BASIC FOOD HYGIENE_A food handler must know

Principles of Sanitary Design (cont.)

Types of equipment

Cooking equipment

 Stoves
 Range ovens – in small operations. It has a cooking surface above the

oven
 Deck oven – on deck sits on top of another to conserve space
 Convection ovens – got the multiple racks in one equipment, more

cooking can be accomplished and high-speed fan, reduce cooking
time

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equipment

 Used to protect perishable foods and preserve wholesomeness
 Proper cooling equipment can remove heat from food quickly

enough to prevent microbial growth

Types of equipment

Dishwashing equipment

 Purposely to clean and sanitize equipment, dishware and utensils
 sMinaknual dishwashing performed in a three or four compartment
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 Supplied with hot and cold potable running water
 Drain boards must be provided
 Hot water must be maintained at or above 171ºF (77ºC)

Mechanical washing equipment

 Uansde ffiotrinuttoentshielsmaancdheinqeuipments that does not have electrical parts
 Immersion dishwasher
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 Low-temperature dishwasher – use chemical to sanitize

Maintenance and Replacement

Successful maintenance of equipment:
1. Prolong its life
2. Maintain its usefulness

Lighting

 Need proper lighting and soft colors which reduce
glare

Proper lighting:
 Increase productivity
 Improves workmanship
 Reduce eye fatigue and worker irritability
 Decrease accidents and waste due to worker error
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Maintenance and Replacement

Heating, Ventilation and Air Conditioning
(HVAC)

Ventilations keep rooms free of excessive
heat, steam, condensation, vapors, odor and
smoke

Ventilation systems consist of hood, fan and
intake and exhaust air ducts and vents

Ventilation hood systems must be designed
and constructed to prevent grease or
condensation from dripping onto food,
equipment, utensils etc.

SUMMARY

 Good planning is essential for maximum productivity and
efficiency.

Facility design should:
1. Encourage smooth flow of work
2. Provide adequate facilities
3. Contribute high sanitation
 Basic needs of food establishment should determine:
1. Type of equipment purchased
2. Size of equipment purchased
 Materials used for food contact should:

Safe, durable, corrosion-resistant, non absorbent.
 Always install equipment with local building, plumbing,

electrical, health and fire safety codes.

CLEANING AND
SANITIZING

Why The aim of cleaning and
clean & sanitation is to eliminate
sanitize? all potential sources of
contamination and cross
contamination from all
areas where the product
safety and quality is at
risk.

2

Benefits of Cleaning and 3
Sanitation

For personnel
• To prevent contamination risk that effect personnel health

For product
• To prevent contamination of the products
• To maintain the high standard of product quality

For company
• To save on cost, avoid reworks and rejects
• To avoid consumer complaints
• To avoid potential product recall

For consumers
• To get safe and good quality product

Cleaning Mechanism 5

Pre-scrape/ Pre-flush

•Big food particles removed from surface

Apply cleaning agent

•Detergent contact with soil

Soil loosen

•Soil loosen from surface

Soil disperse in water

•Loosen soil disperse in wash water

Rinse

•Dispersed soil rinsed away with detergent

Cleaning and Sanitation Steps

1. Pre-scrape/Pre-flush
2. Wash
3. Rinse

4. Sanitize
5. Air dry

6

1. PRE-SCRAPE/PRE-FLUSH

•Scrape and flush large food particles
from surfaces before applying cleaning
agents

• Using

•Brushes, scouring pads or scraper

• Pressure spray - moderate pressure

•Spray with warm water
•Avoid hot water

7

2. WASH

2. WASH

•Application of cleaning agents

Cleaning agent
•Chemical compound formulated to remove

soil and dirt

8

Types of cleaning agent

Soap Alkaline Acid Degreaser Abrasive Detergent
detergent detergent cleaners sanitizer
• Effective • Remove
for hand- • General • Remove grease • For • Applied
washing purpose food, and oily scrubbing, twice – to
cleaners mineral dirt scouring clean and
deposits or to sanitize
• Dissolve and hard polishing
protein water
and other deposits
organic
materials

9

Alkaline detergent

Acid detergent

Degreaser

Abrasive cleaner

Detergent sanitizer

Factors Affecting Cleaning Efficiency

1 . Type and amounts of soil 16

•Determine the type of cleaning agent and process used

2 . Type of cleaning agent

•Must compatible with type of soil and water supply

3 . Cleaning agent concentration

•Amount use based on recommendation

4 . Contact time

•Longer contact time increase efficiency
•Soaking reduce scrubbing

5 . Water temperature

•Warm temperature increase efficiency
•Hot water will bake soil on surface

6 . Mechanical force

•Manual cleaning - elbow grease
•Mechanical cleaning & CIP - velocity & force of cleaning solution

7 . Water quality

•Potable water
•Hard water vs Soft water

Application of Soaking
cleaning
agents •immerse in cleaning solution
•For small equipment, equipment parts

and utensils

Spray

•fixed/ portable sprayer
•using hot water/ steam

CIP system

•automated system
•strength & velocity
•Beverage tower, soft serve ice cream

Abrasive

15
•for soil that is firmly attached to surface
•Powder or paste form
•Using scouring pads- nylon, metals etc.

