DVD Lets watch a DVD 10 2 Additional
- Slides: 27
DVD Let’s watch a DVD… 10 -2
Additional Content Some other things you should know… 10 -3
Guidelines for the Effective Use of Sanitizers Chlorine Water temperature Water p. H Water hardness Sanitizer concentration range Sanitizer contact time 10 -4 ≥ 100°F (38°C) ≥ 75°F (24°C) ≤ 10 ≤ 8 As per manufacturer’s recommendations 50– 99 ppm ≥ 7 sec
Guidelines for the Effective Use of Sanitizers Water temperature Water p. H Water hardness Sanitizer concentration range Sanitizer contact time 10 -5 Iodine Quats 68°F (20°C) 75°F (24°C) ≤ 5 or as per manufacturer’s recommendations As per manufacturer’s recommendations ≤ 500 ppm or as per manufacturer’s recommendations 12. 5– 25 ppm As per manufacturer’s recommendations ≥ 30 sec
How and When to Clean and Sanitize How to clean and sanitize: 1. Scrape or remove food bits from the surface 2. Wash the surface 4. Sanitize the surface 10 -6 3. Rinse the surface 5. Allow the surface to airdry
How and When to Clean and Sanitize Cleaning and sanitizing stationary equipment: l Unplug the equipment l Take the removable parts off the equipment o 10 -7 Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed l Scrape or remove food from the equipment surfaces l Wash the equipment surfaces
How and When to Clean and Sanitize Cleaning and sanitizing stationary equipment: l Rinse the equipment surfaces with clean water l Sanitize the equipment surfaces o 10 -8 Make sure the sanitizer comes in contact with each surface l Allow all surfaces to air-dry l Put the unit back together
How and When to Clean and Sanitize Clean-in-place equipment: 10 -9 l Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer l Check local regulatory requirements
Manual Dishwashing Setting up a three-compartment sink: 10 -10 l Clean and sanitize each sink and drain board l Fill the first sink with detergent and water at least 110ºF (43ºC) l Fill the second sink with clean water l Fill the third sink with water and sanitizer to the correct concentration l Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer
Monitoring High Temperature Dishwashing Machines When using high-temperature dishwashing machines, provide staff with tools to check the temperature of the items being sanitized. Options include: 10 -11 l Maximum registering thermometers l Temperature sensitive tape
Cleaning and Sanitizing in the Operation Cleaning up after people who get sick: l Diarrhea and vomit in the operation must be cleaned up correctly o 10 -12 It can carry Norovirus, which is highly contagious l Correct cleanup can prevent food from becoming contaminated and keep others from getting sick l Check with your local regulatory authority regarding requirements for cleaning up vomit and diarrhea. A written cleanup plan may be required.
Cleaning and Sanitizing in the Operation Consider the following when developing a plan for cleaning up vomit and diarrhea: 10 -13 l How you will contain liquid and airborne substances, and remove them from the operation l How you will clean, sanitize, and disinfect surfaces l When to throw away food that may have been contaminated l What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use l When a food handler must wear personal protective equipment
Cleaning and Sanitizing in the Operation Consider the following when developing a plan for cleaning up vomit and diarrhea: 10 -14 l How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances l How to segregate contaminated areas from other areas l When staff must be restricted from working with or around food or excluded from working in the operation l How sick customers will be quickly removed from the operation l How the cleaning plan will be implemented
Cleaning and Sanitizing in the Operation NEVER: 10 -15 l Dump mop water or other liquid waste into toilets or urinals l Clean tools in sinks used for o Handwashing o Food prep o Dishwashing
Review Let’s review 10 -16
Review Should it be cleaned and sanitized? A. Yes B. No 10 -17
Review Should it be cleaned and sanitized? A. Yes B. No 10 -18
Review What are the steps for cleaning and sanitizing a prep table? 10 -19 1. Scrape or remove food from the surface 2. Wash the surface 3. Rinse the surface 4. Sanitize the surface 5. Allow the surface to air-dry
Review Jorge has used the same knife and cutting board to prep tomatoes for over an hour. Should he clean and sanitize them? A. Yes B. No 10 -20
Review Bob finished trimming a roast and wants to use the same knife and cutting board to prep fish. Should he clean and sanitize them? A. Yes B. No 10 -21
Review What two methods can be used to sanitize surfaces? 10 -22 1. Heat sanitizing 2. Chemical sanitizing
Review What temperature must the water be when using heat sanitizing? l 10 -23 At least 171ºF (77ºC)
Review What factors influence the effectiveness of a sanitizer? 10 -24 l Concentration l Water temperature l Contact time l Water hardness l Water p. H
Review What should the temperature be for the final sanitizing rinse in a dishwashing machine? 10 -25 l At least 180ºF (82ºC) l At least 165ºF (74ºC) for stationary rack single-temperature machines
Review Are these stored correctly? A. Yes B. No 10 -26
Review How should chemicals be stored? 10 -27 l In their original containers l Away from food and prep areas l Separated by spacing or partitioning
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