establishment

we've decided to do our research and observations at the prata shop just opposite Temasek Polytechnic!












This is what we found: 

1. Never wear gloves for ready to eat food (peanut, ikan billis)

2. Same person that prepared food was handling dishwashing stuff and did not wash his hands.

3. No proper footwear (slippers and sandals)

4. Wearing shorts (risk of staphylococcus areus)

5. No apron

6. Attire observed is from home (clothes wear from home to workplace)

7. Did not wash hands before serving food.

8. No separate equipment for food preparation and cleaning.

9. Not washing of hands after mopping.

10. Soiled plates, bowls, utensils have no proper storage area before washing (allowing pest to infest)

11. Good morning cloth used to wipe surfaces repeatedly without washing

12. No proper sanitizer spray for cleaning surfaces

13. Hands not washed after reading newspaper

14. Teh terik brought from kitchen to dishwashing area and disposal area (workflow is not smooth and risk of cross contamination)

15. Using his hands to remove ice from the scoop he has used.

16. Handling of money and food

Kitchen:

Clumping of equipment and no accessibility for cleaning

grease accumulation on the kitchen walls and floors

reflections

Reflection:

Before we started doing our blog, we don’t know what to do at first. But after doing the blog, I get to know more about cleaning and sanitation. It is very important for food establishments to be clean always to prevent pests from infesting as that will cause food contamination.

Thus, there may be some areas where we might need to improve more and putting pictures will help people to get a better idea of what we are talking about.

Research for this assignment has made me more aware of the different consequences that follow incorrect cleaning and sanitization processes.

I am now more aware and informative about the varieties of chemical compounds used in the process and how each has its own specifications.

I have also learnt the requirements, different restrictions and levels of acceptability when cleaning and sanitizing surfaces.

In conclusion, I am more informed about what cleaning and sanitization really means and the variation of different cleaning and sanitization agents.

Cleaning and Sanitation requirements

To ensure easy cleaning and sanitation, sanitation facilities are required to:

·        1) Provide adequate space for equipment, storage, working and operation

·        2) Materials used for interior must resist absorption of grease and moisture

·         3)Flooring should be strong, durable for easy cleaning, should also slope sufficiently for liquids to drain into the trapped outlets

·         5)Interior walls and ceiling should be light in colour to distribute light and easy to spot soil when cleaning

·         6)Hand-washing station for easy means to wash hands whenever needed

·         7)Food contact surfaces/ equipments must be safe, durable, corrosion resistant, non-absorbant, smooth for easy cleaning

variations of cleaning and sanitizing

The definition of sanitizing:

It is how disease causing microorganisms are treated with to reduce their numbers to a safe level

3 types of sanitizing agents:

1     Disinfectant: it does not necessarily kill spores but it works for growing, vegetative cells.

2      Antiseptic: it is a disinfectant that is used on living tissues

3      Sanitizer: it is of a chemical agent that helps reduces microbial counts, which does not include spores, to a safe level.

-          The common sanitizers used are heat sanitizing, radiation sanitizing and chemical sanitizing.

Heat sanitizing:

-          Bacteria cells contain proteins or enzymes that are present in the cell and some of these are denatured when in contact with heat.

-          In this case, moist heat methods are more effective and efficient in killing the microorganisms than dry heat methods.

-          Importantly, heat needs to be at 80⁰C for 15 minutes exposure time or 85⁰C for 20 minutes. Only then will it be effective.

-          However, it must not be more than 90⁰C for safety reasons.

Advantages:

-          Able to reach into small cracks and crevices

-          Does not corrode metal surfaces

-          Non-selective to microbial groups

-          No residue left behind

-          Readily available and non-toxic

-          Suitable to use on eating utensils, enclosed system and pipelines

Disadvantages:

-          Heat is lost quickly into the atmosphere and metal equipment

-          High humidity, poor visibility and condensation causes a problem when there is excessive steam

-          Dangerous to personnel

-          Able to distort equipment

Radiation sanitizing:

-          In the form of UV light or gamma rays

-          Drinking and food processing water can be disinfected using this method

-          Certain limitation for fruits, vegetables and spices

-          Food plants and food service facilities are not suited for this method

Chemical sanitizing:

-          Chemicals are used to kill the microorganisms

Modes of application:

          To immerse in a sanitizing solution

2      To swab sanitizing solution on surface

3      To brush sanitizing solution on surface

4      To pressure spray sanitizing solution

5      Cleaning-in-place (CIP) circulating of sanitizing solution in equipment

Types of chemical sanitizing agents:

1     Most effective ones are halogens (Cl, Br, I), chlorine and iodine compounds are oxidizing agents. - Chlorine compounds have an available chlorine content of 100, 000 ppm, diluted to 200-500ppm and a contact time of 2 to 10 minutes.