Immediately
after cleaning

Thoroughly with
hot, potable
water

Complete
removal of
cleaning agent

RINSE

4. SANITIZE

Methods of sanitization

Thermal/ Heat sanitization Chemical sanitization 18
- Hot water or steam - Chemical sanitizer
- Temperature & contact time - Factors influencing effectiveness

Factors 1. Contact - Immerse
influencing 2. Concentration
chemical 3. pH - Swab, brush or spray
sanitization 4. Temperature
effectiveness 5. Time - Increase concentration, increase
effectiveness
- Too high concentration- toxic,
corrosive or wasteful

- Usually effective at pH > 10

- Reduce effectiveness in hard water
or presence of detergent residue

- Effective in warm
temperature (max. 49°C)
-very high temperature not
effective - evaporate
- Allow sufficient contact time
to destroy microbes

19

Chlorine Types of Quaternary
chemical ammonium
sanitizer compounds

Iodine (Quats )

20

5. AIR DRY

 Leaves all utensils and equipment to air dry
 Do not towel dry
 Towel or wiping cloth can be source

of recontamination

Cleaning Frequency

Before each use with different type of raw food

•Between beef, lamb, fish, poultry…

Each time when change working with raw food and RTE
food

Between each PHF

Before using or storing

At any time when contamination may have happen

22

Mechanical Warewashing

Using dishwashing machine following manufacturer’s
instructions

Industrial Domestic 2
dishwasher dishwasher 3

Mechanical Warewashing

1. Pre-scrape 2. Load 3. Wash

•Pre-flush •Manually load utensils •Machine apply
•Pre-soak and equipment detergent
•Sort
•According to rack
type

6. Drain and dry 5. Sanitize 4. Rinse

•Some machine blow •Hot water at 74 °C, •Machine rinse with
dry with hot air 30 sec., 5-30 psi. clean water

•Air dry - DO NOT WIPE

7. Store 8. Maintain 24

•Store in closed, •Clean and
clean and dry maintain the
place machine properly

Manual Warewashing

Scrape and Leave to air
pre-flush dry
Sort DO NOT
TOWEL DRY
Warm water
(43 °C) + Clean water Hot water, 77 °C for 30 sec. 25
detergent Maintain at Solution of chlorine, quats
43-49 °C or iodine at 20 °C - 49 °C

Cleaning Fixed Equipment

1. Disconnect 2. Disassemble 3. Scrape food 4. Take
power supply equipment debris removeable

8. Drain and air - 7. Swab or spray 6. Rinse with parts for
dry chemical water or clean manual
warewashing
sanitizer solution cloth
5. Wash fixed
part from top to

bottom

9. Reassemble 10. Resanitize 26
equipment surfaces

touched during
reassembling

ENVIRONMENTAL AREA

Regular cleaning schedule for
non-food-contact surfaces

Ceilings
Walls
Floors
Drains
Fixtures

•on ceilings, walls, floors and drains

27

GARBAGE AND REFUSE

Objectives:

 To protect food and equipment from
contamination

 Decreases attraction of insects, rodents
and other pest to food establishment

REFUSE : •Solid waste not disposed
through the sewage

GARBAGE: •Food waste that cannot
be recycled

HANDLING GARBAGE

1. Provide sufficient trash container in each area.
2. Do not put containers in location that interfere with the cleaning of nearby

areas.
3. Use plastic bags and wet strength paper bags to line receptacles.
4. Keep receptacles covered if they contain garbage when not in use.
5. Provide suitable cleaning equipment and supplies.
6. Clean garbage container and outside garbage house regularly.
7. Refuse and garbage should be removed from the premises as needed to

prevent odor.

4



Exercise

Proper housekeeping practices reduce the risks of
biological, chemical and physical contamination.
Cleaning alone is not enough to maintain a
healthy foodservice, you must also sanitize.
Discuss this based on :

a. the difference between clean and sanitize
b. manual dishwashing and machine dishwashing