NOW AVAILABLE. on CD ROM!

Transcription

1 NOW AVAILABLE on CD ROM! Canberra Corporation 1994 Revised 1996, 1998, 2000, 2001

2 End User Module Table of Contents Personnel Listing Buying Motivations & Responsibilities Facility Overview Chemicals & Related Product Listing Product Listing by Department Important Issues Table Top Demonstrations Procedures Hand Washing Wall Chart Hand Washing Kitchen Floor Care Methodization Restrooms Restaurants Triple Sink System Cutting Boards Coolers & Freezers Slicers Deep Fryer Oven Prep Area/Supply Bins Display Cases General Food Service Cleanup Glossary of Terms Appendix USDA Authorization Programs USDA Classifications and New Policies USDA Rating Descriptions Liquid Life Form Bio Augmentation Digestive Cycle Canberra Corporation 1997 *All information in this seminar is available on CD ROM.

3 Food Service Personnel & Their Responsibilities (Food Service, Supermarket) Store Manager Proprietor Position Responsibility Profit and loss of all departments and general store Inventory New vendor relationships Store maintenance Store aesthetics Assistant Store Manager Hostess/Wait Manager Night Manager Assists in all store manager activities Usually involved with book work and smaller vendors Grooming for store manager position Management responsibility over night personnel Sometimes is floor crew leader/manager Does more hands on, facing shelves, unloading trucks Normally being groomed for Assistant Store Manager position Department Managers Exec. Chef Responsible for Profit and Loss of individual department Scheduling Sanitization Sales Purchase of supplies for department direct from vendor Deli Manager Bakery Manager Meatroom Manager Produce Manager Warehouse Manager Floor Crew See department managers See department managers See department managers See department managers Usually a nightime operation Responsible for maintaining warehouse and equipment Unload trucks, face shelves Sometimes captive to an individual store. In larger chains floor crews travel from store to store. Many times have individual floor crews that strip, finish, etc... and travel from store to store.

4 Public Restroom Public Restroom Bar Entrance Foyer Host/Hostess Reception Area Food Service Seminar ÀÀÀÀÀÀÀÀÀÀÀÀÀ ÀÀÀÀÀÀÀÀÀÀÀÀÀ Deep Fryers Walk-in Oven Grill Cooler ÀÀÀÀÀÀÀÀÀÀÀÀÀ ÀÀÀÀÀÀÀÀÀÀÀÀÀ Slicers 3 ÀÀÀÀÀÀÀÀÀÀÀÀÀ sinks Prep ÀÀÀÀÀÀÀÀÀÀÀÀÀ Dining Area Booths

5 Chemicals & Related Product Listing Department Chemical Related Product Public Restroom Kitchen Bar Dining Area Host/ Hostess Reception Exterior

6 Product Listing by Department Public Restroom + Product USDA General Store Use Kitchen Dining Area Bar 302 D/T C2 For daily/weekly cleaning Bowl Cleaner & disinfection of toilets & urinals. (Weekly) 305 T/C Bowl/Tile/ C2 For weekly cleaning & Porcelain Cleaner 3410 Tile, Grout & C2 disinfection or interim cleaning of toilets, urinals & Bathroom Clr./Deo. Equ. other hard surfaces Multi-Surface C2 Bathroom Cleaner Equ. 315 Mid Acid Bowl Cleaner C2 For weekly cleaning & disinfection of toilets, & urinals with rust & mineral deposits. 320 N/A Bowl & C2 To be used daily for Bathroom Cleaner cleaning & disinfection of toilets, urinal & other hard surfaces. 400 Bacterial C1 Treatment of floor drains, Treatment of floor drains, Treatment of floor drains, Digestant slop sinks, urinals, toilets & slop sinks, urinals, toilets & slop sinks, urinals, toilets & Deodorant lavatories. (Twice weekly) lavatories. (Twice weekly) lavatories. (Twice weekly) 401 Uric Acid NA Use as deodorant in, on, & Eradicator around toilets, urinals, outdoor garbage dumpsters & sinks. (Daily) (Non-food contact areas only) Food Service Seminar 402 Bio-Enzymatic Drain Opener C1 For opening slow or clogged drains, also used For opening slow or clogged drains, also used For opening slow or clogged drains, also used as a purge/cleaner for as a purge/cleaner for as a purge/cleaner for grease traps. grease traps. grease traps. 410 Acidulous C2 For deep cleaning of For deep cleaning of For deep cleaning of For deep cleaning of Quarry Tile Renovator cement & quarry tile floors. (Interim maintenance) cement & quarry tile floors. (Interim maintenance) cement & quarry tile floors. (Interim maintenance) cement & quarry tile floors. (Interim maintenance) 420 Glass, Plastic A1 } Display cases, mirrors, Show cases, mirrors, Show cases, mirrors, Show cases, mirrors, & CRT Cleaner RTU windows, chrome, chrome & porcelain chrome & porcelain chrome & porcelain 4020 Glass C1 porcelain surfaces, cash surfaces, cash registers & surfaces, cash registers & surfaces, cash registers & Cleaner Equ. registers & surrounding surrounding work areas. surrounding work areas. surrounding work areas. 421 Glass, Plastic & C1 work areas. (Daily) (Daily) (Daily) (Daily) CRT Cleaner Conc. Equ Glass, Plastic C1 & CRT Cleaner Equ Glass, Plastic C1 & CRT Cleaner Equ. 430 Creme Cleanser A6 Used to clean sinks, chrome & stainless steels. (Non- Used to clean sinks, chrome & stainless steels. (Non- Used to clean sinks, chrome & stainless steels. (Non- Used to clean sinks, chrome & stainless steels. (Nonfood contact areas only) food contact areas only) food contact areas only) food contact areas only) 440 Soft Lotion A1 For hand washing pots, For hand washing pots, Hand Dishwashing pans, glasses, dishes & pans, glasses, dishes & Concentrate cooking utensils. (Daily) cooking utensils. (Daily) 470 Oven & Grill Cl. A8 For deep cleaning ovens, For deep cleaning ovens, 1255 Foaming Oven A8 and Grill Cleaner deep fat fryers, and grills. (Daily or weekly) deep fat fryers, and grills. (Daily or weekly) 7/04

