Unit 6
Cleaning
 2002 Province of
British Columbia
1
FOODSAFE Level 1
Cleaning
Key Learning Points

Clearing and cleaning

Types of dishwashing

Steps for proper ware washing

Sanitizing or disinfecting methods

Other cleaning
Page 58
 2002 Province of
British Columbia
2
FOODSAFE Level 1
Cleaning Tables and Counters
After cleaning a table or countertop  discard unused food
 clean with a damp cloth or paper towel used
only for this purpose
 rinse dirty cloth in a pail of sanitizer that should be
changed frequently
 avoid spraying the sanitizer in the air; use a cloth to
minimize inhalation of chemicals in sanitizer sprays
 launder soiled cloths
 change linens, tablecloths or placemats between
settings
 2002 Province of
British Columbia
3
FOODSAFE Level 1
Write
this
on
Page 58
Procedures for Ware Washing
1.
Organization
2.
Scraping and pre-soaking
3.
Sorting and racking
4.
Washing
5.
Rinsing
6.
Sanitizing
7.
Air drying
Page 59
 2002 Province of
British Columbia
4
FOODSAFE Level 1
Sorting and Racking
Page 59
 2002 Province of
British Columbia
5
FOODSAFE Level 1
Hot Water Temperature
82
C
82°C (180°F)
for 10 seconds
Page 59
 2002 Province of
British Columbia
6
FOODSAFE Level 1
Chemical Sanitizers
Chlorine Bleach
28ml per 4.5 L of water
(1 oz. per 1 gallon)
Iodine
12.5 – 25 ppm or follow
manufacturer’s instructions
QUATS – Quaternary Ammonium Compounds
200 ppm or follow manufacturer’s
instructions
Page 60
 2002 Province of
British Columbia
7
FOODSAFE Level 1
Air Drying



Drain boards:
clean, sanitized
stainless steel or
plastic laminate,
sloped for drainage
Glassware: in racks
or “business end”
down on trays lined
with sanitized bar
matting
Never hand towel
 2002 Province of
British Columbia
Unit 6
8
FOODSAFE Level 1
Air Drying
 Drain boards should
be clean, made of
sanitized stainless
steel or arborite and
be sloped for
drainage into a sink
or machine
 Ware should be dry
and cool before
storage
Page 61
 2002 Province of
British Columbia
9
FOODSAFE Level 1
Manual Dishwashing
Three
separate
sinks are
needed:
1) Washing
2) Rinsing
3) Sanitizing
Page 61
 2002 Province of
British Columbia
10
FOODSAFE Level 1
Sick Dishwasher
REAL CASE ─ DISHWASHER
Hepatitis A was diagnosed in restaurant
dishwasher. Over the next several weeks
Hepatitis A was diagnosed in 110 persons,
including four waitresses, who had eaten
at the restaurant. Two people died.
 2002 Province of
British Columbia
Unit 6
11
FOODSAFE Level 1
Mechanical Dishwashers
High temperature dishwasher
with built-in booster
Low temperature dishwasher
with chemical dispenser
Scrap Screen
 2002 Province of
British Columbia
12
FOODSAFE Level 1
Data
Plate
Mechanical Dishwashing
Pre-Rinse Sprayer
Temperature
Booster
Chemicals
 2002 Province of
British Columbia
13
FOODSAFE Level 1
Mechanical Dishwashing
Uses jets of hot
water at a minimum
of 60°C (140°F)
and chemicals to
loosen and remove
soil.
Sanitizing is done
with water for a
minimum 82°C
(180°F) for
10 seconds.
Page 62
 2002 Province of
British Columbia
14
FOODSAFE Level 1
Glass Washing
Glass washers operate at
temperatures that are
lower than mechanical
dishwashers,
50°C to 60°C
(120°F to 140°F)
Chemical sanitizers are
used instead of hot water.
Glasswashers will not remove dried-on sugar, cream or
juice. Presoaking and scrubbing may be needed.
Page 62
 2002 Province of
British Columbia
15
FOODSAFE Level 1
Storage of Sanitized Ware
 Store 15 cm off of the
floor, away from dust,
garbage, food or
splashes
 Clean and sanitize
racks and shelving
regularly
 Handle ware with
clean hands
 Remove unclean
dishware and
pre-wash
Page 61
 2002 Province of
British Columbia
16
FOODSAFE Level 1
Video
While watching the video:
What are some of the basic procedures
for mechanical dishwashing?
What is the correct water temp. during
the wash cycle in machine washing?
Why is scraping and pre-soaking
important?
What is the correct temp. for the
sanitizing cycle in machine washing?
 2002 Province of
British Columbia
17
FOODSAFE Level 1
Video
While watching the video:
What are some of the basic procedures for
mechanical dishwashing?
Scraping and pre-soaking, Sorting and racking,
Washing, Rinsing, Sanitizing, Air drying
What is the correct water temp. during the
wash cycle in machine washing?
60°C (140°F)
 2002 Province of
British Columbia
18
FOODSAFE Level 1
Video
While watching the video:
Why is scraping and pre-soaking important?
Because it reduces the chances for
pathogens to survive and contaminate food
What is the correct temp. for the sanitizing
cycle in machine washing?
82°C (180°F)
 2002 Province of
British Columbia
19
FOODSAFE Level 1
Workplace Hazardous Materials
Information Systems (WHMIS)

For each chemical, you must know
– the hazards of the chemical
– how to protect yourself
– what to do in an emergency
– where to get more information
Page 63
 2002 Province of
British Columbia
20
FOODSAFE Level 1
Cleaning Equipment in Place (CIP)
Page 63
 2002 Province of
British Columbia
21
FOODSAFE Level 1
Equipment Hazard
REAL CASE ─ SLICER INJURY
While cleaning a meat slicer, a worker
slipped on a piece of plastic wrap that was
on the floor. Her body fell forward into the
slicer which was not locked out. Her finger
was amputated by the sharp blade.
 2002 Province of
British Columbia
Unit 6
22
FOODSAFE Level 1
Wet Floors
 Clean floors on a
regular basis
 Clean up spills right away
 Use salt on spilled grease or oil that
cannot be cleaned up immediately
 Locate “warning signs” in wet, damp
or just cleaned areas
 Place non-slip mats in appropriate
areas
 Wear closed-toe, sturdy shoes with
non-slip soles
Page 64
 2002 Province of
British Columbia
23
FOODSAFE Level 1
Wet Floors
REAL CASE ─ SLIPS AND BURNS
While cleaning the restaurant, an
employee slipped on a tiled floor
contaminated with oil and water. As
he fell he pulled over the deep fat
fryer. He suffered extensive burns
requiring skin grafts. A second
worker received splash burns to her
leg and a third worker suffered
minor burns while attempting rescue.
 2002 Province of
British Columbia
Unit 6
24
FOODSAFE Level 1
Collecting Waste
Page 65
 2002 Province of
British Columbia
25
FOODSAFE Level 1
Discarding Waste




Proper foot and
body wear
Puncture and
liquid resistant
gloves
Waterproof bag
Leave space at
the top
Page 65
 2002 Province of
British Columbia
26
FOODSAFE Level 1
UNIT 6 - Review
See it
Think it
Do it
Look at the
task/hazard
Is there a risk
of injury or
disease
Take action to
eliminate or control
the risk
Sanitizer
machine is
not working
Pathogens not
eliminated and
could transfer
to other food
items
Use proper manual
dishwashing
procedures or use
very hot water
temperatures
 2002 Province of
British Columbia
27
FOODSAFE Level 1
Write this
on
page 66