Workplace Hygiene PDF

## Chapter 7: Workplace Hygiene ### Learning Outcomes: - Analyzing the importance of a proper sanitation program in achieving the correct level of hygiene in food handling and production facilities. - Listing the different steps included in the cleaning and sanitation programs. - Describing the fu...

## Chapter 7: Workplace Hygiene ### Learning Outcomes: - Analyzing the importance of a proper sanitation program in achieving the correct level of hygiene in food handling and production facilities. - Listing the different steps included in the cleaning and sanitation programs. - Describing the fundamentals of the overall cleaning procedure in the workplace. - Classifying the different kinds of food particles or soils that are present in the equipment or utensils in the kitchen. - Identifying factors that influence the cleaning process. - Differentiating the advantages and disadvantages of selected chemical sanitizers. - Enumerating the different types of waste produce in hospitality and food service operations and its disposal system. ### Cleaning and Sanitizing Program A clean surface is defined as being free from soil (e.g. food residues), free from bad odors, be non-greasy to the touch and have no visible oxidation (e.g. rust). A sanitized clean surface is defined as a clean surface that is substantially free from pathogenic microorganisms and undesirable numbers of spoilage microorganisms. Cleaning prior to sanitizing is recommended as it increases the effectiveness of the sanitizing step. Effective cleaning and sanitation programs are required to achieve the correct level of hygiene in food handling or production facilities. If these are not adhered to there is a greater risk of food becoming contaminated by pathogenic or spoilage microorganisms. There is also a risk of biofilms forming on factory and food preparation surfaces if these programs are inadequate. Biofilms are complex aggregations of microorganisms and other materials which enhance survival and growth of microorganisms; once formed they are very difficult to remove. The lack of proper sanitation procedures can cost plant operators a lot of money. Often this loss is not obvious to management. It shows up in terms of customers going elsewhere, poor employee morale (this is sometimes blamed on inferior personnel), unreported spoilage problems or poor food quality in restaurants (of equipment, overhead structures, shield, walls, ceilings, lighting devices, resulting in lack of repeat business). More obvious to management are direct complaints and government intervention ranging from the local inspectors. Lack of proper sanitation can cause increased returns of products, shorter shelf life, less profit and can invite the threat of possible operation shutdown. **Good sanitation does not cost, it pays.** ### Cleaning and Sanitation Programs Include the Following Steps: - Routine procedures performed throughout and at the completion of food processing or preparation on a daily basis. - Periodic procedures required less frequently. - Monitoring to ensure the procedures are performed correctly. - Verification to check effectiveness of the program. The safety of staff must be considered when developing these programs, including the safe use of chemicals and hot water, and reducing manual labor. ### Fundamentals Cleaning Procedure The following is the typical procedure used when cleaning food processing equipment. The factors that influence cleaning (time, temperature, chemical concentration, and mechanical force), the method of cleaning, and the food soils to be removed will ultimately determine the cleaning procedures selected for use. - **Scrape and Pre-Rinse:** Soiled equipment surfaces are scraped and rinsed with warm water to remove the gross amounts of loose food soils. - **Cleaning Cycle:** Removal of residual food soils from equipment surfaces through manipulation of the four basic cleaning factors and the method of cleaning. Typically alkaline chemical solutions are used for the cleaning cycle. - **Rinse:** Rinsing of all surfaces with cold to hot water, depending upon the temperature of the cleaning cycle, to thoroughly remove all remaining chemical solution and food soil residues. - **Acid Rinse:** A mild acid rinse of the equipment neutralizes any alkaline residues left and removes any mineral soil present. - **Sanitize:** All equipment surfaces are rinsed or flooded with a sanitizing agent. Time and concentration are critical for optimum results. ### Removal of Food Particles Scrape and flush large food particles from equipment and utensils before the items are placed in a cleaning solution. Spray the equipment and utensils with warm water. Avoid using very hot water or steam because they tend to "bake" food particles on the surface of equipment and utensils and that makes cleaning more difficult. ### Properties of Food Soils Food soil is generally defined as unwanted matter on food-contact surfaces. Soil is visible or invisible. The primary source of soil is from the food product being handled. However, minerals from water residue and residues from cleaning compounds contribute to films left on surfaces. Microbiological biofilms also contribute