7 Product Listing by Department (continued) Public Restroom + Product USDA General Store Use Kitchen Dining Area Bar 4000 All Purpose Clnr. A4 E. } For general spray/wipe For general spray/wipe 701 Economy A4 cleaning of any non-food cleaning of any non-food Multi-Purpose contact surfaces and deep contact surfaces and deep Synthetic cleaning of resilient tile cleaning of resilient tile Detergent Complex flooring with blue pad flooring with blue pad 3700 Deep Scrub A4 before recoating. before recoating. Multi-Purpose Equ. (Interim maintenance) (Interim maintenance) Cleaner 910 Industrial C1 Heavy dirt/grease build-up Heavy dirt/grease build-up Heavy dirt/grease build-up Heavy dirt/grease build-up Strength Spray & Wipe Cleaner Degr. removal including nicotene from all surfaces not harmed removal including nicotene from all surfaces not harmed removal including nicotene from all surfaces not harmed removal including nicotene from all surfaces not harmed 3910 Multi-Pur. Deg. C1 by water. by water. by water. by water. Equ. 702 No Rinse C1 Used for daily damp Damp Mop Cleaner 3702 Damp Mop Clr. mopping. No rinsing required. Use in inedible 4072 Neutral Damp food processing areas only. Mop Cleaner 704 Rinse Free A4 Stripping finished floors. Floor Stripper Equ. (Interim maintenance) 706 Butyl Free A4 For removal of heavy Low Odor UHS Floor Stripper Equ. build-up of finish on finished floors, baseboards 707 Super Charged Rinse Free Floor A4 & PPD. (Interim Equ. maintenance) Stripper 710 Floor C1 Neutralizes the ph of the Cleaner & Equ. floor after stripping & Neutralizer before sealing & finishing. (Interim maintenance) 725 Water Based NA For daily dust mopping of Dust Mop Treatment most hard floors & surfaces. 803 S/V Disinfectant D2 Use in third sink or CIP equipment for Use in third sink or CIP equipment for 3803 Food Service D2 sanitizing pots, pans, & final sanitizing pots, pans, & final Sanitizer 830 Food Service Equ. D2 sanitizing application to all surfaces requiring a sanitizer. sanitizing application to all surfaces requiring a sanitizer. Sanitizer (*RTU) Equ. (Daily) (1/4 oz. per gal.) (Daily) (1/4 oz. per gal.) 902 Non-Butyl A4 Used to remove oil and Industrial Equ. grease spots on islands, all Detergent Complex concrete surfaces & 4010 Heavy Duty A4 driveways. Also - Back Degreaser Cleaner Equ. room/warehouse floor scrubbing. May be used to pressure wash brick store fronts & shopping carts. Food Service Seminar 903 Food Service A1 For removal of grease/oil For removal of grease/oil For removal of grease/oil Foaming Degreaser build up on floors, walls, build up on floors, walls, build up on floors, walls, stationary equipment, conveyors, machinery, food stationary equipment, conveyors, machinery, food stationary equipment, conveyors, machinery, food service carts, display cases service carts, display cases service carts, display cases & spot cleaning. (Daily) & spot cleaning. (Daily) & spot cleaning. (Daily) **Exceeds UL Standards 7/04

8 Product Listing by Department (continued) Public Restroom + Product USDA General Store Use Kitchen Dining Area Bar **1000 Semi- NA } For sealing Permanent Resilient resilient Floor & Concrete tile Sealer before **1001 Versatile Pre- NA applying mium Floor Sealer floor finish. Food Service Seminar **1018 High Gloss Economy NA Applying finish to the floor after sealing. Floor Finish **1020 High Gloss NA } Applying Applying Applying Premium Floor Fin. finish finish finsh **1022 Ultra Versatile NA to to to Premium Floor Fin. the the the **1025 High NA floor floor floor Performance after after after Premium Floor Fin. sealing. sealing. sealing Multi-Purpose Rejuvenator NA For spray buffing, mop on restoring and auto For spray buffing, mop on restoring and auto For spray buffing, mop on restoring and auto scrubber cleaning (Daily) scrubber cleaning (Daily) scrubber cleaning (Daily) 1100 Traffic Lane, NA For spot cleaning/bonnet For spot cleaning/bonnet For spot cleaning/bonnet Bonnet Cleaner & cleaning or pre-spraying of cleaning or pre-spraying of cleaning or pre-spraying of Solvent Spotter walk-off mats & office carpeting in non-food walk-off mats & office carpeting in non-food walk-off mats & office carpeting in non-food processing areas. (Daily) processing areas. (Daily) processing areas. (Daily) For pre-spray treatment before extraction. For pre-spray treatment before extraction. For pre-spray treatment before extraction Extraction Carpet Concentrate NA For extraction cleaning of walk-off mats, upholstery & For extraction cleaning of walk-off mats, upholstery & For extraction cleaning of walk-off mats, upholstery & office carpeting in non-food office carpeting in non-food office carpeting in non-food processing areas. (Interim maintenance) processing areas. (Interim maintenance) processing areas. (Interim maintenance) 1120 Dry Foam Carpet Shampoo NA For rotary shampoo cleaning of walk-off mats, For rotary shampoo cleaning of walk-off mats, For rotary shampoo cleaning of walk-off mats, upholstery & office carpeting upholstery & office carpeting upholstery & office carpeting in non-food processing areas. (Interim maintenance) in non-food processing areas. (Interim maintenance) in non-food processing areas. (Interim maintenance) 1130 Foam Control Agent NA Defoaming agent for extractors w/d vacs & auto Defoaming agent for extractors w/d vacs & auto Defoaming agent for extractors w/d vacs & auto scrubbers in non-food scrubbers in non-food scrubbers in non-food processing areas. (Interim maintenance) processing areas. (Interim maintenance) processing areas. (Interim maintenance) 1140 Bio-Clenz Spot Cleaner NA Walk-off mats, upholstery/ office carpet spotter for Walk-off mats, upholstery/ office carpet spotter for Walk-off mats, upholstery/ office carpet spotter for organic food-based stains in organic food-based stains in organic food-based stains in non-food processing areas. (Interim maintenance) non-food processing areas. (Interim maintenance) non-food processing areas. (Interim maintenance) ** Exceeds UL Standards 7/04

