Guidelines for the Effective Use of Sanitizers and the types
what are the three things that are for sanitation
chlorine, quats, iodine
step 1
what is Scrape or remove food bits from the surface
4 ways of Cleaning and sanitizing stationary equipment
what is Unplug the equipment
Take the removable parts off the equipment
Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed Scrape or remove food from the equipment surfaces
Wash the equipment surfaces
Setting up a three-compartment sink:(4 ways)
what is Clean and sanitize each sink and drain board
Fill the first sink with detergent and water at least 110ºF (43ºC)
Fill the second sink with clean water
Fill the third sink with water and sanitizer to the correct concentration
Cleaning up after people who get sick(3 ways)
what is Diarrhea and vomit in the operation must be cleaned up correctly
It can carry Norovirus, which is highly contagious
Correct cleanup can prevent food from becoming contaminated and keep others from getting sick
Check with your local regulatory authority regarding requirements for cleaning up vomit and diarrhea.
A written cleanup plan may be required.
the sanitizing for iodine
what is
Water temperature: 68°F (20°C)
Water pH: ≤5 or as per manufacturer’s recommendations
Water hardness: As per manufacturer’s recommendations
Sanitizer concentration range: 12.5–25 ppm
Sanitizer contact time: ≥30 sec
step 2
what is Wash the surface?
Cleaning and sanitizing stationary equipment(4 more ways)
what is Rinse the equipment surfaces with clean water
Sanitize the equipment surfaces
Make sure the sanitizer comes in contact with each surface
Allow all surfaces to air-dry Put the unit back together
Setting up a three-compartment sink( one way)
what is Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer
when developing a plan for cleaning up vomit and diarrhea(2 ways)
what are How you will contain liquid and airborne substances, and remove them from the operation
How you will clean, sanitize, and disinfect surfaces
is the items for quats in sanitatizing
water temp: 75°F (24°C)
water Ph. : As per manufacturer’s recommendations
water hardness: ≤500 ppm or as per manufacturer’s recommendations
sanitation concentration: As per manufacturer’s recommendations
Contact for sanitation: ≥30 sec
step 3
what is Rinse the surface?
Clean-in-place equipment( 2 ways)
what is Equipment holding and dispensing TCS food must be cleaned and sanitized every day unless otherwise indicated by the manufacturer
Check local regulatory requirements
When using high-temperature dishwashing machines, provide staff with tools to check the temperature of the items being sanitized.
what is
Maximum registering thermometers
Temperature sensitive tape
when developing a plan for cleaning up vomit and diarrhea(3 ways)
what are When to throw away food that may have been contaminated
What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use
When a food handler must wear personal protective equipment
the sanitization for Chlorine
what is
Water temperature: ≥100°F (38°C) and ≥75°F (24°C)
Water pH: ≤10 and ≤8
Water hardness: As per manufacturer’s recommendations
Sanitizer concentration range: 50–99 ppm
Sanitizer contact time: ≥7 sec
step 4
what is Sanitize the surface?
when developing a plan for cleaning up vomit and diarrhea(5 ways)
what are How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances
How to segregate contaminated areas from other areas
When staff must be restricted from working with or around food or excluded from working in the operation
How sick customers will be quickly removed from the operation
How the cleaning plan will be implemented
step 5
what is Allow the surface to air-dry?
NEVER(2 ways)
what are Dump mop water or other liquid waste into toilets or urinals
Clean tools in sinks used for
Handwashing
Food prep
Dishwashing