The Why, What and How Clean of Cleaning

--Why is it so important to clean?
It is one of the most important supporting program for an effective food safety management system

--What is cleaning?

The removal of unwanted material like soil or dirt from equipment and surroundings which support microbial growth. Debris of food are good for bacteria.

--How clean is clean?

• Chemically - When chemicals used to clean are removed by rinsing.
  
  
• Physically - When all visible soil, dirt and residues are removed.
  
  
• Microbiologically - When numbers and types of microorganisms are removed to an acceptable level of less than 100/cm(square) on all equipment and surfaces.

Appropriate Cleaning System

Dry Steam Cleaning System

• Uses high temperature like dry steam for cleaning surfaces, particularly interior surfaces or where it is important they are cleaned using a dry cleaning technique.
  
  
• This system converts water into dry steam vapour with a temperature reaching up to 180 degress Celsius. Both the temperature and pressure of the steam can be controlled so that the surfaces can be effectively and safely cleaned without damage.
  
  
• This can be a very effective mean to clean and sanitize a surface without the need of chemicals. It can clean dirt, grime and contaminants from surfaces. Sanitize practically any building surface (interior and exterior). Kills algar, bacteria, fungi, lichens, mosses and spores that cause re-growth. Eliminates mould, mildew, most bacteria, germs, allergens and viruses
  

Appropriate Cleaning System

Setting up a Three-Well Sink or Triple Sink System

• The 1st well of the sink, should contain warm water and an appropriate amount of detergent added. Pots and pans should be washed or scoured using a dishcloth or brush. Change the water periodically as it will accumulate grease and food particles.
  
  
• The 2nd well of the sink, should be filled with clean water. This is the rinse water and it should be changed as often as when it looks like the 1st well. Pots and pans are rinsed by dipping them into the water.
  
  
• The 3rd well of the sink, should contain hot water or a chemical sanitizer added to clean water to sanitize pots and pans. If using hot water, be sure to regulate the temperature regularly. If using chemical sanitizer, follow the instructions provided.
  
  
• Cleaned and sanitized pots and pans should be allowed to air dry on cleaned and sanitized drying racks. These are usually coated metal wire shelves resting on wheels for easy movement between washing and storage.
  

Sanitation Procedures

Sanitizing Procedure

• Use sanitizer or virucidal disinfectant USDA D-2. Mix 1 part with 500 parts water. Apply with a sanitizing gun or pump-up sprayer to all surfaces cleaned. Allow for surfaces to air dry.

Triple Sink System

• Clean, Rinse, Sanitize. Place rinsed items into the sanitize compartment of the sink, making sure each item is completely immersed in the solution. Allow for a minimum soaking time of 1 minute for proper sanitizing. Remove and air dry.
  

Cutting Boards

• Spray with a solution of foaming cleaner/degreaser diluted at the proper rate. Follow by rinsing with water and wiping with a clean cloth and sanitize. Do not rinse sanitizer off.

Equipment

• Rinse in clear fresh water in the rinse compartment of a triple sink. Then place parts of the equipment into the sanitizing compartment of the triple sink filled with diluted solution of quaternary sanitizer disinfectant diluted at the rate of 1/4 ounce per gallon of water for 1 minute. Remove and allow for air dry.

Preparation Area and Supply Bins

• Sanitize using a quarter ounce per gallon of USDA D-2 Sanitizer. Allow for air drying.
  

Cleaning Procedures

Food Processing Equipment

• First, unplug the equipment from the power to prevent electrical shocks. Then dismantle the equipment if necessary. Wash with a cleaning agent. Dry the parts with a clean cloth before reassembling them.
  

Floors, Walls and Benches

• Move all equipment taking up space or blocking certain parts of the floor or wall. Sweep away all visible debris to make cleaning easier. Next, wash down with a spray and/or solvent cleaner. Dry using a mop or cloth.

Chiller and Refrigerator

• Use hot water along with the cleaning agent. Scrub the inner and outer parts of the chiller or fridge taking extra care of the door seals and handles. Dry all areas with a clean cloth and floors using a clean mop.

Canopies

• Remove all pots, pans and utensils from stove areas to prevent injuring during cleaning. Spray or wipe using suitable cleaning agent.
  
  

Cutting Boards

• Scrape away excess debris of food from cutting boards and tables. Wash the cutting board using the triple sink process. Cutting boards that are latched on should be sprayed with a cleaning agent diluted at a proper rate.

Deep Fryer

• Empty the dirty oil from the fryer. Fill the emptied fryer which water once inch above oil line left behind. Add one quart of deep fryer cleaner concentrate and heat to 195 degress Fahrenheit. Do not boil, turn off the power and stand for 10 to 15 minutes. Drain off water and scrub inside thoroughly with a brush and reapply cleaning agent if necessary. Rinse thoroughly with clean, fresh water.

Oven

• Apply cleaning agent to bottom of oven then the sides and top evenly, taking special care to wear chemical resistant gloves and chemical splash goggles. Allow for 10 minutes standing time in a warm oven or 25 minutes in a cool oven before gently agitating the soil with a brush. Wipe off major soil and then thoroughly rinse all surfaces with potable water.
  

What is hygiene?

Hygiene refers to the set of practices perceived by a community to be associated with the preservation of health and healthy living.

While in modern medical sciences there are a set of standards of hygiene recommended for different situations, what is considered hygienic or not can vary between different cultures, genders and etarian groups. Some regular hygienenical practices may be considered good habits by a society while the neglect of hygiene can be considered disgusting.

Good Restaurant Sanitation and Hygiene

This video is an excellent course for training new or experienced food handlers in proper sanitation and hygiene procedures. Video covers bacteria micro organisms proper food temperatures handling raw foods cross contamination food storage chemicals cleaning sanitizing procedures acidity reactions with metal cans insect rodent control and personal hygiene. Video also shows great graphics and animations to stress important topics.

This video emphasizes on personal hygiene, cleanliness, pest rodent, bacteria control and food temperature requirements. Apart from that , the video also covers on general restaurant health and cleanliness procedures, food storage and food sanitation practices.