9 Product Listing by Department (continued) Public Restroom + Product USDA General Store Use Kitchen Dining Area Bar 1150 Tannin Spotter NA Walk-off mats, upholstery/ office carpet spotter for rust, Walk-off mats, upholstery/ office carpet spotter for rust, Walk-off mats, upholstery/ office carpet spotter for rust, tannin, urine stains & water tannin, urine stains & water tannin, urine stains & water spots in non-food processing areas. (Interim maintenance) spots in non-food processing areas. (Interim maintenance) spots in non-food processing areas. (Interim maintenance) 1160 C/S Carpet Extraction NA Extraction shampoo for EPA registered sanitization of walk Extraction shampoo for EPA registered sanitization of walk Extraction shampoo for EPA registered sanitization of walk Concentrate off mats & office carpets in off mats & office carpets in off mats & office carpets in non-food processing areas. (Interim maintenance) non-food processing areas. (Interim maintenance) non-food processing areas. (Interim maintenance) 1170 Carpet & Upholstery NA For protection of all walkoff mats, upholstery & For protection of all walkoff mats, upholstery & For protection of all walkoff mats, upholstery & Protectant carpeted areas in non-food carpeted areas in non-food carpeted areas in non-food processing areas. (Interim maintenance) processing areas. (Interim maintenance) processing areas. (Interim maintenance) *1200 Furniture NA *RTU For daily/weekly Polish application to wooden surfaces. *1201 Sweet Tropic C1 *RTU Utilized to eradicate Mist Air Freshener Equi. eradicate & Neutralizer unwanted odors *1202 Baby Fresh C1 *RTU from carpets, Scent Air Equi. upholstery, Freshener & defined spaces. Neutralizer *1205 Dust Mop C1 *RTU For regular applica- For regular applica- Treatment Equi. tion to dust mops tion to dust mops & dusting tools to & dusting tools to enhance the ability to enhance the ability to attract and hold dust. attract and hold dust. *1207 Gelled C1 *RTU For quick removal Baseboard Equi. of floor finish & dirt Stripper from baseboards and hard to reach areas. Food Service Seminar Broad Gen. Dilu. Public Restroom + Product Spec. Disn. USDA Rates General Store Use Kitchen Dining Area Bar *1210 Stainless A7 *RTU For use when For use when For use when For use when Steel Clnr. Polish Equi. polishing stainless polishing stainless polishing stainless polishing stainless *1211 Stainless Steel Clnr. Polish C1 Equi. *RTU steel dispensers, sinks & decor. steel dispensers, sinks & decor. steel dispensers, sinks & decor. steel dispensers, sinks & decor. *1220 Glass, Plastic C1 *RTU For cleaning of For cleaning of For cleaning of For cleaning of & CRT Cleaner Equi. mirrors, glass, walls, mirrors, glass, walls, mirrors, glass, walls, mirrors, glass, walls, doors & signs. doors & signs. doors & signs. doors & signs. *1225 All Purpose C1 *RTU For general For general For general For general Spray & Wipe Equi. degreaser spray & degreaser spray & degreaser spray & degreaser spray & wipe application wipe application wipe application wipe application where no disinf. where no disinf. where no disinf. where no disinf. is required. is required. is required. is required. *1226 Industrial C1, C2 *RTU For heavy duty For heavy duty For heavy duty For heavy duty Cleaner Equi. degreaser spray & degreaser spray & degreaser spray & degreaser spray & Degreaser wipe application wipe application wipe application wipe application where no disinf. where no disinf. where no disinf. where no disinf. * RTU = Ready to use is required. is required. is required. is required. 7/04

10 Product Listing by Department (continued) Food Service Seminar Mirrors/Stalls Broad Gen. Dilu. Toilets/Urinals Dispensers/ Ceilings & Walls Floors General Product Spec. Disn. USDA Rates Daily/Weekly Sinks - Daily Monthly Monthly Specialty *1229 Vandalism C1 *RTU Removal of paint, Removal of paint, Removal of paint, Removal of paint, Mark & Stain Equi. ink and other ink and other ink and other ink and other Remover graffiti from most graffiti from most graffiti from most graffiti from most hard surfaces. hard surfaces. hard surfaces. hard surfaces. *1230 Disinfectant Deodorant Y C1 Equi. *RTU Daily surface spray disinfection & Daily surface spray disinfection & Daily surface spray disinfection & deodorizing of deodorizing of deodorizing of toilets, sinks, urinals, knobs, toilets, sinks, urinals, knobs, toilets, sinks, urinals, knobs, handles & handles & handles & dispensers. dispensers. dispensers. *1240 Foaming Y C1 *RTU Daily cleaning & Daily cleaning & Daily cleaning & Daily cleaning & Disinfectant Cleaner Equi. disinfection of all hard, non-porous disinfection of all hard, non-porous disinfection of all hard, non-porous disinfection of all hard, non-porous surfaces. surfaces. surfaces. surfaces. *1250 Chewing NA *RTU Removal of Removal of Removal of Gum Remover chewing gum from fabrics & carpet. chewing gum from fabrics & carpet. chewing gum from fabrics & carpet. *1260 Flying F1 *RTU Nicely fragranced Insecticide Equi. flying insecticide. *1270 Residual F2 *RTU For crawling insects. Insecticide Equi. *1280 Wasp & Hornet F2 Equi. *RTU Wasp & Hornet Long-Range Killing. Insecticide *RTU = Ready to use 7/04

11 Important Issues Training - Factors that affect training in the Food Service industry High turnover of employees Minimum wage employees Overseen by many government agencies Cleaning is critical to the experience Chemical blending vs. RTU Bloodborne pathogen standards Hand Washing Wall Chart Handwashing Critical food services requirements Awareness/training Liability Governing Bodies/Associations OSHA HACCP IEHA EPA Others Facility Management Aseptic conditions Quality Special surfaces and soils

12 NOW AVAILABLE on CD ROM! Canberra Corporation 1994 Revised 1996, 1998, 2000, 2001

13 Table Top Demo's Food Service Demonstrations Black Light Demo for Meat Room Tools and Materials Needed: 1. Black Light Demo Techniques: Utilizing a hand-held black light in a darkened meat case (empty if possible), identify for your customer possible areas of bacterial accumulation. This bacterial accumulation may be causing premature browning of meat, which results in a poor display and meat waste. The cost of wasted meat comes directly off the meatroom budget bottom line. It is to the advantage of the meatroom management that the meat remains red and healthy until its sell by date has passed. Lip Light Demo for Meat Room, Product, and Deli Tools and Materials Needed: 1. Lip Light Demo Techniques: By using your restroom lip light, indicate blood and dirt accumulations under the meat, produce, and deli display shelves. This tool will assist your efforts of consulting with your customer on how you can help them maintain high standards of quality.

14 Table Top Demo's Food Service Demonstrations Table Top Demo for Sea Shell Demo of Bowl Cleaners Tools and Materials Needed: 1. 1 small sea shell (representing hard water scale) 2. 1 clear wide-mouth bottle or cup 3. Products to be demonstrated: 9% Bowl Cleaner, Detergent Thickened 9.5% Bowl Cleaner, 23% Super Bowl Cleaner, and Thick & Clinging/20% Phosphoric Acid Bowl/Tile/Porcelain Cleaner Demo Techniques: To the wide mouth container, add sea shells. Add 1/4 ounce of Bowl Cleaner to container. The immediate attack of the sea shell by the acid illustrates the product's efficacy in rapid lime calcium or rust removal. Table Top Demo for Color Change Tools and Materials Needed: 1. Small clear cup or vial with dropper 2. Products to be demonstrated: Detergent Thickened Bowl Cleaner, Color Indicated Floor Neutralizer/ Conditioner, and Pad Rejuvenator Floor Pad Renovator Demo Techniques: Show customer quart bottle of product to illustrate color. Pour small amount into cup or vial of water to illustrate green color turning to blue or #705 red color turning to yellow. Table Top Demo for Test Tube Foam and Corrugated Tools and Materials Needed: 1. 1 clear vial or test tube 2. Products to be demonstrated: Non-Acid Bowl and Bathroom Cleaner, Thickened Non-Acid Bowl Cleaner, and General Purpose/Non-Acid Disinfectant Cleaner Demo Techniques: Spray Thickened Non-Acid product into vial, producing foam in vial which can be turned upside down; thus illustrating clinging effect of product/foaming capabilities - disinfectant qualities.