to the soil buildup on surfaces. Since soils vary widely in composition, no one detergent is capable of removing all types. Many complex films contain: combinations of food components, surface oil or dust, insoluble cleaner components, and insoluble hard-water salts. These films vary in their solubility properties depending upon such factors as heat effect, age, dryness, time, etc. It is essential that personnel involved have an understanding of the nature of the soil to be removed before selecting a detergent or cleaning regime. The rule of thumb is that acid cleaners dissolve alkaline soils (minerals) and alkaline cleaners dissolve acid soils and food wastes. Improper use of detergents can actually "set" soils, making them more difficult to remove (e.g., acid cleaners can precipitate protein). Many films and biofilms require more sophisticated cleaners which are amended with oxidizing agents (such as chlorinated detergents) for removal. The physical condition of the soil deposits also affects its solubility. Freshly precipitated soil in a cool or cold solution is usually more easily dissolved than an old, dried, or baked-on deposit, or a complex film. Food soils are complex in that they contain mixtures of several components. ### Soils May Be Classified As: - **Fat-based Soils:** Fat usually is present as an emulsion and can generally be rinsed away with hot water above the melting point. More difficult fat and oil residues can be removed with alkaline detergents which have good emulsifying or saponifying ingredients. - **Protein-based Soils:** In the food industry, proteins are by far the most difficult soils to remove. In fact, casein (a major milk protein) is used for its adhesive properties in many glues and paints. Food proteins range from more simple proteins, which are easy to remove, to more complex proteins, which are very difficult to remove. Heat-denatured proteins can be extremely difficult. - Generally, a highly alkaline detergent with peptizing or dissolving properties is required to remove protein soils. Wetting agents can also be used to increase the wettability and suspendability of proteins. Protein films require alkaline cleaners which have hypochlorite in addition to wetting agents. - **Carbohydrate-based Soils:** Simple sugars are readily soluble in warm water and are quite easily removed. Starch residues, individually, are also easily removed with mild detergents. Starches associated with proteins or fats can usually be easily removed by highly alkaline detergents. - **Mineral Salt-based Soils:** Mineral salts can be either relatively easy to remove, or be highly troublesome deposits or films. Calcium and magnesium are involved in some of the most difficult mineral films. Under conditions involving heat and alkaline pH, calcium and magnesium can combine with bicarbonates to form highly insoluble complexes. Other difficult deposits contain iron or manganese. Salt films can also cause corrosion of some surfaces. Difficult salt films require an acid cleaner for removal. - **Microbiological Films:** Under certain conditions, microorganisms (bacteria, yeasts, and molds) can form invisible films (biofilms) on surfaces. Biofilms can be difficult to remove and usually require cleaners as well as sanitizers with strong oxidizing properties. - **Lubricating Greases and Oils:** These deposits (insoluble in water, alkali, or acid) can often be melted with hot water or steam, but often leave a residue. Surfactants can be used to emulsify the residue to make it suspendable in water and flushable. - **Other Insoluble Soils:** Inert soils such as sand, clay, or fine metal can be removed by surfactant-based detergents. Charred or carbonized material may require organic solvents. ### Quantity of Soil It is important to rinse food-contact surfaces prior to cleaning to remove most of the soluble soil. Heavy deposits require more detergent to remove. Improper cleaning can actually contribute to build-up of soil. ### Application of Cleaning Agents A cleaning agent is a chemical compound formulated to remove soil and dirt. There are methods of applying cleaning agents and solutions to the surfaces of equipment. Cleaning agents typically include an acid or alkaline detergent and may include degreasers, abrasive materials, or a sanitizer. Effectiveness and the economy of the method generally dictate its use. ### Factors Influencing Cleaning There are four interrelated factors which affect the overall cleaning process. When designing cleaning procedures these factors need to be carefully considered. - **Soil:** Depending upon the food product being manufactured and the process equipment used, varying degrees of food soil will be deposited on the equipment during production. These food soils will require complete removal during the cleaning process and will affect the cleaning compound used, along with the method of cleaning. - **Time:** The longer a cleaning solution remains in contact with the equipment surface, the greater the amount of food soil that is removed. Increasing time reduces the chemical concentration requirements. - **Temperature:** Soils are affected to varying degrees by temperature. In the presence of a cleaning solution