The Purpose Of A Detergent Is To Servsafe

Cleaning

The process of removing food and dirt from a surface.

Cleaners must be __________, _______-____________, and safe to use.

Stable ; non-corrosive ; safe

Only use cleaners for their ______________ use.

Intended

Factors that affect cleaning:

- Type and condition of the dirt: cleaning is more difficult with hard water. Minerals react with detergent and decrease how effective it is.
- Water hardness: in general, the hotter the water is, the better it dissolves detergent and loosens dirt.
- Water temperature
- Surface
- Agitation or pressure
- Length of treatment: the longer that dirt is on a surface is exposed to a cleaner, the easier the dirt is to remove.

What are the 4 types of cleaners?

- Detergents
- Degreasers
- Delimers
- Abrasive Cleaners

Detergents

They are also called surfactants
- The general purpose is mildly alkaline cleaners that remove fresh dirt.
- The purpose for heavy-duty detergents are that they're highly alkaline cleaners that remove wax, aged or dried dirt, and baked on grease.
- Used for all different types of cleaning tasks.

Degreasers

- Detergents that contain a grease-dissolving agent
- Work well in areas where grease has been burned on, such as backsplashes, oven doors, and range hoods.

Delimers

- Used on mineral deposits and other dirt that other cleaners cannot remove.
- They are often used to remove scale in dishwashing machines and on steam tables.

Abrasive Cleaners

- Cleaners that contains a scouring agent that helps scrub hard-to-remove dirt.
- These cleaners are often used to remove baked-on food in pots and pans.
Use with caution because the cleaner can scratch surfaces

Sanitizing

A chemical process for reducing the number of disease-causing germs on cleaned surfaces to a safe level.

What are two ways to sanitize?

- Heat: soak in hot water that is at least 171 degrees Fahrenheit for 30 seconds. This can also be done by washing in a high-temperature dishwasher.
- Chemical: this is another way to sanitize. The dishes can be soaked in a sanitizing solution. You can also rinse, swab, or spray them with sanitizing solution.

Concentration

The amount of sanitizer for a given amount of water measured in PPM.

PPM

Parts per million - measuring system for the amount of substance present.

Water hardness

The amount of minerals in water.

Chlorine

- Water temperature = > 100 degrees Fahrenheit or > 75 degrees Fahrenheit
- Water pH = < 10 or < 8
- Sanitizer concentration = 50 - 99 PPM
- Sanitizer contact time = > 7 seconds

Iodine

- Water temperature = 68 degrees Fahrenheit
- Water pH = < 5 or as per manufacturer's recommendation (PMR)
- Sanitizer Concentration = 12.5 - 25 PPM
- Sanitizer contact time = > 30 seconds

Quats

- Water temperature = 75 degrees Fahrenheit
- Water pH = PMR
- Sanitizer concentration = PMR
- Sanitizer contact time = > 30 seconds

The factors that influence the effectiveness of sanitizer are:

- Concentration
- Temperature
- Contact Time
- Water Hardness
- pH

What are the steps to cleaning and sanitizing?

1. Scrape or remove food bits from the surface - use the correct cleaning tool as a nylon brush, pad, or a cloth towel.
2. Wash the surface - prepare the cleaning solution with an approved cleaner and wash the surface with the correct cleaning tool, such as a cloth towel.
3. Rinse the surface - use clean water and rinse the surface with the correct cleaning tool, such as a cloth towel.
4. Sanitize the surface - use the correct sanitizing solution, prepare the concentration per the manufacturer's requirements, use the correct cleaning tool, such as a cloth towel, and make sure that the entire surface has come in contact with the sanitizing solution.
5. Allow the surface to air-dry.

When should surfaces be cleaned and sanitized?

- After they are used
- Before working with a different type of food
- After handling different raw TCS fruits and vegetables
- Anytime there is an interruption during a task that the items being used may have been contaminated
- After 4 hours of continuous use

How to clean and sanitize stationary equipment?

- Unplug equipment
- Take removable parts off, and wash, rinse, and sanitizer
- Scrape or remove food from equipment surface
- Wash equipment surfaces with approved cleaner
- Rinse with clean water
- Sanitize surfaces
- Allow all surfaces to air dry and put back together

What are the different types of machine dishwashers?

- High temperature machines: final sanitizing rinse must be at least 180 degrees Fahrenheit, while for stationary rack, single-temp machines, it must reach at least 165 degrees Fahrenheit.
- Chemical-sanitizing machines: can clean and sanitize in lower temperatures.
- Dishwashing machine operation: clean the machine at least once a day, remove mineral deposits, use correct dish racks (never overload), check water temperature pressure and sanitizing levels, air-dry all items because if anything gets dried with a cloth, it can become contaminated.
- * For heat sanitizing machines, use maximum-registering thermometers or heat tape to ensure the machine is getting up to the right temperature. *

Operations often use a _____________ - _________________ sink to clean and sanitize large items.

Three-compartment

_____________ and ______________ each sink and _____________ _____________ prior to using.

Clean ; sanitize ; drain board

Prior to ________________, _________________ items, if necessary _____________ or _______________.

Washing ; scrape ; rinsed ; soaked

What are the steps of dishwashing in a three-compartment sink?

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