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