most soils become more readily soluble as the temperature is increased. - **Chemical Concentrations:** Chemical concentrations vary depending upon the chemical itself, type of food soil, and the equipment to be cleaned. Concentration will normally be reduced as time and temperature are increased. - **Mechanical Force:** Mechanical force can be simple hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline. Mechanical force aids in soil removal and typically reduces time, temperature, and concentration requirements. Each of these factors for effective cleaning and can be modified to meet the needs of a particular type of problem or set of conditions. ### Methods of Cleaning - **Foam:** Foam is produced through the introduction of air into a detergent solution as it is sprayed onto the surface to be cleaned. Foam cleaning will increase the contact time of the chemical solutions, allowing for improved cleaning with less mechanical force and temperature. - **High Pressure:** High pressure cleaning is used to increase the mechanical force, aiding in soil removal. In high pressure cleaning chemical detergents are often used along with increased temperature to make soil removal more effective. - **Clean in Place (CIP):** CIP cleaning is utilized to clean interior surfaces of tanks and pipelines of liquid process equipment. A chemical solution is circulated through a circuit of tanks and or lines then returned to a central reservoir allowing for reuse of the chemical solution. Time, temperature, and mechanical force are manipulated to achieve maximum cleaning. - **Clean Out Of Place (COP):** COP cleaning is utilized to clean tear down parts of fillers and parts of other equipment which require disassembly for proper cleaning. Parts removed for cleaning are placed in a circulation tank and cleaned using a heated chemical solution and agitation. - **Mechanical:** Mechanical cleaning normally involves the use of a brush either by hand or a machine such as a floor scrubber. Mechanical cleaning uses friction for food soil removal. ### Cleaning Compound Composition There are two classes of cleaning compounds, alkaline and acid. Chemical formulations for alkaline and acid compounds vary widely providing for selection flexibility when considering sanitation procedures, types of processing equipment to be cleaned, chemical dispensing, and method of cleaning. #### Alkaline Compounds - **Sodium or Potassium Hydroxide:** Hydroxides provide the largest portion of alkalinity and effectively saponify fats and peptize proteins for removal. - **Sodium Metasilicate:** Aids in emulsifying and soil suspension along with protecting against metal corrosion. - **Complex Phosphates:** Phosphates primary function is to soften the water by chelating (binding up) the calcium and magnesium hardness. This allows for better cleaning effectiveness and reduces mineral deposits. Phosphates will also aid in emulsifying food soils. - **Surface Active Agents (Surfactants):** Surfactants help break down the surface tension of soils to improve removal. Once the food soil is removed the surfactant forms a colloidal suspension with the soil, keeping it water soluble to prevent it from redepositing on the equipment surfaces. - **Chlorine:** Chlorine is added to many chemical formulations to help in peptizing proteins. #### Acid Cleaners - **Phosphoric Acid:** Phosphoric acid provides the bulk of the acidity in most acid cleaners. Phosphoric solubilizes minerals well and is less corrosive to metals than most other acids. - **Other Acidulants:** Acetic, hydroxyacetic, citric, sulfamic, and nitric acids are also used in many cleaners to a varying degree. Nitric acid use has expanded greatly due mainly to cost, however nitric is very effective in the removal of tough mineral deposits in heat exchangers and evaporators. ### Surface Active Agents (Surfactants): Surfactants help break down the surface tension of soils to improve removal. Once the food soil is removed the surfactant forms a colloidal suspension with the soil, keeping it water soluble to prevent it from redepositing on the equipment surfaces. ### Chemistry of Detergents Detergents and cleaning compounds are usually composed of mixtures of ingredients that interact with soils in several ways: - **Physically active ingredients:** alter physical characteristics such as solubility or colloidal stability. - **Chemically active ingredients:** modify soil components to make them more soluble and, thus, easier to remove. - **In some detergents, specific enzymes are added to catalytically react with, and degrade, specific food soil components.