Creating a Safe Environment for Food

Cleaning

Removing food and other types of soil from a surface

Sanitizing

Reducing the number of microorganisms on a surface to safe levels

Food-contact surfaces must be cleaned and sanitized

After each use

When beginning to work with another type of food After a task has been interrupted

At four-hour intervals if the items are in constant use

Detergents
Solvent cleaners Acid cleaners Abrasive cleaners

Heat

Chemical

Hot water

Chlorine Iodine Quats

Factors That Influence Their Effectiveness

Contact time
Temperature Concentration

General Guidelines

All equipment must be kept clean All food-contact surfaces must be sanitized Clean-in-place equipment must be cleaned and sanitized daily

Employers must

Tell employees about chemical hazards they are exposed to Train employees on how to use chemicals safely

Develop a hazard communication program

Include the Following

What should be cleaned Who should clean it When it should be cleaned

How it should be cleaned

How does the master cleaning schedule and the hazard communication program relate to an effective HACCP Plan? How are they linked to food safety?

Have teams develop a master cleaning schedule for an assigned area within an establishment. Have the teams exchange their plans and critique them. Give participants a copy of all plans to take back to their establishments. List the six factors that affect the cleaning process. Have participants describe in detail each factors effect on the cleaning process.