15 Table Top Demo's Food Service Demonstrations (continued) Table Top Demo for Ammonia Odor Removal Tools and Materials Needed: 1. Uric Acid Eradicator Kit to include: clear vial, cotton ball, synthetic urine in small bottle, Uric Acid Eradicator, and sprayer Demo Techniques: Spray cotton ball with synthetic urine odor. Avoid holding under nose of customer (may be offensive). Spray cotton ball with Uric Acid Eradicator, and show how odor is removed. Table Top Demo for Lipstick Removal Tools and Materials Needed: 1. Lipstick and/or hotel-size bar of soap 2. Glass surface 3. Sprayer and wipes 4. Glass Cleaner Demo Techniques: Using a trigger sprayer, spray 8" circle on a window/mirror. Wipe dry with a clean wipe, showing how fast the Glass Cleaner dries, being an alcohol formula. Using a small hotel-size bar of soap and/or lipstick, mark the glass in several areas. Spray as before and wipe clean, illustrating film-free characteristics. Table Top Demo for Discolored Penny Tools and Materials Needed: 1. One discolored penny 2. Small amount of Creme Cleanser (squeeze bottle preferred) 3. Paper towel Demo Techniques: Squeeze small drop of Creme Cleanser onto a penny and allow product to remain on surface 1 minute. Without agitation, wipe product off of penny using paper towel. Note how area previously covered has returned to its original shine and how product wipes free without leaving residue behind. Table Top Demo for Green Grease Kit Tools and Materials Needed: 1. Empty plastic vials/cups 2. Green grease (Crisco with food coloring) 3. Liquid Life Forms 4. Water to rinse cup

16 Table Top Demo's Food Service Demonstrations (continued) Table Top Demo for Green Grease Kit (continued) Demo Techniques: With your finger, apply the green grease uniformly to the inside surface of the tumbler (coat medium thickness). Pour 1 to 2 ounces of Liquid Life Forms into tumbler and allow to remain 5 minutes (set aside and continue discussing benefits of product). Leave some of the green grease NOT in touch with Liquid Life Forms. Rinse tumbler, preferably with COLD water. The green grease will liquefy, illustrating the Liquid Life Form's ability to break down and digest greases. Black Light Demo Tools and Materials Needed: 1. Black Light Demo Techniques: Utilizing a hand-held black light in a darkened restroom, indicate to your customer key areas requiring disinfection and regular cleaning. The flavin in urine, bacteria and heavy soap scums cause those elements to fluoresce when exposed to ultraviolet light, therefore indicating a source for bacteria and odor. By showing your customer the key areas below, you are providing him/her consultation as to the source of odors and bacteria in their restroom. It is NOT to show how poorly they are cleaning. Key areas for use of black light demo. Door Knob Light Switch Flush Handles Toilets Rim, Seat, Sides, Under Bowl, Floor Urinals Interior, exterior, under side Stall Walls Sink Under Side Faucet Handles Paper Towel Dispensers Soap Dispensers Trash Receptacles Shower Stalls Outside of Bathtub in Hotel Restroom Lip Light Demo Tools and Materials Needed: 1. Lip Light Demo Techniques: Utilizing the Lip Light equipped with mirror, indicate to your customer the area under the lip or rim of commodes and urinals. The result of your exploration should provide your customer and their staff with an understanding of where deposits of lime, rust and bacteria need to be removed to eliminate odor and bacteria growth, as well as to maintain sufficient water flow during flushing.

17 Procedures Hand Washing Wall Chart Wet your hands and wrists with warm water. Apply cleaner to hands and wrists (2" above exposed area) and lather at least 15 seconds. Include back of hands, between fingers and around nails and cuticles. Rinse thoroughly with comfortably hot water for at least 15 seconds. Rinse from wrists toward the finger tips. Food Service Seminar Dry hands with a single-use towel or air dryer. Use towel to turn off water and open exit door to protect your hands from resoiling.

18 Cleaning and Sanitation Procedures Module Handwashing 3 Handwashing is the single most important procedure for preventing nosocomial infections. Handwashing is defined as a vigorous, brief rubbing together of all surfaces of lathered hands, followed by rinsing under a stream of water. Although various products are available, handwashing can be classified simply by whether plain soap and/or detergents or antimicrobial-containing products are used. Handwashing with plain soaps or detergents (in bar, granule, leaflet, or liquid form) suspends microorganisms and allows them to be rinsed off. This process is often referred to as mechanical removal of microorganisms. Handwashing with antimicrobial-containing products kills or inhibits the growth of microorganisms. This process is often referred to as chemical removal of microorganisms. When gloves are worn, handwashing is still recommended because gloves may become perforated during use and because bacteria can multiply rapidly on gloved hands. * See definitions of categories on following page 3 Information taken from Guideline for Handwashing and Hospital Environmental Control U.S. Dept. of Health and Human Services - Center for Disease Control

19 Cleaning and Sanitation Procedures Module Handwashing 3 A. Handwashing technique For routine handwashing, a vigorous rubbing together of all surfaces of lathered hands for at least 10 seconds, 15 seconds preferred, followed by thorough rinsing under a stream of water. (Category 1) B. Handwashing with plain soap 1) Plain soap should be used for handwashing unless otherwise indicated. (Category 2) 2) If bar soap is used, it should be kept on racks that allow drainage of water. (Category 2) 3) If liquid soap is used, the dispenser should be replaced or cleaned and filled with fresh product when empty. Liquids should not be added to a partially full dispenser. (Category 2) C. Handwashing with antimicrobial-containing products (Health-Care Personnel Handwashes) 1) Antimicrobial handwashing products should be used for handwashing before personal care for newborns and when otherwise indicated during their care, between patients in high-risk units, and before care of severely immunocompromised patients. (Category 3) Ranking Scheme for Recommendations of the C.D.C. Category 1 Measures in Category 1 are strongly supported by well-designed and controlled clinical studies that show their effectiveness in reducing the risk of nosocomial infections, or are viewed as effective by a majority of expert reviewers. Measures in this category are viewed as applicable for most hospitals regardless of size, patient population, or endemic nosocomial infection rates. Category 2 Measures in Category 2 are supported by highly suggestive clinical studies in general hospitals or by definitive studies in specialty hospitals that might not be representative of general hospitals. Measures that have not been adequately studied but have a logical or strong theoretical rationale indicating probable effectiveness are included in this category. Category 2 recommendations are viewed as practical to implement in most hospitals. Category 3 Measures in Category 3 have been proposed by some investigators, authorities, or organizations, but, to date, lack supporting data, a strong theoretical rationale, or an indication that the benefits expected from them are cost-effective. Thus, they are considered important issues to be studied. They might be considered by some hospitals for implementation, especially if the hospitals have specific nosocomial infection problems, but they are not generally recommended for widespread adoption. * See definitions of categories on following page 3 Information taken from Guideline for Handwashing and Hospital Environmental Control U.S. Dept. of Health and Human Services - Center for Disease Control