** ### Physically Active Ingredients The primary physically active ingredients are the surface active compounds termed surfactants. These organic molecules have general structural characteristics where a portion of the structure is hydrophilic (water-loving) and a portion is hydrophobic (not reactive with water). Such molecules function in detergents by promoting the physical cleaning actions through: emulsification, penetration, spreading, foaming, and wetting. The classes of surfactants are: - **lonic surfactants:** which are negatively charged in water solution are termed anionic surfactants. Conversely, positively charged ionic surfactants are termed cationic surfactants. If the charge of the water soluble portion is depended upon the pH of the solution it is termed an amphoteric surfactant. These surfactants behave as cationic surfactants under acid conditions, and as anionic surfactants under alkaline conditions. lonic surfactants are generally characterized by their high foaming ability. - **Nonionic surfactants:** which do not dissociate when dissolved in water, have the broadest range of properties depending upon the ratio of hydrophilic/ hydrophobic balance. This balance is also affected by temperature. It is a common practice to blend surfactant ingredients to optimize their properties. However, because of precipitation problems, cationic and anionic surfactants cannot be blended. ### The Surface Characteristics The cleanability of the surface is a primary consideration in evaluating cleaning effectiveness. Included in surface characteristics are: - **Surface Composition:** Stainless steel is the preferred surface for food equipment and is specified in many industry and regulatory design and construction standards. For highly acidic, high salt, or other highly corrosive products, more corrosion resistant materials (i.e. titanium) is often recommended. - **Other "soft" metals (aluminum, brass, copper, or mild steel), or nonmetallic surfaces (plastics, or rubber) are also used on food contact surfaces.** Surfaces of soft metals and nonmetallic materials are generally less corrosion-resistant and care should be exercised in their cleaning. - Aluminum is readily attacked by acids as well as highly alkaline cleaners which can render the surface non-cleanable. Plastics are subject to stress cracking and clouding from prolonged exposure to corrosive food materials or cleaning agents. - Hard wood (maple or equivalent) or sealed wood surfaces should only be used in limited applications such as cutting boards or cutting tables provided the surface is maintained in good repair. Avoid using porous wood surfaces. - **Surface Condition:** Misuse or mishandling can result in pitted, cracked, corroded, or roughened surfaces. Such surfaces are more difficult to clean or sanitize, and may no longer be cleanable. Thus, care should be exercised in using corrosive chemicals or corrosive food products. - Detergents can be significant contributors to the waste discharge(effluent). Of primary concern is pH. Many publicly owned treatment works limit effluent pH to the range of 5 to 8.5. So, it is recommended that in applications where highly alkaline cleaners are used, that the effluent be mixed with rinse water (or some other method be used) to reduce the pH. ### Rinsing Immediately after cleaning, thoroughly rinse all equipment surfaces with hot potable water to remove the cleaning solution. This very important rinse step is necessary because the product or detergent used for washing can interfere with the germ-killing power of sanitizer. ### Water Quality Water is the primary component of cleaning materials used in food establishments. The water supply serving food establishments must be safe to drink (potable). Most establishments get their water from a public supply. Establishments that have a private well should have it inspected at least once a year and water samples tested at least once a year ensure the bacteriological safety of the supply. Water must be free from harmful microorganisms, chemicals and other substances that can cause diseases. While the water supply must be safe to drink, it may contain substances that affect hardness, taste, and odors. Therefore, adjust cleaning agents to fit the characteristics of your water supply and type of operation. Water comprises approximately 95-99% of cleaning and sanitizing solutions. Water functions to: - carry the detergent or the sanitizer to the surface - carry soils or contamination from the surface. The impurities in water can drastically alter the effectiveness of a detergent or a sanitizer. Water hardness is the most important chemical property with a direct effect on cleaning and sanitizing efficiency. (Other impurities can effect the food contact surface or may effect the soil deposit properties or film formation.) Water pH ranges generally from pH 5 to 8.5. This range is of no serious consequence to most detergents and sanitizers. However, highly alkaline or highly acidic water may require additional buffering agents. Water can also contain significant numbers of microorganisms. Water used for cleaning and sanitizing must be potable and pathogen-free. Treatments and sanitization of water may be required prior to use in cleaning regimes. ### Sanitizing Principles Heat and chemicals are the two types of sanitizers most commonly used in food establishments. Sanitizers destroy disease-causing organisms which may be present on equipment and utensils even after cleaning. Sanitization is not sterilization, because some bacterial spores and a few highly resistant vegetative cells generally survive. In all instances, a food-contact surface must be cleaned and then thoroughly rinsed to remove loosened soil and detergent residues that tend to inhibit the sanitizer's action. #### General