Inservice: Chemical Sanitizers in the Kitchen



Inservice: Chemical Sanitizers in the Kitchen

Objective:

Participants will be able to:

• Name the sanitizer used in the kitchen, where it is kept and how it is mixed.

• Know what surfaces need to be sanitized, how to sanitize surfaces and when to sanitize surfaces.

• Know how to use test strips and what temperature water needs to be when tested.

• Demonstrate how to mix and test sanitizer

Method:

• Lecture, discussion, demonstration, post test

Inservice:

Introduction:

A potential cause of food born outbreaks is improper cleaning (washing and sanitizing) of contaminated equipment, utensils or work surfaces that come in contact with food.

• Washing is the process of removing food and other types of soil from a surface such as equipment, plates, carts or counters.

• Sanitizing is a separate operation from washing. Sanitizing is the process of reducing the number of microorganisms on a surface to safe levels so that they cannot cause disease or food spoilage. This is accomplished by using a chemical sanitizer appropriate for the food service industry, or by heat sanitizing.

Some surfaces, such as cutting boards and knives, need to be sanitized after each use, when you begin working with another type of food or any time these items become contaminated.

Types of Sanitizers:

For items that cannot be immersed in hot water for a sufficient length of time to sanitize them, chemical sanitizers are used.

The most common types used are:

• Chlorine

• Quaternary ammonium compounds

Sanitizers should be mixed according to the manufacturer’s instructions. The following concentrations are recommended.

Chlorine 50 – 100 ppm (parts per million)/10 seconds contact time.

Quaternary 150 – 200 ppm/contact times per manufacturer’s instructions

Ammonium

Sanitizing solutions at a high concentration may be potentially hazardous. Test strips should be used to check that the concentration is within the appropriate limits. Be sure to use test strips intended for the kind of sanitizer you are using or your test results will be inaccurate. Note follow instructions on test strips when testing product. Strips vary in amount of time to leave them in solution and some strips specify temperature of water. Also note some strips have an expiration date.

Sanitizers work most effectively between 75°F and 120°F.

The California State Department of Public Health and the Bureau of Food and Drugs have an approved list of sanitizers.

Chlorine and quaternary sanitizers are sensitive to organic materials therefore will start to breakdown when food particles, grease, and other waste materials from food production are introduced to the solution. That is why cleaning surfaces before sanitizing and frequent testing the concentration is so important.

Chlorine

It should be noted that the above concentrations are appropriate for normal use. In the event of an outbreak of norovirus, you should consider using chlorine based sanitizers if you aren’t already. There are no hospital disinfectants registered by the EPA that have specific claims for activity against norovirus. In the absence of such products, the CDC recommends that a chlorine bleach mixture be used, using the 50 -100 ppm concentration, preferably leaning towards the 100 ppm limit and recorded on the Chlorine Bleach Log

If chlorine is being used, only bleach without a fragrance or other additives should be used.

Chlorine is light sensitive and should not be stored where it can be exposed to direct sunlight.

Quaternary Ammonium

The concentration of the ammonium in the quaternary sanitizer will be tested at least once a day. It should be at least 150 - 200 ppm or manufactures recommendation and be recorded on the Quaternary Ammonium Log.

Note: Quaternary Sanitizer breaks down in the presence of air. Quat sanitizers are good for 2-3 hours when mixed and stored in a bucket, and

2-3 weeks when stored in a spray bottle. Pre-made chemical sanitizers should also be checked daily with a test strip starting after the first use, because the sanitizer has been exposed to air and begun to breakdown.

General Instructions about Sanitizing Surfaces or Items

Sanitizing can be accomplished one of two ways:

• Immersing an object in a specific concentration of sanitizing solution for a required period of time.

• Rinsing, swabbing or spraying a surface or object with a specified concentration of sanitizing solution.

Chlorine – 50 – 100 ppm for 10 seconds contact time or manufactures recommendations.

Quaternary Ammonium – 150-200 ppm for 30 seconds contact time

or manufactures recommendations.

Sanitizer should be air dried on surfaces. Do not wipe off the surface after it has been sanitized.

The following are surfaces and objects that need to be sanitized after cleaning:

Counters Ice chest Food grinder

Food carts Food bins Meat slicer

Food slicer Blender Can opener

Microwave Refrigerators Freezer

Sinks Coffee Maker Steam Table

Dish Machine Toaster Mixer

Steamer Stove/Oven Ice machine

Robot Coupe

All food service staff need to know what sanitizers are used in the kitchen, where they are kept and how to mix sanitizers for use. All staff should know when and how different surfaces and pieces of equipment are to be sanitized.

Activity

Have all employees demonstrate how to make and test chemical sanitizer used in your facility.

Employee Signature Date

____________________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

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Post Test: Sanitizers

1. Sanitizing Agent:________________________________

2. How to mix sanitizer: ________________________________________________

________________________________________________

______________________________________________

3. What to sanitize/how often:

________________________________________________

________________________________________________

________________________________________________

________________________________________________

4. How long do you dip test strip in solution? ________

5. What temperature does water of solution need to be?______

6. What do you do if the test strip does not read 150-200ppm?

__________________________________________________________

__________________________________________________________

Answers to Post Test: Sanitizers

(Supervisor, fill in answers that apply to your facility)

1._____________________________________________

2. ____________________________________________

______________________________________________

______________________________________________

3. ____________________________________________

______________________________________________

______________________________________________

4. ____ seconds

5. _____ temperature

6. Notify your supervisor.

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