6 Foot Kitchen Training Cleaning Contact Surfaces May 2020
Cleaning Contact Surfaces (35 minutes) LEARNING OUTCOMES: After this topic, learners will have an understanding of: Module I: 5 minutes Differences between cleaning, sanitizing, disinfecting, and sterilizing § contact surfaces Module II: 15 minutes How to clean & sanitize food contact surfaces § Module III: 10 minutes How to clean & disinfect non-food contact surfaces § Quiz: 5 minutes
I. Cleaning, Sanitizing, Disinfecting, and Sterilizing CLEANING (Frequency: as needed) • The removal of food residue, dirt, grease and other undesirable debris • Requires physical energy (elbow grease), heat and/or chemicals (detergents) • Only removes dirt from the surface – does not kill all bacteria SANITIZING (Frequency: as needed) • Designed to reduce the number of microorganisms to a safe level • Performed after cleaning • Unclean surfaces will reduce the effectiveness of sanitizing • All surfaces that come into contact with food must be cleaned and sanitized regularly DISINFECTING (Frequency: frequently) Eliminates many or all pathogenic microorganisms, except bacterial spores • STERILIZING • Kills all microorganisms
I. Cleaning, Sanitizing, Disinfecting, and Sterilizing NON-FOOD CONTACT SURFACE Surfaces throughout the food preparation area that do not come in contact with exposed food, such as walls and floors. These specific surfaces must be cleaned and rinsed, but do not require FOOD CONTACT SURFACE being sanitized. Any surface that may come in contact with food during the prep, serving, holding and cooking process. Examples of food contact surfaces include utensils, grater, scoops, spatulas, pots, pans, mixing bowls, colanders, cutting boards, and even hands. All food contact surfaces must be cleaned, rinsed and sanitized.
I. Cleaning, Sanitizing, Disinfecting, and Sterilizing HIGH TOUCH (HIGH RISK) SURFACE High-touch objects (also referred to as high risk objects) include, but are not limited to, door handles, faucets, knobs, trash can lids, computers, light switches, surfaces in bathrooms, etc.). High-touch surfaces must be cleaned using your current Standard Operating Procedure (SOP). Cleaning must be completed prior to disinfection
II. Cleaning and Sanitizing Food Contact Surfaces The FDA recommends routine cleaning and sanitizing of food-contact surfaces as prescribed by the FDA Model Food Code. CLEANING PROCEDURE: • Cleaning surfaces and stationary equipment • Use only disposable cloths or cotton cloths that can be laundered. Terry-style or loose-knit cloths are not permitted. Use the same cloth for washing and rinsing • • After washing surfaces, rinse cloth thoroughly in clear water to remove cleaning chemical residue With the clean cloth, wipe the washed surfaces • Replace the cloth when it becomes soiled • • Use a separate cloth for picking up food spills during preparation • Keep cloth stored in sanitizing solution Replace the cloth when it becomes soiled • Cleaning Solution should be stored in GREEN bucket.
II. Cleaning and Sanitizing Food Contact Surfaces SANITIZING PROCEDURE (after cleaning): • Sanitizing with Spray Bottle • Wipe surface with a disposable towel • Allow surface to dry • Sanitizing with Bulk Sanitizing Solution • Wipe surface with a disposable towel • Allow surface to dry Replace the cloth when it becomes soiled • • Sanitizing Solution • Check the bulk supply of sanitizing solution to verify the correct concentration and record on the Sanitizer Solution Log • Replace the solution when the concentration is no longer effective, due to contamination with food or other soil. Bulk Sanitizing Solution should be stored in RED bucket.
II. Cleaning and Sanitizing Food Contact Surfaces DISH MACHINES: In a high temperature dish machine , with a minimum final rinse § temperature of 180°F at the manifold and 160°F at the plate surface, verified by a 160°F thermal strip, or a waterproof, digital thermometer, with a minimum/maximum read. The final rinse temperature must be verified once per meal period by either method. If the final rinse is not being met contact your service representative immediately. You may have to temporarily go to disposable service utensils until the machine is adjusted to specifications. In a low temperature dish machine , with a minimum 100 PPM § concentration of chlorine at the plate surface, verified by a chlorine test strip. If the final rinse is not being met contact your service representative immediately. You may have to temporarily go to It is important to continue to check and record dish disposable service utensils until the machine is adjusted to machine temperatures on HACCP dish machine specifications. temperature log once per meal period.
II. Cleaning and Sanitizing Food Contact Surfaces For large food-contact surfaces that cannot be washed in the dish machine, such as large pots, pans, or other large equipment, the three-compartment sink may be used, following standard wash, rinse, and sanitizing procedures.
III. Cleaning and Disinfecting Non-Food Contact Surfaces Frequently disinfect high-touch objects (door handles, faucets, knobs, trash can lids, computers, light switches, surfaces in bathrooms, etc.). Clean all horizontal and vertical surfaces to hand height. • If using Clorox Hydrogen Peroxide wipe, wipe each • Surfaces must be cleaned using your current surface and ensure the surface remains visibly wet Standard Operating Procedure (SOP). Cleaning must for 2 minutes. (If using a different disinfectant, be completed prior to disinfection. Use disposable required wet contact time will be different. Refer to the cleaning cloths. Change cleaning cloths frequently to product’s master label to identify the required wet prevent transferring soil from one surface to another. contact time.) Surface is clean when there is no visible contamination. • Use additional wipes if needed to ensure the surface remains wet for the required wet contact/dwell time.
III. Cleaning and Disinfecting Non-Food Contact Surfaces Sodexo recommends Clorox Hydrogen Peroxide Disinfectant Wipes pre-saturated wipes. If the Clorox Hydrogen Peroxide Disinfectant Wipe product is not available, the chart below lists recommended alternatives: Disinfectants are not always approved for use on food-contact surfaces and should NOT be used on food-contact surfaces unless instructed by your local regulatory authority.
III. Cleaning and Disinfecting Non-Food Contact Surfaces FLOOR SURFACE DISINFECTION: • Gently wring mop to minimize dripping being careful not to splash disinfectant. • Wet mop floor with disinfectant ensuring floor remains wet for confirmed required wet contact time. Remove mop and carefully dispose in appropriate waste bag. • All surfaces must be visibly wet and stay visibly wet for the required wet contact time as identified on the product label. Do not walk on surface until after wet contact time is achieved to ensure regulatory compliant application. • After wet contact time is achieved, the surface can air dry or can be polished dry with a clean single use mop.
QUIZ 1. Which function is designed to reduce the number of microorganisms to a safe level, and is performed after cleaning? a. Sanitizing 2. What equipment is used to wash large items that will not fit into the automatic dish machine? a. A three-compartment sink 3. Utensils, grater, scoops, spatulas, pots, pans, mixing bowls, colanders, cutting boards, and even hands are all examples of what? a. Food contact surfaces 4. Disinfectants are safe to use on food contact surfaces. a. False. Disinfectants are not always approved for use on food-contact surfaces and should NOT be used on food-contact surfaces unless instructed by your local regulatory authority. 5. What color bucket is used for cleaning solution? a. Green
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APPENDIX 15
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