types of sanitization include: 1. **Thermal Sanitizing** Thermal Sanitization involves the use of hot water or steam for a specified temperature and contact time as with any heat treatment the effectiveness of thermal sanitizing is dependant upon a number of factors including initial contamination load humidity, pH, temperature, and time. - **Steam:** The use of steam as a sanitizing process has limited application. It is generally expensive compared to alternatives, and it is difficult to regulate and monitor contact temperature and time. Further, the byproducts of steam condensation can complicate cleaning operations. - **Hot Water:** Hot water sanitizing--through immersion (small parts, knives, etc.), spray (dishwashers), or circulating systems--is commonly used. The time required is determined by the temperature of the water. The primary advantages of hot water sanitization are: relatively inexpensive, easy to apply and readily available, generally effective over a broad range of microorganisms, relatively non-corrosive, and penetrates into cracks and crevices. Hot water sanitization is a slow process which requires come-up and cool-down time, can have high energy costs, and has certain safety concerns for employees. The process also has the disadvantages of forming or contributing to film formations, and shortening the life of certain equipment or parts thereof (gaskets, etc.). 2. **Chemical Sanitizing** Chemical Sanitization involves the use of an approved chemical sanitizer at a specified concentration and contact time. The ideal chemical sanitizer should: - be approved for food contact surface application - have a wide range or scope of activity. - destroy microorganisms rapidly. - be stable under all types of conditions. - be tolerant of a broad range of environmental conditions. - be readily solubilized and possess some detergency. - be low in toxicity and corrosivity. - be inexpensive. #### Specific Types of Chemical Sanitizers ##### Chlorine-based Sanitizers - **Chlorine Compounds:** Chlorine, in its various forms, is the most commonly used sanitizer in food processing and handling applications. Commonly used chlorine compounds include: liquid chlorine, hypochlorites, inorganic chloramines, and organic chloramines. Chlorine-based sanitizers form hypochlorous acid (HOCI, the most active form) in solution. Available chlorine (the amount of HOCI present) is a function of pH. At pH 5, nearly all is in the form of HOCI. At pH 7.0, approximately 75% is HOCI. The maximum allowable level for no-rinse applications is 200ppm available chlorine, but recommended usage levels vary. - Chlorine compounds are broad spectrum germicides which act on microbial membranes, inhibit cellular enzymes involved in glucose metabolism, have a lethal effect on DNA, and oxidize cellular protein. Chlorine has activity at low temperature, is relatively cheap, and leaves minimal residue or film on surfaces. The major disadvantage to chlorine compound is corrosiveness to many metal surfaces (especially at higher temperatures). Health and safety concerns can occur due to skin irritation and mucous membrane damage in confined areas. At low pH (below 4.0), deadly Cl 2 (mustard gas) can form. - **Use of iodine as an antimicrobial agents dates back to the 1800s.** This sanitizer exists in many forms and usually exists with a surfactant as a carrier. These mixtures are termed iodophors. The most active agent is the dissociated free iodine (also less stable). This form is most prevalent at low pH. Iodine solubility is very limited in water. Generally recommended usage for iodophors is 12.5 to 25ppm for 1 min. It is generally thought that the bactericidal activity of iodine is through direct halogenation of proteins. More recent theories have centered upon cell wall damage and destruction of microbial enzyme activity. - Lodophors, like chlorine compounds, have a very broad spectrum, being active against bacteria, viruses, yeasts, molds, fungi, and protozoans. Iodine is highly temperature-dependent and vaporizes at 120°F. Thus, it is limited to lower temperature applications. Iodophors are generally less affected by organic matter and water hardness than chlorine. However, loss of activity is pronounced at high pH. The primary disadvantage is that iodine can cause staining on some surfaces (especially plastics). - **Quaternary Ammonium Compounds (QACs):** QACs are active and stable over a broad temperature range. Because they are surfactants, they possess some detergency. Thus, they are less affected by light soil than are other sanitizers. However, heavy soil dramatically decreases activity. QACs generally have higher activity at alkaline pH. While lack of tolerance to hard water is often listed as a major disadvantage of QACs when compared to chlorine, some QACs are fairly tolerant of hard water. QACs are effective against bacteria, yeasts, mold, and viruses. - QACs are generally more active against gram positive than gram negative bacteria. They are not highly effective against bacteriophages. Their incompatibility with certain detergents makes thorough rinsing following cleaning operations imperative. An advantage of QACs in some applications is that they