Topic: Sanitizing Food Contact Surfaces

Transcription

1 Topic: Sanitizing Food Contact Surfaces WHAT IS Back to Basics? Four food safety training activities - to help train your frontline employees. Customize these modules by reviewing your own policies and applicable state or local health department regulations. WHAT YOU GET Four interactive activities (approximately 10 minutes each) -- demonstrations, practice and discussions Handout: recap of key points Short quiz Attendance roster WHAT YOU NEED - TRAINING RESOURCES TO CONSIDER Register as a ServSafe user, access the Food Safety Resource Center and download FREE posters, quizzes, fact sheets and activities: 1. Cleaning vs Sanitizing Poster and quiz ServSafe Facilities, Cleaning, Sanitizing and Pest Management : DVD optional (use entegra discount at ServSafe.com ServSafe Introduction to Food Safety : DVD optional (use entegra discount at ServSafe.com ServSafe Essentials, 5 th Edition: Sanitizing - pages: 3.3, 5.3, 8.5, , 13.2, Cleaning - pages: 3.3, 5.3, 6.9, 8.5, 10.2, , , , 12.4, 12.7, 13.2, ServSafe Manager, 6 th Edition: Sanitizing - pages: 1.5,4.3, 10.2, 10.3, 10.7, 10.9, 10.12, 10.15,Cleaning - pages:1.5,4.3, 9.7, 10.2, 10.4, 10.12, 10.9, 10.7, HOW TO USE Back to Basics Use for groups or "one-on-one" training. Use one activity per week or combine two or more activities. Keep a training record on file (training topic, date, attendees) or use the attached sample tracking sheet. Use this material for future training. File it in a 3-ring binder or accordion file for easy reference.

2 Topic: Sanitizing Food Contact Surfaces EXPLAIN: Any surface that comes in contact with food must first be cleaned, then sanitized. Without this important step in your food safety program, food can easily become contaminated. REVIEW: The difference between cleaning and sanitizing, how to prepare and check sanitizing solutions, and how to correctly sanitize food contact surfaces.. TRY THESE ACTIVITIES - ONE EACH WEEK OR COMBINE TWO OR MORE: ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4 Ask employees to describe the difference between food and non-food contact surfaces and why it is important to know the difference. Ask them to explain the difference between cleaning and sanitizing. Ask them how often food contact surfaces must be sanitized. Answer key: A food contact surface is any surface that comes in contact with food (utensils, cutting boards, prep tables, equipment, etc). Food contact surfaces must first be washed and rinsed then sanitized. Non-food contact surface do not have to be sanitized after the washing and rinsing steps. Cleaning means removing food and other types of soil from a surface. Sanitizing means reducing the number of harmful microorganisms on a surface to a safe level. When to Sanitize: Clean, rinse, and sanitize after each use, when beginning to work with a different type of food, when interrupted or when equipment you have been working with may have become contaminated. Ask employees to identify the proper strength for sanitizing solutions Answer key: Review the required concentrations for the sanitizing chemicals you use in your facility to make sanitizing solutions. Review your facility procedure for testing the concentration of sanitizing solutions. Ask a volunteer to prepare a sanitizing solution and demonstrate how to check for the appropriate concentration and how/where this is documented. Answer key: Review your facility policy and procedure for preparing sanitizing solutions and testing for concentration. Refer to your sanitizing chemical supplier directions. Ask a volunteer to demonstrate (or describe) how to sanitize food contact surfaces, using a spray bottle and/or sanitizing bucket filled with the solution. Ask them to describe when to change the solution. Answer key: Spray bottles and buckets must be clearly labeled. Always wash and rinse first, then sanitize. After washing surfaces, rinse cloth thoroughly to remove any cleaning chemical residue. Then wipe washed surfaces with the clean cloth. Replace cloth when it becomes soiled. Sanitize (using spray bottle or bucket with a separate, clean cloth) and let solution stand on surface for one minute. Allow to air-dry. Change the sanitizing solution when it is visibly dirty or the concentration has dropped below the required level. Keep wiping cloths stored in sanitizing solution. Always use a separate cloth for cleaning surfaces that have come in contact with raw animal foods. Follow up after training: What has been learned? Observe and provide feedback.

