.blogspot.com
  27. 27. 28 Storing cleaned equipment • Must be clean • Must be dry • Moisture encourages bacteria to thrive • Store so it cannot be contaminated • Protect from contamination • Ready for use next time • Bowls turn upside down • Dust does not settle on food surface