A Clean Kitchen is a Food Safe Kitchen Cleaning and Sanitizing for Food Safety Colleen Zenk, MS, CDM, CFPP, CFM Presented to MN ANFP 2015 Fall State Conference St. Cloud, MN October 22, 2015
Educational Outcomes Today Objectives Recognize survey deficiencies related to cleaning, sanitizing and equipment maintenance Evaluate the factors that influence the effectiveness of cleaning and sanitizing procedures and methods D Discuss proper methods of storing and using chemicals within the operation Develop a policy and procedure for responding to a contamination event within a foodservice operation Develop policies and procedures for cleaning specific foodservice equipment List the elements of a master cleaning plan ANFP Minnesota State Meeting St. Cloud 2015 2
FDA Risk Factor Survey Contaminated Equipment Surfaces and utensils NOT cleaned and sanitized Hospitals - 35% Nursing Homes 31.2% Food protected NOT from environmental contamination Hospitals - 14.4% Nursing Homes - 11.8% Source: FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (2009); ANFP Minnesota State Meeting St. Cloud 2015 3
Cleaning & Sanitizing Issues MN Surveys Dirty refrigerators & walk-in coolers Dried food on dishes Grease and debris on range hood Dishes and steam table pans stored wet Dried food on slicers and mixers, can openers, door handles Meat slicers not completely taken apart for cleaning Thermometers not stored in sanitary manner or sanitized between uses
Cleaning & Sanitizing Issues MN Surveys Dirty fans blowing on clean dishes Dirty fluorescent light fixtures in kitchen Food/debris in corners of kitchen, on backsplashes and on equipment Door handles, equipment gaskets, air intakes dusty and dirty Freezer and microwaves not clean or cleaned often enough Floors not swept or cleaned adequately Floors not clean under equipment Dirty tile, grout, walls or other fixtures ANFP Minnesota State Meeting St. Cloud 2015 5
Cleaning and Sanitizing Issues in MN Surveys Kitchenettes had soiled counters and refrigerators Build up of dust on steam table, front ledges of refrigerator, fan in cooler, shelves and dry storage cart Serving carts, tray carts, etc. not cleaned well shelves, wheels Lower shelves and drawers dirty Sanitizers not at correct concentration in three-compartment sinks Master cleaning plan not established, followed, or monitored for effectiveness
Equipment Maintenance Issues Thermometers not calibrated regularly Equipment not kept in good condition, good working order or checked for proper functioning No preventative maintenance plan or execution No removal/replacement of equipment that Is not working properly Can t maintain temperatures Has flaking or peeling paint/coating Can t be cleaned effectively
Equipment Maintenance Issues Dishwasher Issues Dishwasher temperatures not monitored or recorded No method of verifying final sanitizing rinse temperatures; over reliance on gauges Lack of correct sanitizer in final rinse Water temperature in final rinse not 180 F. and not monitored daily Equipment gauges not working
Equipment Maintenance Issues Plumbing Issues Water leaking from pipes or equipment Standing water Drains not functioning or cleaned regularly
Cleaners Cleaning is the process used to remove dirt and other contaminants from a surface Cleaners must be: Stable and noncorrosive Safe to use When using them: Follow manufacturers instructions Do NOT use one type of detergent in place of another unless the intended use is the same
Sanitizing Sanitizing is the process of reducing pathogens to a safe level Surfaces can be sanitized by Heat Hot water has to be at least 171 F Items need to be immersed for at least 30 seconds Chemicals Chlorine Iodine Quats ANFP Minnesota State Meeting St. Cloud 2015 11
Sanitizing Chemical sanitizing: Food-contact surfaces can be sanitized by either Soaking them in a sanitizing solution Rinsing, swabbing, or spraying them with a sanitizing solution In some cases a detergentsanitizer blend can be used Use it once to clean Use it a second time to sanitize 10-5
Sanitizer Effectiveness Concentration: Mix with water to the correct concentration Not enough sanitizer may make the solution weak and useless Too much sanitizer may make the solution too strong, unsafe, and corrode metal Check concentration often with a test kit designed for sanitizer used Change the solution when it s dirty or the concentration is too low 10-6