20 Kitchen Floor Care Methodization A. Preparation 1) Collect all supplies required (see materials requirement planning list) 2) Ensure that equipment is operational 3) Pick up walk-off mats after they are vacuumed B. Post Caution signs C. Choose appropriate safety apparel 1) Review all MSDS, labels and caution statements D. Dust mop area (see dust mop procedure)/sweep area E. Damp mop area (see damp mop procedure) F. Perform cleaning task 1) Manual a. Mop method b. Brush method 2) Semi-Manual a. Swing machine 3) Semi-Automated a. Auto-scrubber G. Return all caution signs and equipment to their appropriate storage locations 1) Ensure that all chemicals are refilled 2) Ensure that all equipment is cleaned and rinsed out

21 Kitchen Floor Care Methodization Kitchen Floor Care Procedures A. Preparation 1) Collect all supplies required (see materials requirement planning list) 2) Ensure that equipment is operational 3) Pick up walk-off mats after they are vacuumed B. Post Caution signs C. Choose appropriate safety apparel 1) Review all MSDS, labels and caution statements D. Dust Mop Procedures 1) Acquire dust mop or broom of choice a. Choose appropriate size 1. Handle size and diameter 2. Dust mop/broom length should be small enough to maneuver, yet large enough to allow for labor-saving operation b. Ensure that dust mop or broom is clean 2) Choose start/stop points to allow for completion of the task nearest the exit or trash receptacle 3) Treat dust mop with a water-based dust mop treatment a. Use approximately 1 oz. of treatment per 6" of dust mop length 4) Hold dust mop/broom handle at approximately a 45 0 angle 5) Push or plow straight ahead from one end of the area to the next a. Do not allow mop head to leave the floor 6) Pivot mop/broom at appropriate turning point a. Avoid changing the leading edge of dust mop b. Overlap last pass by at least 6-10 inches 7) Utilize a dust pan and brush to dispose of soil/dirt a. Remove gum/tar from floor with a putty knife b. Utilize brush or corner broom to remove dust from corners 8) Remove dust mop frame and head from handle, and shake or brush loose dirt from mop head into a plastic liner a. Place in storage area b. Launder when brushing is no longer effective

22 Kitchen Floor Care Methodization Kitchen Floor Care Procedures (continued) E. Damp Mop Procedures (Manual) 1) Dust mop/sweep 2) Choose appropriate wet mop size and type 3) Fill mop bucket to desired level with water 4) Add chemical to water at proper dilution a. Utilize a neutral ph cleaner b. A second bucket for rinsing may be required for double bucket mopping c. An alternate method of applying chemical to floor may be utilized such as a pump-up sprayer application with a clear water rinse with mop and bucket. 5) Submerse mop into bucket 6) Wring out mop to desired dampness a. Use legs, not your back, to apply wringer pressure 7) Confirm all safety signs and apparel are properly located 8) Begin mopping at furthest point from door a. Outline or picture frame area b. Mop in a figure 8 motion 9) Change water when needed to avoid redepositing dirt on floor 10) Repeat steps 1-9 as necessary F. Brush Method (Manual) (quarry tile floor application) 1) Dust mop/sweep area 2) Choose an acid based concentrated detergent degreaser 3) Dilute detergent according to label directions 4) Apply detergent via mop, trigger sprayer, foamer, or pump-up sprayer 5) Utilize a scrub brush/deck brush to agitate solution on floor 6) Recover solution from floor with wet mop, wet/dry vac or by squeegeeing to floor drain 7) Rinse floor if required 8) Repeat steps 4-7 as necessary

23 Kitchen Floor Care Methodization Kitchen Floor Care Materials Requirement Planning (MRP) 1) Deep Scrub & Recoat a. Broom b. Dust mop & dust pan c. Dust mop treatment d. Pads - blue or brown e. Automatic or hand-held floor scrubber f. Acidious quarry tile detergent g. Mop bucket & wringer h. Cotton mop & handle i. Deck brush j. Mop bucket & wringer with liner k. Putty knife l. Pump-up sprayer, foamer m. Squeegie (long handled) n. Swing Machine o. Wet Floor signs p. Auto-scrubber q. Wet/dry vac

24 Kitchen Floor Care Methodization Kitchen Floor Care Procedures 1) Swing Machine (Semi-Automated)(Quarry tile floor application) a. Choose appropriate mop handle b. Properly mix mop bucket or sprayer of mild acid detergent solution c. Apply detergent liberally to a workable area of floor. d. Let stand for 1-2 minutes e. Agitate floor with 17" floor machine and brush block. Agitate baseboard and corners with baseboard tool and bladed scrapers if necessary 1. Stay away from walls to avoid splashing 2. Overlap passes by at least ten inches f. Pick up emulsified solution via wet/dry vacuum or mop and bucket or squeegee to drain g. Utilize a detail mop to absorb solution from corners, baseboards and all squeegee trails h. Repeat c - g as required to complete job i. Wipe down all baseboards and walls, if needed 2) Auto Scrubber Method (Semi-Automated) a. Choose appropriate mop and handle b. Properly mix automatic scrubber solution tank with scrubbing solution (When pouring out of a 5 gal. pail, pour with bung at top of pail) c. Scrub 200 square foot area with automatic scrubber equipped with brush blocks 1. Brushes down 2. Solution control on; disperse properly diluted scrubbing solution 3. Squeegee up, vac off d. Overlap each pass until 200 square foot area is scrubbed completely e. Make second pass with automatic scrubber and pick up scrubbing solution 1. Brushes down 2. Solution control off 3. Squeegee down, vac on f. Utilize a detail mop to absorb scrubbing solution from corners, baseboards and all squeegee trails g. Repeat c - f as required to complete job h. Wipe down all baseboards, if needed

25 Food Service Cleaning and Sanitation Procedures Module Restrooms A. Obtain Supplies 1) Prepare all equipment and supplies required 2) Proceed to cleaning destination. B. Prepare area properly 1) Knock on door and announce your intention to enter. If restroom is occupied, wait until it is empty. When empty, enter. 2) Immediately post Restroom Closed sign. 3) Wear proper clothing. 4) Prop door open with doorstop. C. Toilet bowls and urinals 1) Remove all urinal screens and blocks from respective receptacles and flush before cleaning. 2) Evacuate water from bowl. Using a bowl mop, press water over the trap. 3) Apply toilet bowl cleaner and disinfectant to toilet and urinal interiors only. Allow disinfectant cleaner to stand at least 10 minutes while other cleaning tasks are completed. D. Dust all areas high to low 1) Clean all dust from ceiling fans and vents, utilizing appropriate dusting tool. 2) Dust tops of doors and stall partitions. 3) Sweep floor, remove all loose trash, and empty into waste receptacles. 4) Use a putty knife to remove gum from floors and partitions. E. Wet cleaning 1) Clean all light fixtures, mirrors, and glass surfaces with glass cleaner. 2) Wipe all partitions, tops and bottoms of doors, doorknobs, receptacles, and dispensers with disinfectant solution. 3) Spot clean all other above-ground surfaces with disinfectant solution. F. Clean wash basins 1) For most effective cleaning, use creme cleanser, mild phosphoric acid solution or disinfectant solution. 2) Clean interior of sink, allowing disinfectant solution a full ten minutes of contact time for efficacy. HINT: High foaming cleaners will make cleaning and contact time easier. 3) Spot clean exterior surfaces, faucets, pipes and under basins. Wipe all metal surfaces dry. 4) Check operation of faucets and drains. 5) Treat drains with bacterial digestant/deodorant. G. Clean toilet bowls and urinals inside 1) If required, add an additional ounce of toilet bowl cleaner and disinfectant to bowl mop prior to cleaning. 2) Clean the rim and waterline areas carefully and move into the exposed trap area. 3) Check under rim for missed mineral deposits and rust stains with lip light. 4) HINT: Acid bowl cleaners are required for mineral deposits and rust. Routine cleaning can include non-acid cleaners.