3 Topic: Sanitizing Food Contact Surfaces WHAT IS IT?: Food Contact Surface Cleaning Rinsing Sanitizing Any surface or utensil that normally touches food. Removing food or other types of soil from a surface. Removing cleaning solution residue from a cleaned surface. Reducing the number of microorganisms on a surface to safe levels. PREPARING THE SANITIZING SOLUTION: Prepare the correct concentration of chemical solution for the correct use (Pot sink, Spray Bottles, etc. - measured in parts per million or ppm) Make sure the temperature is correct. Refer to your sanitizer chemical supplier s instructions. All sanitizing solutions must be placed in clearly labeled spray bottles or buckets used only for sanitizing. TESTING THE SANITIZING SOLUTION: Test the solution at least twice each day. Use the correct test strips or whatever method is recommended by your sanitizer chemical supplier. Record solution concentration results on a Sanitizer Solution log (check resources on entegraps.com. Navigation =Current Customers>Culinary Resources> QA and Food Safety>Food Safety Logs and References) SANITIZING FOOD CONTACT SURFACES: First clean and rinse and then sanitize food contact surfaces: After each use When you begin working with a different type of food When you are interrupted during a task When the equipment you have worked with may have become contaminated. After washing the surfaces: Rinse cloth thoroughly in clear water to remove cleaning chemical residue. Then wipe washed surfaces with the clean cloth. Then sanitize the cleaned surfaces: Spray or wipe with sanitizing solution Let stand for one minute and allow to air-dry. Change the solution when it is dirty or it no longer has the correct concentration. Keep wiping cloths stored in sanitizing solution between uses. Replace cloths that have become soiled.

4 SHORT QUIZ Circle either True or False Sanitizing Food Contact Surfaces 1. True False It is not necessary to check our sanitizing solution with test strips. We know from experience what the color of the solution should look like. 2. True False Floors, walls, and the outside of refrigerators and freezers don t need to be sanitized. 3. True False A food contact surface must always be sanitized again before we begin using it for a different food. 4. True False The correct way to sanitize a work table is to clean, sanitize and wipe dry. 5. True False Just because the sanitizing solution has some pieces of food in it doesn t mean we have to discard it. Adding a little more sanitizing chemical will make the solution last effectively until the end of our shift.

5 SHORT QUIZ Sanitizing Food Contact Surfaces 1. True False It is not necessary to check our sanitizing solution with test strips. We know from experience what the color of the solution should look like. False: The strength of the sanitizing solution must always be tested with a test strip (or recommended method) to make sure the solution is both effective and safe. A solution that is too weak won t properly sanitize the food contact surface. A solution that is too strong can be unsafe or may stain walls and equipment or corrode metals. 2. True False Floors, walls, and the outside of refrigerators and freezers don t need to be sanitized. True: Only those surfaces that come in contact with food have to be sanitized after cleaning. 3. True False A food contact surface must always be sanitized again before we begin using it for a different food. True: This is an important step for preventing cross-contamination. For example, a red cutting board must always be cleaned and sanitized between using different types of raw food such as first working with raw chicken, the with raw beef. 4. True False The correct way to sanitize a work table is to clean, sanitize and wipe dry. False: After sanitizing, the surface must air-dry. Wiping it dry may recontaminate the surface. The sanitizing solution must make contact with the surface for a specified time (refer to your chemical supplier) so that the microorganisms are reduced to a safe level. 5. True False Just because the sanitizing solution has some pieces of food in it doesn t mean we have to discard it. Adding a little more sanitizing chemical will make the solution last effectively until the end of our shift. False: A dirty solution, with bits of food and other soil, loses its effectiveness. Cleaning chemical that has not been sufficiently rinsed from the surface can also deplete the sanitizer s effectiveness. A solution that is too strong can be unsafe, stain surfaces and/or corrode metals.

6 ATTENDANCE ROSTER Date: Trainer's Name/Topic: Name of Attendees: