Cleaning and Sanitizing &
Integrated Pest Management
Chapter 12 & 13
Maggie Berrey
Anna Nooe
Margaret Rawls
Maria Licher
Natalie Donvito
Objectives
Cleaning and Sanitizing
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Appropriate cleaners for specific tasks
Factors affecting efficiency of sanitizers
Correct dishwashing procedures
How to clean and sanitize items in a three-compartment sink
How to clean nonfood-contact surfaces
Storage and disposal requirements for chemicals
How to store clean and sanitized tableware and equipment
How to clean the premises
How to develop a cleaning program
Objectives
Integrated Pest Management
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Methods for identifying pests access to food and shelter
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Signs of pest infestation and activity
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How to select pest control operator (PCO)
http://www.askingsmarterquestions.com
http://myreliantpestcontrol.com/
Pre-Test
Cleaning and Sanitizing
Chapter 12
VS
Activity 1
http://www.clorox.com/
http://www.easyvectors.com
http://www.lexisnexis.com
Cleaning
Removing food and other dirt from surfaces
Factors That Affect Cleaning Process
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Types and conditions of the dirt
o Special types of dirt require special cleaning methods
Water hardness
o Makes cleaning more difficult
o Can cause scale or lime build up
Water temperature
o Detergent will better dissolve and loosen dirt at higher temperature
Surface
o Different surfaces require different cleaners
Agitation for pressure
o Scouring or scrubbing surface helps remove dirt
Length of treatment
o Longer dirt is exposed to cleaners, easier it is to
remove
http://bitsandpieces.us
Types of Cleaners
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Detergents: used for multiple different cleaning tasks
o Contain surfactants: reduce tension between dirt and surface
o General purpose: mildly alkaline - remove fresh dirt
o Heavy Duty: highly alkaline - remove wax, aged or dried dirt, baked
on grease
Degreasers: detergents that contain grease-dissolving agent
o Works well in areas where grease has been burned on
Delimers: used on mineral deposits and other dirt that other cleaners that
cannot remove
o Remove scale in dish washing machines
Abrasive cleaners: contain scouring agent that helps scrub hard to remove
dirt
o Remove baked-on foods in pots and pans
http://housewares.hardwarestore.com
http://www.goodhousekeeping.com
Sanitizing
Reduces pathogens on surface to safe levels
Must be done after cleaning and rinsing
http://gohealed.com/
http://www.foodylife.com
Sanitizing
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Heat sanitizing
o Soak in hot water at least 177 degrees fahrenheit for 30 seconds
Chemical sanitizing
o Tableware, utensils, and equipment can be sanitized by soaking
3 common chemical sanitizers
o Chlorine
o Iodine
o Quaternary ammonia compounds
Sanitizer Effectiveness
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Concentration
o Too little can make sanitizer too weak
o Too much can make solution too strong
o Measured in part per million
Temperature
Contact time
o To kill pathogens, must be in contact with object being sanitized for a
specific amount of time
Water hardness
o Amount of minerals in water can affect how well a sanitizer works
pH
How To Clean
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How to clean
o Scrape or remove food bits from surface
o Wash the surface
o Rinse the surface
o Sanitize the surface
o Allow surface to air dry
Stationary equipment
o May involve taking unit apart, cleaning each piece individually, place
equipment back together
Clean-in-place equipment
o Designed to have cleaning and sanitizing solutions pumped through
When To Clean
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When to clean
o After items are used
o Before food handlers start working with a different type of food
o Anytime food handlers are interrupted during a task
o Items being used may have been contaminated
o After 4 hours if items are in constant use
Dishwashing
Two Main Types: Machine & Manual
Machine Dishwashing
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Used for tableware & utensils
Effectiveness dependent upon
o Layout of area
o Water supply (hot water)
o Separate area for cleaning pots & pans
o Water pressure & temperature reading devices
o Storage area for clean tableware & utensils
o Staff trained in equipment operation & chemical usage
Machine Dishwashing
Two Main Types
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High-Temperature
o Ise hot water to clean & sanitize
o Temperature of final rise must be 180° F (8°2 C)
Ssingle-temperature machines must be 165° F (74° C)
o Must have built in thermometer
Chemical-Sanitizing Machines
o Use lower temps to clean & sanitize
o Temperature requirements differ between dishwashers
o May take longer to dry, so requires additional space at clean end
Guidelines for Machine
Dishwashing
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Cleanliness
Preparation
Loading
Air-Drying
Monitoring
http://www.commercialdishwashersuk.co.uk/chefki
ngpassthrough.jpg
Manual Dishwashing
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Used for items other than tableware & utensils
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Effectiveness dependent upon
o Proper preparation of three compartment sink
o Proper usage of three compartment sink
o Storage area for clean tableware & utensils
Manual Dishwashing
How to Prepare a Three-Compartment Sink
1) Clean & sanitize sinks & drainboard
2) First Sink: detergent and water 110 F (43 C) or higher
Second Sink: clean water
Third Sink: correct concentration of water and sanitizer
3) Provide a stopwatch or clock with a second hand so the time in the sanitizer
can be accurately kept.
http://www.victorproducts.com/images/CO
NVENIENCESTORESINK.gif
Manual Dishwashing
How to Use a Three-Compartment Sink
1) Rinse, scrape, or soak items before washing them
2) Wash items in the first sink
3) Rinse items in the second sink
4) Sanitize items in the third sink
5) Air-dry items on a clean and sanitized surface
http://www.victorproducts.com/images/CO
NVENIENCESTORESINK.gif
Storing Tableware &
Equipment
After the tableware and equipment have been cleansed and sanitized, it is vital
that they are stored in a manner that will avoid re-contamination.