26 Food Service Cleaning and Sanitation Procedures Module Restrooms (continued) H. Clean toilet bowls and urinals outside 1) Spray outside and bottom surfaces with non-acid solution and wipe. 2) Wipe toilet seat with non-acid disinfectant solution. I. Clean and empty all waste receptacles 1) Remove can liners from receptacles, wash the interiors and exteriors with disinfectant solution, and replace can liner. 2) Empty and clean sanitary napkin receptacles with disinfectant solution. Replace liner to comply with OSHA Bloodborne Pathogen Standards. 3) Never use your hand to press trash overflow down and into the waste receptacle. J. Replenish all supplies 1) Refill hand soaps, toilet tissue, towels, deodorizers, and sanitary napkin dispensers. 2) If restroom has condom dispensers or other ancillary dispensers, make sure that these are refilled. 3) Check operation of all dispensers and report malfunctions properly. 4) Check urinal screens, deodorant blocks, and gel/mist deodorants. K. Damp mop 1) Clear area of supply cart and equipment. 2) Start in the area farthest from the door and work towards the door. a. Make sure to mop with fresh, clean mop water. b. HINT: Using a Neutral ph Disinfectant Cleaner can provide effective bacteria elimination with odor counteraction. c. A mild acidulous tile cleaner may be required for grout lines on quarry tile floors. 3) Place mop in solution and wring out, leaving mop damp. When mopping floor area around toilets and urinals, mop thoroughly and wring out often. Change solution when necessary. L. Odor counteraction 1) Spray bacteria-based odor counteractants liberally around toilets and urinals and let air dry. 2) Pour four ounces into each floor drain before leaving the area. 3) HINT: Saturating a paper towel with bacterial digestant deodorant and placing into waste receptacle will aid in counteracting odors long after you have left the restroom.

27 Cleaning and Sanitation Procedures Module Restaurants (continued) Cutting Boards A. Materials Requirement Planning (MRP) a. Clean Cloths and Scrub Brush b. Scraper c. A-1 Foaming Cleaner/Degreaser d. Quaternary Sanitizer/Disinfectant (D-2) e. Buckets Cutting Boards (continued) B. Cleaning Procedure 1) Scrape cutting boards and table. 2) REMOVABLE Cutting Boards: Clean in the triple sink following the triple sink procedures. 3) PERMANENT Cutting Boards: Spray with a solution of A-1 Foaming Cleaner/Degreaser diluted at the proper rate or use bucket method. Rinse, wipe with a clean cloth and sanitize at a rate of 1/4 oz. per gallon of water. Coolers & Freezers A. Materials Requirement Planning (MRP) a. Foam Gun b. Sanitizing Gun c. Scrubbing Pads or Brushes d. Scrapers e. Water Hose f. Squeegee g. Two (2) 3-gallon Buckets for Cleaning Solutions (Freezer cleaner may apply) h. Rubber Gloves & Boots i. Safety Glasses j. A-1 Heavy Duty Foaming Cleaner/Degreaser k. Quaternary Sanitizer/Disinfectant (D-2) l. Pot & Pan Dishwash B. Preparation 1) Wash hands. 2) Dawn appropriate PPE s. 3) Place safety signs. 4) Remove food products and pick-up trash. 5) Remove racks and shelves from meat cases and coolers. C. Clean 1) Place racks and shelves in a solution of diluted foaming degreaser or stand them vertically and spray with the foam gun. 2) Apply foam to cooler walls, racks and floors. A bucket and hand-wipe method should be used where the foam gun is not applicable. 3) Where additional cleaning is required, agitate with a brush or scrubbing pad. 4) Quick-disconnect reservoir from gun. Rinse cleaned areas, including racks, shelves and carts, with potable water. D. Sanitize 1) Quick-connect the sanitizer gun. 2) Apply sanitizer solution to all areas. Sanitize racks and shelves and allow to air dry. Do not rinse.

28 Cleaning and Sanitation Procedures Module Restaurants (continued) Slicers A. Materials Requirement Planning (MRP) a. Three (3) 3-gallon Buckets for Rinse Water & Solutions of A-1, Foaming Cleaner Degreaser and Sanitizer b. Clean Cloths c. Anti-microbial Hand Soap and/or Instant Hand Sanitizer d. Pot and Pan Dishwash e. A-1 Foaming Cleaner/Degreaser f. Quaternary Sanitizer/Disinfectant (D-2) Slicers B. Procedure: Always wash hands before handling food and food equipment 1) Unplug from power source. 2) Disassemble. 3) Wash removable non-electrical parts in wash compartment of triple sink in a solution of A-1 Foaming Cleaner Degreaser diluted at a rate of 1-2 oz. per gallon of water. 4) Rinse in clear fresh water in the rinse compartment of the triple sink. 5) Place parts in sanitizing compartment of trinple sink filled with diluted solution of Quaternary Sanitizer Disinfectant (D-2) diluted at a rate of 1/4 oz. per gallon of water for one minute. 6) Remove and allow to air dry. 7) Wipe off all fixed parts using diluted foaming cleaner/degreaser, cleaning thoroughly. 8) Rinse with potable water and a clean cloth. 9) Sanitize at a diluted rate of 1/4 oz. per gallon of water. Wipe, leaving wet, and allow to air dry.! CAUTION: BE EXTREMELY CAREFUL WHEN CLEANING CUTTING BLADE! Deep Fryer A. Materials Requirement Planning (MRP) a. Clean Cloths and Scrub Brush b. Deep Fryer Cleaner Deep Fryer B. Cleaning Procedure Prior to Replacing Grease 1) Empty dirty oil from fryer. 2) Fill empty fryer with water one inch above oil line. 3) Add one quart of deep fryer cleaner concentrate. 4) Heat for 30 minutes. Do not BOIL! 5) Drain fryer. 6) Scrub inside of fryer with a brush and reapply deep fryer cleaner with its spray bottle if necessary. 7) Rinse thoroughly with clean, fresh water.

