3. Cleaning

Check the cleanliness of the machine before use.

Check that the wash and rinse tank contains clear water and the sprayers are clear.

Check that the detergent level is full.

Scrape and soak items to be washed.

Separate flatware from utensils.
Load dishes into tray.

Check that the surfaces are exposed to the spray.
Check the temperature gauge on the machine.

Hot water must be at least180º degrees Fahrenheit at the manifold for the final rinse for high temperature machines.

For machines with chemical sanitizers:

Check the manufacture’s instructions for proper concentration of chemicals.

Water temperature should be 140º degrees or above

Compartment 1. Detergent solutions and hot water, Wash items in this sink.

Compartment 2. Hot clear water. Rinse items.

Compartment 3: Chemical sanitation solution mixed according to manufacturer’s instructions very hot water. Sanitize in solution.

Allow items to air dry.

Prepare two solutions :

1. For food-contact surfaces.

2. For non-food contact surfaces.

Unplug electrical equipment.

Wash and rinse all non-food contact surfaces first.

Air dry.

Wash, rinse, and sanitize food contact surfaces.

Use a sanitizing solution prepared according to manufacturer’s instructions.

Air dry.

Dry hands and plug in machine cord.

Check that machine is working properly.

After the item has been sanitized, do not touch food-contact surfaces.

Chemical contamination usually comes from sources such as pesticides, food additives, and toxic metals.

Pesticides used by fruit and vegetable growers to control insect damage are also toxic or poisonous to humans. Often food shipments coming into a store may have unsafe levels of pesticide residue. If these toxins are not thoroughly washed off, pesticide poisoning may occur

Additive and preservatives are agents that enhance the flavor of food products and keep them fresh longer. Some additives can make people extremely ill, especially those with asthma. These additives include monosodium glutamate (MSG), nitrites, and sulfating agents. Many state laws prohibit restaurant personnel from adding sulfites to food. Food deals are required to label products clearly when any type of additive is present. By limiting the use of products with additives, the danger to guests can be reduced

Toxic metals can be a source of chemical contamination
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Zinc used in galvanized food containers can make acidic foods poisonous. Fruit juices, pickle, and other acidic foods must never be placed in galvanized containers. Some refrigerator shelves contain cadmium that can make meats poisonous. Meats should never contact shelving material. Meats must always be protected. Copper, brass, and lead are other metals that can react with food

Most diseases transmitted through foods come from infected food service workers. Workers who fail to observe proper sanitary procedures when handling food are endangering the health of the public.

Every food service worker must become health conscious. When all employees are trained in basic hygiene, there is a reduction of illness in the workplace.

No one should be at work with any kind of illness or disease that can be transmitted to another.

Cuts, burns, and abrasions should be bandaged and covered with disposable gloves, whether working with food or not.

A daily bath or shower and shampoos are a must

Fingernails must be clean and trimmed. No nail polish or false fingernails are allowed on the job. Germs caught under fingernails can get into food that is being prepared.Most food-borne illness is transmitted to foods by the hands of foodservice workers.

Most types of contamination are picked up by hands; this includes soil from unclean surfaces, chemicals from cleaning products or viruses and bacteria. Human skin is never free of bacteria. The skin has the right conditions for bacterial growth. This is the same for the mouth, nose, eyes, throat, and ears.

A person with a skin infection is a threat to the workplace unless personal hygienic is practiced. Basic hand washing is the most important measure of preventing the spread of disease.

Handwashing facilities must be conveniently located so that workers can wash their hands frequently. Sinks must have hot and cold water and there must be a supply of hand cleaning soap or detergent and a sanitary way to dry hands.

Hand washing in a food preparation sink is never allowed

Gloves can cross-contaminate just like hands, so they must be changed frequently. When gloves are used, all workers must wash hands thoroughly before beginning work and before handling food.

Hand washing is required after any action that might cause contamination. This includes after using the toilet, smoking, eating, coughing, and sneezing, touching the hair or face, handling raw poultry or meat, picking up objects from the floor, and handling dirty dishes.

In addition to hand washing, there are other precautions to take.

Be careful about touching oiled or infected objects including clothing.

Perspiration is a common source of contamination.

Food handlers may not drip sweat into equipment or food products. Do not wipe the seat with your hand and then touch food.

Do not use wiping cloths used on food contact surfaces to wipe sweat. Do use a disposable towel or napkin to wipe the seat and then dispose of it properly.

Smoking, eating, and gum chewing can be sources of droplet contamination.

Blowing bubbles and touching gum with the fingers are sources of contamination.

Exhaled smoke contains droplets of contamination

Cross-contamination occurs when bacteria are passed from a contaminated food or food-contact surface area to safe food.

There are many different ways cross-contamination occurs.
contamination

Fruits and vegetables are processed on unclean cutting board previously used for cutting raw animal products.

Raw or cooked foods are placed on work tables or slicing machines that have not been cleaned or sanitized

Raw animal products are stored above raw vegetables or other foods that do not require further cooking and drippings get into the food.

A food worker handles raw meat or chicken and then prepares non-cooked food such as salad without washing his or her hands.

Utensils such as forks or tongs are not properly cleaned and sanitized before use.

Clean stem-type thermometers are used to check food temperature.

Clean stem-type thermometers are used to check food temperature.

Clean and sanitize cutting boards, slicing machines and work tables between each use.

Clean and sanitize all food utensils between each use.

Clean and sanitize thermometers between each use. Store raw meat and chicken below cooked foods or foods that do not require cooking.

Rinse wiping cloths in sanitizing solution before use