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L4-METHODS OF SANITIZING.pptx

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This document discusses methods of sanitizing in restaurants. There are two main methods: heat and chemicals. Heat sanitizing involves using hot water, steam, or hot air to sanitize surfaces by exposing cleaned items to temperatures of at least 171F for hot water or 180F for dish machines for a minimum of 30 seconds. Chemical sanitizing uses approved chemicals like chlorine, iodine, or quaternary ammonium compounds in proper concentrations and contact times to reduce microorganisms. Hot water in a third sink compartment is the most common sanitizing method used in restaurants.

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Lesson 04
METHODS OF SANITIZING
L4-METHODS OF SANITIZING.pptx
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a restaurant than radiation. The item to be sanitized must first be washed properly before it can be properly sanitized.
1.Thermal Sanitizing. It involves the use of hot water or steam. There are three methods of using heat to sanitize surfaces– steam, hot water, and hot air. METHOD 01 METHOD 02 2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and quaternary ammonium.
Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171 degrees F (77 degrees C).
If a high temperature in a washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least 180degrees F (82degrees C). For stationary rack, single temperature machines, it must be at least 165oF (74degrees C). Cleaned items must be exposed to these temperatures for at least 30 seconds.
Heat Sanitizer a. hot water b. steam c. dry heat d. UV light (ultraviolet light) e. filtration
HOT WATER STEAM
DRY HEAT UV LIGHT
a. Concentration. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic. b. Temperature. Generally, chemical sanitizers work best in water that is between 55 degrees F (13 degrees C) and 120 degrees F (49 degrees C).
c. Contact time. In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer (either heat or approved chemical) for the recommended length of time.
chlorine ammonia carbolic acid .
Approved for food contact surface application Have a wide range or scope of activity  Destroy microorganisms rapidly  Be stable under all types of conditions
 Low in toxicity and corrosivity  Inexpensive Tolerate a broad range of environmental conditions Readily solubilized and possess some detergency
1 3 2  can penetrate small cracks and crevices;  is non- corrosive to metal surfaces;  leaves no residues; and  is easily measurable.  is non- selective to microbial groups;
Be ready for the Activity
SEE YOU NEXT TIME

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L4-METHODS OF SANITIZING.pptx

  • 4. Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are commonly used as a method for sanitizing in a restaurant than radiation. The item to be sanitized must first be washed properly before it can be properly sanitized.
  • 5. 1.Thermal Sanitizing. It involves the use of hot water or steam. There are three methods of using heat to sanitize surfaces– steam, hot water, and hot air. METHOD 01 METHOD 02 2. Chemicals. Approved chemicals sanitizers are chlorine, iodine, and quaternary ammonium.
  • 6. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171 degrees F (77 degrees C).
  • 7. If a high temperature in a washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least 180degrees F (82degrees C). For stationary rack, single temperature machines, it must be at least 165oF (74degrees C). Cleaned items must be exposed to these temperatures for at least 30 seconds.
  • 8. Heat Sanitizer a. hot water b. steam c. dry heat d. UV light (ultraviolet light) e. filtration
  • 11. a. Concentration. The presence of too little sanitizer will result in an inadequate reduction of harmful microorganisms. Too much can be toxic. b. Temperature. Generally, chemical sanitizers work best in water that is between 55 degrees F (13 degrees C) and 120 degrees F (49 degrees C).
  • 12. c. Contact time. In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer (either heat or approved chemical) for the recommended length of time.
  • 14. Approved for food contact surface application Have a wide range or scope of activity  Destroy microorganisms rapidly  Be stable under all types of conditions
  • 15.  Low in toxicity and corrosivity  Inexpensive Tolerate a broad range of environmental conditions Readily solubilized and possess some detergency
  • 16. 1 3 2  can penetrate small cracks and crevices;  is non- corrosive to metal surfaces;  leaves no residues; and  is easily measurable.  is non- selective to microbial groups;
  • 17. Be ready for the Activity
  • 18. SEE YOU NEXT TIME