29 Cleaning and Sanitation Procedures Module Restaurants (continued) Oven A. Commercial Ovens 1) Wearing chemical resistant gloves and chemical splash goggles. 2) Apply product (undiluted) to the bottom of the oven, then sides and top evenly. 3) Allow products to stand 10 minutes in warm oven, or 25 minutes in cold oven before gently agitating soil with a synthetic pad or brush. 4) Wipe surface, removing major soil. 5) Thoroughly rinse all surfaces with potable water. 6) Stubborn, thoroughly baked on food and carbon deposits may require additional application. 7) Once oven is completely clean, thoroughly rinse and then heat oven to 220 o for 10 minutes before cooking additional foods. CAUTION: Do not apply to heating elements, electrical switches, connections or aluminum surfaces. NOT FOR USE ON NON-FERROUS METALS (ALUMINUM) B. Deep Cleaning Grills 1) Assemble tools such as scraper, scrub brush, grill block, cloth, chemical resistant gloves and chemical splash goggles. 2) Turn grill off and while grill is still warm, scrape surface with scraper, scrub brush or grill block to remove excess grease, carbon and food deposits into grease trough and trap. 3) Spray product onto grill and let soak into soil for 3 minutes. 4) Then lightly agitate surface with grill screen. Remove excess grease and food from grease trough and wipe clean with cloth. 5) Thoroughly rinse grill plates and all surfaces completely with hot water and replace parts. Prep Area/Supply Bins A. Materials Requirement Planning (MRP) a. Clean Cloth b. A-1 Foaming Cleaner/Degreaser c. Brush (soft) d. USDA D-2 Sanitizer Food Service Seminar B. Cleaning Procedures 1) Use soft counter brush to sweep off any debris or product. 2) Wipe all surfaces with a clean cloth and A-1 Foaming Cleaner Degreaser. 3) Pay special attention to the handles. 4) Sanitize with 1/4 oz/gal USDA D-2 Sanitizer. 5) Allow to air dry.

30 Cleaning and Sanitation Procedures Module Restaurants (continued) Display Cases A. Remove all Product from Display Case B. Remove all Shelving, Storage Pans, and Stage to 3-Sink Area C. Cleaning Procedure 1) Use Foaming Degreaser USDA A-1. 2) Mix 1:20 with warm water. 3) Apply with foam gun, pump-up sprayer or spray bottle to all surfaces to be cleaned. Clean from bottom to top. 4) Allow foam degreaser to remain on the surfaces for five minutes to loosen fats, oils, grease and other hard-to-remove soils. 5) Agitate if necessary. 6) Thoroughly rinse all surfaces being cleaned with the warmest water available, from top to bottom. D. Sanitizing Procedure 1) Use Sanitizer/Virucidal Disinfectant USDA D-2. 2) Mix 1:500 with water (1 oz. to 4 gallons water). 3) Apply with sanitizing gun or pump-up sprayer to all surfaces previously cleaned. 4) Allow all food contact surfaces to air dry no potable water rinse required. 5) Clean any glass with Glass Cleaner. E. Return all caution sign's and equipment to appropriate storage locations. 1) Ensure that all chemicals are re-filled. 2) Ensure that all equipment is cleaned and rinsed out.

31 Cleaning and Sanitation Procedures Module Restaurants Triple Sink System (Clean, Rinse, Sanitize) A. Preparation 1) Wash your hands with anti-microbial soap before and after cleaning and whenever hands are dirty. 2) Dawn appropriate PPE s 3) Place safety signs 4) Wash, rinse, and sanitize the sink, drains, and washboards. 5) Fill WASH compartment of sink from the mixing unit with a diluted solution of pot and pan dish wash or manually fill at a rate of 1-2 oz. per gallon of water. 6) Fill RINSE compartment with warm, potable water. 7) Fill SANITIZE compartment of sink from the mixing unit with a diluted solution of sanitizer or manually fill at a rate of 1/4 oz/gallon of water. (Use hot water for best results and drying time) (60 sec. soak time) B. Clean Utensils and Equipment 1) Place pre-scraped utensils and equipment parts into WASH compartment of sink. Allow 5-10 minutes soaking time. 2) Wash items using brush or scrub pads. 3) Thoroughly rinse items in RINSE compartment of the sink. Change fresh water in RINSE compartment frequently. C. Sanitize Utensils and Equipment 1) Place rinsed items into the SANITIZE compartment of the sink. Make sure each item is completely immersed in the solution. Allow to soak for a minimum of one minute for proper sanitizing. 2) Remove items and allow to air dry on drainboard. DO NOT WIPE DRY. DO NOT RE-RINSE. 3) Change sanitizer solution frequently for best results. Solution strengths can be checked with the test kit and should be maintained at a level of ppm.

32 Cleaning and Sanitation Procedures Module General Food Service Cleanup A. Remove Scraps Remove products, wrapping paper and all packaging material from areas to be cleaned. Sweep floor with appropriate broom. B. Cover Electrical Equipment Cover and unplug all wrapping or weighing equipment, as they may be water sensitive. C. Collect Hand Tools Put all scrapers, knives, trays, hand saws, grinding parts, etc., in sink for manual washing. 1) Utilize USDA A-1 pot & pan wash in first compartment of 3-stage sink. 2) Utilize USDA D-2 Sanitizer in the 3rd compartment of 3-stage sink. D. Cleaning Procedure 1) Use Foaming Degreaser USDA A-1. 2) Mix 1:20 with warm water. 3) Apply with foam gun, pressure sprayer or deck brush to all surfaces to be cleaned, such as walls, tables, counters, saws, etc. a. Walls Clean from bottom to top. b. Floors Agitate, let stand, squeegee to drain, or pick up with wet dry vac. Rinse, squeegee or wet dry vac. 4) Allow foaming degreaser to remain on the surfaces for five minutes to loosen fats, oils, grease and other hard-to-remove soils. 5) Agitate if necessary. 6) Thoroughly rinse all surfaces being cleaned with the warmest water available. Rinse walls from top to bottom. 7) Squeegee excess water into drains. E. Sanitizing Procedure 1) Use Sanitizer/Virucidal Disinfectant USDA D-2. 2) Mix 1:500 with water (1 oz. to 4 gallons water). 3) Apply with sanitizing gun or pump-up sprayer to all surfaces previously cleaned. 4) Allow all food contact surfaces to air dry no potable water rinse required. F. Add Drain Maintainer 1) Use Liquid Life Forms Bacterial Digestant/Deodorant. 2) Pour 4 oz. of Drain Maintainer twice weekly in each drain. 3) Pour 4 oz. daily into grease traps. Display Cases A. Remove all Product from Display Case B. Remove all Shelving, Storage Pans, and Stage to 3-Sink Area

