Reflections

Reflections of this project:

The e-learning project has enhanced my learning once again. It is a ideal medium to apply our knowledge and understanding on the current topic which is cleaning and sanitizing. It also prompt us to make further research and have a better understanding on this topic. In addition, it also enabled me to heighten my IT skills. Thus, it is like killing two birds with one stone.

                                                                                                                                       ~ Nurul

Once again, this e-learning activity of making an informative blog was very useful to inculcate independent learners. It helped us to learn-on-the-go as we read our notes and research on the topic of cleaning and sanitization. Certainly, by studying the e-learning topic on cleaning and sanitizing, I will be able to apply it in the future in the industry and business as I will be able to create procedures to clean/sanitize the kitchen. Lastly,  after receiving feedback from my classmates and my own reflection, this blog has improved as we added more informative content as well as videos and pictures. Similarly from the previous project, my group struggled with time management.

~ Mariah

The whole process of e-learning creating the two blogs was very independent. After discussing the roles on what we are suppose to research on, my group and I set on a date to meet up and collate on the stuffs that we had prepared at home and to clarify and doubts if we had any during researching. The e-learning taught me how to manage my time as works in kitchen usually ends very late and by the time we reach home we have so little of our free time to do our projects.

This learning without the aid of the lecturer also taught us to be dependent on the reliable source that can be found on the net. Not 100% of the infos from the net we can trust, so making the right decision to highlight the right and useful information is very important. And also, plagiarism is an serious offend, so what are the correct info and how much info to extract out we have to judge ourself.

This way of learning not only gives us the space for our creativity but also, in furure, if we are to make some kind of publication, it would be useful to us. What we could do better is to find out more in depth of the things that we are reaching so that our class can learn more that they do from the notes. The infos that we had found are too mainstream, meaning that those are the common knowledge that we had known even before we did this blog. If only we could find out more, then people will get to learn more too. 

-YuanKai

I realized how doing  an e-learning project on blogs actually help me to re-discover the certain principals  about cleaning and sanitation. Even though there are more  methods into going about it but it is still difficult to express it  more in-depth on such a scale.  Using more pictures and videos will definitely  give a more fun and interactive approach to such a 'duh' topic. Indeed, cleaning and sanitation is more than what shows on the surface but many at times we neglect such areas in our everyday life. I hope to be able to  share more information in a fun and cool way after being more exposed to various mediums.


~ Pamela

Method of Sanitizing

As mentioned in the previous post Principles of Cleaning and Sanitizing, sanitizing is:

"The treatment of a surface that has been previously cleaned to reduce the number of disease-causing microorganisms to safe levels"

 Source of picture: http://www.ehow.com/info_8061218_sanitizing-products.html



But how do we go about sanitizing Coffeehouse chains? To ensure a sanitized coffee establishment you may use the following sanitizing agents: HEAT, RADIATION or CHEMICAL.
  

1) HEAT: Destroys bacteria cells by denaturing some of the proteins or enzymes present the cells! You may think that dry heat is enough, but no! The more effective method is moist heat like hot water or steam. Remember temperature and time works together so ensure that sufficient time is used when sanitizing!

For a rough guide: 

80ºC -> 15mins; 85ºC -> 20mins

  

Advantages: 

• Penetrate small cracks
• Non-corrosive to metal
• Non-selective to microbial groups
• Leaves no residue 
• Readily available and non-toxic

Disadvantage:

• Rapid heat loss to the atmosphere and metal equipment
• Excessive steam leads to high humidity
• Dangerous to personnel
• Can distort equipment

 Source of Picture: http://www.caudium.info/2011/07/steam-is-the-ideal-cleaning-solution-for-commercial-kitchen-cleaning/

This sanitation method of using steam can be used to satinize  the cafe's larger equipment like ovens or stoves.

 2) RADIATION This method involves UV or Gamma rays to kill microorganisms but it is not suitable for food service establishments!



3) CHEMICAL Lastly, chemicals can be used to kill microorganisms!

