Instruction Workshop 1
Choose a topic for a module fit for your grade level and write the module based on these
contents.
TITLE
o Cleaning and Sanitizing
OVERVIEW
o Cleaning and sanitizing procedures must be part of the standard
operating procedures that make up your food safety
program .Improperly cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one food to other foods.
o Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent
that removes food, soil, or other substances. The right cleaning agent must be
selected because not all cleaning agents can be used on food-contact surfaces.
(A food-contact surface is the surface of equipment or utensil that food
normally comes into contact.) For example, glass cleaners, some metal cleaners,
and most bathroom cleaners cannot be used because they might leave an
unsafe residue on the food contact surface. The label should indicate if the
product can be used on a food-contact surface. The right cleaning agent must
also be selected to make cleaning easy.
OBJECTIVES
o MOST ESSENTIAL LEARNING SKILL At the end of this week, the learner is able to;
1.1 identify the chemicals to be utilized in cleaning and sanitizing kitchen tools
and equipment.
DISCUSSION OF CONTENT
o
o are used to prepare potentially hazardous foods as needed throughout the day
but no less than every four hours. If they are not properly cleaned, food that
comes into contact with these surfaces could become contaminated. Sanitizing
is done using heat, radiation, or chemicals. Heat and chemicals are commonly
used as a method for sanitizing in a restaurant; radiation rarely is. The item to
be sanitized must first be washed properly before it can be properly sanitized.
Some chemical sanitizers, such as chlorine and iodine, react with food and soil
and so will be less effective on a surface that has not been properly cleaned.
Sanitizing Methods1. Heat. There are three methods of using heat to sanitize
surfaces – steam, hot water, and hot air. Hot water is the most common
method used in restaurants. If hot water is used in the third compartment of a
three-compartment sink, it must beat least 171oF (77oC). If a high-
temperature ware washing machine is used to sanitize cleaned dishes, the
final sanitizing rinse must be at least 180oF (82oC). For stationary rack, single
temperature machines, it must be at least 165oF (74oC).Cleaned items must be
exposed to these temperatures for at least 30 seconds.2. Chemicals. Chemicals
that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical
sanitizers. The three factors that must be considered are:Concentration -- The
presence of too little sanitizer will result in an in adequate reduction of harmful
microorganisms. Too much can be toxic. Temperature -- Generally chemical
sanitizers work best in water that is between 55oF (13oC) and 120oF
(49oC).Contact time -- In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approved chemical) for the recommended length of
time. Sanitizer Testing Every restaurant must have the appropriate testing kit to
measure chemical sanitizer concentrations. To accurately test the strength of a
sanitizing solution, one must first determine which chemical is being used --
chlorine, iodine, or quaternary ammonium. Test kits are not interchangeable so
check with your chemical supplier to be certain that you are using the correct
kit. The appropriate test kit must then be used throughout the day to measure
chemical sanitizer concentrations.
