Cleaning and Sanitation

CLEANING AND SANITATION Cleaning and Sanitation GORDON FOOD SERVICE Training Updated February 2011

Purpose Objectives To provide information needed to practice good cleaning and sanitizing methods in the workplace to help prevent food borne illness outbreaks. By the end of this training module, you will be able to: Identify the importance of proper cleaning and sanitizing Identify proper cleaning and sanitizing procedures Identify general cleaning guidelines pertaining to the use of a three compartment sink GORDON FOOD SERVICE Training 2

Cleaned vs. Sanitized Clean removes soil from a surface Sanitize reduces the number of microorganisms on a surface to safe levels. GORDON FOOD SERVICE Training 3

Steps in Cleaning & Sanitizing a Counter Clean surface with a detergent. GORDON FOOD SERVICE Training 4

Steps in Cleaning & Sanitizing a Counter Rinse GORDON FOOD SERVICE Training 5

Steps in Cleaning & Sanitizing a Counter Spray surface with a sanitizer and wipe with a clean cloth. Allow to air dry. Surface must remain wet with sanitizer solution for at least 60 seconds. GORDON FOOD SERVICE Training 6

Cleaning & Sanitizing in a Three-Compartment Sink Before you start: Clean and sanitize each sink and drainboard. GORDON FOOD SERVICE Training 7

Cleaning & Sanitizing in a Three-Compartment Sink Flush and scrape all items, soak if necessary. GORDON FOOD SERVICE Training 8

Cleaning & Sanitizing in a Three-Compartment Sink Wash items in the first sink with hot water and detergent. GORDON FOOD SERVICE Training 9

Cleaning & Sanitizing in a Three-Compartment Sink Rinse items in the second sink. GORDON FOOD SERVICE Training 10

Cleaning & Sanitizing in a Three-Compartment Sink Submerge items in the third sink with sanitizer for a minimum of 60 seconds (120 seconds in Wisconsin). GORDON FOOD SERVICE Training 11

Cleaning & Sanitizing in a Three-Compartment Sink Allow items to air dry. GORDON FOOD SERVICE Training 12

When to Clean/Sanitize Anything that comes in contact with food must be washed, rinsed, and sanitized: After each use Between different food items Often! Minimum of every 4 hours if in constant use GORDON FOOD SERVICE Training 13

Important Considerations When Cleaning Is the cloth you are cleaning with clean? Has the container with detergent lost its suds because the water is dirty? Is the water in the cleaning solution warm/hot? GORDON FOOD SERVICE Training 14

Important Considerations When Rinsing Have you rinsed all detergent residue off of the surface being cleaned? If not, the sanitizer may not be effective Is the water you are rinsing with clean? GORDON FOOD SERVICE Training 15

Important Considerations When Sanitizing Is the water the correct temperature? Have you immersed the item to be cleaned for the proper length of time? Is the solution at the proper concentration? Use a test kit or test strips to determine concentration. GORDON FOOD SERVICE Training 16

Important Considerations When Drying Did you let the item fully air dry? If you use a towel to dry items, you could be recontaminating them with microorganisms on the towel. GORDON FOOD SERVICE Training 17

Where to Store Cleaning Supplies Away from food, equipment and utensils Make sure all cleaning supplies are properly labeled Cleaning supplies and cleaning tools can contaminate food if not stored properly GORDON FOOD SERVICE Training 18

Questions? Gordon Food Service Nutrition Resource Center nrc@gfs.com or 1.800.968.4426 GORDON FOOD SERVICE Training 19