Basic Food Safety: Chapter 5 "Cleaning and Sanitizing" (English)
Cleaning and Sanitizing: Key Practices for Food Safety
Understanding Cleaning vs. Sanitizing
- Cleaning involves using soap and water to remove dirt and food from surfaces, while sanitizing employs chemicals or heat to kill germs.
- It's crucial to recognize that surfaces may appear clean but can still harbor unseen germs; sanitizing reduces these germs to safer levels.
- Always follow the label directions when mixing chemical sanitizers, and never add soap to them. Use test strips to ensure proper sanitizer strength.
- Wiping cloths should be stored in clean sanitizer, and all dishes must be washed, rinsed, and sanitized between uses.
Proper Dishwashing Techniques
- When washing dishes by hand, start by cleaning and sanitizing the sink before scraping leftover food into the garbage.
- Dishes should be washed in hot soapy water, rinsed in clean hot water, then soaked in a third sink with warm water and an approved sanitizer. Air drying is essential.
- Avoid stacking dishes on top of each other during washing; instead, stack them in dish racks for optimal water circulation.
Dishwasher Operations
- Ensure that dishes are inspected after coming out of the dishwasher for spots or stains; no soap residue should remain on any items.
- Store cups, bowls, pots, pans upside down to prevent contamination. Handle silverware only by the handles and keep utensils at least 6 inches off the floor.
Summary of Key Facts