Principles of Food Sanitation

382 PRINCIPLES OFFOODSANITATION

Table 21–1 (Continued)

Symptom Possible Cause Suggested Solution

Food soil Adequately remove gross soil before washing; the

decomposition of carbohydrates, proteins, or fats may

cause foam during the wash cycle; change water in the

tanks at proper intervals

Coffee, Improper detergent Food dye or metal stains, particularly where plastic
tea, dishware is used, normally require a chlorinated
metal detergent for proper de-staining
staining Improperly cleaned Keep all wash sprays and rinse nozzles open; keep
equipment equipment free from deposits of films or materials, which
cause foam buildup in future wash cycles

sanitizing solution remains within a fixed sys-
tem of tubes and pipes for a predetermined
amount of time, and the cleaning water and
solution cannot leak into the remainder of
the machine.All food contact surfaces of

these machines must be reached by the clean-

ing and sanitizing solutions.The CIP equip-

ment must be self-draining, and the units

should be designed for inspection through

exposure of the area that has been cleaned.

Cleaning Recommendations for Specific Areas and Equipment

AREAFloors
FREQUENCYDaily and weekly
SUPPLIES AND EQUIPMENTBroom, dustpan,cleaning compound, water, mop, bucket, and powered scrubber
(optional)

Daily Other Requirements

1 .Stack chairs on table surfaces or 1 .Self-explanatory.
remove from area to be cleaned.
2 .Sweep and remove all trash from floor. 2 .Use push broom.
3 .Clean all table surfaces. 3 .Wipe food particles into a container.Wash table
with warm soapy water.Rinse with clean water.
4 .Post signs warning of wetness. 4 .Self-explanatory.
5 .Mop floors or use a mechanical 5.Mix 15 g of detergent per liter ofclean water.
scrubber for larger operations. Rinse with clean water.

Weekly Other Requirements

1 .Apply steps 1 to 4 for daily cleaning. 1 .See above.
2 .Scrub floors. 2 .Use powered scrubber and/or buffer on floor.Rinse
with clean 40°C to 55°C water.Squeegee the floor
and dry mop.

AREAWalls
FREQUENCYDaily and weekly
SUPPLIES AND EQUIPMENTHand brush, sponge,cleaning compound, bucket, water, and scour-
ing power

Daily Other Requirements

1 .Spot clean as necessary. 1 .Use of 15 g ofcleaning compound per liter of water.
Hand-wipe all dirty areas.Rinse with clean water.
Wipe dry.Mop floor areas to remove spillage.