Lesson 1 Cleaning v.s. Sanitizing
-Ways of cleaning: physically (scrubbing), Thermally (use hot water), Chemically (detergent)
Lesson 3 Sanitizing
-Heat method: 171F for at least 30 seconds. Washing machine uses 180F
-Chemical method:
Chlorine:
|
Concentration Range |
Minimum temperature |
|
|
mg/L |
pH10 or less F(C) |
pH8 or less F(C) |
|
25-49 |
120(49) |
120(49) |
|
50-99 |
100(38) |
75(24) |
|
100 |
55(13) |
55(13) |
Iodine: >68F.concentration between 12.5mg/L and 25mg/L
Quaternary ammonium compounds(quats): >75F. 500mg/L or less
-Cleaning chemicals must be used according to the EPA-registered label
-Dishwasher must be cleaned at least once every 24 hrs. Final rinse temp should be 180F. (if too hot, >195F, water will vaporize before sanitize)
Lesson 4 The Sink
-Proper procedure: remove soil and foodàwash with detergent (water >110F)à Rinseà sanitizeà wash(water>171F)à Air dry
Lesson 5 Cleaning in Place
-CIP equipment needs to be cleaned at least once a year and be self-draining.
-When surface are in contact w/ time/temp control foods, what’s the maximum amount of time allowed between sanitizations? 4 hours.
Lesson 6 Hazardous Materials
-Check info about hazards of a chemical and direction for safe use with MSDS.
Lesson 7 Designing a Cleaning Program
What is to be cleaned
What standard is required
What chemical to use, how much
What contact time
What equipment will be used
Where and how to store chemical after the task
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初級料理 Culinary Foundations (4)