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Storage
Storage Surfaces
Glasses and Flatware
Trays and Cans
Stationary Equipment
http://img.ehowcdn.com/articlenew/ehow/images/a08/5r/kr/restaurant-sanitationtraining-800x800.jpg
Cleaning the Premises
Cleaning the Premises
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Avoid contamination of food & food utensils via bacteria & hazardous
chemicals
o Develop a master cleaning schedule, train employees, and monitor
Nonfood-Contact Surfaces
o Floors, ceilings, equipment exteriors, restrooms, and walls
http://www.emmaculatereflections.com
Cleaning Up After People Who Get
Sick
Vomit & Diarrhea can contain Norovirus
Develop a plan for cleanup of Vomit & Diarrhea
o How to contain, remove, clean, sanitize, and disinfect
o When to throw away possibly contaminated food
o What equipment is needed for clean up & how it will need to be
disinfected
o When the food handlers should be required to wear personal
protective equipment
o When staff will be restricted from
working around food
o How sick patrons will be removed
from the operation
o How staff will be trained in these
procedures
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Cleaning Tools and Supplies
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Separate tools used to clean nonfood-contact surfaces from those used to
clean food-contact surfaces
o Color-coding
Storing Cleaning Tools & Supplies
o Separate from food and prep area
o Good lighting
o Hooks
o Floor Drain
o Be sure to clean, rinse, and dry buckets, mops/brooms, and towels
before storing them again.
Cleaning Tools and Supplies
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NEVER clean cleaning tools and supplies in a sink used for handwashing,
food prep, or dishwashing
• Wiping Towels: Store wiping towels in a sanitizer sln between uses &
keep separate from towels that come in contact with raw meat, fish, or
poultry
Using Foodservice Chemicals
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Storage and Labeling
o Original containers
o If transferred, must list common name on new container
o Away from food and preparation areas
o Properly separated from each other
Disposal
o Label instructions
o Local regulatory authority
requirements
http://www.scientificamerican.com
Material Safety Data Sheets
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Safe use & Handling
Physical, health, fire, and reactivity hazards
Precautions
Appropriate personal protective equipment (PPE) to wear when using the
chemical
First-aid info & steps to take in an emergency
Manufacturer's name, address, and phone number
Preparation date of MSDS
Hazardous ingredients & identify information
http://www.ozoneapplications.com
Developing a Cleaning Program
A clean and sanitary operation is a foundation for a successful
food safety management system
Steps to Developing a
Cleaning Program
• Identify cleaning needs
o Determine what needs to be cleaned
o Determine what current cleaning procedures need to be
improved
o Determine the time and skills needed for each task and
how frequently cleaning needs to occur
• Create a Master Cleaning Schedule
o What needs to be cleaned
o Who should clean it
o When it should be cleaned
o How it should be cleaned
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http://theclassywoman.blogspot.com/
Steps to Developing a
Cleaning Program
• Choose Cleaning Materials
o Select correct tools and cleaners
o Replace worn tools
o Provide cleaning staff with correct protective gear
 Aprons, goggles, rubber gloves, etc.
• Implement the Cleaning Program
o Kickoff meeting
o Training
o Motivation
o Monitoring
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Integrated Pest Management
Chapter 13
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Activity 2
Integrated Pest Management Programs
Key to preventing and controlling pests in a foodservice
operation
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http://www.arenzpest.com/
Integrated Pest Management
(IPM) Programs
• Infestation - once pests have entered the operation in
large numbers and can be difficult to eliminate
• An IPM program uses prevention measures to keep
pests from entering the operation and control
measures to eliminate those that do get inside.
• An IPM program has three basic rules:
o Deny pests access to the operation.
o Deny pests food and shelter.
o Work with a licensed PCO to eliminate pests that do
enter.
Three Rules of an IPM
Program
1. Deny Pests Access to the Operation
o Deliveries
o Doors, Windows, and Vents
o Pipes
o Floors and Walls
2. Deny Food and Shelter
o Garbage
o Recyclables
o Storage
o Cleaning
o Grounds and Outdoor Dining Areas
http://perfectgardeningtips.com/
3. Work with a licensed Pest Control Operator (PCO)
o Best way to ensure your IPM program succeeds
o PCOs use safe, current ways of preventing and controlling pests
Identifying Pests
Flies
 Pathogen Spreaders
Cockroaches
o Spread disease-causing pathogens
o Like warm, dark, moist areas - feed at night
o Signs...
Rodents
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Spread disease, eat food, damage
property
Rats and Mice
Night prowlers
Signs...
Working with a Pest Control
Operator (PCO)
PCO's keep areas pest-free by:
- Managing pest problems with an integrated approach
- Providing up-to-date products
- Their promptness and reliability
- Keeping records of pest control
When choosing a PCO to work with, look for licensure and
ALWAYS require a written service contract
http://www.terminixcommercial.com/IndustrySolutions/RestaurantServices
Treatment
Effective treatment starts with a thorough inspection of your
facility
Treatment
The PCO will provide:
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The treatment plan and potential risk
When and where
Additional steps
Any building defects
Dates of follow-up visits
Using and Storing Pesticides
Purchasing and applying pesticides on your own is NOT a good
idea
Using and Storing Pesticides
Things to consider when using and storing
pesticides:
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Timing
Preparation
Post application
MSDS
Storage
Disposal
Sources Cited
Servesafe Coursebook. 6th. Chicago, IL: National Restaurant Association,
2012. 12.0-13.13. Print.
http://www.askingsmarterquestions.com
http://myreliantpestcontrol.com
Post-Test