leave a residual antimicrobial film. However, this would be a disadvantage in operations such as cultured dairy products, cheese, beer, etc. where microbial starter cultures are used. #### Table 7.1: Advantages and Disadvantages of Selected Chemical Sanitizers | SANITIZERS | ADVANTAGES | DISADVANTAGES | |---|---|---| | Chlorine compounds | Economical cost <br> Kills many types of microbes <br> Good for most sanitizing applications | Corrosive to equipment <br> Can irritate human skin and hands | | lodophors | Less corrosive to equipment <br> Less irritating to skin <br> Good for killing germs on hands | Moderate cost <br> Can stain equipment | | Quaternary | Stable at high temperature <br> Stable for a longer contact time <br> Good in-place sanitizers | Very expensive | ### Thermal Sanitizing vs. Chemical Sanitizing Heat sanitizing has several advantages over chemical sanitizing agents because it: - Can penetrate small cracks and crevices - Is non-corrosive to metal surfaces - Is non-selective to microbial groups - Leaves no residue - Is easily measurable Heat destroys vegetative bacteria cells by disrupting some of the protein molecules in the cells. Moist heat is much more efficient in killing microorganisms than dry heat. Heat sanitization is used in both manual and mechanical ware washing operations. ### Factors Affecting Sanitizer Effectiveness - **Physical Factors:** - **Surface Characteristics:** Prior to the sanitization process, all surfaces must be clean and thoroughly rinsed to remove any detergent residue. An unclean surface cannot be sanitized. Since the effectiveness of sanitization requires direct contact with the microorganisms, the surface should be free of cracks, pits, or crevices which can harbor microorganisms. Surfaces which contain biofilms cannot be effectively sanitized. - **Exposure Time:** Generally, the longer time a sanitizer chemical is in contact with the equipment surface, the more effective the sanitization effect. Intimate contact is as important as prolonged contact. - **Temperature:** Temperature is also positively related to microbial kill by a chemical sanitizer. Avoid high temperatures (above 55°C [131°F]) because of the corrosive nature of most chemical sanitizers. - **Concentration:** Generally, the activity of a sanitizer increases with increased concentration. However, a leveling off occurs at high concentrations. A common misconception regarding chemicals is that "if a little is good, more is better". Using sanitizer concentrations above recommendations does not sanitizer better and, in fact, can be corrosive to equipment and in the long run lead to less cleanability. Follow manufacturer's label instructions. - **Soil:** The presence of organic matter dramatically reduces the activity of sanitizers and may, in fact, totally inactivate them. The adage is "you cannot sanitize an unclean surface". - **pH:** Sanitizers are dramatically affected by the pH of the solution. Many chlorine sanitizers, for example, are almost ineffective at pH values above 7.5. - **Water properties:** Certain sanitizers are markedly affected by impurities in the water. - **Inactivators:** Organic and/or inorganic inactivators may react chemically with sanitizers giving rise to non-germicidal products. Some of these inactivators are present in detergent residual. Thus, it is important that surfaces be rinsed prior to sanitization. - **Biological Factors:** The microbiological load can affect sanitizer activity. Also, the type of microorganism present is important. Spores are more resistant than vegetative cells. Certain sanitizers are more active against gram positive than gram negative microorganisms, and vice versa. Sanitizers also vary in their effectiveness against yeasts, molds, fungi, and viruses. ### Ware Washing Ware washing is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically. Manual ware washing uses a three-compartment sink and is used primarily for pots and pans. It may be used for dishes and flatware in small operations. Mechanical ware washing requires a dishwashing machine capable of washing, rinsing, and air drying dishes, flatware, and glassware. In large operations, heavy-duty pot and pan washing machines have been designed to remove cooked-on food. #### Manual Dishwashing - **Procedure:** - **Scrape and prerinse:** The purpose of this step is to keep the wash water cleaner longer. - **Wash:** Use warm water at 43-49 C and a good detergent. Scrub well with a brush to remove all traces of leftover and grease. - **Rinse:** Use clean warm water to rinse off detergent. Change the water frequently or use running water with an overflow. - **Sanitize:** Place utensils in rack and immerse in hot water at 77C for thirty seconds. (a gas or electric heating element is needed to hold hot water at this temperature). - **Drain and air-dry:** Do not towel-dry. This may recontaminate utensils. #### Three Compartment Sink * **Wash:** hot soapy water 35C/95F Minimum * **Rinse:** hot clean water * **Sanitize:** 25C/75F 200 ppm chlorine or 200 ppm quat. #### Mechanical Dishwashing The steps in washing dishes by machine are the same as in the manual method. Except that the machine does the washing, rinsing, and