So what are some of the modes of application? You may chose the following to sanitize your kitchen counter tops or even the coffe machines:

• Immersing in a sanitizing solution

 

Source of Picture: http://www.inmagine.com/dvs134/pdre051640-photo

• Swabbing the sanitizing solution on the surface
• Brushing the sanitizing solution on the surface

Source of Picture:  http://www.truewoman.com/?id=984

• Pressure spraying the sanitizing solution on the surface

 

Source of Picture: http://www.cleanritepropertyservices.com/

• Clean-in-place (CIP) circulating of sanitizing solution in the equipment.

Now that you have established what mode of application you would use to sanitize your food establishment, how about the sanitizing agent? Some common sanitizing agents used in food establishments and industry are:

• Halogens (Cl, Br, I) are the most effective of all sanitizers, e.g. chlorine and iodine compounds.
• Quaternary Ammonium Compounds (QAC. Quats)

Some chlorine containing agents most commonly used for industries and households are :

Calcium hypochlorite Ca(OCl)₂ powder & 

Sodium hypochorite NaOCl liquid

They forms acid in presence of water


The Mode of Action of these sanitizers are:

•  Inhibits glucose oxidation
• Disrupts protein synthesis
• Reacts with nucleic acids
• Inhibits oxygen uptake
• Unbalances metabolism after the destruction of key enzymes

Properties of hypochlorites:

•  Able to kill a wide range of microorganisms
• Deodorize equipment and utensils
• Non-toxic to human when used at recommended conc.
• Colourless and non-staining
• Not affected by hard water salts
• Easy to handle
• Economical to use
• Need not be rinsed if used below 200ppm
• Unstable and rapidly evaporated with heat or contamination with organic matter
• Corrosive to stainless steel and other metals
• Deteriorate during storage when exposed to light
• Effectiveness of clorine-based sanitizers depend on temperature and pH of the solution.

However, the effectiveness can be reduced by:

•  Lowering the temperature of solution
• Increasing the pH of the Solution
• The presence of organic matter (i.e food, soil)

Precaution: Do NOT use it under too high temperature or acidic conditions as too fast chlorine is released, it can be dangerous to personnel and corrosive to equipment.

~Remember when sanitizing your coffee establishment do use the best method for your cafe~

Happy Sanitizing!

Do you clean well?

Sometimes i wonder how many kinds of methods can you use to actually just clean things. Why not we take a look and go deeper into cleaning!

http://www.masterfile.com/stock-photography/image/700-01235883/Pot-of-Sauce-Boiling-Over-on-Stove

Like a pot seen above which sauce spilled over, if left in the sink for many days it will be very difficult to clean with just soap and water. Using detergents would remove the soil and dirt; soil mentioned here is not earth soil but organic materials that can be encountered in food establishment. Micro-organism may be removed mechanically however it would not be removed.

Whats the reason behind the effectiveness of using detergents then?
There are active ingredients that help the cleaning process such as surfactant which lowers the the surface tension and actually wetting the surface thoroughly. The soil, in this case would be the sauce, is loosened from the surface of the pot. The loosened 'sauce' is dispersed in the wash water and rinsed away.

If there are so many kinds of detergents, which detergents for which soil?

Alkaline detergents

http://www.whiteley.com.au/Product/EarthSmart_Multi-Purpose_Detergent_36

Most cleaners contains an alkali as a principal ingredient. It combines with fats and oil to form soap and able to dissolve protein which can be removed by water. The higher the alkalinity, the higher the effectiveness of cleaning but even more corrosive. Heavy-duty detergents removes wax, aged or dried soil and baked-on grease whereas for general-purpose detergents can only remove fresh soil from surfaces and most equipment and utensils. Examples of some detergents would be sodium hydroxide, which is the strongest and cheapest but can't be used on metal equipment, and sodium metasilicate.


Acid detergents

http://www.traderscity.com/board/products-1/offers-to-sell-and-export-1/green-home-solid-acid-detergents-126204/

Such detergents have acid as the major component and is a specialized cleaner. It is used to dissolve mineral deposits from equipment surfaces and especially effective in removing mineral deposits formed when using alkaline cleaners. There are two main groups: inorganic and organic.
The inorganic acids are excellent for removing as well as controlling mineral deposits, rust and alkaline. Such detergents are very dangerous as it is extremely corrosive and irritating to skin. The much common ones would be hydrochloric acid and sulfuric acid. Whereas for the organic acids, it is milder and lesscorrosive to metals and skin. Few examples would be citric and tartaric acid.