-          They help to inhibit glucose oxidation, disrupt protein synthesis, react with nucleic acids, inhibit oxygen uptake and unbalances metabolism after the destruction of key enzymes.

)      Quarteneary ammonium compounds (QAC, Quats)

Properties of Hypochlorites:

1      Kills a wide range of microorganisms

2      Helps deodorize equipment and utensils

3      When used at recommended concentrations, it is non-toxic to humans

4      Colorless and non-staining

5      Not affected by hard water salts

6     Easy to handle and economical

)      Corrosive to stainless steel and other metals

8      When exposed to light, it deteriorates

-          For it to work effectively, it all depends on the temperature and pH of solution

-          Effectiveness is reduced when temperature is lowered, pH is increased and the presence of organic matter

Take note:  do not use if exposed to high temperatures or acidic conditions as the chlorine that is released very quickly can be dangerous to personnel and corrosive to equipment. Also, store it in a cool dark place.

different types of detergent and chemical compounds used

Definitions:

Cleaning:

Cleaning is the elimination of undesirable materials from dirt and soil from appliances and the surrounding enviroment which supports microbial growth.

Sanitization:

It is the practice of minimizing micro-organisms on the surface to a managable level.

Requirements of cleaning:
                                                                     
Bacteria count should not exceed 100/cm2 for TPC on any surfaces.


Requirements of a successful cleaning programme:

1) portable water supply

2) cleaning compounds such as Detergents (mechanical removal of soil and dirt) and Sanitizers (killing of micro-organisms)

3) proper cleaning procedures

DETERGENTS AND ITS VARIATIONS:

Alkaline Detergents-
The ability to combine fats and oils to form soap and dissolve proteins.

The higher the alkalinity of the detergent, the more corrosive and effective it is.

Mildly alkaline detergents are commonly used to remove soil from different surfaces such as walls, table tops, floors, ceilings and other appliances and equipment.

Highly alkaline detergents are used to remove stubborn stains and materials such as dried soil and wax.

Examples: Sodium hydroxide (not recommended to be used for metal equipment)

 Highly corrosive on most surfaces especially to the human skin.

Examples: Sodium Metasilicate Less corrosive as compared to Sodium Hydroxide and it is safer to handle.

Tips: the temperature of water used should not fall below 62^oC to disallow any precipitation of the detergent.

It is commonly used with the aid of a high pressure spray to enhance the cleaning process.

Examples: Sodium Carbonate:
It is mildly alkaline and has less adverse effects as compared to Sodium hydroxide and Sodium metasilicate. It is also safer to handle.

Acid Detergents

It is commonly used to remove mineral deposits (eg. Calcium and Magnesium PPT) from surfaces and equipment.

Acid detergents are specialize detergents and have less adverse affects on soil which contain oils, proteins and fats.

2 major types of acid detergent would be organic and inorganic

                  INORGANIC ACIDS:                                            ORGANIC ACIDS:                

1) Known also as strong or mineral acids.                          1)Organic acids have a milder effect than

2) Contains commonly known acids such                               Inorganic acids.

as Hydrochloric acid, Nitric acid, Sulphuric                        2) Contains commonly known acids such as

acid and Phosphoric acid.                                                      Citric acid, Tartaric acid, etc.

3) Effective against rust and mineral deposits.                    

                                                                                        It is less corrosive when applied on metal &  However it is very corrosive and unsafe to                 has less irritation when in contact with the

handle with bare hands.                                                Human skin

                                                                                        

 
Degreasers

Used to remove fats, oils and greasy soil with high effectiveness as it has the ability to penetrate and breakdown oil and fats into small particles which can then be easily removed with water.

Degreasers contain surfactants (allows surface tension of water to be reduced.)

Abrasive Detergents

Contains sand, quarts and pumics, it is usually in a powder or paste form.

When applied to surfaces, it requires mechanical cleaning such as scrubbing and polishing.

Surfaces should be thoroughly rinsed with water to rid of any particles still present.

It is not advisable to be used on metal surfaces as it causes scratches on metallic materials.