Principles of Food Sanitation

device.Remove bolt at the bottom of the knife guard
behind chute.Remove guard.
2 .Clean slicer parts. 2 .Scrub parts in a sink filled with hot detergent solution.
Rinse with hot water.Immerse in a sanitizer solution.
Air-dry.
3 .Clean the knife blade. 3 .Use a hot detergent solution to wipe off knife blade.
Wipe from center to edge.Air-dry.
4 .Clean receiving tray and 4 .Wipe the receiving tray with a hot detergent solution.
underneath tray. Rinse in hot clear water.Air-dry.

Note:Do not pour water on or immerse this equipment in water.

AREAWelfare facilities (see Chapter 17).

Foodservice Sanitation 389

Foodservice sanitation requirements

Sanitation managers must fully ensure
that available sanitation tasks are not omit-
ted and must plan ahead to maximize the use
of resources, familiarize new employees with
cleaning routines, establish a logical basis for
such supervisory tasks as inspections, and
save employees time that might be spent in
deciding which tasks to perform.Table 21–2
provides a partial cleaning schedule.A full
schedule can incorporate the same format.
The schedule adopted should constitute a
detailed and comprehensive list arranged
logically so that nothing will be overlooked.
Major cleanup functions should be sched-
uled when contamination of foods is least
likely to occur and interference with service
is minimized. Vacuuming and mopping
should not occur during preparation and
serving of food.However,cleaning should be
accomplished as soon as possible after these
operations to prevent soil from drying and
hardening and to reduce bacterial multipli-
cation.Cleaning operations for even spacing
of periodic cleaning and arrangement of
jobs in the proper order should be scheduled.
A new cleaning program should be dis-
cussed with employees at a meeting, which
also can serve as an opportunity to demon-
strate the use of new equipment and proce-

dures that relate to the program.It is impor-

tant to explain the need for the program and

its anticipated benefits, and to emphasize the

importance of following the procedures

exactly as written. Communication with

employees can reduce deviation from speci-

fied procedures.

The sanitation program should be evalu-

ated during continuous supervision and self-

inspection for effectiveness. Monitoring is

necessary to verify that the procedures are

followed.Evaluations should be documented

in the form of periodic inspection reports to

verify that the program is being followed and

that expected results have occurred.

Employee Training

Training requires time away from the job

for both workers and management and

should involve training specialists.Printed

material, posters, demonstration, slides, and

films should be used as training devices.

It is difficult to measure the return on the

investment in sanitation training.In fact, the

benefits are not always measurable.The sav-

ings can sometimes be realized through pre-

vention of an outbreak of foodborne illness

or of establishments being closed until local

health standards are met.It is difficult to

measure the improved image attained

through a sanitary operation, even though

increased sales will result.