Degreasers

http://www.caulfieldindustrial.com/crc-food-grade-complex-blue/p-124675pd.html

The major component for such cleaners is surfactants. The purpose of using this cleaner would be to remove grease as it is able to penetrate and break down fats and oils to be then removed by water. It is especially corrosive to the skin and toxic when breathed in. You would like to wear gloves and masks when using this. One experience I had really warned me to be careful when using degreasers. Although I did not have it touched my skin but I accidently breathed it some of the vapour when cleaning even with a mask on. It felt like there was something stuck in my throat.

Abrasive detergents

http://www.hipernet24.pl/nowy/prodinfo.php?item_id=12171

This particular detergents are scouring compounds that are either powder or paste that contains abrasives such as sand. It is used on equipment surfaces that require scrubbing or polishing but may cause scratches on metal surfaces. You do need to completely wash away as it contaminates food.

Neutral detergents

http://www.delivernet.co.uk/diversey-kitchen/627-general-purpose-detergent-5l.html

Used for only dishwashing and household use, it contains surfactants that have a pH around 7.

Detergent sanitizers
It contains both detergent and a sanitizer which also means it cleans and sanitize at the same time. How cool is that! Two in one which saves time and labour but its only applicable to lightly soiled areas. There are 3 major types that are available; alkaline detergent with hypochlorite, alkaline detergent with quaternary ammonium compound and acid detergent with idophor.

Actually knowing your stuff save you both money and time. So choose wisely which detergent would be best for your cleaning.

Remember, different soil calls for a different detergent!

Method of cleaning (Affecting cleaning efficiency)

Effective cleaning

It is mandatory to ensure that food is protected from physical and microbial contamination. Hence, a high standard of cleanliness and regular disinfection has to be implemented. This also prevents the accumulation of materials and waste which would attract pests such as rodents and flies.

To ensure that the cleanliness of the eatery is standardized and maintained, a cleaning schedule should be introduced. This will enhance the monitoring the effectiveness of routine cleaning and also that the staff still practices the "clean as they go" rule.

The proposed schedule should be discussed and clarified with the staff and written so that that it can be referred to when in doubt.

Schedule will include details such as these:

- What is to be cleaned.
 The floors, walls, ceilings, doors, ventilation canopies, work surfaces (including sinks, taps and drying racks), equipments (including chopping boards, pots and refrigerators) utensils and laundry (including kitchen cloths)

-When it is to be cleaned 
Monthly, weekly, daily, between shifts, after each use)

-Who will be responsible for ensuring that cleaning tasks are completed

-How it is to be cleaned
The chemicals (Disinfectant, bleach)
The dilution materials (scrubbing brush, mops)
Equipments to be used (floor cleaning machine) and the equipments' manual (how to dismantle or operate it)

-The precautions and safety isssues
Disconnect equipment from its electrical supply, use cleaning materials according to manufacturer's instructions and wear protective gear (rubber gloves, goggles)


-Who is to clean it
By name or position


It is helpful to seek assistance in the provision from the supplier of the cleaning chemicals and materials. Checklists can also be included to ensure that the work is carried out correctly.

Implementing cleaning program (Training)






-All the staff including the cafe manager and supervisor shall be trained in the proper handling of cheamicals, proper use and maintenance of cleaning euipments.

-Upon hire, the staff will be required  to undergo initial training on standard operating procedures and the proper use of protective equipment. The training can be conducted before work or at the site itself.

-As part of training, all staff are to be given standard safety including focusing on reducing injuries and exposure to hazardous materials encountered in the kitchen.

-Training records shall be given to each staff. The documentation should include topics covered in the training, general outline of the contents, dates and duration of the training courses.

Restroom Care





It is especially important that the staff are educated and informed about the proper practices when it comes to cleaning and sanitizing the restroom.

-Restroom should be thorough when cleaning from high to low, toward the doorways, with dry cleaning tasks performed prior to wet cleaning operations.

-Surfaces touched by hands (e.g. door knobs and light switches) must be cleaned and disinfected

-Standing moisture from floor and bathroom surfaces must be controlled and removed in a timely manner.

-Restroom cleaning equipment must be specifically for rest room cleaning only

-Bathroom trash lines must be pulled daily at a minimum and trash receptacle must be disinfected.