sanitizing. Procedure: - Scrape and prerinse. - Rack dishes so that the dishwater spray will strike all surfaces. - Run machine for a full cycle. - Set the sanitizing temperatures at 82 C for machine that sanitizes by heat and at 60 C for the machine that sanitizes by chemical disinfectant. - Air-dry and inspect dishes. Do not touch food-contact surfaces. #### Table 7.2: Dishwashing Machines | TYPE OF MACHINE | WASH TEMPERATURE | RINSE TEMPERATURE | |---|---|---| | Single tank, stationary rack, single temperature 74°C machine | 74°C | 74°C | | single tank, conveyor, dual temperature 71°C machine | 71°C | 82°C | | single tank, stationary rack, dual temperature 66°C machine | 66°C | 82°C | | chemical sanitizing machine | 49°C | 49°C | ### Pest Control The importance of rodent and insect control cannot be emphasized enough. Rats, mice, flies, roaches, grain insects, fruit flies, and gnats all facilitate the transmission of communicable disease. Therefore, it is essential for any foodservice to try to effect complete elimination of resident pest infestations and then to correct conditions within establishment so that such pest cannot gain entrance in the future. All food establishments must have a pest control program. The benefits of proper cleaning and sanitizing of equipment and utensils, time and temperature controls, and food handling can all be wasted if insect and rodent are allowed to contaminate food and food-contact surface. Any food establishment may have an occasional insect or rodent problem. However, their continual presence cause major problem and indicate a lack of good sanitation and control measure. The key element of a successful pest control program is prevention. However, no single measure will effectively prevent or control insect and rodent in food establishments. It takes a combination of three separate activities to keep pests in check. You Must: - Prevent entry of insects and rodent into the establishment - Eliminate food, water, and places where insect and rodent can hide. - Implement an integrated pest management program to control insect and rodent pest that enter the establishment. ### Pests in Food Service Facility - **House Mouse:** The house mouse is considered to be the most widespread terrestrial mammal in the world. They are well adapted to living in close contact with humans and thrive in the conditions which man provides, particularly where hygiene and house keeping standards are low. Mice can cause extensive damage to property as a result of their gnawing activities, and also by eating and contaminating human food. There is a significant risk of fire and electrocution as a result of mice chewing through electric cables and wiring. - Mice carry a wide range of diseases, including Weil's Disease, which can be passed to humans, either by directly contaminating food with droppings and urine or by contaminating surfaces. - **Look Out For:** - droppings - these are normally about 12cm long and rod shaped; - gnawing, particularly on sacks and boxes which may cause spillage of food. - **Common Rats:** Rats can carry a range of serious diseases transmittable to people, such as Weil's disease, salmonella food poisoning and toxoplasmosis. They can infest and ruin foodstuffs and cause serious structural damage to buildings, pipework and wiring systems - even causing fires - by their constant gnawing. - **Look Out For:** - droppings - these are normally about 3-5mm long and rod shaped; - footprints and tail marks which may be seen in dust or on food; - smears left by greasy, dirty fur rubbing against walls; - holes through walls or floors or burrows in outside areas. These would need to be repaired immediately. - **Cockroach:** They are usually found in areas of high temperature such as kitchens and offices. Many pathogenic bacteria have been found to be carried by the common cockroach, including salmonella, gastro-enteritis, and the tapeworm. Cockroaches are a major public health pest, responsible for economic loss in food production from tainted stock, and the contamination of equipment and medical supplies. - **Look Out For:** - Droppings - Eggs - **Ants:** Worker ants are a nuisance as they forage widely for food and water following scent marked trails. Although omnivorous they tend to prefer roteinaceous foods. They will feed on meat, cheese, fats, sugar, honey, jam, chocolate etc. Ants pose a risk to health. Pathogenic organisms may be transmitted mechanically as the ants feed in unhygienic places including drains, refuse bins, wound dressings etc. The multi nesting behavior of this species means that if one area of a building is infested, there is likelihood of extensive spread throughout the premises. - **Look Out For:** - a trail of tiny ants approximately 2mm in length, barely visible to the naked eye; - the ants need to drink water, so keep your eyes open for evidence around your bath, kitchen and bathroom sinks. - earth excavation around wall edges and paving slabs. - **Moths:** Moths can be found in a variety of stored products. Some species are associated with goods of vegetable origin, to which they may be adapted with varying degrees of specificity, whilst others are associated with animal products - particularly textiles. Moth larvae can cause considerable damage to stored goods by feeding or by contaminating with their own products, eg. webbing and frass. - **Common House Fly:** Common house flies are ubiquitous insects, with a flight range of at least 8 kilometers (5 miles). They are highly active indoors. House Flies can transmit intestinal worms, or their eggs, and are potential vectors of diseases such as dysentery, gastroenteritis, typhoid, cholera and tuberculosis. They will frequently and indiscriminately feed on any liquefiable solid food, which may equally be moist, putrefying material or food stored for human consumption. ### Environmental Sanitation The food service and hospitality industries have long been conscious of the importance of environmental sanitation. The limited environments that restaurants and hotel provide must be clean in order to appeal to customers. It is fundamental that any form of visible water should be removed from the client's view and that the air in a restaurant or guest room should smell sweet and that the water should taste pure. The customer aids to operator in enforcing genuine sanitation by insisting on visible sanitation. Garbage cannot accumulate to the point where it is impossible to hide nor can it be left to age to the point of contaminating the atmosphere. Most operators do not have to be convinced of the importance of removing solid waste, liquid waste, and bad air from their operations. They are concerned with the most effective, efficient, and economical methods of accomplishing these tasks. ### Types of Waste Hospitality and Food Service Operations Waste volume and waste problems in hospitality and food service operations are constantly increasing. Food service and lodging operations are using an increasing number of single service products of paper, metal and plastic, metal disposable ashtray, unwoven cloth napkins, plastic cocktail glasses, paper bath mats, paper service ware, etc. There is more waste than ever, and often it is harder to transport for removal. Every aspect of food service and lodging generates some type of waste which requires a removal activity. The exact dimensions of the problems are defined by the type of waste, the amount of waste, and the distance it must be moved. A differentiation among types of wastes is important. Different types of waste occupy different amounts of space per pound. Different types of waste require different handling techniques and handling equipment and different types of waste pose health hazards or varying intensities. Seven major types of waste encountered in food service and hospitality operations can be identified: - **Trash:** consists of debris, cardboard, wood boxes, sweepings and some plastic rubber (up to 10%). - **Rubbish:** consist of paper, cardboard, wood, landscaping debris, and food waste up to 20 % but no plastic or rubber. - **Refuse:** is approximately half rubbish and half garbage. - **Garbage:** consists of animal and vegetable food scraps. - **Paper waste:** consists of documents, cardboard folders, printed materials, and data processing punch cards. - **Liquid waste:** includes sewage, drainage waters, and cooling waters that are not reused. - **Gaseous waste:** includes hot air from dining rooms and lodging, ventilation and cooling exhaust fumes cooking, fumes and gases from heating and steam generation, etc. Trash presents a fire hazard. Refuse and garbage are health hazards. Liquid waste can ruin property. Each type of waste must be removed speedily and inexpensively in a manner that is aesthetically acceptable and consistent with health and fire regulations. ### Solid Waste Disposal Systems While the accumulation of solid waste in an operation can be limited by wise management and proper purchasing, it cannot be greatly reduced. Management's real concern involves the disposal of waste. The problem can be divided into four aspects which represent the major steps in the removal of solid waste: (1) collection from the point of waste generation (2) a method of transportation of the waste (3) a place of processing to (4) a removal method. Collection of solid waste generally involves a variety of container like plastic and paper bags in racks or cans, trash cans, waste paper cans and garbage cans. Processing is the pivotal phase of the removal operation because it determines the form and consequently the economics of final disposal, although disposal is possible without any processing. Trash bins, dumpsters (containers that dump directly into garbage trucks), and garbage cans are unfortunately common in many restaurant and hospitality parking lots of backyards. ### Sanitary Liquid Waste Disposal Most plumbing is not operational concern for management. The proper plumbing, sewage, and drainage pipes for the sanitary disposal of liquid waste have generally been installed as part of the original construction of the facility or installed during renovation. Plumbing maintenance is an on-going management concern because proper waste disposal is possible only with a functioning system. Basic maintenance can be covered with a few simple directives: - Cleanout cover should be removed at least twice a year and the condition