11:709:364 Chapter Notes - Chapter 10: Abrasive, Dishwasher, Dishwashing
1 Mar 2020
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Document Summary
Cleaning: physical removal of visible soil and food from a surface. Sanitizing: reducing the number of potentially harmful microorganisms to safe levels on food contact surfaces. Detergents: cleansing agents, solvents or any substance that will remove foreign or soiling material from surfaces. Abrasives: removal of particularly tough soils: caution may scratch surfaces. Methods of cleaning: clean-in-place (cip) or mechanical cleaning: equipment not disassembled; cleaning of stationary or built-in equipment, clean-out-of-place (cop): equipment partially disassembled and cleaned, manual cleaning: full disassembly of equipment for complete, thorough cleaning. How to clean and sanitize: 1) scrape or remove food bits from the surface, 2) wash the surface, 3) rinse the surface, 4) sanitize the surface, 5) allow the surface to air dry. Heat-temperature machines: final sanitizing rinse must be at least 180 f, but never above 195 f, 165 f for stationary rack, single temperature machines. Chemical sanitizing machines: use of chemicals. Clean the machine as often as needed.