33 Cleaning and Sanitation Procedures Module General Food Service Cleanup C. Cleaning Procedure 1) Use Foaming Degreaser USDA A-1. 2) Mix 1:20 with warm water. 3) Apply with foam gun, pump-up sprayer or spray bottle to all surfaces to be cleaned. Clean from bottom to top. 4) Allow foam degreaser to remain on the surfaces for five minutes to loosen fats, oils, grease and other hard-to-remove soils. 5) Agitate if necessary. 6) Thoroughly rinse all surfaces being cleaned with the warmest water available, from top to bottom. D. Sanitizing Procedure 1) Use Sanitizer/Virucidal Disinfectant USDA D-2. 2) Mix 1:500 with water (1 oz. to 4 gallons water). 3) Apply with sanitizing gun or pump-up sprayer to all surfaces previously cleaned. 4) Allow all food contact surfaces to air dry no potable water rinse required. 5) Clean any glass with Film Free Glass Cleaner. E. Return all caution sign's and equipment to appropriate storage locations 1) Ensure that all chemicals are re-filled. 2) Ensure that all equipment is cleaned and rinsed out. 2 Information taken from ISSA Hospital Housekeeping Procedures

34 Food Service Glossary of Terms Acrylic Acrylic Styrene Adhesion Alkali Alkalinity All Purpose Cleaner Amine Ammonia Asphalt Tile Bird's Eye Bleeding Carnauba Ceramic Tile Conductive Floors Type of polymer popular for floor finishes. Also, a man-made synthetic fiber used in spun yarn to resemble wool in carpet. Popular type of polymer blend for floor finishes. A necessary component of a floor finish, which causes it to stick to the floor rather than peel, flake or powder. A chemical substance with ph greater than 7 that reacts with and neutralizes an acid. Also called alkaline or base. Alkalinity is useful in removing acidic, fatty and oily soils. Soap and soap-based products are alkaline and perform well only in an alkaline medium. Detergent products can be formulated at any level of alkalinity determined by the cleaning task to be performed. A powder or liquid detergent suitable for both general house cleaning duties and laundry. These products may not be as effective for specific cleaning jobs as products specially formulated for the task. A class of organic compounds containing nitrogen. Amines are often used as floor finish strippers, buffering agents in liquid laundry detergents and as fabric softeners. An alkaline gas composed of nitrogen and hydrogen (NH 3 ). 5% to 10% solutions of ammonia are sold as household ammonia. Ammonia is used to aid in removing grease and dirt from surfaces and to boost the cleaning power in grease cutters, wax strippers and general purpose soil removers. A floor tile manufactured with a mixture of synthetic fibers, lime rock, mineral fillers and coloring. Asphalt is used to bind the materials together. Very porous. Circular blemishes on a polymer or wax surface caused by bubbles solidifying during application. Usually caused by agitation of the floor finish during the application or by applying heavy coats of finish. Also known as "fish eyes." Removal of color from carpet or other floor tile material by a liquid. Some carpets may bleed with hot water. Floor tile (particularly asphalt) can bleed from an excessive concentration of stripper solution. Natural polishing wax which is derived from the leaves of the carnauba palm tree in Brazil. Average yield per year from one tree is approximately four to five ounces of wax. Clay tile with an impervious, usually glossy, layer on the surface. Special resilient tile that is designed to dissipate or prevent static electricity. Frequently used in computer rooms.

35 Food Service Glossary of Terms (continued) Curing A chemical drying aging process that increases the durability of floor finishes. Double Bucket Procedure Epoxy Fading Fish Eyes Heeling Leveling Agent Metal Interlock A mopping technique that utilizes two buckets. The first bucket contains a disinfectant and the other, clear rinse water. The mop goes from the disinfectant to the floor, from the floor to the clear water rinse, to the wringer and back into the disinfectant. The procedure reduces disinfectant contamination. A very hard synthetic thermosetting resin often used in floor finishes, paints, and sealers. Loss of color caused by actinic radiation such as sunlight, atmospheric gasses and cleaning or bleaching chemicals. See Bird's Eyes. Technique of applying pressure to the side of a floor machine to remove black shoe marks and persistent soil. Substance added to coating which allows it to flow evenly in application and to help prevent puddling. Detergent and water-resistant type of floor finish with a metal salt in the solution. Removable with ammonia strippers, usually zinc. Monoethanolamine Used in stripper to break down zinc interlock. Neutral Cleaner Non-alkaline, non-acid cleaner. The ph of mild neutral cleaners may be as high as 9 and not contain harsh alkalis. Neutralizer Non-Volatile Optical Brightener ph Chemical to change the ph of a surface so that residues will not interfere with floor coating adhesion. Non-Volatile Solids percent is that acrylic (hardened and dried) which is left on the floor once the liquid carrying agent has left (evaporated). Optical brighteners take otherwise unseen reflected light and refract it in a way that allows the human eye to view it. This presents a higher gloss and protects the floor from damaging actinic UV radiation. A simple chemical scale which expresses the degree of acidity or alkalinity of a solution. The ph scale runs from 0 to is the neutral point. Numbers below 7 indicate acidity with 0 being 10 times more acidic than 1, 1 being 10 times more acidic than 2, etc. 0-3 is strongly acidic, 4-6 moderately acidic. Above 7 is the alkaline side is moderately alkaline, is strongly alkaline. Alkalinity is 10 times greater at each full number rise along the scale.

36 Food Service Glossary of Terms (continued) Pitting Small craters on the surface of concrete and terrazzo floors which will grow in size, with traffic and chemical exposure, unless coated with a protective floor finish. Plasticizer An ingredient added to wax, varnish, and polymer floor finish to make it flexible rather than brittle. Polymer Emulsions Polymer materials that are chemically emulsified into a water base. When these formulations are applied to surfaces they form a smooth, continuous finish. Powdering Re-Emulsification Resilient Tile Resins Sealer Slip Coefficient Slurry Spray Buff Terrazzo U.L. Urethane Volatile An unfortunate condition of polymer-type floor finish being removed from a floor in the form of fine, white dust. Usually caused by abrasion occurring from buffing, heavy traffic and inclement weather. A chemical process that occurs when a film of floor finish has not completely dried and is re-liquified by a subsequent application of finish. It doesn't appear until the floor has dried and then appears streaked or dull. Tile that will withstand shock without permanent damage; includes rubber, cork, asphalt, linoleum, vinyl, vinyl asbestos. This tile will give under impact and certain loads and then return to its original form after the load is removed. The basic solid content of gym and concrete floor finishes that are solvent-borne. A coating designed to penetrate and provide the initial protection to a floor surface by filling in the tiny pores. Also, a product which prevents color bleeding. A measurement of the angle of the point at which a person's foot begins to slip on the James machine (an instrument used to test the static coefficient of friction of a surface). U.L. considers 0.5 or above as the safe limit. A temporary suspension of insoluble solid or immiscible liquids in a carrier base. Usually refers to the suspension of dirt or the thick, dark, soapy mixture created when stripping a floor. An intermediate floor care procedure which cleans, fills minor scratches, removes black marks and shines the wear areas of a floor. Utilizes a sprayed solution, a floor machine and a synthetic floor pad. A non-resilient floor material composed of marble and Portland cement. Underwriters Laboratories. An organization that tests manufactured products for safety. A synthetic resin, ethyl carbamate, used in protective coatings for wood, concrete and metal. The part of a product that evaporates during drying.

37 College of Knowledge Canberra Corporation 1994