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Unit 6 PowerPoint Presentation

Unit 6

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Unit 6

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  1. Unit 6 Cleaning FOODSAFE Level 1

  2. Cleaning Key Learning Points • Clearing and cleaning • Types of dishwashing • Steps for proper ware washing • Sanitizing or disinfecting methods • Other cleaning Page 58 FOODSAFE Level 1

  3. Cleaning Tables and Counters After cleaning a table or countertop - • discard unused food • clean with a damp cloth or paper towel used only for this purpose • rinse dirty cloth in a pail of sanitizer that should be changed frequently • avoid spraying the sanitizer in the air; use a cloth to minimize inhalation of chemicals in sanitizer sprays • launder soiled cloths • change linens, tablecloths or placemats between settings Writethison Page 58 FOODSAFE Level 1

  4. Procedures for Ware Washing 1. Organization 2. Scraping and pre-soaking 3. Sorting and racking 4. Washing 5. Rinsing 6. Sanitizing 7. Air drying Page 59 FOODSAFE Level 1

  5. Sorting and Racking Page 59 FOODSAFE Level 1

  6. 82C Hot Water Temperature 82°C (180°F)for 10 seconds Page 59 FOODSAFE Level 1

  7. Chemical Sanitizers Chlorine Bleach 28ml per 4.5 L of water(1 oz. per 1 gallon) Iodine 12.5 – 25 ppm or follow manufacturer’s instructions QUATS – Quaternary Ammonium Compounds200 ppm or follow manufacturer’s instructions Page 60 FOODSAFE Level 1

  8. Air Drying • Drain boards: clean, sanitized stainless steel or plastic laminate, sloped for drainage • Glassware: in racks or “business end” down on trays lined with sanitized bar matting • Never hand towel Unit 6 FOODSAFE Level 1

  9. Air Drying • Drain boards should be clean, made of sanitized stainless steel or arborite and be sloped for drainage into a sink or machine • Ware should be dry and cool before storage Page 61 FOODSAFE Level 1

  10. Manual Dishwashing Three separate sinks are needed: 1) Washing 2) Rinsing 3) Sanitizing Page 61 FOODSAFE Level 1

  11. Sick Dishwasher REAL CASE ─ DISHWASHER Hepatitis A was diagnosed in restaurant dishwasher. Over the next several weeks Hepatitis A was diagnosed in 110 persons, including four waitresses, who had eaten at the restaurant. Two people died. Unit 6 FOODSAFE Level 1

  12. Mechanical Dishwashers High temperature dishwasherwith built-in booster Low temperature dishwasherwith chemical dispenser Scrap Screen Data Plate FOODSAFE Level 1

  13. Mechanical Dishwashing Pre-Rinse Sprayer Temperature Booster Chemicals FOODSAFE Level 1

  14. Mechanical Dishwashing Uses jets of hot water at a minimum of60°C (140°F) and chemicals to loosen and remove soil. Sanitizing is done with water for a minimum82°C (180°F) for 10 seconds. Page 62 FOODSAFE Level 1

  15. Glass Washing Glass washers operate at temperatures that are lower than mechanical dishwashers, 50°C to 60°C(120°F to 140°F) Chemical sanitizers are used instead of hot water. Glasswashers will not remove dried-on sugar, cream or juice. Presoaking and scrubbing may be needed. Page 62 FOODSAFE Level 1

  16. Storage of Sanitized Ware • Store 15 cm off of the floor, away from dust, garbage, food or splashes • Clean and sanitize racks and shelving regularly • Handle ware with clean hands • Remove unclean dishware and pre-wash Page 61 FOODSAFE Level 1

  17. Video While watching the video: What are some of the basic procedures for mechanical dishwashing? What is the correct water temp. during the wash cycle in machine washing? Why is scraping and pre-soaking important? What is the correct temp. for the sanitizing cycle in machine washing? FOODSAFE Level 1

  18. Video While watching the video: What are some of the basic procedures for mechanical dishwashing? Scraping and pre-soaking, Sorting and racking, Washing, Rinsing, Sanitizing, Air drying What is the correct water temp. during the wash cycle in machine washing? 60°C (140°F) FOODSAFE Level 1

  19. Video While watching the video: Why is scraping and pre-soaking important? Because it reduces the chances for pathogens to survive and contaminate food What is the correct temp. for the sanitizing cycle in machine washing? 82°C (180°F) FOODSAFE Level 1

  20. Workplace Hazardous Materials Information Systems (WHMIS) • For each chemical, you must know • the hazards of the chemical • how to protect yourself • what to do in an emergency • where to get more information Page 63 FOODSAFE Level 1

  21. Cleaning Equipment in Place (CIP) Page 63 FOODSAFE Level 1

  22. Equipment Hazard REAL CASE ─ SLICER INJURY While cleaning a meat slicer, a worker slipped on a piece of plastic wrap that was on the floor. Her body fell forward into the slicer which was not locked out. Her finger was amputated by the sharp blade. Unit 6 FOODSAFE Level 1

  23. Wet Floors • Clean floors on a regular basis • Clean up spills right away • Use salt on spilled grease or oil that cannot be cleaned up immediately • Locate “warning signs” in wet, damp or just cleaned areas • Place non-slip mats in appropriate areas • Wear closed-toe, sturdy shoes with non-slip soles Page 64 FOODSAFE Level 1

  24. Wet Floors REAL CASE ─ SLIPS AND BURNS While cleaning the restaurant, an employee slipped on a tiled floor contaminated with oil and water. As he fell he pulled over the deep fat fryer. He suffered extensive burns requiring skin grafts. A second worker received splash burns to her leg and a third worker suffered minor burns while attempting rescue. Unit 6 FOODSAFE Level 1

  25. Collecting Waste Page 65 FOODSAFE Level 1

  26. Proper foot and body wear Puncture and liquid resistant gloves Waterproof bag Leave space at the top Discarding Waste Page 65 FOODSAFE Level 1

  27. UNIT 6 - Review Write this on page 66 FOODSAFE Level 1