Sanitizer Effectiveness Temperature: Follow manufacturer s recommendations Contact time: The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer Water Hardness and ph: Check with your municipality Work with your supplier for correct amount of sanitizer to use for your water 10-8
How to Clean and Sanitize Surfaces 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
How and When to Clean and Sanitize Food-contact surfaces must be cleaned and sanitized: After each use Before working with a different type of food Any time a task was interrupted and the items may have been contaminated After four hours if the items are in constant use
Machine Sanitizing High-temperature machines: Final sanitizing rinse must be at least 180 F (82 C) 165 F (74 C) for stationary rack, single-temperature machines Chemical-sanitizing machines: Clean and sanitize at much lower temperatures Follow the temperature guidelines provided by the manufacturer 10-17
Dishwasher Operation Clean the machine as often as needed Scrape, rinse, or soak items before washing Use the correct dish racks NEVER overload dish racks Air-dry all items Check the machine s water temperature and pressure 10-18
Monitoring High Temperature Dishwashing Machines When using high-temperature dishwashing machines, provide staff with tools to check the temperature of the items being sanitized. Options include: Maximum registering thermometers Temperature sensitive tape 10-19
Manual Dishwashing Setting up a three-compartment sink: Clean and sanitize each sink and drain board Fill the first sink with detergent and water at least 110 F (43 C) Fill the second sink with clean water Fill the third sink with water and sanitizer to the correct concentration Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer 10-20
Cleaning and Sanitizing in the Operation Cleaning up after people who get sick: Diarrhea and vomit in the operation must be cleaned up correctly It can carry Norovirus, which is highly contagious Correct cleanup can prevent food from becoming contaminated and keep others from getting sick Check with your local regulatory authority regarding requirements for cleaning up vomit and diarrhea. A written cleanup plan may be required.
Responding to Contamination Events 2-501.11 Food Code Language A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers food and surfaces to vomitus or fecal matter. ANFP Minnesota State Meeting St. Cloud 2015 22
Cleaning and Sanitizing in the Operation Consider the following when developing a plan for cleaning up vomit and diarrhea: How you will contain liquid and airborne substances, and remove them from the operation How you will clean, sanitize, and disinfect surfaces When to throw away food that may have been contaminated What equipment is needed to clean up these substances, and how it will be cleaned and disinfected after use When a food handler must wear personal protective equipment
Cleaning and Sanitizing in the Operation Develop a plan for cleaning up vomit and diarrhea: How staff will be notified of the correct procedures for containing, cleaning, and disinfecting these substances How to segregate contaminated areas from other areas When staff must be restricted from working with or around food or excluded from working in the operation How sick customers will be quickly removed from the operation How the cleaning plan will be implemented
Using Foodservice Chemicals Only purchase those approved for use in foodservice operations Store them in their original containers away from food and food-prep areas If transferring them to a new container, label it with the common name of the chemical Keep SDS for each chemical When throwing chemicals out, follow instructions on the label and local regulatory requirements
Developing a Cleaning Program To develop an effective cleaning program: Create a master cleaning schedule Train your staff to follow it Monitor the program to make sure it works To create a master cleaning schedule, identify: What should be cleaned Who should clean it When it should be cleaned How it should be cleaned 10-32
Master Cleaning Schedule ANFP Minnesota State Meeting St. Cloud 2015 27
Developing a Cleaning Program Monitoring the cleaning program: Supervise daily cleaning routines Check cleaning tasks against the master schedule every day Change the master schedule as needed Ask staff for input on the program 10-34
Colleen Zenk, MS, CDM, CFPP, CFM 612-834-5723 cazenk8250@gmail.com