2.6 Cleaning and sanitizing the workplace

Clean is not the same as sanitary

Bacteria can grow on a dirty surface and pass into food, and a surface that looks clean may not be sanitary. Clean and sanitize your work area before you start preparing food.

These are two separate jobs. Cleaning with soap or detergent removes dirt and grease, but it may not kill germs. Sanitizing kills bacteria, and only a sanitizer does it. The usual sanitizers in food service are chlorine (bleach), quaternary ammonium compounds (called "quats"), and iodine. Use each as its maker directs on the label and on the material safety data sheet (MSDS), wearing the right protective gear.

The sanitation plan

Every kitchen needs a sanitation plan so that all surfaces are cleaned regularly and germs do not spread from dirty surfaces to clean boards and tools. It has two parts:

• a list of the cleaning and sanitizing products, with how to use and store each safely;
• a cleaning schedule saying how each item is cleaned, who does it and how often.

A cleaning schedule follows one pattern for every item:

• For a machine, lock it out by unplugging it, and take off its removable parts (bowl, attachments, blade guard). Set a slicer to zero first. Run removable parts through the dishwasher.
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• Wash every surface with a clean cloth dipped in warm water and detergent.
• Wipe every surface again with a second clean cloth dipped in sanitizer: 100 ppm chlorine, or 28 mL of bleach in 4.5 L of water.
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• Let everything air dry before putting it back together or using it.

The daily schedule cleans a mixer or slicer right after each task, and before use if it has stood unused for two hours. Each entry names the person responsible, such as the pastry cooks for the mixer or the garde manger (the cold kitchen cook) for the slicer, with a space for a supervisor's initials. The weekly schedule gives storage areas a set day after dinner service: shelves are emptied one at a time, with the food kept on a rolling rack, then washed, sanitized and dried before the food goes back.

Washing dishes

Dirty plates are a danger, and they also tell guests that the business cares little for their safety. Scrape dishes first and soak anything with stuck-on food. Then follow the method for your setup.

Dishwashing methods.

Looking after equipment

Most kitchen equipment is made to come apart for cleaning; follow the maker's instructions and your training. Some is cleaned in place, and the sanitation plan should say which. Older machines have corners where dirt and germs hide. Review the cleaning method when equipment or products change. If you spot a frayed cord, a missing guard or a loose part while cleaning, tell your supervisor straight away.

Personal hygiene

Germs pass in a cycle from person to food to person, and good personal hygiene is one of the main ways to break it. Good hygiene in a kitchen means:

• bathing or showering regularly;
• keeping hair clean and tied back or covered;
• wearing clean clothes and shoes kept only for work;
• washing hands often;
• tasting food only with a clean utensil;
• keeping one cloth for cleaning and a different one for wiping plates.

Handwashing

Wash your hands every time after you:

• sneeze, cough or touch your nose or mouth;
• use the toilet;
• smoke or use a toothpick;
• handle raw food;
• clean tables, work surfaces or equipment;
• touch garbage, money or anything dirty.

Then follow these steps:

• Wet your hands with warm water.
• Use liquid soap and keep lathering for 20 to 30 seconds or more.
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• Scrub the backs of the hands, the wrists, each finger, and under the nails.
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• Rinse under running water with your fingers pointing down to the drain.
• Dry with a paper towel.
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• Use that paper towel to turn off the taps and open the washroom door.
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