Mechanical Ware Washing

Transcription

1 Mechanical Ware Washing 1

2 Objectives At the end of the reading, students should be able to: List correctly the ways in which sanitization may be achieved using a ware washing machine Differentiate between the sanitization mechanisms for high temperature machines in comparison to low temperature machines State accurately the temperature and time requirements for sanitization using a high temperature ware washing machine Outline clearly four (4) general guidelines to be followed when using ware washing machines Outline clearly procedures to be employed during pre-cleaning and racking to ensure that utensils are cleaned and sanitized properly Explain clearly the concept clean as you go, using examples Outline clearly the four critical pieces of information to be included on cleaning schedules 2

3 Overview Sanitization dependent on: Contact time Temperature Concentration Can be achieved by steam/ hot water at 82 C, chemical at the appropriate concentration 3

4 Machine Dishwashing Ware washing machines sanitize by either using Hot water or a chemical sanitizing solution High temperature machines High temperature machines rely on hot water to clean and sanitize If the water is not hot enough the utensils will not be properly sanitized If the water is too hot, it may vaporize before the utensils have been sanitized 4

5 Machine Dishwashing High temperature machines (cont d) The final rinse temperature must be at least 82 C The machine must be equipped with a built-in thermometer that measures at the main fold The point at which the water sprays in the tank Heating device needs to be installed to keep up with the demand for hot water 5

6 Machine Dishwashing Low temperature machines Use chemicals for the sanitization process The lower temperature is 49 C Different chemicals require different rinse water temperature It is critical to follow manufacturer s recommendation 6

7 Operation of dishwashing machine All dishwashing machine should be operated according to the manufacturer s recommendations However there are some general guidelines to be adhered to 7

8 Guidelines Check the machine for cleanliness at least once per day Clean as often as is necessary After each shift De-scale machine when necessary Fill tanks with clean water Clear detergent tray and nozzles of food and foreign object Make sure the detergent and sanitizer dispensers are properly filled 8

9 Guidelines Pre- wash Scrape, rinse or soak items prior to washing Load dish rack correctly Make sure that all surfaces are exposed to spray action turn the bowl of spoons down, turn glasses and bowls down stack as per manufacturer s recommendation Use racks/trays designed for such purpose Never overload Check temperatures and pressure Wash temperature C (42secs) Rinse temperature C (12secs) 9

10 Guidelines Post wash verification check all utensils immediately after exiting the machine Allow to air dry Store utensils in a manner to prevent contamination Store utensils off floor Clean and sanitize drawers and shelves used for utensil storage Clean and sanitize trays/carts used to transport utensils Store glasses and cups upside down Store flat ware with handles up Don t touch bowl of spoon and the tine of forks 10

11 Cleaning Stationary equipment Follow manufacturer s recommendations Turn off and unplug Remove soil under and around equipment Remove detachable parts and wash and sanitize manually Wash and rinse fixed surfaces Wipe/spray with a sanitizing solution Allow to air dry and reassembly all parts 11

12 General cleaning guidelines Concept Clean as you go Do not wait until the end of the say or at the end of the shift to conduct cleaning activities; continuous cleaning reduces the number of microbes in the work environment, reduces the possibility of cross contamination as well as reduces the occurrence of accidents Clean up spills immediately Clean counter tops thoroughly at least after every shift Clean ice bins, beverage dispensing nozzles daily 12

13 Hazardous materials All chemicals must have a material data safety sheet (MSDS) All staff should get training in the use of chemicals If chemicals are transferred to a new container, the new container must be labelled Proper protective gears should be provided for staff Chemicals should be stored away from food preparation and food storage areas 13

14 Developing a cleaning programme Cleaning programmes should be developed to ensure that cleaning activities are conducted in a structured manner and people can be held accountable Necessary in order to maintain the establishment in a sanitary manner Used to support the clean as you go concept and is not a replacement Needs assessment must be done first this will determine the scope/elements to be included on the plan Master cleaning schedule should be created which must include all areas to be cleaned Employees must receive training The programme must be monitored to ensure its effectiveness 14

15 Developing cleaning schedule Who? What? How? When? 15

16 Cleaning Schedule The schedule should specify: What should be cleaned? Arrange the list in a logical sequence so nothing is left out List all cleaning jobs in an area/ list the order in which the jobs are to be performed Floor, walls, ceiling, windows, ventilation canopies, work surfaces, sinks, taps, cupboards, shelves, cutting boards, pots, refrigerators, ovens, broilers, fryers, mincers, slicers, meat saws, wash cloth, aprons, hats 16

17 Cleaning Schedule When should it be cleaned? Dependent on the frequency of being soiled Dependent on the potential risk After each use Every 4 hours At the end of each shift Twice per day Once per day Twice per week Once per week monthly 17

18 Cleaning Schedule Who should clean it? Assign each task to a specific position and not an individual Consideration should be given for absent days Authority should be given for the reassignment of tasks 18

19 Cleaning Schedule How should it be cleaned? Provide clearly written procedures Employees should be led through the process step by step Follow manufacturers recommendations Specify cleaning tool and chemical by name Potable water, j-cloth, X detergent, Y sanitizer 2ml/5l water 19

20 Cleaning Schedule Safety precaution ( may be optional) Disconnect equipment from main power source Wear rubber gloves, overall and goggles 20

21 Cleaning Schedule Verification Who is responsible to ensure that all activities have been conducted 21

22 Cleaning Schedule All cleaning schedules should be posted in work areas Checks lists should be developed to serve as a monitoring tool 22

23 Monitoring Daily cleaning activities should be supervised All tasks should be checked against the master schedule Master schedule should be modified to reflect changes procedures, equipment Request staff input Signature of cleaners and person who verify the completion of task critical 23

24 CLEANING SCHEDULE ITEM CLEANING FREQUENCY PERSON RESPONSIBLE CLEANING PRODUCTS HOW TO CLEAN PERSON TO VERIFY Cold storage units Once daily Steward Detergent, water, sanitizer, j- cloth Wipe shelves with detergent, then water, spray on sanitizing solution. Supervisor/Chef Food preparation counters As you go Person using the station Detergent, sanitizer water, jay cloth Wipe with detergent, then water, spray or wipe on sanitizer Supervisor/Chef Cutting boards After each use Steward Detergent, water, sanitizer, j-cloth Wash, rinse, sanitize, place upward for drainage Supervisor/Chef Floor As you go Steward Water, bucket, mop, all purpose cleaner Sweep floor, apply all purpose cleaner, pay attention to corners Supervisor/Chef Walls Once daily Steward Water, all purpose cleaner, wash rag, brush Wash with cleaner Supervisor/Chef 24

25 Cleaning Monitoring Form PANTRY UTECH BAYSIDE RESTAURANT WEEK: Nov 4-10/2012 Task Outcome M T W T F S S Floor Wall Cutting boards VERIFICATION Comments: _ 25 _