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Слайды и текст этой презентации

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FOOD SCIENCE & HYGIENE Chapter 6…. Cleaning and Disinfection in the Kitchen

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Facility design considerations Dry storage Shelves, table surfaces & bins should be made of corrosion resistant metal or food-grade plastic The area should be free of exposed steam pipes or heating ducts The area should be free of exposed water or sanitation pipes Outside windows & doors must have screens and all cracks in walls & floors must be filled

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Facility design considerations Restrooms Every establishment should have separate restroom facilities for customers & employees Restrooms must have: Fully equipped hand washing stations Self closing doors Adequate stock of supplies Covered waist containers Regular cleaning (minimum once a day)

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Removing Waste When cleaning food production areas, waste must be handled and disposed of correctly in order to;- Prevent accidents Prevent infections Avoid creating a fire hazard Prevent pest infestation Avoid pollution of the environment Comply with the law

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Removing waste continued Waste includes all packaging, food trimmings and any leftover food Waste bins should be leakproof, waterproof, pestproof and have tight-fitting lids Waste bins are a perfect environment for promoting the growth of bacteria and need to be treated as a major source of contamination.

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Removing waste continued Always use the following guidelines;- Empty bins regularly When handling rubbish bins and waste food always wash your hands Waste bins and their lids must be thoroughly cleaned using a strong detergent and disinfectant Store waste bins in the correct designated areas, away from food preparation areas, corridors and fire exits

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What is cleaning Cleaning consists of 3 basic steps: The removal of visible dirt Then removal of residual dirt by physical, chemical or thermal energy Rinsing to remove remaining dirt and chemicals These steps should be followed by disinfecting

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How cleaning is achieved Cleaning requires the application of energy to effect the removal of dirt from a surface. There are 3 ways to use energy in order to clean Physical energy… Manual labour Thermal energy… Hot water or steam Chemical energy …Soaps and detergents Detergent will dissolve Grease and fat but not kill bacteria

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Factors affecting the effectiveness of detergents Factors that effect the use of detergents: Water hardness Concentration and Temperature of the solution Time (soak) Physical force with which it is applied

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Machine warewashing High temperature machines Rely on hot water to clean & sanitize The final sanitizing rinse must be at least 82C Chemical sanitizing machines Rely on chemicals to sanitize Rinse water temperature should be 24-49C

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Manual warewashing Step 1: Rinse, scrape or soak all items before washing Step 2: Wash items in a detergent solution (min.43C) Step 3: Immerse or spray-rinse items in second sink Step 4: Immerse items in chemical-sanitizing solution Step 5: Air dry items

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Cleaning food production areas Cleaning food production areas should be carried out as follows;- Never clean during food preparation, unless it is done to clean up spillages etc Clean stoves and floors after every service Clean walls and floors when the kitchen is closed Clean fridges shelves etc at sensible times

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Cleaning equipment & utensils It is easier to clean equipment and utensils immediately after using them If you leave them the food debris dries up and becomes difficult to remove Leaving dirty equipment and utensils make your area look dirty and unprofessional, and also encourages pests, bacteria and cross contamination

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continued All equipment should be turned off and dismantled before cleaning in order to;- Avoid injury Ensure all relevant parts are cleaned Ensure that the machine works efficiently Conserve energy Cutlery, dishes and glass are usually washed in professional dishwashers

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Sanitizing equipment & utensils Visibly clean is not enough. The cleaning process should be followed by sanitizing in the following way;- Hot water (82 degrees Celsius) Chemical sanitizer NO RINSING OR ANY OTHER CLEANING SHOULD TAKE PLACE AFTER THE SANITIZING PROCESS

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Cleaning is a job for everyone Hygiene standards are defined by management, and should be clearly defined and enforceable Everyone has a duty to maintain standards Cleaning staff must be trained All employees should be trained to clean-as-you-go

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continued Management must provide the correct tools and cleaning agents Management should provide a written schedule to include the following;- What is to be cleaned Who is to clean it When it is to be cleaned How it is to be cleaned Which solutions, tools, and precautions. Protective clothing etc

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Kitchen cleaning schedule example

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Precautions when using chemicals for cleaning sanitizing and disinfecting The use of chemicals in cleaning, sanitizing and disinfecting is controlled by European and International legislation. This legislation requires employers to make available to employees information concerning the safe use of chemicals and all necessary safety equipment. “Health & Safety at work act”

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Analyze the Situation Carlos Magana was a Spanish-speaking custodian working in a health care facility kitchen. Bert LaColle was the new Food and Beverage Director. Mr. LaColle instructed Mr. Magana to clean the grout between the 4 x 4 red quarry kitchen tile with a powerful cleaner that Mr. LaColle had purchased from a chemical cleaning supply vendor. Mr. LaColle, who did not speak Spanish, demonstrated to Mr. Magana how he should pour the chemical directly from the bottle to the grout, then brush the grout with a wire brush until it was white.

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Analyze the Situation Because the cleaner was so strong, and because Mr. Magana did not wear protective gloves, his hands were seriously irritated by the chemicals in the cleaner. In an effort to lessen the irritation to his hands, Mr. Magana decided to dilute the chemical. He added water to the bottle of cleaner, not realizing that the addition of water would cause toxic fumes. Mr. Magana inhaled the fumes while he continued cleaning, and later suffered serious lung damage as a result.

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Analyze the Situation Did the facility fulfill its obligation to provide a safe working environment for Mr. Magana? What should Mr. LaColle have done to avoid a violation?

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continued When using chemicals care should be given to the following;- Always read and follow the instructions on the label, pay attention to first aid procedures Use protective clothing, gloves, etc Use the correct product for the job Always keep chemicals in their original container

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continued Never put chemicals into food containers of food into chemical containers Never mix chemicals, they may react differently Only dilute chemicals as required Always use the correct concentration Do NOT dispose of chemicals in sinks Clean tools and store away from food

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CLEANING TIME… Divide the class in 4 groups: Freezer-refrigerator (2p) Dry storage (2p) Main kitchen (4p) Back kitchen / receiving area (4p) Conduct a thorough inspection in your assigned area Record your findings & provide suggestions (in writing!) Clean and organize your assigned area Create a weekly cleaning schedule