Cleaning and Sanitizing Essentials

Study Notes

Cleaning involves removing visible soil, while sanitizing reduces harmful microorganisms using hot water or chemical solutions.
Effective cleaning and sanitizing require a two-step process: surfaces must be cleared and rinsed before sanitization.

Implement a master cleaning schedule to identify cleaning needs and tasks.
Different cleaning tasks demand distinct methods to avoid damage and prevent bacteria spread.
Always clean in a logical order to optimize process efficiency.

Many cleaning agents are harmful; contact with skin or eyes and inhalation of fumes can lead to serious health issues.
Avoid mixing cleaning agents to prevent dangerous chemical reactions and poisonous fumes.

Scrape and Pre-Rinse: Keeps wash water cleaner longer by removing food residue.
Wash: Use warm water (110°F to 120°F) with quality detergent; scrub thoroughly to eliminate grease and debris.
Rinse: Rinse off detergent with clean warm water; change water frequently or use running water to maintain cleanliness.
Sanitize: Immerse utensils in hot water (170°F) for 30 seconds; requires efficient gas or electric heating to maintain temperature.
Drain and Air-Dry: Avoid towel-drying to prevent contamination.

Follow pre-rinsing and scraping steps.
Rack dishes to ensure dishwasher sprays all surfaces effectively.
Run the dishwasher for a complete cycle.
Set sanitizing temperatures: 180°F for heat sanitization and 140°F for chemical sanitization.

Egg quality has two components: exterior (shell) quality and interior quality.
Grading classifies eggs based on both exterior and interior quality as a form of quality control.
Factors influencing egg size include breed, hen age, weight, feed, and environmental conditions; native chickens produce smaller eggs compared to commercial breeds.