Lecture 9 Flashcards by Delayne van Dijk

what happens when there is cleaning and or sanitizing mismanagement?

Food contaminaiton

Customer and or employee illness of injury

Waste of chemicals (increased costs)

Corrosion to equipment and facilities (decreased life)

Damage to the environment

How well did you know this?

Not at all

Perfectly

What does cleaning consist of?

Cleaning consists of a cleaning compound and pressure

pressure can be applied via brush/cloth/scrub/water spray
cleaning compound can be detergent, solvent, acid or abrasive

How well did you know this?

Not at all

Perfectly

What are the kinds of cleaning and sanitation?

Detergent (penetration, suspension, rinsing agent)
Wetting
Suspension
Saponify
Sequestering
Rinsing Agent (often water)
Drying Agent (prevents sports, films)
Solvent Cleaner (alkaline degreaser for ovens)
Acid Cleaner (lime build up)

How well did you know this?

Not at all

Perfectly

What is easier to clean?

Sugar and salt cause they are water soluble

Fats require an emulsifying agent to carry it away

Proteins require colloidal solution formed by peptizing or sequestering

How well did you know this?

Not at all

Perfectly

what factors affect the learning process?

Type of water (hard vs soft water)
Water temp (higher the temp the faster + efficient cleaning)
Surface
Type of cleaning compound
Type of soil
Agitation time

How well did you know this?

Not at all

Perfectly

Why is hard water not the greatest?

Requires a considerable amount of soap to produce lather

Scalling of hot water pipes and appliences

Has Calcium, magnesium, strontium iron barium and manginess caused by dissolved polyvalent ions

Hardness estimated by determining the concentrations of the individual components of hardness

How well did you know this?

Not at all

Perfectly

How do you classify hard water?

Soft 0-60mg/L
Medium/Hard 60 to 120mg/L
Hard 120-180mg/L
very Hard +180mg/L

How well did you know this?

Not at all

Perfectly

What is the hard water content of London Toronto Woodstock and Ottawa?

London 101-119
Toronto- 121-142
Woodstock- 313
Ottawa- 30

How well did you know this?

Not at all

Perfectly

what are the 2 sanitization methods?

Heat

Chemicals

How well did you know this?

Not at all

Perfectly

What is heat sanitization?

Clean water at the temperature of at least 77C or more for at least 45 seconds
-more expensive than chemicals

How well did you know this?

Not at all

Perfectly

what is chemical sanitation ?

Immerse a clean object in a sanitizing solution for a specific length of time
OR
Rinse swap or spay the sanitizing solution onto a surface
Management of chemicals
a. Test chemicals for strength
b. Sanitation solution can bind food particles and detergent residues if surfaces are inadequately cleaned leaving the sanitizer of no use

How well did you know this?

Not at all

Perfectly

What are the Ontarios food premise regulations based on utensils sanitization chemicals?

Utensils be sanitized through the use of

Chlorine no less than 100ppm at least 24C for at least 45 seconds
Quaternary ammonium no less than 200ppm at lead 24C for 45 second
Iodine 25ppm at least 24C

How well did you know this?

Not at all

Perfectly

What is CIP?

Clean in place- built in or stationary equipment, circulate chemical compounds through a piping system

How well did you know this?

Not at all

Perfectly

What is COP?

Clean out of place- dissemble equipment, some parts can be put through the dishwasher

How well did you know this?

Not at all

Perfectly

What is manual cleaning?

Work surfaces are cleaned then chemical compounds are applied often using a spray bottle

How well did you know this?

Not at all

Perfectly

What are the 2 methods of sink washing?

3 Compartment sink
-wash, rinse, sanitize
2 compartment sink
-was and rinse, sanitize

What re the 5 steps for manual dishwashing?

Scrape
Wash
Rinse
Sanitize
Air dry

In general what are the 2 parts to dishwashing?

Clean dishes, utensils and pans of soil by scraping orator flow
Sanitize dishes, utensils and pans

How long are us supposed to sanitize dishes when manually washing them?

45 seconds in hot water at least 77C with chlorine, iodine or quats

What are the food premise regulations for mechanical dishwashers?

60C or higher

Sanitizing rinse is water that is maintained at a temp not lower than 82C

Have thermometers and that are so located as to be easily read

what are the different types of Mechanical dishwasher?

Under the counter
Single tant/Stationary rack/hood
Single Tank conveyor
Multiple tank conveyor

what are the steps to commercial dishwashing?

Prewash to remove fat and increase suds
dinnerware/cutlery loaded onto conveyor belt that all surfaces exposed
Using a rinsing agent to prevent spotting
Air dry
Remove from conveyor and stack on shelves or in lowerators

In terms of Ontario food premise regulations what are the rules for storage of substances?

To be kept in a compartment separation from food

Kept in a container that bears a label

Only in such manner and under such conditions that the substances do not contaminate food

What do you have to consider when purchasing dishwashers?

Labour 
Energy
Chemicals
Speed
Ergonomics
Flood Space
Availability
Of parts
Warranty
Preventative maintenance requirements 
Ease of cleaning

What is preventative maintenance?

Document program or routine checks inspections cleaning and maintenance such as oiling motors on mixers

What do the Ontario food premise regulations say about sanitizing utensils?

Multi-service articles shall be cleaned and sanitized after each use Utensils other than multi service articles shall be cleaned and sanitized as often as is necessary

What do the Ontario food premise regulations say about sanitizing surface areas?

Surfaces in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition

What do the Ontario food premise regulations say about garbage and wastes?

Garbage and wastes shall be removed from a food premise as often as is necessary to maintain premise in a sanitary condition

What do the Ontario food premise regulations say about table covers, napkins and serviettes?

Table covers napkins or serviettes used in the food service of food shall be clean and in good repair Cloths and towels used for no other purpose but drying

What conditions do pests need to stay in a restaurants?

Food and place to live

What do the Ontario food premise regulations say about pest control?

Every premise shall be protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests Facilities nede to be kept sanitary, properly equipped and in good repair at all times

Based on food premise regulations what should all facilities be equipped with?

Hot and cold running water Toilet paper Easy to clean receptacle Soap or detergent

What are audit tools used for?

Monitor cleanliness | Monitor the frequency of pest control company visits

What are logs used to monitor?

Temp in dishwashing machines Chemical levels in dishwashing machines Chemical levels in sinks ATP levels on surfaces

What is the ATP reader (Luminometer)?

Provides a reading on the number of pathogens on a surface -solution contains enzymes -Can be connected to software Reads RLU: Relative light units

What are the ranges for RLU?

Less than 150 RLU acceptable in food service 151-299 Caution Greater than 300 reclean/sanitize and retest