Disinfection


-Disinfection 
For cleaning operations that involve disinfection:  Disinfection will be performed in areas or on surfaces where pathogens can collect and breed, such as in restrooms or on door handles, bathroom faucets, and other forms.  Disinfectants are used only where required.


-When using chemical disinfectants or cleaner/disinfectants, product label directions must be followed for the preparation of disinfecting solutions (e.g., dilution rate), and the appropriate disinfecting and cleaning method for the area to be cleaned (e.g.dwell time and whether pre-cleaning is required). 

Sources:
http://nowrigglingoutofwriting.files.wordpress.com/2012/06/dsc00652-640x480.jpg
http://leslieishungry.files.wordpress.com/2011/12/toilet-sign.jpg
http://newstalkkgvo.com/files/2011/09/group-meeting-3d-figures-300x300.jpg
http://www.sustain.ucla.edu/media/files/BruinGreenCleaningProgram-x1-qpq.pdf

Principles of Cleaning & Sanitation

What is cleaning?

Cleaning is the removal of unwanted material from equipment and surrounding which support the microbial growth.

Principles of cleaning: (Why we clean?)

·      To ensure the safety of food

-People nowadays are eating out, so, the hygiene of the preparation of the food is very important so as to prevent a food borne illness outbreak.

What is sanitizing?

Sanitizing is the treatment of a surface that is previously cleaned to reduce the number of disease-causing microorganism to safe levels.

Principles of sanitation: (Why we sanitize?)

·      To further kill microbes that is not killed during cleaning.

-Cleaning does not 100% kills bacteria especially when the soap is from a cheap brand and is not strong enough to clean the equipments thoroughly. And also, cleaning does not stop after washing. Bacteria can re-grow on the surface of the equipments and re-contaminate the vessels. So sanitizers are used to keep the microbial level on a safe level.

·      To prevent bacteria from re-contaminate the equipments in the kitchen.

-Sanitizers contain chemicals that make it difficult for microbes from growing/sticking to the surface of kitchenwares.

Sanitizing Principles:

Heat and chemicals are the 2 type of sanitizers most commonly used in food establishments.

Sanitizers destroy disease-causing organisms which may by present on equipment and

utensils even after cleaning.

Whether you are cleaning a floor, a wall, dishes or anything else, there are five basic principles of cleaning and sanitation that must be used in conjunction with each other:

- TIME

- TEMPERATURE

- MECHANICAL ACTION

- CHEMICAL ACTION

- PROCEDURES

These five must be carefully balanced in order to accomplish the stated job most efficiently and most economically. Should any of the five basics be decreased in strength, one of the others will have to be increased in order to accomplish the job. It is critical for operators to maintain the proper balance of the basics.

TIME

This applies to how long the job is actually performed. Common sense tells you that with all other things being equal, a floor will be cleaner if you mop it for ten minutes rather than five minutes.

TEMPERATURE

Different jobs require particular temperatures for the required function. For instance, grease is more easily cut with hot water than with cold water. Some other jobs are done better with the higher temperature that creates steam. The correct temperature has to be married to the particular cleaning problem.

MECHANICAL ACTION

Mechanical action is sometimes referred to as either the friction of the force required to do the job. It is the pressure that you exert on the mop while cleaning the floor or how hard you rub your hands together when washing them.

CHEMICAL ACTION

This is the power of the chemicals that are used in the cleaning operation. It is how much and how strong of a detergent you need to use to complete the assigned task.
 

PROCEDURES

Following correct cleaning and sanitizing procedures is the most important principal of cleaning.

References:

http://ezinearticles.com/?Principles-of-Cleaning&id=2268306

http://www.sfda.gov.sa/PDF/En/%7B611B849C-D9B9-4E72-A445-99BC24988E9C%7D.pdf

http://www.indonesiamanpower.com/procedure.html

http://www.clipartof.com/portfolio/anortnik/illustration/thermometer-showing-the-temperature-for-the-day-16097.html

http://dubaicity.olx.ae/5760-pcs-dettol-hand-sanitizer-50-ml-for-sale-iid-142523734

http://www.gearslutz.com/board/product-alerts-older-than-2-months/102897-black-lion-audio-clock.html

http://www.sjhvaporclean.com.sjhgreensteam.com/the-real-dangers-of-household-cleaners